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Show ppp -THE 'mi r.-hlni) Mto snowv 1 a l" Is tin mill wluvl, b.-Mml tho mill ts 1lu wioat flfltl; on tin vhtit tb-M rests the sunlight; sun-light; alniwi tin- MinliKht Is iJotl. Kor e e: y evil mulct' tho sun. There H a u'lm-ily, or there Is no no. If there ho one, srt'K ami llmi It: 1 f l Itf re he none, H"vor ml ml it. SUMMER DESSERTS. Wo linvo plenty of fotut In tills conn-try conn-try but not mi ounee to wusto; wo Imvo plent y of labor, bu t not mi hour to Murk". Tli rift Is simply Uo happy nietllnm b'M ween iv rh lossnosM ami men nuoss. 1 The Saturday KvoniiiK Post. SUMMER DRINKS. catvt ni . l'KlX( tlio warm Wi-HtlllT, (lossi-l'ts lll'O '..Hii'( littlns that ;i p-lH!ll p-lH!ll to till' (vo iuhI nro so Ujrlit that tlu'y do not tax tlu tlljjrs-im. tlljjrs-im. Most lunipk fool that tho inoai is iiiitlnlshod If tlioiv Is I no dossoi-t. Tho (los- m' -Commission- tiUlT (lrlnUs ro not only satlsfyliiK to tho taste lint healthful as well. There Is notlilMK more bonotlolal In ton-ltiK' ton-ltiK' up tho system t h a n nu;ures own fruit juices. Iced Tea With Mint. I 1' o n n il a pint of mint linl tt t tie illlee serfs should follow a meal that Is heavy. Baked Bananas. l'liice under-ripe iiananas in the oven to bake until the skins hurst. Serve with melted butter but-ter and lemon juice. Company Apples. rare and core eight apples. Arrange In n baking dish, till the -apples with apple Jelly and chopped raisins. Cook until tender, ten-der, basting with sugar, water and lemon juice. Decorate with quartered almonds, blanched, when they are brown serve. Italian Cream Soak two table-spoonfuls table-spoonfuls of gelatin In n fourth of n cupful of water, scald two cupfuls of milk, cool and add the yolUs of three eggs well beaten, a pinch of salt and a fourth of a cupful of sugar; cook antil thick, add the polatin, chill and as the mixture thickens fold in stlftly beaten whites. Mold and serve. Flavor with any desired extract or fruit juice. Bavarian Cream. Soak two tnlile-spoonfuls tnlile-spoonfuls of gelatin In a third of a cupful of cold water, dissolve in a fourth? of a cupful of hot cream ; add a half a cupful of sugar and the whip from a pint of cream when the mixture begins to thicken. Cut and fold in the cream w'Ynut stirring. Flavor with vanilla and mold. Chocolate Junket. Melt a square of chocolate, add three tablespoonfuls of boiling water. Heat a quart of milk to blood heat, just lukewarm. Dissolve a crushed junket tablet in a table-spoonful table-spoonful of cold water. Add a quarter of a cupful of sugar and a teaspoon-ful teaspoon-ful of vanilla to the warm milk, stir in the dissolved junket tablet and the chocolate and pour into sherbet cups. Velvet Sherbet. Take a quart of rich milk, the juice of three lemons and two cupfuls of strained honey. Treeze as usual, this is a most dainty and satisfying frozen dish. No one by giving can escape the obligation ob-ligation to save. We must both give and save. Meanness and niggardliness have nevor been American faults: but thrift and prudence have not been American virtues. The Saturday Evening Post. WAYS WITH LEFTOVER MEATS. Hows freely, then add two cupfuls of water and bring to the boiling point for live minutes. Strain and add 2Va tea-spoonfuls tea-spoonfuls of gelatin "dissolved In one-half one-half cupful of orange-juice. Strain into a tint mold and chill. When thoroughly thor-oughly cold cut In squares about the size of a lonf of sugar. Prepare sonio iced tea, fill each glass half full of crushed loe, add n square of tho mint jelly and fill with Iced tent Cof.'ee Ambrosia. Make a quart of strong black coffee. Allow this to cool, after straining, then add one-half cupful cup-ful of honey, a few drops of almond extract, n pinch of powdered mace, two cupfuls of iced milk, mixing well. Serve In glasses with a few spoonfuls of chopped Ice and garnish with a spoonful of sweetened whipped cream. Grape Juice Nectar Bruise four sprigs of mint to bring out the flavor. Add these to one pint of grape Juice, three tablespoonfuls of lemon juice, a can of grated pineapple, a half cupful cup-ful of honey, a pinch of salt, four tablespoonfuls ta-blespoonfuls of orange Juice and a pinch of nutmeg. Set in a cool place for an hour, then strain and serve. Crushed Ice should be added to each glass when ready to serve. Loganberry and Ginger. Chop half a pound of preserved ginger, add It to four cupfuls- of water and one cupful of honey ; allow this to stand for an hour to steep well, then bring to the boiling point and cook gently for 15 minutes. Blend three tablespoonfuls of ginger sirup with a cupful of loganberry lo-ganberry juice; cool, strain and serve with crushed