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Show The Kitchen Cabinet Ky, esiern .Newspaper L nion. You were made for enjoyment, and the world is filled with thlnpa you will enjoy unless you aro too proud to be pleased by them. John Ruskin. DAINTIES FOR THE DAINTY Something nice for a luncheon, to serve as the main dish, is the following : is uniCKen mousse. Scald one-half cupful of mill: and add to two well-beaten well-beaten egg yolks, stirring constant ly ; add one and one-cniarter te:i-sno.inl'nls te:i-sno.inl'nls of salt. "lie-eighth of a teaspoi.nful of while I'epper, the same of chopped onion and celery salt, and cook live minutes a the top of the double boiler. Meanwhile Mean-while soften one tahlespoonful of gelatin gela-tin in one-half cupful of chicken stock ind add to the hut custard, together vilh two cupfuls of cooked diced iiicken. Whip one cupful of thick reani and add carefully to the mixture. mix-ture. Pour into coid, wet individual 1 1 tuba I e mollis and chill until set. Serve on lettuce, garnished with pimento strips and mayonnaise or boiled dressing. Salmon Piquante. Take one can of salmon. Cut one onion into slices and cook in two tablespoonfuls of butter. .Mix together seven tablespoonfuls of Hour, one-quarter of a lenspoonful of chili powder; add to the onion, mixing ivell. When brown add two cupfuls of cold water, one teaspoonful of salt and three tablespoonfuls of ketchup. Cook until hot; add the salmon and reheat. re-heat. Serve on buttered toast with any green salad. Chicken Neptune. Wash nnd cook two dozen fresh shrimp ; cook In boiling boil-ing water for twenty minutes. Shell and remove the viscera. Wash two dozen large oysters and cook them in their own juice until the edges curl. Cook six fresh mushrooms and one-half one-half of a green popper, chopped line, in two tablespoonfuls of butler for three minutes. Prepare a white sauce with two tablespoonfuls of butter and the same of Hour with a pint of cream, seasoning to taste; cook until well hlended, then add l''e shrimp, oysters, two cupfuls of cooked white meat of hirken, diced, one small can of crab itetil. the mushrooms and green popper pop-per and one half of a pimento, chopped ine. Ileal thoroughly and serve on -mall pieces of buttered toast. Raisin Sandwiches. These are good for the children. Put through the meat hopper, mixing in the grinding and ising a line knife, one cupful each of .'aisins and pecans. Moisten with one ind one-half tablespoonfuls of lemon Juice and use as lilling on whole wheat bread. The man who shuns the lltht forfeits his own final peace of heart. He who refuses to face hla worst forfeits the possibility of finding his best. Percy C. Alns-worth. Alns-worth. SOME GOOD STEWS ' A tasty stew may be made froru remnants of roasts. Take one and one-nan pounds or cold roast cut Into In-to small pieces. Heat It In a gravy made by dissolving dissolv-ing two bouillon . cubes in a pint of boiling water and thlck-enlnir will, our tablespoonfuls of Hour. If there :r? bones from the meat thoy may bo boiled In water for the broth. Cook the meat In t ho gravy until heated and tender, then add four small iliced onions, one sweet pepper, sliced ma cupful of stewed tomato and two cupfuls of cooked macaroni. Season to tast.u with salt, pepper and celery salt. fish Chowder. I dev half a pound of fat salt pork and fry to a light brown, remove the pork, add three miens, sliced, to the fat. Cut three ;i(itinils of fresh haddock or any flnn-leshed flnn-leshed fish, Into small pieces, rub with I tahlespoonful of salt and dust with nepper. Lay the fish In a sauce pun, add six sliced poliuTocp, (ben the onion mil pork. Cover with boiling water ind cook mil i I (he vegetables and fish ire (entler. Add ihiee cupfuls of rich nill , six milk crackers, bring to u "oll and serve. Haricot of Mutton. Chop one inedl-tm-slzed onion and one large pepper Ine. Cook In two tablespoonfuls ol aicnn fat until tender. Then remove he onion and pepper. To (lie fat add me and one-half pounds of lean mitt on, cut Into pieces one and one-half mlies Mpiare, anil brown, then adi lie fried onions and pepper. Sensor villi two and one-half ti-aspoonfulH oi alt and one-eighth of a tenspoonfnl o eppcr. Add two cupfuls of water over closely and slew until tender bout one hour. Add one can of pea: efore serving. Ham in Bean Pot. Freshen if nee i-nir.v one thick slice of ham and cu Ho serving sized pieces. Place In i can pot together with six scrapei an'ots. thinly sliced. Add one cupfu f condensed (oninto soup and one cup ul if water. Cover tightly and buk' iiiee hours, or un'il il is perfectly (en w-r. I'otatoes may tie used In pine, f the ''arrots lf preferred. |