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Show H$ ICiTCniiM The poor man rejotceth in his toil, and his daily br.?ad ia sweet to him; Tlie rich man lanuisheth with sloth, and tindeth pleasure in nothing. Tup-per. Tup-per. EMERGENCY DISHES. Our grand business is ot to see what lies dimly at a distance, hut to do what lies clearly at haiul.--Carlyle. FAVORITE DISHES OF OUR AL. LIES. n Actional War Gardin -Commission- j OME of the good . tilings well liked by our friends over the sea and across the border: Salmon Tidnish (Canadian). Hub well scraped and washed salmon with 1 a tablespoonful of salt : nlnce the fish in n(Satiofal WarGardcJtb fy Commissitxv- - a ISIIES that may be prepared for a hurry-up hurry-up meal or for a sudden emergency ; they take little time to prepare and are not difficult. Lima Beans and i Bacon. Bacon is a standby which we all feel is necessary to a baking pan and score it across four 01 five times. Mix one cupful of line bread crumbs, a dessert spoonful of minced parsley, one-eighth of a tea-spoonful tea-spoonful of ground black pepper, two dessert spoonfuls of salt, milk to moisten mois-ten well. Put good-sized lumps of sweet fat in the gashes. Cover the bottom of the pan with milk and put into a hot oven. When well-cooked, lift from the pan to the platter and garnish gar-nish with hard-cooked egg and lemon. Serve with the gravy in the pan. Codfish With Green Peppers (Italian) Soak a half-pound of salt codfish, remove the skin and bones and cut in small squares. Roast two good-sized green peppers on the top of the stove, i remove the skins and seeds and cut in narrow strips. Put three table-spoonfuls table-spoonfuls of olive oil Into a saucepan with one small onion chopped, cook until the onion Is yellow, then add two large tomatoes, salt, pepper and then the peppers. When nearly done add codfish and a spoonful of chopped parsley. pars-ley. Cover and simmer until the fish is well seasoned. Black Bean Soup. Soak one cupful of black beans In cold water several hours. Pour off the water, add fresh water and simmer until the beans are tender, then rub through a sieve. There should be a pint of water. Add a table-spoonful table-spoonful of cornstarch in a little cold water and cook eight minutes. Season Sea-son with salt, pepper, a little mustard. Juice of a lemon. Serve with squares of fried bread. Leg of Mutton Pie (Canadian).. Grease a deep baking dish and lay In the bottom a few slices of fried salt pork and then slices of mutton cut from the leg; on top of this lay sliced cooked potatoes, salt, pepper, fried onions and parsley. Pour over a clear gravy. Moisten the edge of the iflsh and cover with a good rich pastry. Bake an hour and twenty minutes In a moderate oven. It is no' exaggeration to Bay that health la a large ingredient In what the world calls talent. TIMELY HINTS FOR THE HOUSEWIFE. have in small or large quantities as circumstances permit. Various canned vegetables will be found In plenty on our shelves this winter, canned from our own war gardens. Drain a can of lima beans, put into a shallow earthen dish, cover the top with strips of bacon and put into a hot oven. Bake until the bacon is crisp and brown. Serve piping hot from the dish. Pimento Salad. Take one small can of red peppers, three cupfuls of finely shredded cabbage, a teaspoonful each of salt and grated onion, a half cupful of finely minced celery and a cupful of mayonnaise dressing. Serve In nests of shredded lettuce. Junket With Pineapple- Dissolve a junket tablet in a tablespoonful of water wa-ter one-half a tablet is sufficient for a pint of milk. Heat the milk until lukewarm, then sweeten, flavor and add the dissolved tablet. Tour Into sherbet cups and when firm put on Ice. Serve with a teaspoonful of shredded pineapple and a tablespoonful of whipped cream on top of each glass. Even those who do not care for milk In other forms will eat this dainty dessert. des-sert. Crab Salad. Add a cupful of crab meat to a cupful of shredded cabbage and the same amount of tart, well-flavored well-flavored apple cut in dice. Mix and season well and serve with any good boiled or mayonnaise dressing. Pineapple With Marshmallows-. Arrange slices of canned pineapple with a marshmallow in the center and small cubes of jelly around it or a maraschino cherry pressed into the center of the marshmallow. A can of home-prepared soup which has been canned is a most satisfying beginning for a meal. Canned chicken wlthjjyhlte sauce and covered with bakln. civpwder biscuit, bis-cuit, makes a nice o-i"'-a!e in a hurry. ' '" r ' Corn Fritters. Take a can