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Show I l" 'i";i -' er i.o.! '.s !ii.i.iin ss, 1 . i:i old wnrld ni' runs, , 7" I I :p all Hi" w ,,.! I'." li'id.i 'lie r 1 for tlio liuWel's, ! l-'o i lint every link- t ,, r, !, n, rout: r vvl'.i-r.- II I May i,,..k like n,ut vvliieh foJ onct o i a 1 1 " . , Ann called It Paradise. ! ; .INFORMAL, COMPANY SUPPER. i '1'!. ( haling ilish is the never fail n:s icia.ri ic'i' iho hot disli for tin eve i ni.t;; Kiipoor, ami every Cuing else ntaj b? prcrnrcil bcforvhanil, unless om i I.kes to make the sala.l and dressing in tho taljlo. The intvterials may b all ready and the proctv,s of blending th: in ami the making of French dress ing is usually a form of ent crtainmeni , enjoyed by both men and women. It j fact, many men tire especially clevei at and enjoy making salads. The sandwiches may be prepared bj culling a slice from each end of th loaf and then cut off the side crusti and bottom and top; now slice th I bread lengthwise in five or six slice! of uniform thickness, spread witb creamed butter and put together in tiie form of the original loaf. Wrap 1e a dampened cloth and place under I weight until the time for serving, thec the loaf may be cut in slices, and ill halves crosswise. Arrange on a doily-covered doily-covered plate to serve. A most delicious salad dressing li creamed butter well blended with twe banned red peppers pounded to. a paste. Another nice sandwich tc serve with cold roast lamb. Finelj chopped mint mixed with creamed butter makes another appetizing sand wich. Ec-ns a la Creole. This is a dish very popular with the men: Chop two or three tablespoonfuls of dried beel freed from the skin and fat, add a cup fill of tomatoes, a fourth of a cupful of milk, grated cheese, a dash of cinnamon cin-namon and cayenne and a few dropJ of onion juice. Melt two tablespoon' fuls of butter, add the mixture, and ; w hen well heated add four eggs slight j ly beaten. Cook until of a creamy con' Bisiency, stirring constantly, and scraping from the sides and bottom ol the pan. Hot potato salad is a most enjoyable enjoya-ble dish when accompanied by cold n.eat. Cut six medium sized potatoes In slices, sprinkle with salt and pepper; pep-per; add a cup of chopped celery and a tablespoonful of finely minced parsley. pars-ley. Mix together two tablespoonfuls of vinegar and four of oil and a slice of lemon; bring to the boiling point and turn over the potatoes. A bit ol onion added, if the flavor is enjoyed, Improves the salad. "I regard the discovery of a new dish bs a far more interesting event than the ili.-coverv or a star; for we have nlvvaya flats enough, but we can never have l(MJ many dishes." Brl Hat-Saver! n. THE PRACTICAL BANANA. j Bananas are to be had in almost any ! rail of the United States today, and j If well ripened are most wholesome j food. The best authorities assure us however, that they are more easily dl-; dl-; gested when cooked. ! Eaked Bananas. Remove the skins ; from five bananas, cut in halves ' lengthwise, and put into a shallow granite pan. Melt two tablespoonfuls j of butter, add a third of a cup of su-j su-j gar and two tablespoonfuls of lemon Juice. Easte the bananas with one-half one-half the mixture. Bake twenty minutes min-utes in a siow oven, basting during baking with the remainder of the mixture. mix-ture. Fillets of Beef With Bananas. Cook the. fillets, cut one and a quarter Inches thick and arrange on a platter, plat-ter, pouring over them the liquor In the pan. Saute quarters of bananas in a small amount of butter until will cooked and place a piece of banana on each fillet when serving. Banana Sponge. Line a. mold dipped In water with crosswise sections of banana, and fill with the following mixture: Mix a half cap of cornstarch, corn-starch, one-fourth of a i.'up of sugar, nd a fourth of a teaspoonful of salt; add gradually a fourth of a cup of milk. Then add a quart of scalded milk, stirring and cooking for eight minutes, or cook In a double boiler fifteen fif-teen minutes; add a teaspoonful of vanilla and the whites of three eggs beaten stiff. Chill thoroughly and remove re-move from the mold. Serve with a ;ustard made from tho yolks of the sggs. Banana Salad. Mix together soma Snely cut bananas, canned peas and French dressing. Serve In the skJnj jf the bananas on lettuce leaves. Banana Fritters. Cut the banana ta small pieces, sprinkle with pow-lered pow-lered sugar and lay In lemon juice for Salf an hour, then dip In fritter bat !er and fry in deep faL |