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Show ((ci lit. Wlero Newspaper Untoo.l '" WMlcr'a K"le- Do all the good you can, By all th meant you can, In all the waye you can. In all the placet you can, At all the times you can, To all the people you can. At long at ever.you can. . EVERYDAY "GOOD THINGS A nice slice of baked ham makes a most satisfactory dinner meat. Any that Is left may be used to the last shred. Take a slice of ham cut two to three Inches thick. Cover with water and cook until j tender. Kemove ' the hum to a baking pan. spread with brown sugar and a teaspoonful of mustard. Add the water a little at a time, lift from the pan and bake until well browned. Raisin Pie. Line a pie plate with pastry and till with the following: Beat the yolks of two eggs, .-"id one cupful of sugar, the grated rind of a lemon whh the Juice, a pincii of salt and a cupful of chopped, stenm"d. seedless raisins. Add a bit of water or sweet fruit Juice If the mixture seems too dry. IJcat the whites of the egt:s until stiff, add three tablespoon-fuls tablespoon-fuls of sugar and cover the baked pie with the meringue. Dot with hits of ninrshmaiiows and bake until a light brown. Beans With Bacon. Take one can 4 of tender siring beans, drain and season sea-son well. Cut up two slices of bacon Into bits and fry brown. Kemove the bacon and fry one small onion In the fut; when the onion Is light brown, add the beans and when well healed add a hit of sharp vinegar to season. Serve hot will) bacon and frankfurl sa usages. Carrot Pie. Tuke one cupful of stewed carrot, one cupful of hot milk, one cupful of sugar, one half tea-spoonful tea-spoonful of ginger, one teaspoonful of clnnumon. one-half teaspoonful of allspice, all-spice, one egg well beaten and n pinch of salt. Hake In one crust. Use egg white for a meringue If desired. Apple John. Slice Into a deep dish four tart apples. Sprinkle with sugar and cinnamon, dot with bits of butter. Pour over them a dumpling ndxture. or a rather thin baking powder biscuit bis-cuit dough. Hake In a hot oven until well browned. Serve with cream and sugar. Quick Potato Roll8.-r.oit potatoes and press through a ricer. To one cupful of potato and the water In which they were cooked add one-hulf cupful of scalded milk, three table-spoonfuls table-spoonfuls of shortening, one-half teaspoonful tea-spoonful of salt, one tablespoonful of sugar; when lukewarm stir In nn cake of compressed yeast mixed with one-fourth of a cupful of lukewarm milk; add two and one-hnlf cupfulg of flour, mix with a kuife, cutting and mixing well. Let stand to rise, cut down once and after rising again make into smooth balls. Cover with melted fat and let rise again until very light. Now shape for finger rolls and when light bake In a quick oven. Russian Jelly. Soak two tablespoon-fuls tablespoon-fuls of gelatin in one-third cupful of wnter. Hoil one cupful of sugar with two cupfuls of water for ten minutes. Add the gelatin and one-half cupful each of grape and orange juice. Strain, add the beaten whites of two eggs, beat until cold. Serve with whipped cream, sweetened and flavored. Tasty Foods. A nice supper dish when one wishes something hot and satisfying is: Golden Fleeca Cut tine and nieit in a saucepan sauce-pan on e-h all pound of rich cheese; when sofi add one cupful of cream and a diis-h of cavenne: when thoroughly blended break in five eggs, cover for two minutes until the whites are set, remove the cover and beat the mass briskly with a spoon, adding salt to season. Serve on but-lered but-lered toast or crackers. Baked Smoked' Fish. Wrap a smoked wldlefi?h In thick paper and place in the oven. Hake until the paper falls away, then serve on a hot platter. English Rusk. Set a pponge using a pint of milk one-half a yenst cake well dissolved In one-half cupful of wnter and flour enough to make a thin hatter. Heat well nnrt let stand to rise in a warm place. When the sponge Is light add two well beaten eggs, one scant cupful of sugar, one-half cup ful of melted hutter and not quite enough flour to make a mixture tc knead Let stand, and with the (Inured hands form into biscuits. I'lace In tins to rise. Bake In a moderate oveu l!ul the tops of the biscuit? when set to rise with melied lardor fat. After unking brush over with powdered itgar and water. Date Dessert. Beat two eggs well add MiiH-hnlf cupful of sugar, four tnlilespoonfuls of flour with one tea , spoonful of baking powder, one cupful each of dates and mil meats finely cut. Bake !:i a well buttered pan and cm , in finger sized pieces. I'lace In a glass Jar and seal. Steam when wanted and i serve with cream or an egg sauce. The pudding will keep for a lung time. |