OCR Text |
Show 7 kitchen I i CABINET i L j .,, l'.i, : :c r ii ..- v. -i ay tr Liiiioii.) I I'Vr my ;;irt, I nm not .su sun; at J'Otiorn f ; i rt L pii:n 1 :is hi; snys, the k jr. of i u rv ; 1. e is far nior.; i 13 T--v.u-f :aii.: tyrant. I In-lh-ve he .;; 1 1 : ; l r j y ihiuus in Ii-arri from itrii-r..i itrii-r..i 1 S'c !-' i , , h h-r t !t ji h is own i' :! ol' inii tilt ki vnriuty. Konuun P1ZS AND PASTRY A xcmm ji.isiry is a wrk of art, urnl v!:n inaki-M it, an a rlist. Plain P?stry. Take o ii e aHJ (HH'-!i:i!f tcn'.spouu-ful tcn'.spouu-ful of Halt, oiio-third oiio-third of a cuifi'.l of lu i-d. Mix tliH lard and flour w.'ll, ciitling it in with a k n i f Jloistitn with cold wator and roll out; this makes two crust;;. Date Pie. Cook one-third of a pound of dates In a pint of milk 20 minutes, using a double boiler. Strain and rub through a sieve, then add two etr;;s, one-i'ouilh leaspoonful of salt. Hake as a custard pie. Mock Cherry Pie. Chop line one cupful cif cranberries, add two-thirds of a cupful of raisins, one cupful of suKur and one cupful of water, a pinch of sail, two tablespoonfuls of Hour, one leaspoonful of vanilla. Hake in two crusts. Pumpkin Pie. Take one and one-fourth one-fourth cupfuls of well-cooked pumpkin, pump-kin, one-tiiurth of a cupful of brown surar, one-half leaspoonful of salt, one seveu-ei-htli.s of a cupful of milk, one-l'ourth leaspoonful each of cinnamon, cinna-mon, giiiKer, and nutmeg. Apple Custard Pie. Take Ihree cupfuls cup-fuls of .stewed apple, add one cupful of sugar and the yolks of six eggs and one-fourth teasp'mnful of mil meg; fold in the beaten whites and bake slowly. This will make Iwo pies. Mock Mince Pie. Take two cupfuls each of bread crumbs, sugar' and cold water, one cupful of raisins, one-half cupful of vinegar, one egg, and one j teaspoonful each of cinnamon, cloves ' and allspice. Put all together and cook until It thickens. This amount will make two pics. Chocolate Pie. Mix two teaspoon-fuls teaspoon-fuls of cornstarch, one-fourth cupful of chocolate with one cupful of .sugar and cook in boiling water until thick. Add the beaten yolks of two eggs, one teaspoonful of vanilla and one table-spoonful table-spoonful of butter and cook four minutes. min-utes. Cover with a meringue, using the egg whites and two tablespoonfuls of sugar. Irovn slightly. Ways With Meats. A main dish which is different is one which appeals to the appetite. f N, i-" : - i --. -v s-..v -1 L - -r-- J Hungarian Steak. Scald large cabbage cab-bage leaves. Roll after filling with chopped meat, one egg and one-half cupful of cooked rice, all well seasoned. sea-soned. Fasten with toothpicks, put into j a kettle and cover with boiling water, cook one hour. Thicken the gravy and serve poured around the cabbage rolls. Spiced Stesk. Take one ('tank steak. Melt two tablespoonfuls of butler, add one large onion finely cut. fry until a rich brown. Bemove Ihe onion. Cut the si oak into serving-sized p:eees. dredge with Hour, fry in the butter, Bemove the meat, add hot water, r-ait and pepper, thicken the gravy and pour all into a casserole and bake until tender. Add three tablespoon fuls of vinegar and a teaspoonful of niuslard while cooking. Mock Duck. Slit pork tenderloin and stuff 'with poultry stalling, sew up, season well on the outside, do! with hits of butter, add a little hot water and bake an h.mr. Grilled Steak. Chop a mediuni-sizec onion fine, dredge it with two tea spoonfuls of flour and fry in hot ha con fat to a light brown. Add twr pour. ds of round steak cut into pieces season well with salt and paprika Add one cupful of canned tomatoes drained : add sufficient water to cover. Cook slowly two hours on the back of the range. Head Cheese. Take equal parts of pig's feet and veal and pig's head Clean thoroughly. But into a kettle with water to cover, add'ng salt. Skim the scum as it rises. When the moot leaves the bones take it from the liquor in a skimmer, place in a chopping chop-ping howl, remove all bones and chop fine. Strain the liquor. The next morning remove all 'fat. Add sage, onion chopped fine, a little vinegar, boil up and pour over tiio moat. Let stand to chill. Veal Loaf. Take three pounds of veal, one-half pound of salt pork ' (bo.h chopped line), one cupful of I crackers, two eggs, two tablespoonfuls J of melted butter, one-half teaspoont'ui or pepper, sage and nutmeg, and a I teaspoon " ul of salt. Make into a loaf wiih the cracker crumbs on the out- side. Bake two hours, basting with 1. inter and -.valer while baking. Serve cold. i Dr.te Jelly. Add a cupful of cold water to an emcirpe of p-latin, soak for a few minutes li en add a pint of boiling water, thrt e-four'hs of a cupful cup-ful of sugar, one-half cupful of lemon juice and a package of nitrod tlnVw. Turn into a mold and when chilled sfrve with cream. l!:- '. -v. jvt-22. |