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Show j uCy. 1 y 7 , u L-aiern Newspaper Union ) j -Make yourselves ne?ts of pteas- a nt thouKhts, brig h t fancies, sa lis-fied lis-fied memories, nobie hihtories, faithful saying's, treasure houses of precious and res-u'ul thoughts, which care cannot disturb, pain not make gloomy, nor poverty take away from ua houses built without with-out hands, for oui souls to live in. John Uuskin. FOOD FOR THE FAMILY Good bread is one of the first essentials essen-tials in planning u menu. The follow- ing will be kinds I one will like to serve occasionally: Oatineal Bread. I'our two cttp-fuls cttp-fuls of scalded milk over one cupful cup-ful of rolled oats; mill; and water may be used. Add I a teaspoon ful of sail, a tablespoonful of shortening and when lukewarm l add one-third of a yeast cake, softened ! in half a cupful of water. Add wheal j Hour to make a dough to knead from i five to ten minutes. Return to the mixing l'.oy?i, cover, let rise until double its bulk. Shape into loaves and when light bake one hour. About live cupfuls of flour are required for this amount. Nut Bread. Take one cupful of aiik, one-half cupful of sugar, one is;i, three-fourths of a cupful of walnuts, wal-nuts, two and one-half cupfuls of Hour, three te::spoonfuls of baking powder sied one-fourth teaspoonful of salt. Mix as usual and bake in a one-loaf bread pan forty-live minutes. Coffee Cake. Take five cupfuls of light bread sponge, three eggs, one cupful of raisins, one-half cupful of sugar, one teaspoonful of cinnamon, three-fomrths cupful of shortening. Warm the shortening, add the beateu eggs, stir into the sponge, add Hour until too stiff to stir. Set to rise until light. Mix sugar and cinnamon and spread the top of the cake with butter before sprinkling Willi the cinnamon und sugar. Bake twenty minutes or more In a hot oven. Almond Omelet. Take half a cupful cup-ful of blanched and halved almonds, place in an omelet pan with butt or. stir until well coated with tiie butter, using a tablespoonful. (hen pour in an omelet mixture using four eggs. Cook as usual, fold and roll onto a hot plat ter and pour over a hot maple sauce. Serve at once. The nuts will be nicely nice-ly browned If they are quickly coated with butter, before the omelet is poured. A Few Gaod Desserts. To avoid monotony in dessert making, mak-ing, the following may be used: . Ruttflrernlrh PitHrlirtn mm li'- jt jcttj l -I Melt one cupful of brown sugar and two tablespoonfuls of butler, until brown but not burned ; pour over the mixture two cupfuls of boiling milU and simmer until the sugar is dissolved. dis-solved. Meanwhile soak a thick slice of bread In cold water until soft. press all the water out of it. add the yo'.ks of I wo eggs, a pinch of salt and a leaspoouful of vanilla. I'our into a well buttered baking dish and bake in a pan of water for forty-live minutes. min-utes. Heat the whiles of the eggs until stiff, add two tablespoonfuls of powdered sugar and the Juice of half a lemon; beat again, spread over the I pudding and brown in moderate oven. Serve hot or cold. Baked Apple Tarts. Cook apples until tender in sirup, but not soft enough to lose their shape. Koll out rich pastry cut Into squares large enough to wrap tin apple. Brush the tops Willi water and dredge with sugar. Bake until well browned. Serve with a spoonful of hard sauce piped on the top of each. I'ass the sirup thai was left, also. Graham Pudding. Cream one-fourth one-fourth of n cupful of butler, add one-half one-half cupful of molasses, the same of milk, one egg. one and one-half cupfuls cup-fuls of graham Hour, one-half tea-spoonful tea-spoonful rf soda, one toaspoonfu! of salt, and one cupful of raisins. Mix and steam in a buttered moid two and one-half hours. Serve with a sweet same. Caramel Pudding. Boll toget her one j cupful ol brown sugar and one-hall i cupful of water until It hairs. His- solve one-fourth of a box of gela'in ! in enough water to cover, add to the sirup, then when cool fold in three beaten egg whites and pour into cups i to cool. The white comes to the top ; the brown goes to the bottom. Serve i wilh a custard made from the eL'i: ; yolks, i we cupfuls of milk, sugar und ; ll:ivoi-:t'- Baked Savory Eggs.- Cook as many e'-'gs In the shell as (here are people to serve I'nqiare l he same niitnhei of pieces of toast, (tinier slightly and : arrange in n dish lo lie c veil I'm ' the eggs into babes lengthwise ami ' remove the yolks I'nl iwo halves on r;ti li pieec of oast. I lave re:)dy a : sin-ill amount of ipineed longne or chicken, mis wl'ii the egg m!l:s. add leg a little softened butter -.t: am: pep; r to Taie. Pile the Mntbng "ti eacli egg whit", making it room; up 1 In n t T : i : i:imi:-l : s;.ii:P,!e with hut (red er.m 1 s and -ei in : q i'- 's ow.. to hr. wn the ertioi'is li.ive re;idy ,-; j cupi'i:! of wbite sau.-p or a !l.VI,.:;e.l y. s, ee:l toleato SiM'o5, Win n ;!:-' eg.:-- are pour :hc bm s.,a,f grogr.d the eggs b:i: r.ot over (bom S'-rve at o;iee. |