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Show Hi? who ia imi cun.sclou.s of p,-;isure wl.on he tats 1h not worthy to sit at tabid with the elwt. For the musses in all limits the usual diet Is still mainly of fo.Hls loi-ally anil ini x pensively proilui eil. OLD ECONOMICAL DISHES. Take a slice of round steak, cover with a layer of sliced potatoes, a layer i A- A i mm of onions and on top two sliced green p.eppers. Season and add a pint of boiling water, wa-ter, cover and bake two hours. Veal With Dninnc P.v-.i slice of veal in butter until well browned on both sides. Fill the frying i Ban with sliced onions, add two bay leaves, four pepper corns and enough boiling water to cover the meat. Cook until the meat is tender. Noodles and Ham. Butter a quart mold, r,prinkle thickly with fine bread 3rumb9 and line with cooked noodles which should be cold. Then put a ayer of chopped ham, highly seasoned, layer of noodles until the dish is full. Cover with a plate and bake one hour. Turn out on a platter and serve with spinach or sauerkraut. Spiced Carrots. Cook until tender young carrots, sprinkle with flour, powdered cloves, butter, lemon juice, reheat and serve with parsley as a garniah. Apples and Onions (Flemish Onions). Slice thinly green apples and onions, sprinkle with flour and brown in butter, using equal quantities quanti-ties of apple and onion. Place in layers in a baking dish with buttered crumbs, season with lemon juice and Snish the top with buttered crumbs. When the crumbs are brown the dish Is ready to serve. May Day Cake. Soften half a cupful cup-ful of butter, add a cupful of sugar, two-thirds of a cup of milk alternately with two and a half cupfuls of flour which has been sifted, with two tea-spoonfuls tea-spoonfuls of baking power and a half ei teaspoonful of salt. Fold in the whites of three eggs. Divide into three portions. Color one portion rose, and flavor with rose extract, color one green and flavor with pistachio. pis-tachio. Bake in layers, putting the layers together with boiled icing to which is added chopped raisins and nuts. Frost with white icing and decorate dec-orate with pink and green candies. A quick dessert and one always liked is this cut fine two or three binds of fruit, serve in sherbet cups with a little sugar sirup to sweeten. SOME DISHES OF CURRY. Curry is made up of various spices; the word itself means "bazaar stuff." In our markets may be bought various combinations combi-nations called curry powder which suit different dif-ferent tastes. Those put up by reliable firms are satisfactory. Curried Cauliflower. Have ready a well-cooked, well-cooked, seasoned cauliflower. cauli-flower. Place it on a dish and season with a dash of cayenne cay-enne pepper. Pour over the cauliflower cauliflow-er a sauce prepared as follows: Melt a half cupful of butter, add two table-spoonfuls table-spoonfuls of flour and two teaspoon-fuls teaspoon-fuls of curry powder. Cook together until well blended, Btir in a cupful of hot milk and a shaving of onion, adding add-ing salt to season. Mushrooms are delicious served with curry in the sauce. Mulligatawny. Fry a minced onion till brown in half a cupful of butter, with a chopped green pepper and a few chilies and a clove of garlic. Add any bits of cold fowl cut in dice and half a cupful of cold minced lamb or mutton. Allow the mixture to brown, add half a cupful of boiled rice, one tablespoonful of curry powder, a chopped green apple, half a cupful of finely sliced egg plant or squash or other vegetable, and equal amounts of green peas or beans cooked. Cover with a pint of chicken gravy and season sea-son well. Serve hot. Curried Eggs. Mince a green apple and fry with an onion in a little butter but-ter until brown. Stir in three tea-spoonfuls tea-spoonfuls of curry powder, add half a dozen pounded brazil nuts or almonds. al-monds. Mix a teaspoonful of flour with a cupful of seasoned stock, add to the curry and simmer ten minutes. Have ready six hard cooked eggs cut in halves; add them carefully to the sauce and let stand to get well heated. Serve with crisp crackers or toast well buttered. Curry and rice is such a