of corn three-fourths of a cupful of corn flour, three eggs, three teaspoonfuls of baking bak-ing powder, salt and pepper to season. Fry In deep fat or in a hot frying pun with a little corn oil. Every housewife who practices strict economy In food conservation puts herself In the ranks of those who serve the nation. Woodrow Wilson. GOOD THINGS FOR THE FAMILY. (Co". J 1 . F YOUR kitchen table ta-ble Is too low buy four door stops and screw them to the bottom of the table legs. Those who know tell us that we do not grind our coffee fine enough for use in the common rof- IV E heed to the meal that begins the day, let it be happy and sufficiently sustaining sustain-ing to last until noon. Potato Cakes. Mold two cupfuls of seasoned sea-soned mashed potato with a beaten egg and flour to mix well. Wrap round fee pot, throwing away much good flavor that Is not used. Tea may also be ground, getting double the flavor. Io not throw away the bacon rind; It adds a delicious flavor to vegetables, taking the place of butter. A piece of bacon rind added to the dlsli of string beans or cabbage makes a most appetizing vegetable. If fruit ferments or sours do not throw it Into the garbage; cover with cold wafer, simmer until all the Juice Is extracted and pour It Into the vinegar vine-gar Jug thai Is making your vinegar. All the rinsings from fruit Jars, Jelly glasses and preserving kettles should be saved for tin- homemade vinegar. Vinegar may be made from various fruits, but tlie apple Is considered the best flavor for general use. Cider allowed al-lowed to stand with a small piece of mother until It Is sour makes the best vinegar, but a very good kind miiy be made by using apple peelings and cores, as well im all windfalls, cutting out any decayed or wormy portions. Cover tills cut-up apple with cold water, wa-ter, scald to extract all the Juice, then strain Into the vinegar cask, adding a few lablespooiil'iiis of any good sirup, which hastens the souring. l-el the cask stand In the mim and In a few-weeks few-weeks Ihe vinegar will be ready to use. A Utile vim-gar added in lough meat while cooking will make a tender, palatable dl-h when cooked. lie-lend of throwing away the cores and peeling of pineapple or peaches put them In a kettle with water and let 1 1 11 -ii 1 simmer until all the llavoi-I llavoi-I Is evliaeleil. This Juice may he Ii it- tied for liewrageH or may be added to j apple Juice, making a Jolly of rare j flavor. When hal lii:.' polaloe-!, to save gas . parboil 1 1 1 -1 1 1 for live or l--n minutes, I hen place In I he oven lo hake. 1 I ii ra rdeit -1 a 1 1 i 111 machine neeil"M ! mill.'- line liiad i for nrlouH irn-M about Ihe homo. I w a lo 11:. e them Is iii picture liamlni'. eacn cake a thin slice of bacon and fasten with a toothpick. .Set In a hot oven or under the gas flame till the bacon is crisp and brown. Ham Baked au Gratin. Take a two-inch two-inch 'slice of smoked ham, freshen by soaking in cold water one hour, then drain and wipe dry. Cover with a fourth-cupful of molasses, rubbing It In, let stand 15 minutes, then bake 4" minutes In a moderate oven, adding a little water occasionally. When the meat Is cooked, pile seasoned cooked rice over It; sprinkle with cheese and set in the 'oven long enough to melt the cheese. Orange Marshmallow. TUssolve all but six of a half-pound of marshmallows marshmal-lows over boiling water. Mix four tea-spoonfuls tea-spoonfuls of cornstarch with two well-bi-iiti-n eggs and a cupful of honey, a cupful of boiling water, one and a fourth cupfuls of orange Juice, one-fourth one-fourth of n cupful of lemon Julio, both Htialni-d; cook, stirring constantly.-Pour constantly.-Pour over the melted luarKhuiaHou m ; beat for five minutes. Garnish with cut marsliinallows and serve cold. Rice Surprise. Soak a tabb-spoon-ful of gelatine in three tabb-spoonfuls of water until soft, then add to one cupful of hot cooked il'-e with two tablewpoonf ids of sugar, a fourlh of 11 fea-'poohfu! of salt and a t ea spool: fu I of vanilla; beat we until II begins lo congeal, then fold In tlv- whipped cream. Pour Into a mold to harden anil serve on a platter with an orange marmalade sauce poured over i. Nut Loaf. Cool: one cupful of rice In boiling '-alii-ii water, drain and add a I a blo-poon ful of chopped parley, t wo tea poon fiil-i of -all, one ami a l.a 1 1 ' 11 pi ul ' of pea 11 11 1 ; ground fine, a table; poolil ill of s". eel fat. one egg i- 'II t,ea I en, a rid enough mill. to mol -I ci,. Mold In a loa f, spi i nl h- with papril 11 nnd l-like twenly li it n u I '--. ii' 1 ve .',j:h a tomato or ch'-e-e -atice. |