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Show Copyright. 19-1, Wepti'in N e vh I'd jut t'mun. It costs a lot to live those ihiys, more than in days of yore; But whevi we come, to think of it, It's worth a good deal more. GOOD THINGS FOR THE TABLE. ' A few pieces of nicely smoked trout added to a potato salad give a flavor that Is especially pitjWJ appeti.ing. BfVfe3S Sweet Potatoes, South. J 2 :-Wt ern Style. Cook the po-i po-i jlSsl tntocs in their skins un-HI un-HI til soft. Cut them, after Vl Vil peeling, In rather thick J ral slices and lay them in a tJ$tll greased baking dish, sprinkling with sugar and adding butter to each layer. Bake half an hour in a slow oven and serve from baking dish. Placing a marsh-mallow marsh-mallow on top of each slice and letting It puff and brown, makes a more at-tractive at-tractive dish. Chestnut Dessert. Take a pound of chestnuts, cut a slit across t lie top of each, then drop them into boiling water wa-ter to cover, boil for five minutes, then peel them. Tut two cupfuls of hot water Into a pan, add one cupful of sugar and the thinly pared peeling from a lemon; bring to the boiling point and add the nuts and cook until tender. Take them out of the sirup, pound them and rub through a sieve. Whip one cupful of cream, add one-half one-half teaspoonful of lemon extract, a j little red coloring, the chestnut puree I and enough of the sirup to sweeten, j Heap in a pretty dish and serve with wa f ers. Corn Pudding. Open a can of corn Y.j and let It air an hour before using. Beat three eggs, add a pint of rich J milk, the corn, one tablespoonful of melted butter, salt, pepper, and one-half one-half teaspoonful of mustard with three teasponnfuls of Worcestershire sauce. Cook until the mixture Is firm. Sponge Bananas Cover the bottom of a baking dish with small sponge cakes, cover with a layer of bananas, sprinkle with sugar and the juice of a lemon, add chopped nuts, or coconut coco-nut and bake fifteen minutes. Serve with a custard or thick cream. Coffee Custard, Parisian. Cook four tablespoonfuls of coffee in a pint of milk five minutes, strain through a jelly bag; add the yolks of four eggs beaten, a cupful of sugar and cook until smooth and thick. Cool, add one-third one-third of an ounce of softened gelatin and a pint of whipped cream. Stir and stand in a cold place for an hour j before serving. . j |
