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Show teaspoonful of lemon extract and turn into a serving dish. Beat the egg whites with two tablespoonfuls of sugar su-gar and spread over the top for a meringue. Drown and serve hot or cold. At our house we laugh an' we sing an' we shout An' whirl all the chairs an" the tables about. An' I rassel my pa an' I got him down, too. An' he's all out of breath when the fightin' is through. An' ni:i says that our house is surely a sight. But pa an' I say that our house is all right. Edgar Guest. FOOD FOR THE FAMILY. We play at our house and have all sorts of fun. An' there's always a game when the supper is done. An' at our house there's marks on the wall and the stairs An' some terrible scratches on some of the chairs An' ma says that our house is really a fright, But pa and I say that our house la all right. Edgar Guest. SEASONABLE FOODS. US 1 c.-. OH caUemaking har-ley, har-ley, corn, rice or potato po-tato flour or part cornstarch may he used without materially mate-rially changing the character of the cake. Corn and Rice Flour Jelly Roll. Beat the yolks of ft. ) njrtatiorul Wjr Ojriltn jn M ommi!.S'W A XT are the vegetable vege-table combinations which have never been enjoyed by the vast majority of households. We continue con-tinue to travel in the same old ruts, serving serv-ing things as our grandmothers did before be-fore us. Le: us break three eggs, add one cupful of sugar and three tablespoonfuls of water, then add one-half cupful each of corn and rice (lour with two teaspoonfuls of baking bak-ing powder. Fold in the stiffly beaten wiiites of the eggs and bake in a moderate mod-erate oven ten minutes. Turn out on a towel and spread with jelly and roll. Trim the edges before rolling if at all brown. Spiced Cornmeal Cakes. Heat three tablespoonfuls of fat with one-fourth of a cupful of molasses and when boiling hot add one-fourth of a cupful of sugar, one-half cupful of cooked oatmeal, one-fourth of a leaspoonful of soda, and one and one-half teaspoonfuls of baking powder ; cinnamon and cloves to taste, one and a half evnfuls of mixed flour, and one-fourth of a cupfuls of raisins. Bake in muffin pans 30 .minutes. Cornmeal Gingerbread. Cook together to-gether 35 minutes one and one-half cupfuls of cornmeal, one-half cupful of corn simp, one teaspoonful of salt, two tablespoonfuls of corn oil, one-half cupful of molasses, one and one-half cupfuls of sweet milk and one cupful of sour milk. Cool and add a beaten egg, one cupful of barley flour, two ttaspoonfuls of baking powder. Add teaspoonful of cloves, a teaspoonful of soda, and one and one-half teaspoonfuls tea-spoonfuls of ginger and cinnamon. Chocolate Barley Cake. Cream one-fourth one-fourth of a cupful of shortening, add three-fourths of a cupful of sirup, a saltspoonful of salt, one egg, two-thirds two-thirds of a cupful of cold coffee, one and three-fourths cupfuls of barley bar-ley flour and one and one-half "teacupfuls of baking powder. Add two squares of chocolate melted over hot water, beat well and take 20 minute. in a moderate oven. Corn Flour Sponge Cake. Separate the yolks and whites of four eggs, beat ' the yolks, add one cupful of sugar and a tablespoonful of lemon Juice, a pinch of salt and one cupful of corn flour. S. ft the flour several tlme.s and fold Ie the stiffly beaten whites. Bake in a slow oven. away from old ideas and lev i something some-thing new. Eggplant With Rice and Vegetables, Spaghetti, noodles, rice, macaroni or bread crumbs may be used la this dish. They should all be cooked In the usual manner except the bread. For one eggplant allow one cupful of uncooked un-cooked macaroni or one-half cupful of rice. Cut the eggplant in slices, pare and cut in three-fourths -inch cubes. Cover with boiling water and let cook 20 minutes, then drain In a colander. Melt two tablespoonfuls of fat in a saucepan ; add one large onion chopped fine, one-half of a green pepper pep-per shredded fine and let cook slowly, stirring often until yellow and softened; soft-ened; add the eggplant, the rice, half a teaspoonful of sidt, a dash of paprika, pa-prika, a cupful of grated cheese and a cupful and a half of tomato. Stir and cook until well heated. Turn into a creased baking dish, cover with three-I'ounlis three-I'ounlis of a cupful of crumbs mixed with three tablespoonfuls of fat and cook in the oven until the crumbs fire brown. Chocolate Pudding. Melt three squares of chocolate In three cupfuls or milk, four tablespoonfuls of honey, two tablespoonfuls of gt-latin: pmir the mixture into' a wet mold and set away to harden. Serve with sweetened whipped cream or cubes of marshmal-lows marshmal-lows may be added instead of sugar. Codfish With Brown Sauce. Soak two, cupfuls of salt