| OCR Text |
Show eKITCnm The earth is our workBhlp, the universe uni-verse is our exercise ground, Life Is our opportunity, let us get busy. Bruce Calvert SUMMER SALADS. Spinach Is. such a good, wholesome vegetnble and one which may be used for salads with va-WJL va-WJL "-SJIfAT" rious combinations. jfifc ' Cook the spinach kSJ'Y in its own Juices-pSeKwYxT"1 Juices-pSeKwYxT"1 DeinS careful not AjUYvn t0 let lt: scorcn-5fcjn'J(Kra scorcn-5fcjn'J(Kra When tender, drain (SSgpsaSpAOMwi? the spinach and iSit chop it with six hard-cooked eggs to-a to-a peck of spinach, add one cupful of tousted bread crumbs and one-half cupful cup-ful of minced boiled ham. Pack in. small cups or molds. Chill on ice-and ice-and when ready to serve surround, each mold with olives and dress with mayonnaise. Ellsworth Salad. Drain ft can of peas and add two apples chopped fine with one medium-sized cucumber. Mix lightly with the peas and a half cupful of coarsely chopped pecan or walnut meats. Serve on crisp, lettuce with boiled or mayonnaise dressing. Red Pepper Salad. Mix half a can of pimentoes with one cream cheese. Beat into the mixture sufficient mayonnaise may-onnaise to soften and add a few drops of onion Juice, or more If the flavor is liked. Pack in a mold, chill on ice and when ready to serve cut' in slices and place on crisp lettuce leaves. Mixed Salad. Slice some tomatoes and cucumbers and arrange on head lettuce. Into French dressing stir as much roquefort cheese as is liked and add to the vegetables just as they are ready to serve. For those who do not enjoy the delicious cheese, the dressing dress-ing may be served without it. Vegetable Harlequin. Cook half a peck of spinach as usual and drain, then chop fine, seasoning well. Cut three or four cooked beets into dice and heat In a tablespoonful of butter. Season well with salt and pepper. Reheat Re-heat two cupfuls of peas In the same way. Arrange the spinach in a ring around a small platter. The spinach should be dry enough to make a ridge an inch and a half high; inside the ring at either end put the beets, and la the middle the peas, keeping the line of division straight as possible. Over the whole sprinkle parsley and send very hot to the table. Others combinations combi-nations may be used, utilizing leftovers. Persons Industriously occupying themselves thrive better on a little of their own honest getting than lazy heirs on the large revenues left unto, them. T. Fuller. SUMMER FRUITS. The time Is at hand to prepare out fruits and Jellies for winter use. If each housewife will, Hfj'Jv" 1 when putting up her jel-yHXfrtJ? jel-yHXfrtJ? i'es and jams, remember . YyTMX tne soldier boys and put NxjjOv? up a few extra for hos-PjfL hos-PjfL pltal use, they will do I -ff'r worlds of good. Such 1, gifts will cost little, but I " when all brought togeth-f-Pwf er will make a wonder-ELmbvsJ wonder-ELmbvsJ ful store of good things to cheer those who are suffering on beds of pain. Currant Jelly. Currants for jelly-should jelly-should not be overripe or picked lm mediately after a rain. Look the cur' rants over carefully, wash but do not remove the stems. Mash a few in the bottom of the preserving kettle with a wooden potato masher and continue to add the fruit until they are all: used. Bring slowly to the boiling point and let simmer until the currants look white. Strain through several thicknesses thick-nesses of cheesecloth or drain through a Jelly bag. Measure the juice and boil it five minutes, add an equal measure meas-ure of heated sugar, bring to the boiling boil-ing point and boil three minutes, skim jind pour Into glasses. Let stand in-a in-a sunny window for a day, cover with paraffin and keep in a. cool, dry place. Strawberry Cup. Prepare a freezer of vanilla ice cream. Add three table-spoonfuls table-spoonfuls of orange extract to a cupful cup-ful of heavy cream, whipped. Halve a. few choice berries lengthwise and: press the smaller ones through a sieve and mix the pulp and juice with a; cupful cup-ful and a half of sugar ; chill. To serve, put a tablespoonful of the-Juice in the bottom of a sherbet cup, add a round- Ing portion of cream, pipe the whipped' cream above, pour en another spoon ful of the sirup and decorate with the strawberries. In many places all over the countryv wild raspberries abound. These berries' have a most delicious flavor, but being, smaller than the cultivated kind are-better are-better used for jelly, shrub and sirups, or the juice combined to give flavor, to-other to-other fruit in canning. |
