OCR Text |
Show A man never reaches bis highest etlii iency until he loves his work more lliun liis pay envelope. Many a fellow lias been cornered who isn't suuare. DAINTY RAMEKIN DISHES. Small amounts of food may be served in small casseroles or ramekins rame-kins without the T- ? suggestion that L-C" tlloy !lle leftvel's. (CZS? Vegetable left- r?j?2o overs may be taken 22SS? from the table, put JL. info tl10 riUm'k'nf!. gSS alK' covered with r,.'."" a cream sauce, then when the meal Is to be served all that is necessary is to add a spoonful of buttered crumbs and set them in a pan of hot water in the oven to heat. Asparagus tips, peas, beans, cauliflower, or onions, or two or three of each may be served, allowing the family to make a choice of -the one most plensing. Leftover desserts, of various kinds, may be reheated re-heated and served with addition of a little fruit or a custard or some liquid sauce which enhances the flavor of the pudding. A hard-cooked egg added to a few ramekin dishes of macaroni and white sauce, or rice and cheese, will make an appetizing dish. Dried beef, lobster, crab, chicken, or any remnant of beef, may be served In tills manner most attractively. Chicken pie In ramekins is worth trying. Put a few bits of chicken and some of the gravy and a little cream Into a ramekin, place a biscuit on top to just fit it, punch a few holes in it to let the steam escape, and bake until un-til the biscuit is brown. Set ramekins In another dish so that no gravy is wasted. If It bolls over. Beef Tongue En Casserole. Choose a tongue which has been slightly corned, remove all of the unsightly portions, rub with flour to which has been added a dash of ginger and allspice. all-spice. Fry a few slices of salt pork, then put In a sliced onion and the tongue, tying it into shape. Flour It lightly on all sides. Make a cupful of gravy, adding the juice of a lemon, three tablespoonfuls of shredded almonds al-monds and a half cupful of seeded raisins. Put the tongue in a round casserole, pour the gravy over it and bake half an hour In a moderate oven. Untie the meat, turn out on a plate, and serve with the gravy over It. Casseroled Calves' Hearts. Fry an onion in a little bacon fat, roll four calves' hearts in flour and brown. Put into a hot casserole one cupful of stock, a shredded pimento and half a teaspoonful of mixed whole spices. Cover tightly and bake two hours. Garnish Gar-nish the meat with curled bacon. Good manners are made up of petty sacrifices. Temperance, courage, love are made up of the same jewels. FOOD FOR THE FAMILY. As we will soon have an abundance of green peas it Is timely to consider some of the many ways ..I.. ..,.-.,., 0f serving them. If one . Jfic$L desires to have every bit ATf of the flavor as well as 'i2! . the mineral salts in the peas, the pods should be boiled after shelling the peas and tl e liquor used WJJTSsi in which to cook them. "" Tne custoru of cooking any tender green vegetable In a large amount of water and then throwing away the water is most reprehensible at any time and especially now when every scrap of food should be conserved. con-served. The liquid in which the vegetables are cooked is rich in soluble matters that are valuable in the body and should never be thrown away but served with the vegetable as a sauce or added add-ed to soup stock. . , In cooking any of the succulent green vegetables, salt should not be added until they are ready to be seasoned. sea-soned. If peas are inclined to lack sweetness a teaspoonful of sugar to a pint of peas will aid wonderfully In the fiavor"bf the finished dish. Cook all vegetables in boiling water and peas In an open kettle as they keep their green color better. For variety one may enjoy some of the following ways of preparing peas : Peas With Braised Carrots. Put four tablespoonfuls butter into a saucepan with two cupfuls of freshly fresh-ly shelled peas, a bunch of mint, one peeled onion, half a cupful of cream, a well washed crisp head of lettuce, finely shredded, and a teaspoonful of sugar; cover and cook for twenty minutes, min-utes, shaking the pan