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Show THE SKI KITCHEN I . (CO. 1923. Western Newspaper Union.) To awaken in the morning with a smile brightening my face; to greet the day with reverence for the opportunities it contains; to approach .ny work wOb a clear mind, to hold ever before me, even in the doing of little things, the ultimate purpose toward which 1 am working; to meet men and women with laughter on my Hps and love in my heart, to be gentle and kind and courteous through all the hours: to approach the i night with weariness that ever woos sleep and the joy that comes from work well done this is how I desire to waste wisely my days. Thomas Dreier. HERE ARE SOME CAKES j A good cake Is always an addition to any food supply. The kind that keeps Is popular, providing pro-viding it is good. Quisit Cake. Cream one-half cupful of butter but-ter with one and one-half cupfuls of sugar, beat very light, then add the yolks of three eggs beaten well ; add one-half one-half cupful of milk alternately al-ternately with one and one-half cupfuls of flour sifted with one teuspoonful of baking powder. Fold in the beaten egg whites and add six tablespoonfuls of chocolate choco-late dissolved in two tablespoonfuls of boiling milk, added the last thing. Hake In a moderate oven and cover with : Butter Frosting. Take two cupfuls of sugar, two tablespoonfuls of butter, but-ter, three-fourths of a cupful of milk. Boil ten minutes, add a teaspoonful of vanilla and beat until it thickens, then pour over the cake. Pork Cake. Put one pound of fat salt pork through the meat chopper and pour on two cupfuls of boiling water and let stand for twenty minutes. min-utes. In a mixing bowl put one cupful cup-ful of molasses, two cupfuls of brown sugar, one-third of a cupful of boiling water in which two teaspoonfuls of soda is dissolved. Add the pork and water, one-half pound of currants, one pound of raisins, one teaspoonful of nutmeg, the same of cinnamon, cloves, salt and allspice. Add enough flour about four cupfuls to make a stiff mixture. Add a teaspoonful of baking powder. Mix and bake one hour in a slow oven. This recipe makes four loaves, which will keep and taste like fruit cake. Dried apples which have been soaked and chopped may be added, using fewer raisins. Chocolate Ice Box Cake. Melt one pound of sweet chocolate over hot water. Add three tablespoonfuls of sugar, a bit of salt and six unbeaten egg yolks, one at a time, beating well after each addition. Remove from the heat and add one teaspoonful of vanilla. Beat the egg whites stiff and fold into the chocolate mixture. Line a deep pie plate or fancy mold with waxed paper, then arrange halves of lady fingers put close together. Pour in half of the cholocate filling. Cover with a layer of the lady fingers, then let them set to become firm, adding the remainder of the chocolate. Place in a cold place or on ice for several hours. Serve garnished with whipped cream and candied cherries chopped, also pistachio nuts chopped. Nice Things to Eat. Who doesn't enjoy the flavor of a choice cut of ham? Where ham is available to be cut from, try the following : Barbecued Ham. Cut the ham' into very tiiin slices and broil quickly. Ar- range on a p'at ter and add to the fat in tlie pan a teaspoonful of sugar, one teaspoonful of made mustard, it dasli of red pepper pep-per and four tablespoonfuls of vinegar. vine-gar. Stir until bubbling hot, then pour over the ham and serve. Armenian Goulash. For this fiish use two lamb or mutton hearts. Slit the hearts and wash them, then remove re-move the arteries. Cut info inch cubes and parboil, then drain. Mince eight onions very fine with three green peppers. pep-pers. Place the vegetables in a saucepan sauce-pan with tlie hearts, one teaspoonful each of thyme and sage and one quart of boiling water. Cook until the meat is tender, then add one dozen dumplings dump-lings prepared as follows: One cupful cup-ful of mashed potatoes, one teaspoonful teaspoon-ful of salt, three-fourths cupful of flour, one teaspoonful of chopped parsley and one teaspoonful of baking bak-ing powder. Mix and form into twelve dumplings and drop into the-goulash. the-goulash. Cover tightly and conk gently for fifteen minutes. Lift tlie dumplings to a hot plate. Season with salt and thicken the gravy. Fried Oysters. Select large oysters, wash thoroughly, picking each one j over to remove all pieces of shell. Season with salt and pepper, dip into cracker crumbs, then into egg and again into cracker erumhs. i-ry in deep fat until brown. Serve with sliced lemon and chili sauce. Custard Potatoes. Take a pint of cubed potatoes. Heat one pint of milk, add salt, pepper and two beaten j pggs. Cook over water until thickened, thick-ened, add chopped parsley and pour tlie custard over the potatoes in a j baking dish. Place the dish in water j and let stand until the custard covers ; each piece of potato like a rich sauce. I |