| Show FIRESIDE FRAGMENTS celery soup take two large celery roots cut up fine aud boil one hour in one pint of water flavor with a little piece of onion mash and strain through a ti ne sieve beat together one tablespoonful of butter and two of flour and one quart of milk and boil all together 20 minutes serve with one half pint of whipped cream added at the last minute chicago record juried sweet potatoes steam the potatoes until they are tender when cool enough to handle peel and slice lengthwise or if large crosswise in hall inch slices have of butter heating in a thick dish or on the pancake griddle and when hot lay the alicca iu and fry until they are a delicate brown turning them carefully and browning both sides bend to the table hot detroit free press maryland spoon corn bread put one quart of milk on the fire in a double boiler when it comes to a boil stir in four large kitchen teaspoonfuls of com beai and cook five minutes stirring all the time remove from the fire and stir once or twice as it cools when cool add three eggs well beaten with two tablespoonfuls flour one tablespoonful butter ona pinch salt pour in a greased dish and bake 25 minutes serve immediately with napkin around dish chicago record welsh rarebit one pound grated cream cheese one half pint of rich milk three teaspoonfuls teaspoon fula of flour blended with milk one teaspoonful of made mustard one teaspoonful of grated sapsago eap sago add cheese just before serving place the cheese and milk in a double boiler when the cheese is melted add the flour stirring to keep from thickening in lumps add mus enry and a dash of cayenne pepper serve on rounds of toast or on heated plates chicago chronicle baking bread and biscuit the proof of the bread and the biscuit lies in the baking of it A little experience however will enable one to have the oven just right when the bread is baked it should be turned out on a clean cloth or board and each loaf should rest so that the air may circulate around it when cold it should be placed in a dry tin box or stone jar biscuits should be cared for in the same way unless it is desirous to eat them when fresh from the oven ladies home journal cracked sandwiches A savory sandwich ia made from crisp uns aUed unsweetened crackers spread with a paste made from three tablespoonfuls tablespoon fula 01 roquefort efort cheese a tablespoonful of butter and a teaspoonful of para ley chopped very fine serve with a green salad or lay each on a crisp lettuce leaf before serving water caresses cresses mixed with the yolks of eggs also make an appetizing mixture with which to make sandwiches of brown bread season the paste with a little olive oil vinegar and paprika cut the bread for all sandwiches thin though not new is an often forgotten injunction N Y evening post |
