| Show TEE TALE DELICACIES 1J J 1 The Best Way to Hake Cheese Straws J and to Cook Creamed Sweetbreads Jellied Fruits Cheese straws are not the fussy affairs that too many housekeepers make them out to be and as they are such general favorites I it is a pity that It should I not enii 3 be an open secret that they may be made In five minutes the result crisp light and 1 digestible A cupful of dry highly flavored grated cheese cayenne pepper to 1 taste and a scant half teacupful of half J butter and half nice sweet lard or oleomargarine oleo-margarine the latter excellent rubbed carefully Into a teacupful of sifted flour Now have ready quarter of a cupful of ice water pour only half of this Into the center of the flour and begin to stir with a fork use more water of necessary but form the dough with as little wetting as possible for upon this depends the sue cess of the straws Flour the pasteboard 4 a tiny bit put the mould of paste in the center roll once lightly from you until It Is well spread out bring the four corners together roll from you again to wafer like thinness and cut Into flngerlength strips or form into twists I to be baked at once a small teaspoon of baking powder pow-der should be sifted In the flour but if put on the ice and baked just before serving serv-Ing the powder should be omitted Serve with freshlymixed mustard Jellied fruit Is always acceptable and one of the most delicious and fruitiest shapes may be concocted with a dozen apples and an orange or two Pare the apples extracting cores carefully and boll them to a pulp in a teacup of water In which the yellow skin of one or two oranges has been boiled for fle mnutcs In this way and this only can the reil flavor of the orange be extracted the skin must be grated so carefully that not a grain of the white part comes away This can be easily done if care Is taken not to press hard while grating also tho water must be cold and come to the boll gradually to extract the full flavor This rule holds good for lemon peel also Whtrt the water has become amber colored I isO Is-o be strained through a fine sieve and Is then for Rub the ready use apples i when soft through a hair sieve add a small cup of sugar the juice of a lemon and hall a nnrknrr of irpllitlnp soaked for five minutes In half a cup of water beat all well together anu pour Into a I buttered mould a put on the Ice for a few hours to form Serve with a soft custard J or whIpped cream Must be eaten to be I appreciated Creamed sweet breads very goodIt Is I always necessary to parboil these delicacies cacies for 15 minutes before cooking In any style and it must be Dome in mind that to cut them with any other than a I sliver knife spoils them completely When 1 all skin and fine membrane have been removed i I re-moved cut into dice anl to every p1i of sweetbreads add five mushroom i chopped fine Put a tablespoonful of butter but-ter In the frvlngpan or chafing dish when boiling hot but not brown stir In a scant tablespoonful of sifted flour stir untl smooth then stir In half a pint of bol log milk or better still cream When smooth add the mushrooms and sweetbreads sweet-breads salt and white pepper to tas1 let all come to a boll and serve In shells or paper cases or from the dish to the pltes Boston Brown Bread This will 0 I found more satlsfactorv at the average j bakers than ordinary bread and In preparing j pre-paring beforehand buttered for I late I supper will keep from drying If the plateful plate-ful Is wrapped In a napkin wrung very dry out of Icecold water Indeed this Is a nice way also to keep sandwiches To I keep small buttered tea biscuits hot for afternoon tea or late supper putln a soup I plate over a large bowl of boiling water and it will be surprising how long they r will retain the heat I EMILY FORD |
