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Show The MWM KITCHEN ?4 Mi CABINET (. 1929. Western Newspaper Union.) 1 have loved the feel of the grass onder my feet, and the sound of the running streams by my side. The hum of the wind in the tree-tops tree-tops has always been good music to me, and the face of the fields has often comforted me more than the faces of men. John Burroughs. EVERYDAY GOOD THINGS To have variety without increased expense for the food budget is a constant con-stant problem for ruts. Jellied Veal. For supper or luncheon lunch-eon try this: Cook together a hock of veal and one and one-half pounds of lean pork, a few pepper corns, a bay leaf, allspice and salt to season. Remove all the indigestible portions of the meat and cat Into small pieces. Reheat witb enough liquid to rill the mold which will be used. Pour In the mold, adding salt, pepper and lemon Juice and when cooled a few olives or a sweet pepper thinly sliced. Serve cut Into slices. Hot Slaw. Shred a hard cabbage or chop fine. Place In cold water for a few minutes and drain, if the cabbage cab-bage Is not fresh and crisp. Place over the heat witb a small shredded onion to a quart of cabbage, cover with boling water and cook five minutes, min-utes, drain and add i little mild vinegar, vine-gar, a generous seasoning of butter, pepper and salt to taste and reheat Serve at once. Orange Shortcake Slice three or four good-sized oranges, depending upon the size of the oranges and the family. Cover with sugar to sweeten lightly and let stand while the short cake Is being prepared or even longer will improve them. Prepare large-sized large-sized baking powder biscuits, baking In a quick oven. Split and butter while hot, heaping on plenty of the orange fruit and juice, top with the other half biscuit and cover again with the fruit. Serve at once. This Is a luscious shortcake which is so quickly prepared and so good that It will always be a welcome dessert at any table. To the average lover of old-fashioned shortcakes, the sweetened sweet-ened cake, served cold with fruit, is only a very poor substitute for a real short cake served piping hot from the oven. Yellow Tomato Preserve. If fortunate fortu-nate enough to have some of the small yellow tomatoes this preserve will be a joy In the winter. For each pound of the fruit use three-fourths of a pound of suyar and one lemon. Pour boiling water over the tomatoes to remove re-move the peeling. Allow to stand only a minute or two, well covered, then drain and add cold water. Place the tomatoes in an earthen dish to staud with the sugar over night. Drain off the sirup and boil until it threads. Cook the lemon sliced very thin in a little water until tender. Add water and lemon with the tomatoes to the sirup and cook until clear. Seal in hot jars. Coffee Flavored Food. Coffee as a flavor lends itself to many combinations and is particularly row delightful in gel- the thrifty housewife. house-wife. Monotony in food dulls the best appetites, ap-petites, so it is the duty of the menn-maker menn-maker to keep ever alert to avoid such atin jellies and dainty desserts. Coffee Jelly. To one quart of c o IT e e Infusion add one-half box of gelatin soaked " iu iwu-uurus OI a cupful of cold water a half-hour, then dissolve in a pan of hot water. Add one-half cupful of sugar to the coffee and stir in the gelatin. Add a bit of vanilla before It thickens. Pour Into molds and serve unmolded with cream and sugar. Wellesley Fudge Cake. Take one-half one-half cufifu' of butter, three eggs, three teaspoonfuls of baking powder, two-thirds two-thirds of a cupful of strong coffee, one heaping cupful of chopped walnuts, wal-nuts, two cupfuls of brown sugar, three-fourths cupful of milk, a small pinch of salt, two squares of chocolate. choco-late. Cream the butter, add sugar grndunlly and mix In the order given. Melt the chocolate and add last. Cake In two pans. Use filliug of orange and frost with icing. Coffee Layer Cake. Cook one-half cupful of milk and four tahlespoon-fuls tahlespoon-fuls of finely ground coffee. Meanwhile Mean-while cream one-half cupful of butter with one cupful of sugar and three egg yolks well beaten. Sift together two cupfuls of pastry (lour and two teaspoonfuls of baking powder. Add the strained coffe and milk alternately alternate-ly with the flour to the butter and sugar. Fold In the stiflly-hoaten whites of the eges and bake In layers. Iced Maraschino Coffee. Take three-fourths of a cupful of coffee sirup, three-fourths of a cupful of cream, six tahlespoonfuls of minced maraschino cherries and one pint of vanilla ice cream. Add vithy or seltzer water. Into each plass nions-ure nions-ure two tahlespoonfuls of the sirup, two of the cream and half a tab!-spoonfui tab!-spoonfui of cherries. Fill the glass with the sparkling water, adding two tahlespoonfuls of loe cream. Serve at once. The glnss fr further gnr-nlshinont gnr-nlshinont may have a topping of cream willi a cherry or two. |