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Show PjkitchenIS !() 121, Wwurn Nwpptr Union ) To make good tea (or you and me We'll heat this earthen pot, you see. Then In It place Just one, two, three Kull teatpoom of the fragrant tea, Ono each for urn and me and thee. And when tho water boiling be. Turn on; then steep It thoroughly Three minutes to set tho flavor tree. MEATS THAT ARE DIFFERENT. Lamb chops may bo cooked with a tuning making them n dish qulto tie-gBCTv tie-gBCTv Bntt and differ-ffFFVA differ-ffFFVA cut. Choose tho Bp.jir iX lom chops nnd y" JS jiovo tho surplus faPZjSrkt fnt and slash them 3BV;S fron tho edgo in vv9 t0 tjl0 DonCi mak ing a pocket to hold the otulllng. Mnko nny desired stufllng, sprlnklo tho chops with salt nnd pepper nnd placo them In a buttered pan to bako for 0 minutes In u hot oven. Make a gravy from tho fot In tho pan and servo with tho chops. A mint snuco may bo served nlso. Calf's Liver a la Segue. Cut a pound of calfs lver Into half-Inch cubes, add two onions cut in slices, a dash of paprika, and half a dozen stalks of parsley cut flqe; cover nnd let stnnd n half hour; shako the ilvcr from tho onions, roll In flour and fry In utjbasKet In deep fnt. Sweetbreads a la Newbura. Parboil a pair of awetbreada half an hour with two bay leaves. Drain, cool, remove re-move tho membranes nnd cut In small dice. Chop flno one cupful of fresh mushrooms. Heat n cupful of thick cream hi n double holler, ndd tho sweetbreads and mushrooms. Uent three eggt yolka, ndd salt, paprika and two tnblesnoonfuls of lemon Juice, one tnblespooriful of Worcestershire sauce nnd stir Into tho cream. Scrvehot"ln ramekins. """ Frlcasiee of. Ve"aL Cut n slice ot venl Ja sefybig sized pieces a cut from thp UgV Pound eacfi fllcco to reduce tho, thlckiress, roll In Hour and fry In salt pork fat until brown on both sides. Remoyo to n casserole, pour broth or' hot water over tho meat; the broth Is mndo by rinsing outtho frying pan with hot water. Add salt and pepper nnd cook coered an hour or longer. Carrots nnd other vegetables mny bo added If desired. Almond Salad. Illanch nnd shred one-half cupful of'njmonds, ndd six, olives stoned and chopped, onq-hnlf, cupful of celery, one-half cupful ot mayonnaise or a good boiled dressing. Serve on head lettuce. Our day I that o( short cuts, laur saving devlcos nnd greater ettlclcncy In all forms ot labor. In steam and electricity man has come Into posies-slon posies-slon of weU-nlgh unlimited possibilities. possibili-ties. GOOD DI8HES WORTH TRYING. When Idens seem scurce and ono does not knoy what to serve, try somo of those: ' KMKI Corn, California Style. stMFrail A,lx n con ct corn Ira i Wif "'"' cn(,PI)e(1 SrCon pep- 1 Wlfm ,,cr nni1 onon"lf cupful mtf. Pi'M "f tldck white sauce, slfl Ml" sc,lS0,1C(1 with: salt Bpyyfl Tur" ,nl n buttered Um ensserolo and coverVlth strips of bncon. Bake, In the oven until the bncon Is cooked. Cabbaao with Veal Balls, Cut tho center from a llrm bend of cafibaco and boll the shell In n cloth to keep from breaking; drain when tender ntd season well wHh salt and pepper. To the cabbage taken from the cen 1 lit p nua n0d ,,alf 8 ra"ch minced ' Si? . " nnd CDe-,mlf cupfal of spoonfuls of THlgnjw tabto. , desired hprhs. fu7tM , K ?r nny 1 chopped suet, UIie,ft " "Is of ; itrnted lemon rlco, 0DJ' 'ful of f,'nd popper to tan. 7,1,1 "!l,Balt more moisture KfleM l',, .?Mk ' clcaneil rabbit with. ttJ ' ' well ' iww up carefully, BUSnif T' fls""1 or longer, nccordlng loht. , "our rabbit. Serve with pnrsr f J tho 1 nnd servo buttered onion ;,a.mit,er table. """vce. Preserved Berries. (w, crushed, or nny fruit wln-h, r' 1 well mashed nnd mixed null ftnY quantity of sugar, nllWfd tSi 1 overnight In alfool pUho, orS enough to have the r thorocfil dlHsolvcd and mixed Uw ugh thoW may bocnnrie!"ln cob - erllo JarM? sealed, keeping perfei If keptK cold cellar or In th, 'nMorn ofB Ice chest until cold her comesH Keep the Jars from ' uht, K |