Ice. Egg Lemonade. Add a well-beaten egg to a pitcher of iced lemonade. This makes a drink that Is both refreshing re-freshing and nourishing. The world which clouds thy soul with doubt Is but a carpet inside out; It's when we view these shreds and ends. We know not what the whole Intends; So when on earth, things look but odd, They're working out some scheme of God. What now seem random strokes, will there In order and design appear Then shall we praise what here we spurned: For then the carpet shall be turned. LET US CAN WHAT WE CAN. f national War OanJw -Is "CommiSsiOft- jl ASTY sauce served with leftover me'ats often makes a dish that is more palatable than it was in the original. Mutton Ragout. --Melt --Melt a tablespoon.il of butter in a sauce-I sauce-I pan, add the same amount of flour, stir n . frtalionalWarGaratfTlj. Ig) -Commission - j HILE apples are plentiful plen-tiful and to save for winter use let us prepare pre-pare some of the good things from the queen of fruits. Apple Butter. Pare and core apples, cut fine through a meat grinder, and to every pint of app until smooth and brown. Add one cupful of well-seasoned stock, stir until un-til thick, then add two cupfuls of cold chopped mutton and let it stand on the T)ack part of the stove for 15 minutes. When ready to serve add a tablespoon-; tablespoon-; ful of catsup and a teaspoonful cf Worcestershire sauce, pepper and salt to taste. Curry of Lamb. Brown a teaspoonful teaspoon-ful of chopped onion in two tablespoonfuls table-spoonfuls of butter, add a teaspoonful of curry powder and two teaspoonfuls of flour, stir until smooth and brown, then add a half teaspoonful of chopped mint and two cupfuls of chopped cooked Iamb, stir, for two minutes to thoroughly mix the seasoning with the meat, then add two cupfuls of stock nade from extract of beef, cook until the sauce is thickened. Season and serve. Ragout of Veal. Brown a teaspoonful teaspoon-ful of onion in two tablespoonfuls of hutter. with a tablespoonful of cooked, chopped mushrooms. Add a table-spoonful table-spoonful of flour and brown, then add one cupful of stock, stir until smooth, then add one cupful of roast veal cut in pieces. Season with salt and pepper pep-per and serve. Kidney Saute. Rinse a pair of kidneys kid-neys in cold water several times, then 'Over with boiling water and simmer ten minutes, draining and recovering with water once. Drain and skin the kidneys, cut in slices and cook as follows: fol-lows: Melt a tablespoonful of butter in n saucepan, add a tablespoonful of minced onion and the kidneys, cook, turning often, until the onion is brown. Add salt and pepper and two cupfuls of stoek. Cook three minutes and serve. Kidney With Mushrooms. Prepare the kidneys as directed above. Brown a tablespoonful of butter, add a tablespoonful table-spoonful of flojir and brown. Add one cupful of stock, salt and paprika to taste, a teaspoonful of Worcestershire sauce anil a half cupful of mushrooms cut in slices. Add the kidneys and cook until well heated through, and serve. pulp take one quart or fresh cider; boh down one-half, add the apple pulp and cook slowly, stirring often. When it begins to thicken add brown sugar to sweeten. Cook until the butter is of the right consistency, like soft jam ; pour into jars or glasses while hot and cover with paraffin when cool. If preferred pre-ferred spiced, allow the following quantites: To every five quarts of apple ap-ple pulp use one teaspoonful each of ground cloves, allspice and cinnamon. cinna-mon. Indian Chutney. Take two quarts of tart apples, one pound of raisins, two quarts of green tomatoes, one small onion, three cupfuls of brown sugar, two cupfuls of lemon Juice, one teaspoonful of cayenne pepper, three cupfuls of vinegar, one-half cupful of salt and one ounce of ginger. Para and core the apples, add the peeled onion, then tlje tomatoes, and put all through the meat grinder; add the raisins; mix all together and let stand in an earthen jar overnight. In the morning set the jar In kettle of water and boil slowly for, six hours, stirring often. Put into jars and seal. Grape Catchup. Take five pounds of ripe grapes, two and a half pouufts of brown sugar, a tablespoonful of pepper and a tablespoonful each of whole cloves, cinnamon and allspice, two cupfuls of vinegar, two teaspoonfuls teaspoon-fuls of salt, two blades of mace. Put the whole spices in a small bag, and remove them, after the catchup is thick and ready to bottle. Seal while hot. Cucumber Relish Grate one or more ripe cucumbers, squeeze quite dry, then add good vinegar to make of the consistency of catchup; add chopped onion, fresh chopped red pepper pep-per and salt to season. Bottle without with-out cooking. |