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Show QOOOOCXXCOOOOOC)OCXXXXXXXX3 1 I The Kitchen I Cabinet jj OOOOGOOOOOOOOCK (.(.c), 1926, Western Newspaper Union.) Life Is not made out of money, and friendships, and talents, and patronage, and family Influences, and good health, and g;ood nature; it Is made out of faith, virtue, knowledge, temperance, patience, I godliness and brotherly kindness and love. Inninger. ! FEEDING THE FAMILY How often we hear the remark, "I wish I knew something different to efr- Fresh liver, tongues of calf and lamb, brains, sweetbreads, and kidneys for those who like them are all palatable palat-able meats and serve to add variety. Potted Liver. Use the liver of a young animal, either calf, lamb or pig. Cut the liver into strips and brown three minutes in hot fat. Cook slowly in highly seasoned stock until very tender. Use just enough liquid to keep the meat from burning. Rub through a coarse sieve. Season to taste and add enough melted butter to make the meat of the consistency to pack. Pack In jars and cover with melted butter or paraffin. Stuffed Liver. With a sharp knife ui uonuig water, aaa one-cupiut or sugar and cool. Add one-half cupful of lemon juice and strain the mixture. When it is slightly stiffened, arrange on It a design of orange sections with other fruit cherries, pineapple and grapas. Pour over a little of the jelly and when stiff ad more fruit. Use two slices of canned pineapple, two oranges, three-fourths of a cupful of seeded grapes, one-half cupful of cherries, cut into halves, and six figs, If they are liked. Allow to stiffen, then serve with whipped cream. Icy Foods. There is no dessert that makes such strong appeal to the palate during the serve for dinner." Monotony is the bugbeur of the menu planner. Even when money is not taken into consideration, variety va-riety is not easy to furnish. make a pocket in the liver, commencing commenc-ing at the thick end. Fill this with stuffing made of bread crumbs highly seasoned, adding a little onion if desired. de-sired. .Skewer the open end and lard the upper side with strips of pork, using a larding needle or laying the strips in slashes made in the liver. Melt a tablespoonful of fat, add one tablespoonful of flour, one teaspoon-ful teaspoon-ful of salt, three cupfuls of meat stock, or boiling water to which two tea-spoonfuls tea-spoonfuls of beef extract has been added. Pour this over the liver. Bake one hour and a half, basting with the sauce about every ten minutes. Serve with fried onions or peppers. Sweetbreads may be creamed, served in timbale cases, or sauted In butter and served with tartare sauce. Creamed with mushrooms they are delicious and are considered a great delicacy. As a salad, parboil in slightly acid water, cool, cut into cubes, combine with celery and mayonnaise and serve on lettuce. Brown bread sandwiches make a nice accompaniment to this salad. Jellied Orange Melange. Soak two tablespoonfuls of gelatin in one-half cupful of cold water until softened. Dissolve in two and one-half cupfuls tii in uiuuuis as frozen dishes. Frozen Custard, Scald a quart of milk in a double boiler : add one-half cupful of sugar, one-fourth i e a s p o o niui ol salt; pour this over two well-beaten eggs, return to the fire and cook until the mixture coats the spoon. Flavor with vanilla when cool, freeze. Prune Ice Cream. Wash and soak over night one pound of prunes, then eook slowly in the same water in which they were soaked until tender. Add the juice of a lemon, one and one-half cupfuls of sugar; simmer ten minutes, then strain the juice. Remove the pits' from the prunes and put the pulp through a rlcer. Add three cupfuls of rich milk, one cupful of cream and one-half teaspoonful of salt. Cool and freeze. Velvet Cream. Take one quart of rich milk, add one cupful of sugar and the juice of three lemons. Mix well and freeze. The mixture will curdle but when frozen will be smooth and velvety. Golden Cream. Boll together for five minutes two cupfuls of sugar and one cupful of hot water. Add one cupful cup-ful of grated pineapple, a quart can of apricots, and the juice and pulp of two oranges. Scald two quarts of milk add a tablespoonful of flour mixed with two tablespoonfuls of cold milk. Cook together five minutes, add th fruit all finely mixed, cool and freeze This makes one gallon of cream. Peach Cream Sherbet. Take two cuptuls of fresh ripe peaches, mash with a cupful of sugar and let stand three hours. Fold In a cupful of cream whipped until stiff then freeze Garnish with chopped cherries and flavor with almond If it Is liked. Grape Juice Cream. Take a pint of sweetened grape luice, a pint of cream and a tablespoonful of lemon juice Freeze as usual. The color of this frozen dish Is one of its attractions. |