OCR Text |
Show Copyright, 1321, Western Newspaper Union. "When the breath of twilight blowi . to flame the misty Bkles, All its va-porous sapphire, violet slow and silver gleam, With their magic flood me through the gateway of the eys, I am one with the twilight's tfream." CHOICE INEXPENSIVE DISHES. Serving the ordinary food in an extraordinary ex-traordinary way is a faculty worth cultivating. fLamb chops with a little lit-tle extra work may make a dish unusual and especially espe-cially appetizing. Choose the loin chops and .have them cut quite thick. Remove Re-move the skin and superfluous super-fluous fat and with a sharp knife cut a pocket from the outside edge, reaching to the bone. Into this pocket place a stuffing made of moistened bread, sage, butter, salt, pepper and onion juice. Sprinkle the chops with salt and pepper and place in a hot oven to bake twenty to thirty minutes. Make a gravy from : the fat in the pan to serve with the i chops. Another and more elaborate as well as more delicious dish is made by cooking both sides of loin chops until well browned. Season and set away to cool. Slake a thick white sauce, 1 using four tahlespoonfuls of flour to three of butter and one cupful of milk. Season and add two tabJespoonfuls of finely minced ham. Spread the chops on both sides with this mixture, using the bone for a handle. Set away to become firm, then at serving time dip in pgg and crumbs and fry In deep fat until a golden lirown. This Js one dish that will be often called for by those who have tried it. Apples and Almonds. Oor and j peel one-half 1ozen even-sized apples. Cook until tender but not broken, place : in a baking dish and decorate with blanched almonds cut in quarters, the point inserted in the apple ; use enough t' nwike it look very much like a small , porcupine. Sprinkle the apples with ! powdered sugar and set in the oven t" brown the tips of the nuts. Serve hot or cold with whippved cream and sugfir. Cider Jelly. Take two ,and one-half tahlespoonfuls of gelatin, add one-i one-i fourth of a cupful of cold water and let stand to soften. Pour ne cupful of boiling hot elder over the gelatin and stir until dissolved, thtn add ! sugar to faste and pour lnto a mold. Serve plain or with whipped crem. |