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Show l CThe Kitchen 8 i Cabinet OODCXDOOOOXXXXXX)CXXXXXX000 UC). lao. W'eatera .Newspaper L'uiun.) In summer In my garden fair Bright butterflies are everywhere, And underneath their shining wings Are hid the dreams of splendid things. TASTY GOOD THINGS A fresh beef tongue if boiled until i tender, then cooled and skinned, Is I delicious baked. Place in a baking pan and cover with celery, carrots and plenty of the broth and bake for two to three hours, basting often. This is a dish nice to serve for dinner when company com-pany Is not sure of arriving ar-riving on time, as it will not harm by standing for an hour or more in the oven, bein& ready to serve instantly. Salmon Luncheon Dish. Heat a can of salmon before removing the fish from the can. Turn out on a hot platter, plat-ter, remove the skin and bones and surround the fish with riced, mashed potato. Pour round the potato a rich white sauce and set the platter into a dripping pan of hot water. When thoroughly hot serve garnished with bits of parsley. Orange Cream Pie. Beat two egg yolks and add one-half cupful of sugar, two tablespoonfuls of flour and one of cornstarch ; cook in a pint of milk, adding the grated rind of an orange. Beat the egg whites stiff and spread over the pie after it has baked, until thick. Add sugar and orange juice to the whites, then brown. A regular custard pie may be treated treat-ed thus: Bake it with orange rind tor flavor, then when baked cover wlta an orange sauce made with a little sugar, flour, orange juice and a bit of butter and water cooked together. to-gether. Spread this over the custard, then top with the meringue and brown. The combination is unusual and inviting. An ordinary white cake baked in n sheet and covered with a rich cooked orange sauce, then topped with a frosting, is delicious. It is called orange meringue cake. Lemon Is fully as good served in the same way. Chocolate Pie. Melt two squares of chocolate, add half a cupful of sugar, four tablespoonfuls of cornstarch, a pint of milk, three egg yolks and a teaspoonful of vanilla. Cook the mixture mix-ture until thick before adding the eggs. Pour into a baked pastry shell and cover with a meringue made from the egg whites. A good dish of bean." may he prepared pre-pared in a short time ae follows: Soups and Garnishes. Soup will never grow out of style for food, as it is often the most ac- . ceprahle and the most enjoyed dish of the m e n u. There are so m a n y varieties that he is indeed hard to suit who cannot find one to his liking. velvet Soup Cook one-half cupful of tapiocf. in six cupfuls of well seasoned veal stock. When thoroughly cooked add the yolks of three well-beaten eggs, stir until smooth and creamy, season with salt and pepper and a pinch of grated . nutmeg. Serve hot with croutons " , small squares of buttered bread toast-', toast-', ed in the oven. I Scotch Puree. Put into a kettle one ! pound of mutton with the broken I bones. Cover with three quarts, of ! water and bring to the boiling point. Skim and simmer for one hour. Add I six potatoes, two onions, one carrot cut fine and simmer for ' two hours ! longer. Season with salt, pepper and J butter, after straining and reheating, j Serve with croutons. Vermont Chicken Soup. Take six ! cupfuls of well-seasoned chicken I stock, add a little grated onion, one j head of lettuce shredded and one cup-j cup-j fill of conked peas. Beat an egg, add i enough bread crumbs to make a paste '; and shape into balls. Drop the balls j into the soup and simmer until well heated. Serve hot. j Bisque of Turnip. Put a table- spoonful of butter, one siloed onion, j three slic-es of carrot into a saucepan, toss until slightly cooked, then add j four good-sized turnips grated. There should be a pint of pulp. Cover the saucepan without adding any water, simmer on the back of the stove for J twenty minutes. Add a quart of milk, I two tablespoonfuls each of flour and J butter well mixed ; cook until smooth, i add salt, cayenne pepper and a tea- spoonful of kitchen bouquet. Strain and serve with small squares of farina. Quick Bouillon. Cut fine one pound of fresh beef and a slice of fat pork. Put into a saucepan with one cupful of cold water, one carrot, one onion , finely minced and cook fifteen minutes, min-utes, then add two cupfuls of boiling water. Simmer for an hour, then pass through a sieve. Season with salt, pepper pep-per and celery salt. Cheese Balls. Take one-half cupful cup-ful of flour, one-half cupful of milk, a tablespoonful each of butter and cheese. Mix In a double boiler, cook until smooth, add one egg well heat-en, heat-en, and cook long enough to set the egg. Set aside to cool. Form Into halls the si7.e of hickory nuts, drop into boiling soup, cook five minutes and serve inimcdin'ely. |