fish In cold water for an hour. Drain and fry In six tablespoonfuls ta-blespoonfuls of corn oil until slightly brown. Add three tablespoonfuls of Hour, cupfuls of water, the fish, one clove of garlic chopped, one table-spoonful table-spoonful of minced parsley, a few gratings of nutmeg and u fourth of a t"aspoonful of paprika. Cook all together to-gether and serve on a platter surrounded sur-rounded by a border of cooked rice oi potatoes. The law of human helpfulness asxs each man so to carry himself as to biesH and not biight men, to make and not to mar thfcm. SEASONABLE DISHES. What I must do, Is al! that concerns me, not what people tlilnk. Kmerfion. TOOTHSOME DISHES. (iff. iTA i 1-.KI t Cl 1 jij r0r?'nSSr1 j O NT.KD Is there in this day of plenty to serve monotonous meals; even substitutes substi-tutes may be varied so that there will always al-ways be something different. The following fol-lowing may not I prove agreeable to all, but from these, ft'ft nThordi Warfjarden' j, p -Commissive ll N' TIIKSK days of substitutes and conservation con-servation we need to put more thought and planning Into our meals to have variety and whole-someness. whole-someness. Chatel Potatoes. Wash, pare an d slice thin one quart one may find suggestions which will be helpful in varying the menus: Mushrooms au Gratin. I'eel a half-pound half-pound of fresh field mushrooms, sprinkle sprin-kle with salt and let stand a half-hour. Fry one onion sliced In two tablespoonfuls tablespoon-fuls of cooking oil; add two table-qionnfuls table-qionnfuls of (lour and when well blended blend-ed add a cupful of stock made from rooking the sterns of the mushrooms. ("00k until thick; add a half-teaspoon-f : 1 1 of salt, a few dashes of pepper, and paprika. Add the mushrooms to the sauce; put Into a baking dish, add a half-cupful of bread crumbs that have been mixed with one tablespoon-ful tablespoon-ful of sweet fat and bake until brown. French Vegetable and Meat Dish. Fry onions in a little fat, add soup Moek, chopped meat, a few lilts of hopped cabbage, carrot and potato. Cook slowly until the vegetables are tender. Add prune Juice and boll live 1 r ii 1 1 1 1 ! " j. Turn Ihe slew In n philter and surround with prunes. Potatoes, Peasant Style. Wash, pare and cut Into dice enough potatoes pota-toes to make a pint and a half; fry until un-til brown In six tabli-spoonfuls of ba-1011 ba-1011 fat. Itemove the potatoes nrul add two cloves of garlic chopped, two la-),! la-),! poonfuls of chopped parsley to ,e fat in the pan; rook for two minutes; add two tabli'Mpoonf uls of corn Hour, a (i a-pooiiful of unit, paprika and pep. per to taste; two cupfuls of milk, and .Inn well thickened add tie: potnloo.H anil t.erve .'.hen hot. Lemon Tapioca Puddintj. Cook n half cupful of granulated tapioca In four cupfuls of mill: In a double holler holl-er twenty ml 11 ill ei. I'.eat two egg ; 1 v. lib lour table-"poonfiil 1 of an-inir an-inir and four I abb- poonfu I 1 of coi n ,',.,.., Add Hi" grated rind of half ,, lemon and Kill' Into lie- Inploca. tool until llihl: and creamy; add mm of potatoes; arrange In b'lttered baking bak-ing dish. Add two rupfuls of strained tomato, two cloves of garlic finely chopped, one and a half teaspoonfuls of salt, and a teaspoonful of paprika. Ilake one and one-half hours. Chilled Eggs. Cut six hard-cooked eggs in halves lengthwise and remove the yolks. Cream four tablespoonfuls of sweet fat with the egg yolks and six sardines, bones and skin removed, with one-fourth teaspoonful of mustard, mus-tard, salt mid red popper to taste. Stuff the eggs with this mixture and place on Ice for an hour. Tomatoes With Curry. Cut the tops from six medium-sized tomatoes; remove re-move the 1 1 1 1 j with a sharp spoon and cook it with three tablespoonfuls of rice and sufficient boiling water unlll soft. Add a tablespoonful of fat, a cup of bread crumbs soaked In two tablespoonfuls table-spoonfuls of cohl milk, one hard-rooked egg yolk, one-hair teaspoonful salt, a rlovc fif garlic chopped, and pepper to season; a bit of parsley and thyme and a half teaspoonful of curry powder. Stuff the tomatoes and place In a pan wllh water In the bottom. I'.ake until Ihe tomatoes are soft but not shapeless. shape-less. Mexican Rabbit. Mix one ruprul of freshly boiled rice with one cupful each of canned corn and tomatoes, one half a green pepper cut In shreds, one slice of onion scraped or chopped, half a pound rf chopped cheese, a teaspoonful teaspoon-ful of paprika or less, a half teaspoon-ml teaspoon-ml of salt it 11 . 1 two widl-bealen ei.gs. Turn Into n well greased bakli.i ill di. Sprlnl.le with crumbs mixed with melted melt-ed fat and bako In a moderate oven In v dish sel In w ater. Serve w lien the mi' lure Is firm In the center. |