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Show THE hh KITCHEN IIS Uc). luti. Western Newspaper Union.) The men who are not satisfied Are they who set the pace The men who do not meet defeat With calm, contented face. The nun who labor on and on With minds and fingers skilled, They are the irreat unsatisfied Who plan and fight and build. SUNDAY NIGHT SUPPER Dishes which may be prepared beforehand, be-forehand, or better, served from the jii.wc chafing dish, are always f4 -i. r popular for the Sunday 'f.' night meal, fc, -? ,r Scrambled Eggs. If ?ii limited In the number of :ji?&&sJ eggs and oversupplied &3 with those who are to be served, to make a dish of scrambled eggs extend to meet the appetites, add to the frying pan a half cupful of rice that has been well washed and drained, add enough butter to cook it, stirring until the rice is a good color, then add water or milk or a mixture of both and cook the rice until un-til perfectly well done. Now add three to four eggs, more if more rice Is used, and with the usual milk or cream and butter with seasonings one has a. most satisfying dish, saving one-half of the eggs ordinarily used for such a dish. Jellied Chicken Salad. Put into a saucepan three cupfuls of highly seasoned sea-soned chicken stock, the whiles of two eggs, three tablespoonfuls of gelatin and two tablespoonfuls of lemon juice. Boil two minutes, stirring stir-ring constantly. Place on the ba-ck of the range for thirty minutes then strain through a double cheesecloth. Cover the bottom of Individual molds with liquid jelly and set on ice. When firm, decorate with red and green peppers cut into fancy shapes ; cover with the jelly mixture. Moisten one cupful of cooked fowl with one-half one-half cupful of mayonnaise dressing to which a teaspoonful of dissolved gelatin gela-tin has been added. Shape into halls and put a ball in each mold; fill with the jelly. Chill, unfold on lettuce and serve with mayonnaise dressing. English Monkey. Soak one cupful of stale bread crumbs in one cupful of milk until soft. Melt one tablespoon-ful tablespoon-ful of butter, add a cupful of soft cheese and when the cheese is melted add the soaked crumbs, one egg slightly slight-ly beaten, salt and cayenne to taste. Cook three minutes and pour over toasted crackers or toasted bread and sprinkle with paprika. Onion Sandwiches Chop fine a few slices of southern onion, add salt, pepper, a little olive oil or salad dressing, dress-ing, & dash of lemon juice, mix and spread on well-buttered bread, add a leaf of lettuce and cover with toother slice of buttered bread. Rice With Bananas.-- -Peel and scrape three well ripened bananas and mash them with a fork until creamy, add a few drops of lemon juice, stir lightly into one cupful of cooked rice and serve with cream and sugar. Treasured Recipes. A i'" "h preparation for soup seasoning sea-soning which is considered very choice I I I I s"?." I 's tliis : Two jv-gVI ounces each of Yi.:Sj sweet marjoram, " jjL' M parsley and sav- dvJ?T' ' N ory thyme and 1 l lemon peel, and wNJ. one 0 U U 0 e ' zszLj235&j sweet basil. The vsxamfMV W herbs are dried : and ground, then ail are sifted together to-gether until well mixed. This powder, if carefully bottled and corked, will keep for years. Use it sparingly. Ever-Lasting Yeast. Tie three dry yeast cakes in a cheese cloth, add one quart of potato water, three tablespoonfuls table-spoonfuls . of sugar and let stand twelve hours. Iiemove the yeast and place ln a glass jar well covered but not sealed. Use one cupful of the yeast for six loaves of bread. Once j or twice a " week fill the jar with j cooled potato water, using the same i amount of liquid as the amount of ! yeast removed each time. If not j enough yeast is used each time take out some each time the potato water Is added. This will keep for years as the potato water keeps nourishing new yeast buds. I Olive Oil Pickles. Cucumber I pickles are a bit early yet but it is well to have the recipes ready when the time comes. Take one hundred small cucumbers, three pints of small onions, one pint of olive oil, one ounce each of celery seed and white pepper, one-fourth pound of white mustard seed. Slice the unpceled cucumbers, cover with one and two-thirds cupfuls of salt, let stand three hours. Slice onions, let stand in cold water to cover, drain and mix all together with spices and oil, pack In jars and fill the jars with good vinegar. Seal and keep very cold. ' Mustard Pickles. To a gallon of vinegar add one-half cupful of mustard, mus-tard, one cupful of salt, and two cupfuls cup-fuls of brown sugar. Drop the young cucumbers into the jar as. they are gathered and washed each day. When the Jar Is full cover with horseradish leaves. They will be good to eat in two weeks. A half cupful of cooked oat meal add :d to a small beef loaf Improves it and adds bulk. When making oatmeal oat-meal cookies or rocks, brown and rrind the oatmeal; it makes a very different flavor and texture. |