standard dish that it hardly needs to be mentioned. men-tioned. Cocoanut and curry with a good dash of cayenne is a favorite combination. Rice should be cooked so tender that it may be easily crushed between the fingers. SPRINGTIME DISHES. A most crisp and refreshing salad is that of head lettuce and cucumbers ft Lull, with a garnish of red pepper, cut in strips. Rub the salad bowl with the cut side of a clove of garlic, arrange ar-range the crisp leaves of lettuce, well dried in it, then sliced cucumbers, sprinkled with a bit of chopped onion and pepper. Cover with French "ressing made of four tablespoonfuls of olive oil, one of vinegar and salt, and paprika to taste. Spanish Rice and Cheese. Cook a half cupful of rice in a quart of boiling boil-ing water, drain and dash on .cold water wa-ter so that each grain stands out full and white. Put into a bowl a glass of currant jelly, pour over it a cupful of boiling water and stir rapidly until the jelly is dissolved. Pour over the rice and cook twenty minutes. Then take from the fire, add two cupfuls of walnuts, chopped fine, one-half cupful of grated cheese, one-half cupful of cream, whipped. Arrange lettuce leaves for individual salad dishes. Put two heaping tablespoonfuls of the rice on each, and garnish with a table-spoonful table-spoonful of whipped cream. Salmon Salad. Take a can of salmon, sal-mon, add equal measures of chopped celery, a few olives finely minced, and a sour pickle also chopped, a half cupful of freshly grated cocoanut and serve on lettuce with a plain boiled dressing which has been made rich by the addition of whipped cream. Quick Graham Bread. Beat together togeth-er one egg and two tablespoonfuls of sugar, nd a cupful of sweet milk in which a teaspoonful of soda is dissolved. dis-solved. Melt a tablespoonful of butter and add one-half cupful of sifted flour and two teaspoonfuls of cream of tartar. tar-tar. Sift and add one and a half cupfuls cup-fuls of graham flour. Beat well and bake in a single loaf bread pan. This is best eaten warm. Water cress often, with no dressing but salt, makes a delicious and especially espe-cially wholesome Bpring salad. If there were no such thing as display dis-play in the world we might get on a great deal better than we do, and might be infinitely more agreeable company than we are. TOOTHSOME DISHES. For the vegetarian here are some good dishes to add to the list: Carrots With Peas. Cut carrots in three-inch three-inch slices and cook until un-til tender. Scoop out the center, leaving a well-shaped receptacle to hold the seasoned peas. Use these as a garnish around any loaf or around pecan loaf. Pecan Loaf. Take half cupful of rice, cover with cold water, and let stand over night. Drain and add slowly three pints of boiling water; cook until soft throughout. Take a cupful of the drained rice, add a cupful of pecan nuts, finely chopped, one cupful of cracker crumbs, one cupful of milk and one egg slightly beaten, one and a half teaspoonfuls of salt and a few dashes of pepper. Turn into a small buttered but-tered bread pan, smooth and spread with a tablespoonful of melted butter. Bake in a moderate oven one hour. Remove to a hot platter and surround with white sauce and carrot timbales. For the sauce use two tablespoonfuls each of flour and butter and a cupful of thin cream. When the butter is melted and bubbling hot add the flour, and when well mixed add the cream. Cook until smooth. Season with salt and pepper. Pea Roast. Take three cupfuls of dry bread that has been rolled and put through a sieve. Drain a can of peas and rinse well with cold water. Put in a saucepan and cover with cold water; bring to the boiling point and boil three minutes. Drain and force through a sieve (there should be a half cupful of pulp). Mix the crumbs and pulp, add a fourth of a cupful of chopped walnut meats, one egg slightly beaten, one tablespoonful of sugar, salt, pepper, a fourth of a cupful of melted butter and three-fourths of a cupful of milk. When well blended turn into a paraffin lined bread pan, cover with buttered paper and bake forty minutes in a slow oven. Serve with tomato sauce if so desired. |