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Show CT he Kitchen mobility or other per-No per-No King or blrnment which son can give a s ply be- Is best for the PeP"-0 you what cause nobody blt;at which I' Is best for you, for ui Qut i?e,t foryou tswhat v for 5'ourser1 :. e hl3 subjects every-8rch every-8rch can K'e 'sone thins r,eed-thing r,eed-thing except (hls "!Dr. Frank ful responsibility- Crane. MISCELLANEOUS DISHES food and attractive desse.t rro: time. As expense must enter Into the account of -W per cent of the American housewives' house-wives' pl:ns, it 19 not easj to have things Good, mex-nensivft. mex-nensivft. easy to prepare, together w th bard things are wha the a' housewife knows how to conque she just puts a little more tbou0nr effort into her meal Pjannmg. Fifteen Minute Pudaing.-Tlns pua , spoonful of salt, one cups drop a spoounu - - ranned over it add a tablespoonful of cannea c lierries-juice and all-cover with an other spoonful of ""JZ three or four cups are partly tilled, put o cook in a pan of boiling water ing the water deep enough not to W: a out uut not deep enough to boll over the cups This makes four good-sized puddings or five or six smaller one. Steam well covered 15 minutes and serve with cream and sugar. wtth the variety of prepared gelatin gela-tin on the market a dessert which may be quickly prepared and then set Into the ce box is ready for the night dm ner or for the next day's luncheon. I 11 . . v, tn heconie well must stand ions " . ,i, chilled to be satisfactory. To this Jelly anv kind of fresh or canned fivnt may be'added or served with it V I h dif- , ferent flavors combined and molded into in-to various forms, it will seem each time like a new dessert. A small amount of preserves stlried into cake crumbs, flavored with two or three drops of rose extract, garnished with whipped cream, makes a quick, economical and at the same time tasty dessert. ' Chocolate Sauce. Cook the following follow-ing ingredients in a double boiler: One cupful of milk, two egg yolks, one-fourth cupful of sugar, a pinch of salt one teaspoonful of butter, two ounces of chocolate or one-quarter cupful of cocoa. Cook until the mixture mix-ture coats the spoon. Serve hot on Ice cream. Calf's Brains Escalloped. Parboil the brains, sprinkls with salt and pepper pep-per and add a little lemon juice. Cut into inch pieces. Arrange in layers ..n-orofi hsiklnc dish, alternating with tomato sauce. Cover with buttered but-tered crumbs and serve with chopped pickle. Seasonable Foods. This is the time of year when we enjoy all kinds of hot griddle cakes for breakfast, ttere is one worth adding to one's cook book : Rich Waffles. Sift one and one-half cupfuls of flour, one-half teaspoonful teaspoon-ful of salt. Add slowly one cupful of sour milk and one-fourth cupful of melted butter, one tea-spoonful tea-spoonful of sugar and thp volks of three eirirs beaten light. Add the stiffly beaten whites and fold in lightly. Cook on a 1 hot waffle iron and serve with butter and maple sirup. . Carrot Pie. For a pie that is dif-1 dif-1 ferent you will like this: Cook live carrots until tender, mash and meas-ure, meas-ure, using a cupful of the mashed car-j car-j rot to a cupful of milk, one egg and a r little salt, sugar to taste and spices to ; flavor. Bake iu an open crust as e pumpkin pie. e Scrapple. Take corn, meal mush af-r af-r ter being well cooked and hot, stir In . chopped cold meat, a little onion If liked and plenty of seasoning. Pour into a small bread loaf pan to mold, i When cold cut Into slices and fry. Pickled Fish. Clean fresh fish and lay in salt overnight. In the morning drop them into a pickle made with one I cupful of vinegar, one-fourth cupful of water, one tablespoonful of sugar, sliced onion and spices. Let come to the boiling point, add a few fish at a time until well scalded can and j seal In mason jars. These will be . good eating any time of year. Fluffy Meringue. Break egg whiles into a bowl and set on Ice, adding a few grains of salt. When well chlllnrl beat the eggs, adding two tablespoon-fuls tablespoon-fuls of sugar for each egg. Return to the ice to chill again, then place on the warm pie or pudding and brown In a quick oven. A combination of two desserts may be served which Is boUi pleasing to tho eye and taste. Prepare a small amount of chocolate blancmange, Just ordinary ordi-nary cornstarch pudding with a spoonful spoon-ful of cocoa or grated chocolate added Serve a spoonful of the pudding with a small mold of lemon gelatin. The ; combination Is especially tasly.' 1 1Wu Tyuvvt |
