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Show I 3 Hi countless SOW of a merrr iiirti heart, The jubies and pearls of a loving life;. The Idle man never can bring to th mart. Nor the cunning hoard up in his treasury. treas-ury. MEAT SUBSTITUTES. The nousewife who finds it -''.flicult,. with ihe present high prices of moa' to keep her household expense within, bounds, may gain new inspiration, from studying the following nut dishes. Nut Tlmbales. Crush a cup of hickory nut meats and" roll very fine; add two well beaten eggs, one-fourth, of a cup of bread crumbs, a cup of thin cream, half a teaspoonful of salt and a few dashes of red pepper. Lin timbale molds with strips of pimento, and turn in the mixture. Put the molds in a basin of boiling water and. bake in a moderate oven for twenty minutes. Unmold and serve with: cream sauce. Nuts and mushrooms served in a. white sauce in ramekins makes a delicious de-licious entree. Nut Chowder. Cook slowly untit tender two cups of pecan nut meats (either chopped or broken) in four cups of water, then strain and add a half cupeach of diced potatoes and carrots, two small onions thinly sliced, two tablesponfuls of green pepper chopped and two cups of stewed tomatoes. to-matoes. Cook until the diced vegetables vegeta-bles are soft, without losing the shape, and turn the mixture into a colander to drain. Mix in carefully the nut meats and turn into a hot serving dish. Reheat, the stock in which the vegetables were cooked, thicken with two tablesponfuls table-sponfuls each of peanut butter and flour cooked together; cook until smooth, and pour over the vegetables and serve. Lentil Fillets. Wash one cup at' lentils and soak over night. In the morning drain and parboil in fresh boiling water thirty minutes; drain and cook until soft in sufficient boiling boil-ing water to cover; rub through a. sieve and to the puree add a fourth of a cup of oiive oil, one cup of fins graham bread crumbs, one cup of 4 strained tomatoes to which a speck of soda has been added, one cup of filberts chopped and crushed to a paste, a tablespoonful each of grated celery and, onion. Season with mixed herbs, salt and pepper. Mix well and mold In the form of fillets, place in a well oiled pan and brown in a quick oven. Serve with tomato sauce. fffpgjjjlif f AREFUL with fire Is'good ad mP vice we know Careful with words Is ten times doubly so. Thoughts unexpressed may fall back dead But God himself can't kill them when-they're when-they're Bald. SOME GOOD EATINGS. Here are a few good things worth, saving and trying when opportunity permits: Date Surprise. Mix a tablespoonful of butter with a cup of sugar put into a saucepan and add a quart of milk, bring to the boiling point and thickea with four tablespoonfuls of cornstarch which has been mixed with a little-cold little-cold milk; cook eight minutes, stirring stir-ring constantly, flavor with almond extract ex-tract and add a cup of pitted and chopped dates and a few drops of vanilla. van-illa. Pour Into sherbet glasses and . set away to cool. Serve decorated with pitted dates. Pork Sausage In Batter. Brown pork sausage, then place in a baking pan and cover with Yorkshire pudding batter, made as follows: Mix a hair teaspoonful of salt, a cup of flour, two. well beaten eggs and a cup of milk; pour over the sausage and bake. Serve from the baking dish. Grilled Breast of Lamb. Put the-breast, the-breast, well wiped, into boiling water and Bimmer for two hours; add an onion and a stalk of celery. When the meat is tender the bones may be removed re-moved and the meat tied up into , roll; brown In a little butter and serve-wlth serve-wlth lima beans or green peas. Dainty Salad. Arrange slices of pineapple with the centers removed on lettuce, lay a ball of cheese in each center and serve with French Oressing. Chicken Salad. Take four cups of 'finely cut chicken, two cups of minced celery, one green pepper minced, cue tablespoonful of onion Juice and sufficient suffi-cient dressing as needed. Green apples and onions cooked together to-gether with a little bacon fat or salt pork are also delicious served withi beefsteak. |