Show THE FA KITCHEN kitcat len CABINET A B I 1 N E T who hopes the best goes forth with forehead bare and to the onen blue he 11 lifts ts his face and cries all good of earth or sea or air Is mine in ne by boundless largeness of god a grace FOOD FOR THE FOLKS it Is the cooling 41 serving sen ing of the common things in an uncommon via way which takes tales genius ar food attractively ser gervea yea Is better enjoyed and bet te digested caramelized rice and apple ng brown one cupful of sugar in a saucepan or iron frying pan be careful not to burn add three ci pauls of boil boll ng water simmer and stir until the cari mel is entirely dissolved then add a cupful of well washed V rice bo I 1 for five minutes and into a pu I 1 ling dish lined with sliced apples I 1 lice lace in a hot oven and stir until the rice la is tender bake div five e longer an I 1 serve cold with cream nut and cheese roast cook two tablespoonfuls of chopped onion in one tablespoonful of butter until brow broun n alx a cupful of grated cheese a cupful of nut meats and a cupful of boft soft crumbs moistened with a little water from the pan in which the tho onion was cooked season with salt pepper and the juice of half a lemon pour into a baking dish and bale bal e until brown baked celery with cheese wash and cut celery into loch inch pieces and cook in boiling water salted water un til tender reserving the stock use the stock to make male i sauce using four tablespoonfuls each of butter and flour cooked together a little cream and the liquor in which the celery was cooked season well with salt and paprika and add to the celery put a 11 layer of this in the bottom of a buti but dish and a laer of finely grated cheese cover with more of the celery and sauce finish with buttered crumbs and bake bale until the crumbs are dell cately bro browned ned bro led oysters i la francaise butter ten scallop shells sl ells and place four or five the ousters in each mince one large onion half a clove of gar lie ile and cool in five tablespoonfuls of butter until lightly bro ned nned add the ouster liquor with a cupful of crisp bread crumbs salt pepper and pars ley cover the oysters and dot with bits of butter place shells on a tin till sheet and broil quickly GOOD GERMAN DISHES the appetizing dishes that our ger man cooks prepare should be more generally known tor for many of them would be seri schied ed often almond rings mix to gether three fourths of a pound of butter half a pound of powdered sugar the yolks of three viree eggs nd a pound of sifted flour eoll boll thin and cut int strips and form in rings dip these in white of egg then in chopped almonds sugar and cinnamon mix and bake bale in a moderate oven keep in a cool place sauer braten cover coner a piece ol 01 stewing beef with vinegar and let stand stad 48 hours drain lard it and with spice and try fry in hot drippings ahen browned well viell all over put inte the kettle with a lemon rind two sliced carrots and two leeks add a little hot water and simmer until the meat la 13 tender strain thicken the liquor left with flout add enough lemon juice or vinegar to make male it tart serve with the tile and sauerkraut I 1 beet fritters mash five beets to a pulp add the 3 alks of four eggs beaten with two tablespoonfuls of cream and two to tablespoonfuls of flour add the grated rind of a lemon sugar and nut meg to taste mix and shape into small cakes and saute in a little but ter serve with tart fruit as a garnish such as cherries or apples roast goose with stuffing A six month mont hold old goose will require no par boiling an older one should be par boiled scrub the outside thoroughly with a vegetable brush and soda water using care not to break the skin wipe dry rub the inside of the goose with the cut side of an onion dust it with sage salt and pepper dredge with flou and find stuff it cook in a covered roaster when tender serve with gooseberry jelly and garnish with cooked apple rings with a stewed prune in the center of df each slice stuff citira with a pound each of raisins blanched and chopped al monds bread crumbs with the goose liver cooked and finely chopped two teaspoonfuls teaspoonful of salt one minced onion a EL tablespoonful of powdered sage and a cupful of melted butter do not pack the stu stuffing tring in but fill lightly sew up the goose and put into the roaster |