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Show The kTTCnm GBIAElpfg What Is the odds so long as the fire of soul Is kindled at the taper of conviviality, con-viviality, and tha wing of friendship never molts a feather! DATES AND FIGS. Chopped dates or figsmlxed with chopped nuts and a little cream, make fine sand-r"Tyf sand-r"Tyf WJJL'l wich filling. fJkZar. F ' B Custard- CGCOwv' jT Wash a pound of LVJpK1 figs and stew for LU7 I Aj tin hour in water to LrS cover; add to the Ejr "SttfH' juice a few strips' ,r J 1 of the peel of a lemon ; make a custard of a quart of milk, four eggs, a half cupful of sugar, reserving one white for a meringue. Put two spoonfuls spoon-fuls of the figs in each cup, fill with the custard, cover with a meringue and cook in hot water until the custard cus-tard Is thick. Date Pie. Wash a pound of dates and heat them In a quart of milk; when soft, stir In a beaten egg after rubbing the dates through a sieve, then pour into a baked pastry shell ; add sugar If needed, and cover with sweetened whipped cream. Serve cold. Dates are rich in nutrients and not too expensive to make good desserts for a light meal. Fig Loaf Cake. Take two cupfuls of chopped figs, two cupfuls of sugar, a half cupful of butter, one cupful of milk, four cupfuls of flour, two tca-spoonfuls tca-spoonfuls of baking powder, four eggs. Cream the butter, all the sugar, the flour sifted with the baking powder alternating with the milk, until all of both is used ; the yolks of the eggs may be added to the sugar while creaming, but the whites should bj folded In the very last, using care to keep In all the air. Do all the beating and mixing before adding the egg whites. A fine-grained cake Is made so by the hard beating It gets before the eggs are folded in. The figs are cut fine, mixed with a little of the flour and stirred in just before the whites are added. Date Macaroons. Beat five egg whites until stiff, fold In a half pound of powdered sugar, a cupful of chopped dates, a half cupful of chopped nuts, and a half cupful of grated coconut. Beat until stiff and roll in balls. Dates added to brown bread or used as filling, finely chopped, added to boiled frosting, with a few nuts, is most delicious. It Is too common In all of us, but It is especially in the nature of a mean mind to be overawed by fine clothes and fine furniture. Dickens. GOOD EATABLES. Make a good turkey dressing and spread it over a two-pound round-, round-, steak. Roll it up and tie ' ' securely and boil it in a Vmr cloth bag in boiling wa-J-. ter for two hours. About ; .J j 1 a half hour before serv-J serv-J ing, take it from the bag ! &L-L and brown It in the oven. Serve with a good brown sauce or with a seasoned tomato sauce and chopped green peppers. pep-pers. Smothered Tomatoes. Cut six small tomatoes In halves across the grain. Arrange Ar-range them in a baking dish with the skinside down. Pour over them three tablespoonfuls of melted butter and some finely minced parsley. Season "with pepper and salt and cover with another pan and cook until the tomatoes toma-toes are soft Green tomatoes cut in slices and fried in hot bacon until brown and tender are well liked as a change. Serve as a vegetable with steak. Ham Trifle. Chop one cupful of cold boiled ham, three hard-cooked eggs and five soda crackers. Boil two cupfuls of milk ; add to this a good-sized good-sized piece of butter and thicken with a teaspoonful each of flour and mustard. mus-tard. Stir Into, this the chopped ham, eggs and crackers, and add a table-spoonful table-spoonful of rnlnced parsley. Put into a baking dish and bake for half an hour. Beef Olives. Pass through a meat chopper several times until fine, half a pound of raw beef, half a pound of cold, cooked meat and half a pound of bread which has been soaked in water; wa-ter; a little parsley and a piece of fat salt pork about the size of an egg. Season this and add to it an egg. Mix well and roll into balls. Wrap each ball in oiled paper to hold It together while cooking. Bake them in the oven in a pan, into which place some finely chopped carrots, two tablespoonfuls of canned