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Show Kpj THE WM ! uiJ. lli I. Wi-slfru .Nc-wsoaucr Lniun.l The men of thir past overcame because they had convictions. We of tlie present frequently fail because be-cause we havo nothing but opinions. opin-ions. CHOICE FOODS The following dishes never lose their prestige, as they are choice and de.-erxe their popularity: '. I'i Bavarian Croar.i. " i"":"iT;! Soak two .tablesuoon-fl .tablesuoon-fl j): pi fills of gelatin In one-Ht'-T jr third of a cupful of cold ci7-:tM water, dissolve In one-t'Hf one-t'Hf fourth cupful of hot .l-.'"' !fi cream ; odd one-half cup-SpHJ cup-SpHJ ful of sugar and tlie whip from a pint of cream, when the mixture begins to thicken. Cut and fold in the cream without stirring. Flavor with vanilla-and vanilla-and mold. Nesselrods Pudding. Cook twenty large chestnuts, or double the quantity quan-tity of the small ones in sugar sirup until tender. Cut six of the nuts into small pieces, tlie rest put through a sieve. Cook two tablespoonfuls each of currants and sultana raisins in the same sirup until tender, then add the same amount of preserved pineapple, cherries, plums or other fruit to the pieces of chestnut and let them cool in the sirup. Cook the beaten yolks of four eggs, mixed with three-fourths of a cupful of sugar and a pint of thin cream. Cook until the mixture coats tlie spoon. Add the sifted chestnuts and pass tlie whole through a fine sieve. Cool and partly freeze, then add a cupful of whipped cream and finish freezing. Add the fruit and nuts drained i'rom the sirup aud pack in a mold. E'ress the cover in place over a piece of wrapping paper and let stand in ice and salt for an hour. Serve with whipped cream, sweetened with the sirup or fruit juices. Virginia Spiced Ham. A two-Inch slice of ham is needed for this; rub with a teaspoonful of mustard and two tablespoonfuls of brown sugar. Place In a baking pan, pour over oue-hr.lf cupful of water with a tablespoonful of vinegar, cover and bake for twenty minutes. Egg Fuyorr. Fry one onion and one cupful of celery in a tablespoonful of butter or oil until tender. Beat five eggs, add with three-fourths of a cupful cup-ful of chicken cut into dice, add to the vegetables with one tablespoonful of Chinese sauce. Cook until the eggs are set. Make nests of hot boiled rice well seasoned, and serve with the fuyon. Layer cakes, rich and luscious, small cakes of various kinds, or sponge cakes baked In geni pans and cut open, the inside crumb removed and filled with whipped cream, are all well liked. The rolled jelly cake is another favorite with a cup of tea. Cake with a dish of fruit, canned or fresh, a cup of tea, cocoa or coffee, will be a good finish to the light supper. Seasonable Sandwiches. There is no season for sandwiches, for they are always in season, but at certain times of -p5nS5ilipil year we like cer- tain types of fega sandwiches. jjjliWiw Sand wiches. pipk . ' Cut ' white bread fy inch in . thickness, fc-rJr trim off the crusts . and spread half the slices with butter and tlie remaining remain-ing half with mayonnaise dressing. ! Chop two dozen or more queen olives very fine, add half their measure of pecan nut meats ; moisten with mayonnaise may-onnaise and. spread generously. Put together in pairs, press edges together and cut in triangles. Garnish with tiny pipes cut from green peppers. Eggs a la Moutarde Sandwiches. Chop fine six hard-cooked eggs. Melt one-half cupful of hutter, add the eggs and one tablespoonful of French mustard, mus-tard, two tablespoonfuls of vinegar, one tablespoonful- each of- finely chopped tarragon leaves, chervil, parsley pars-ley and chives. Toss all lightly together, to-gether, season with salt and black pepper. pep-per. Mix thoroughly and spread while hot between slices of bread delicately toasted and well buttered. Serve hot. Kiddies' Birthday Sandwiches. Cut white bread into thin slices, shape with a rectangular cookie cutter with a scalloped edge. Spread generously with pimento butter. Cover with a piece of the same size but from which small pieces have been removed with small fancy vegetable cutters. Pimento hutter Is prepared with creamed butter arid pimentoes, put through a sieve. Lenten Sandwiches. Chop hard-cooked hard-cooked egg and pound to a paste with anchovies, allowing two anchovies to each egg. Season with salt, paprika, a dash of cayenne, moisten with salad dressing -and spread alternate slices with the egg mixture and mayonnaise. Trim olT the crusts, press together In pairs and cut Into narrow strips. Serve with a dinner salad. Alchovy, Fish and Egge Sandwiches. -Take one cupful of finely minced boiled fish, add two finely chopped, hard cooked eggs, one-half dozen anchovies an-chovies skinned and finely chopped, one-half of n medium sized cooked beet, chopped. Season well with salt and pepper. Serve as filling for white bread sandwiches with inayonnalse and sprinkled with sprays of chicory or watercress. Garnish wltb sliced olives, mid pearl onions arranged around the slieej olives. |