occasionally while the contents are cooking. When the peas are cooked, remove the onion and mint from the pan, add three eg? yolks that have been beaten with two tablespoonfuls of cream, a pinch of salt and red pepper, shake until the contents are well mixed, then dish up I be pens. Cook the carrots shredded in strings in a very little water, add three tablespoonfuls of butter to tho tender drained carrots and dust with paprika and fry until a golden brown, then add a cupful of stock or the liquor in which the carrots were cooked; simmer one hour. Serve with the peas. It really doesn't make much difference differ-ence what a man thinks, so long as lie doesn't think out loud. INEXPENSIVE SUMMER DISHES. There can be no improvement on the sweet, juicy, ripe strawberry, and . . we all agree with the if" writer who said "God 'f i might have made. a bet- giry 'Q'jJa ter berry, but he never SWA c,ia" For tnose wh0 like L''?" variety a few simple P '--1 f-.Tvifi ways of using the straw-' straw-' ' I i. '--.-A berry will follow: fcSsts! Southern Strawberry C5? Gelatin. Soak half a package of gelatin In half a cupful of cold water wa-ter and when dissolved add a cupful of boiled water; add a cupful of sugar and the juice of half a lemon to the gelatin while It is hot, and then add the stiffly beaten whites of two eggs as it begins to stiffen. Arrange alternate al-ternate layers of firm, ripe berries and the gelatin in Inyers, serve In a large or in individual dishes. Plain sweet cream may be served with this, but It is not necessary. Strawberries with French dressing on lettuce make a most tasty salad to serve at luncheon. Florida Favorite. Make a lemon jelly and let it cool partly. Line a mold with thin strips of sponge cake and pour over a layer of the gelatin and allow it 'to stiffen. The remainder remain-der of the gelotin is kept in a warm place. Fill the mold with ripe berries ber-ries and pour over the remainder of the gelatin. When cold and firm the loaf Is turned from the mold and served plain or with a few whole ripe berries. Marble Mousse. Whip a pint of cream sweetened and flavor to taste. Before putting It into the mold melt two tablespoonfuls of cocoa or chocolate choco-late with the same amount of sugar. Put a few tablespoonfuls of the whipped cream into the bottom of the mold, then add a little dab of chocolate, choco-late, alternating wfh the plain cream until all Is used. Pack and freeze as usual. When the mousse is cut it will have the marble effect. Strawberry Jam may be used equally as well for those who prefer those flavors. If you have never tried waffles for breakfast with fresh strawberries mashed to a paste with sugar served with them, there is a gustatory delight yet awaiting you. Strawberries mashed with powdered sugar and used with whipped cream as a cake filling is hard to find an equal in dellciousness. Miracles are good, but to relieve a brother, to draw a friend from the depths of misery, to pardon the virtues vir-tues of an enemy, these are greater miracles. A FEW THIRST QUENCHERS FOR HOT DAYS. There is nothing that more appeals to the palate than a well-blended drink, cool and re-&&ffiikg re-&&ffiikg freshing, on a hot day. FcaTI Mint Punch. 'ifxfj Frora 12 stlUks of If. .-J rw$riA mint strin ofC nI1 sOfeJ tl5e leaves ano- chop iQQjm'j) them very fine, sJ rub to a paste, adding a pint of cold water ; add a pound of sugar, boll five minutes, and strain through a cheesecloth. When cold add the juice of six lemons. At serving time place this mixture in a punch bowl over a block of Ice, throw in a bunch of fresh mint leaves and add sufficient apol-linaris apol-linaris water to give it sparkle, and serve at once. Iced Cocoa. Put two heaping tea-spoonfuls tea-spoonfuls of cocoa into a double boiler, boil-er, add a half-pint of boiling water, and cook five minutes, add a half-pint of milk, beat thoroughly, take from the fire, and stand aside to cool. At serving serv-ing time fill the glasses one-third full of chipped Ice, add a teaspoonful of powdered sugar, fill the glass two-thirds two-thirds full of cocoa, and fill with, whipped cream. |