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Show ISkitcmenH (). I 11, vvcaiuru buwidtcr litilun.) "Lobar" had been to me a phrase! Dut now through all my length ot days It means no mere "commodity," Dut human belnRi Just like mo Who II vo and love and plan and hope For creator things. And if they gropo In dull, blind fashion, crudely planned, I ihall not fall to understand ' -Urnley. WHAT TO EAT. When young green onions arc plentiful plenti-ful servo them cooked ns asparagus, serving them In stalks of Mn three or four on well IsVullftflf buttered toast and with MulUM a drawn butter or whlto HwwHl Lamb's Tongue, Prln. Wjf cess Style. WnBh three M 1 jjB Inmb's tongues In cold HsMbmH water, cover with boiling water, add ono teaspoon-ful teaspoon-ful of salt, ono tcaspoonful of chopped onion, n dash of cayenne, two cloves, a bit of bay leaf; cook gently until tender. Cool, cut In cubes, add to ono cupful of rich whlto sauce, one tcaspoonful of beef extract, one-half tcaspoonful of lemon Juice, ono ten-spoonful ten-spoonful of chopped parsley and ono tablespoonful of butter. Servo In tlm-bale tlm-bale cases or ramekins. Caramel.Almond Ice Cream. Mix oue-hnlf cupful of Hour, one cupful of sugar, one-eighth of a tenspoonful of salt, and two cupfuls of hot milk with ono nnd onc-hnlf cupfuls of caramel flavoring and cook In a double boiler for 20 minutes, stirring frequently. Add two wcll-benten eggs nnd cook thrco minutes, stirring constantly. Cool nnd freeze; when partly frozen add two cupfuls of cream and ono cupful cup-ful of ground almonds, or these may bo added at once. Make tho caramel flavoring by melUng ono and one-half cupfuls of sugni In a smooth omelet pan, nnd when brown ndd ono nnd one-half one-half cupfuls of bolting water and boll 15 minutes. This caramel flavoring Is nlco to uso for gravies, sauces, chop sucy and other dishes needing such color nnd flavor. Calf's Brains With Egg Prepare n pair of brains by soaking In cold water, wa-ter, then trim and drop Into boiling salted water and let remain for fivo minutes. Cut Into dlco nnd fry In hot butter, using two tnblespoonfuls, then add two eggs, beaten with onc-hnlf tcnspoonfuls of salt, nnd pepper to taste, stirring until tho eggs nro set. Till tho center of n hot pinto with tho brnlns and eggs' and garnish with a border of parsley with groups of cooked mushrooms at Intervals. "It you would know the flavor of a pie. The Juicy smell, the spice nnd taste, Vou must be patient till tho flory core Is cool, Then bite a little deeper than the crust. It you would know the flavor of a man, God's mud-pie made of Eden's dew and dust. Be patient till love's fire has warmed him through And look a little deeper than the crust." GOOD THINGS. A good dish to use up baked beans Ib the following: Baked -Qean Soup. Bl'ut two cupfuls of cold bnked beans, four cupfuls cup-fuls of unter, two slices of onion und n few celery leaves In a saucepan nnd let simmer ono hour. Put through a sieve with ono cupful of stewed tomatoes to-matoes and two table-spoonfuls table-spoonfuls of chill sauce; season with salt and pepper, hrlng to tho boiling point and thicken with one tablespoon-fill tablespoon-fill of butter cooked with ono table-spoonful table-spoonful of flour. Sene with croutons. crou-tons. Ego Scrambled WJth Ham. llrcak three or four egga Into n suueepan. add a llttlo milk, seasoning of salt and pepper ami butler, then add a half cupful of chopped cooked hnra; stir until well mixed nnd serve with buttered toast nnd fried potntocs Calf's Liver Forcemeat Itub tho Inner In-ner surface of n trying pan with half of n cut clovo of garlic. Cut a pound of cnlf's or lamb's liver In cubes and cook them In bacon fat with half o shallot. Cook, stirring often until well cooked, (lien cool, add a few cubes of'venl or tho breast of a chicken, pound In n mortar, then put through a sieve. Add whllo pounding tho chopped trimmings of truffles; tho flavor will bo that of Imported pate. Uso this forcemeat for scnsonlng In chicken or lamb croquettes or any creamed dish, or to lino ramekins or egg shlrrors In which ogg 8 to bo poached. A little of this forcemeat will season otherwise tasteless foods. Save Uo tnlo bread to use crumbed and buttered to cover the top of dishes of esculloped potato, oysters, creamed celery and r'tecse, as well as nny number of desorts. |