Show 4 tt t t I HOUSEHOLD MATTERS 4 t 4 t 44 4 ORANGE CUSTARD beat the yolks offlie ol 01 five eggs with whites of two then add four ounces of sugar stir into a quart of milk which is just at the boiling point and aad the grated rind of an orange pour into a buttered padding dish set the pan into another of boiling water and bake till a comes out jean elean make a meringue of the whites of the eggs beaten tv to a stilt stiff froth with a little powdered sugar flavor with orange juice sprinkle with powdered pondered sugar and a little of the grated rind brown quickly in the oven serve either hot or cold JAM PUDDING melt two ounces ot of to it two well ell beaten eggs then stir in halt half a pint of any preferred jam or marnia marmalade Jade butter a pudding mould and put in a layer of bread crumbs then a layer of so on until the dish Is full havone crumbs on top bake or steam as Is most convenient turn out on a fancy plate and serve either hot or cold wl with th cream whipped I 1 or plain CREAMED BEETS cut cold boiled beets into dice and put into a cream sauce using enough of the beet juice to color the sauce a delicate pink garnish with hard boiled eggs and parsley 0 STUFFED CABBAGE cut out the stalk end of 0 a large head ot of cabbage leaving a hollow bollow shell tie the cabbage in mosquito netting and boll boil carefully till tender slake make a savory stuffing of seasoned crumbs and any left over meat except mutton fill the drained cabbage with the stuffing round it oft off on top with crumbs and grated cheese dot with butter nd bake in a quick oven till brown the rhe meat must always bo be cooked before it is used in the stuffing OYSTERS A LA WALDORF the first in the preparation of oysters i la a waldorf is the making of the thick hick sauce this sauce should be nade made some time before it is to be used melt a rounding tablespoonful of butter in a saucepan and cook in it for a minute or two a slice of onion browning then remove the pan from the stove take out the onion and stir into the bubbling butter until the mixture is smooth two tablespoonfuls of flour return the pan to the stove and stir until the flour Is I 1 i thoroughly hughly cooked the then n incorporate rat gr grad adal ii al 10 ly twos two C U of do B OCK kl or hot f water flavored with with beef extract extrac add salt and pepper to taste CRISPS grate six large potatoes saying saving the water let this stand till it settles throw away the water and add the sediment to the potatoes place in a frying basket plunge into deep fat and fry until brown serve as a garnish for fried chicken FRIED ONIONS slice and try fry in a skillet with plenty of hot lard stirring constantly till onions are brown sprinkle with salt after taking from the stove fried onions are served with broiled beefsteak or with 11 hamburg amburg steak PARSNIP FRITTERS wash pars nips and cook forty minutes in boiling salted water then drain and alun ge into cold water slip off the skins mash season with salt pepper and butter make into small flat cakes dredge with flour and fry brown in a skillet with butter PARSNIP CHOWDER boil pars nips in stock adding a little onion until the parsnips par snips are tender they should be washed scraped peeled and ana cut lengthwise in long thin slices fry salt pork crisp put a layer of the pork into a deep dish cover with split boston crackers pour over the parsnips par snips ps thicken the gravy turn over all and serve at once potatoes are often cooked with onions and parsnip STUFFED PEPPERS shapely green pep peppers perz cut off the stem end arid and scoop out the be pu pulp I 1 p and seeds fill with seasoned crumbs and any remnants of cold meat or vegetables bake till lone done basting with melted butter meanwhile serve on toast with any preferred sauce drawn but ter or Holland hollandaise alse will be satisfactory TURNIP croquettes CROQUET TES wash peel quarter and cook in boiling salted water till soft drain and mash pressing out all the water possible salt pepper butter and add draw a raw ess egg or two it if need ed to bind cool shape into cro quetter qu ettes dip in crumbs egg and crumbs and fryan fry in deep fat escalloped ESCAL LOPED TOMATOES slice onions boil till tender drain ind and set aside put a can of tomatoes through a sieve fine enough to keep back the seeds put a layer of the pulp in a baking dish adding bits of stale bread as needed to take up the extra juice then add a layer r of onions and a layer of american cheese cut in thin slices repeat till the dish is full having crumbs butter and cheese on top bake till brown and serve at once A novel dish but a good one rice and hominy are served as vegetables et as well as other cereals fortunately tu tuna n tely lettuce can be had throughout the year and celery is at its best in winter when the diet Is too heavy it can be effectively lightened by serving a green salad in place of the second vegetable which usually appears on the modern dinner table |