tomatoes, an onion, chopped, and a little water. Remove it to a hot platter and add a little flour to the gravy. Strain the gravy over the beef olives and serve very hot. Tapioca Pudding. Soak a cupful of pearl tapioca In cold water overnight; then cook it until clear. Stir in a cupful cup-ful of sugar and a cup of preserved strawberries or tart jelly. Serve cold with cream. Oh, if the berry that stains my lips Could teach me the woodland chat,. Science would bow to my scholarships And theology doff the hat. GOOD OLD PUMPKIN TIME. There are as many kinds of pumpkin pies as there are tastes for them. Some like the pies stiff with r pumpkin, others so little j&''-'2 that it is a custard flav-ored flav-ored with pumpkin, but IjyCZIJi first get your pumpkin. jff The sweet pie pumpkins g are so common now that Sjvf V the neld variety has al-LJ al-LJ most disappeared in the markets. The small ones cook quicker and have a better flavor. For all dishes where pumpkin is used the first process Is the same. Cook it until It is dry and brown, this develops the flavor. Some cut it in pieces and after removing remov-ing the seeds and fiber bake It until it is soft and can be scooped out of the shell. Whether boiled, steamed or baked it should be thoroughly done, finely mashed and sifted through a sieve. For the ordinary taste one cupful cup-ful of pumpkin is used to a pint of milk, two eggs, a teaspoonful of ginger, a few drops of lemon extract, a teaspoonful tea-spoonful of salt, and sugar to make of the desired sweetness. Pumpkin Muffins. Sift together two cupfuls of flour, half a teaspoonful of salt, two teaspoonfuls of baking powder, pow-der, beat two eggs and add them to two-thirds of a cupful of milk and a cupful of sifted pumpkin ; mix well and add a fourth of a cupful of melted butter but-ter ; turn into hot greased muffin pans and bake 20 minutes in a hot oven. Creole cooks serve pumpkin cooked as one .does squash, baking it In the shell and serving it with butter. Pump-1 kin served seasoned with butter, salt and pepper after it I well mashed makes a most agreeable vegetable. A most delicious way of serving pumpkin and one which Is enjoyed by all pumpkin pie lovers is to fill timbal cases with the pie mixture and bake. You get all of the filling with little crust and that crust easier to digest than pastry. The custard may be cooked and just added to the cases when serving. Pure and unselfish friendship Is the most beautiful thing in the world. The beauty of it Is so great and rich that It swallows up absolutely all meaner things. FOR THE CHAFING DISH. As the cool evenings are upon us the chafing dish suppers are most ap-pealing. ap-pealing. The dishes s -sy f whlch may be pre- L, pared are num-sXSl- berless. Sweet- cSsi5sS' breads are greatly SjrN favored. They are I )'J 1 prepared iu the usual way by I lt".i . " blanching and re moving all of the pipes and skin, then cut In large dice and cooked in thickened chicken stock. One may not always have chicken stock on hand, but a can of chicken soup is easy to open, and should always al-ways be on the emergency shelf. Flavor Flav-or the soup with a bit of onion, add a teaspoonful of curry powder and a few drops of lemon juice. With this serve a dish of peas. For patty shells the following filling may be used: Add asparagus tips to sweetbreads, mix with white sauce, mashed yolks of two eggs, a cupful of thin cream and a few slices of stuffed olives. Serve hot. The cream need not be added if the sauce is thin and rich enough. Some like curry with lobster; mix a paste of olive oil, a half teaspoonful of mustard, and paprika, salt and curry cur-ry to taste ; lay the lobster with ai little lit-tle butter in this and cook ten minutes. min-utes. Curried Chicken. Take two cupfuls of cold cooked chicken, cut in bits, one cupful of gravy, and one teaspoonful each of minced onion and curry powder, pow-der, one tablespoonful of butter and salt to taste. Cook the onion In the butter, mix the curry smoothly into the gravy, add to the chicken and simmer ten minutes. Boiled rice is a usual accompaniment to curry and well chilled bananas are also good. |