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Show 7 kitchen! i CABINET j (S. 114. Western Newspaper Union.) No matter what your experiences may have been, the various fragments frag-ments of your life may be joined to make success, just as the smallest small-est bits of glass are used in the most beautiful mosaic. MORE GOOD THINGS There Is such a wealth of good things for the table at this season tomatoes and scoop out the centers ; cnt off the tops of corn on the ear, or score the kernels and scrape out the pulp, leaving the hulls on the ears. Sprinkle a little salt on the Inside of the tomatoes, add a bit of butter to the corn. Set the pieces ,cut from the tomatoes In place and put the tomatoes into a buttered baking bak-ing dish. Bake In a moderate oven until the tomato Is cooked. Wafer Corn Bread. Mix thoroughly two cupfuls of finely ground corn meal with one-half teaspoonful of salt, two teaspoonfuls of baking powder. pow-der. Beat one egg, add two cupfuls of milk, stir Into this two tablespoon-fuls tablespoon-fuls of molasses which has been heated and then dissolve one table-spoonful table-spoonful of butter. Add the corn meal to the liquid mixture and heat for five minutes this is the Important part of the process. Have ready two shallow pans, greased and floured and pour on the batter In as thin a layer as possible less than one-fourth one-fourth Inch In thickness. Bake In a hot oven until brown, cut quickly and serve smoking hot. Vegetable Salad. To one-fourth of a cupful of French dressing add one teaspoonful each of finely chopped onion and parsley, mix and pour over one-fourth cupful each of shredded cabbage, carrot, sliced celery and radishes and one-half cupful of chopped, cooked beets. Toss and mix well with two forks then serve on lettuce. South American Chocolate.. Melt one-half pound of sweet chocolate over hot water, add one cupful of very strong coffee slowly and boll one minute. min-ute. Add six cupfuls of scalded milt and beat until a thick froth forms on top and leave over hot water ten minutes. min-utes. Chill and carry In a vacuum bottle with a few pieces of ice. All hall to f?ood health! You never can buy it, Tho' many by using a vegetable diet Have lived a long life, with nerves steady and quiet; Then listen to wisdom, ye people, and try It. WARM WEATHER FOODS A dessert which will be enjoyed during the warm days Is: that It is not hard to find a variety. Tomato Stuffed With Cor n. Cut out a piece around the stern-end stern-end of the required re-quired number of Molded Fig Custard. Cus-tard. Soak one-half, one-half, package of gelatin and dissolve dis-solve It In one cupful of boiling milk. Soak one pound of ties (the pulled figs) in water to cover until quite soft. Split each In half, dip into dissolved gelatin and use to line the sides of circular molds. Make a soft custard of a pint of milk, five egg yolks and one-half cupful of sugar. When well-thickened add the rest of the gelatin and with this till the fig-lined molds. When cold, unmold by dipping into hot water. Pile on top of eacli some gooseberry jelly and eat with plain, thick cream. Chocolate Junket. Melt a square of chocolate; add three tablespoonfuls of boiling water. Heat a quart of milk just lukewarm. Dissolve one junket tablet in a tablespoonlul of cold water. Add one-quarter of a cupful of sugar to the milk, with a tablespoonful of vanilla; stir until well mixed; add the junket and the chocolate and pour Into sherbet cups. Emergency Bread Pudding. Cut six or more slices of bread and remove crusts, spread with butter and jam. arrange In a serving dish and pour over a pint of hot grape Juice. Surround Sur-round with a soft custoni or with whipped cream and chopped nuts. Serve hot or cold. Coffee Ambrosia. Make one quart of strong collee; allow this '.o cool nfter straining, then add one-half cupful cup-ful of honey, a few drops of almond extrn't. a pinch of powdered mnee two cupfuls of Ired milk; mix well. Serve In glasses with a few spoonfuls of Ice and a spoonful of whipped cream. Lettuce and Peanut Salad. Prepare fresh, crisp lettuce and sprinkle with coarsely-chapped fresh peanuts. Serve with a good French rtressini: poured over all. well chilled. Lemon Sirup. This is nice to h,h and is always ready. Take one cupful of wnter, one-third of a cupful of lemon lem-on juice and one-half cupful of suar; boil for a few minutes and bottle. Use a spoonful of the sirup to H glass of water with ice. A few stewed plump prune served on nice head lettuce with a g-e.d snappy dressing makes a most tasty uiud and a simple one lo prenare. |