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Show 7 KITCHEN i i CABINET ! L j (Cc;. 1826. Western Newspaper Union. 1 "Success is the result of good management, just as failure is ihe natural outcome of ignorance, carelessness care-lessness and idleness." A FEW SANDWICHES For the afternoon tea there Is no dauty so welcome as a tasty sandwich. sand-wich. They may be 1 f prepared and ready hours before serv- J ' The following hot I i . p jj sandwich is one ! y . y quickly prepared j 5"' and very attrac- ! tlve : j Five o'clock Tea Sandwich. j Work a cream cheese with a wooden ' spoon until smooth enough to spread. I Season with salt and paprika. Spread I thin salted crackers with the cheese i then cover with marshmallows cut j Into halves to fit the crackers. Cover ; with another cracker and place in i moderate oven until the cheese and : mallows melt. Serve hot. California Sandwiches. Cut sand-1 sand-1 wich bread into one-fourth inch slices. Spread three slices thinly with mayonnaise mayon-naise (on both sides) : spread two i slices on but one side. Put mild green peppers through the meat chopper I twice, put mild red peppers through ! the meat chopper twice, keep separate, i Squeeze dry In a cloth to remove mols-; mols-; ture, season with grated onion and j moisten with mayonnaise, Put between be-tween slices of bread. There should i be two layers of green pepper and one ;; of red. Trim off the crusts and fold 1 in a napkin ; place under a weight. After several hours cut into one- fourth inch slices for serving. ! Jewish Cheese Sandwiches. Mix j one-fourth of a cupful of sweet but-j but-j ter with one large-sized cream cheese, add one teaspoonful of chopped capers, ca-pers, one shallot chopped fine, one-half teaspoonful of caraway seed and one-half one-half teaspoonful of salt. Mix thoroughly thorough-ly and pack solidly Into a small brick mold. Let stand In the refrigerator over night to ripen. Remove from the mold, cut into thin slices and put between be-tween buttered rye bread spread thinly with French mustard. Press edges together, to-gether, trim and serve with coffee, j Green Sandwiches. Chop green pep-I pep-I per, Bermuda onion and a sprig or two J of parsley, mix all together In propor-! propor-! tions to suit the taste, adding mayonnaise mayon-naise or cooked salad dressing. The vegetables will need to be squeezed from their juices, then add the salad dressing. Serve on buttered white i bread. I Appetizing Appetizers. J Hors d'oeuvres are tidbits to stimulate stimu-late the appetite, rather than hearty (OTw dishes which will frf'Ws. satisfy. They may T ' n be either hot or jJ cold, but there . . r - should be no ques C'tr J tIou as t0 their t ' "" J daintiness. Appetl zerf should blend wltl j the rest of the meal. The following h i a hot one: ' Tomato Savory. Select six medium I sized firm tomatoes and cut cone shaped pieces from the stem end. Mix one teaspoonful of salt, one-eighth of ' a teaspoonful of pepper, one teaspoon-I teaspoon-I ful of sugar and sprinkle the tomatoes. ' Bake in a moderate oven until the ' tomatoes are soft but unbroken. Re-; Re-; move to individual serving dishes and I keep hot. Heat one-half cupful of heavy cream mixed with the juice from the baking pan. Thicken slightly with one-half teaspoonful of flour blended ! with the same amount of butter. Pour I the sauce hot over the tomatoes and j serve hot with crisp crackers, j Rhubarb and Raisin Jelly. Cook : three dozen large raisins . in boiling ; water to cover until tender. Add more ! water if needed. Cook until tender i two cupfuls of diced rhubarb cut Into i small bits, with one cupful of sugar; shake the pan to keep the pieces un-l un-l broken. Soften two tablespoonfuls of ' gelatin in half a cupful of cold water, ! then add the raisins and the hot liquid l to the gelatin, add the rhubarb and turn into a mold. When cold and firm, , serve unmolded with whipped cream. There should be a scant quart of the t ! Inrredients, counting all the liquids I used. ' Sardine Canape. For six portions j heat twelve medium sized sardines in i one cupful of tomato catsup to which ' has been added one tablespoonful of lemon juice. Butter six strips of ! toast, each large enough to hold two sardines. When the sardines are heated through, remove from the : sauce, roll in fine buttered crumbs, nnd place In pairs on each piece of tonst. j Pour a little of the sauce over each : portion and garnish with watercress. Chicken and Corn Pudding. Take I tw-o cupfuls of cold cooked chicken, j one cupful of sweet milk or chicken I stock, one pint of sweet corn, two ' eggs, salt and pepper and one tea-: tea-: spoonful of sugar. Cut the chicken ! Into small bits, season with parsley, j onion, salt and pepper. Mix the corn i and milk, add the beaten eggs and ; place the chicken in the bottom of the pan ; pour over the corn mixture and bake In a moderate oven until a delicate deli-cate brown. Serve at once with white sauce. t Variety Is more essential with n person who is ill than those able to eat all kimls of food, as ths?. who are ill have poor appetites and tire very i quickly of sameness in food. |