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Show The KITCHEN i : i CABINET i i j (. I'm. Western Newspaper Union.) ! What Is the range that Nature 1 gives her own? With rost or fire she stays their flying feet, I And holding each within Its native I tone: I The pine Its love, the palm, shall ! never meet: Nowhere do roses bloom from field of Ice, t Nowhere In valleys blooms the ' edelweiss. Kdith Thomas. SEASONABLE DISHES. Succulent siilud.s, Juicy line flavored fruits and greens of various, kinds are the foods that appeal to km the appetite during the vvann days. Lettuce With Columbia Dressing. Prepare lettuce let-tuce by washing and chilling well In cold water, wa-ter, then drain and shake dry 1n a cloth. Arrange the lettuce in the salad bowl In its original sh.ipe and pour over a dressing made as follows: Mix one teaspoon-ful teaspoon-ful of salt, one of muslard, one-hall teaspoonful of onion juice, one tuble-spoonful tuble-spoonful of Worcestershire sauce, two tablcspoonfuls of lemon juice and six tablespoonfuls of olive oil, In a small glass Jar. Set In a cold place and shake thoroughly before using. Cheese Sandwiches. Cut stale brpad in one-fourih-inch slices, remove the erusls and cut In rectangular pieces. Cut mild cheese in slices of the smn'e size as the bread and sprinkle with salt and cayenne. I'ut a slice of cheese between each two slices of bread inul fry In a small amount of butter until un-til well browned on both sides. Pear and Tomato Salad. Peel and cut Into quarters one or two each of pears and tomatoes. Arrange them in alternate quarters on a bed of lettuce and serve with a snappy French dressing. dress-ing. Cream Scones. Mix and sift two cupfuls of flour with four teaspoonfuls cf baking powder, two teaspoonfuls of sugar and one-half teaspoonful of salt. Rub Into the dry mixture four table-spoonfuls table-spoonfuls of butter, then add two beaten egg?, reserving a tablespoon-ful tablespoon-ful in the howl. Add one-third of a cupful of cream and mix, toss on a floured hoard and roll out. Cut in squares or diamonds, brush with the egg and sprinkle with a little sugar. Bake in a hot oven fifteen minutes. The Common Potato. When cooking potatoes for salad, cool; them with the skins on, cool, and 8 peel men cut up as usual. Remember that a good potato salad must stand several hours in the dressing with the seasoning sea-soning to be palatable. French Fried Potatoes. Wash uud peel small potatoes and cut in eighths lengthwise, cover with cold water for an hour. Drain and parboil in boiling salted water for two minutes, drain again, plunge into cold water, dry between towels and fry In deep fat until delicately browned, a few at a time. Heat the fat to a higher temperature, turn all the potatoes Into a frying basket and fry until crisp and brown, keeping the basket in motion. Drain on paper and sprinkle with salt. Scalloped Potatoes With Ham. Slice very thin enough potatoes for the number to serve. Arrange In layers In a well-buttered baking dish, add a layer of finely minced onion, then a layer of any cold, cooked bam either sliced or minced, another layer of potatoes po-tatoes and, when the dish is full, cover with milk. Cover well after plenty of seasoning of butter and salt and bake until tender. Potato Fritters. Take two cupfuls of hot rlced potatoes, two tablespoonfuls tablespoon-fuls of cream, one teaspoonful of salt, a few grains of cayenne and nutmeg, the yolks of two eggs well beaten and two tablespoonfuls of orange juice, fold in the beaten whites and set the bowl in ice water, beat until cold then add one-half cupful of flour and when well mixed drop by spoonfuls into deep fat. Fry until brown. Spanish Potatoes. Boil or steam the amount of potatoes to serve. Place in the vegetable dish In which they are to be served, two to four tablespoonfuls tablespoon-fuls of butter and a tablespoonful of minced onion for each two of butter, the amount depends upon the amount of potato, add salt and a little cayenne and turn with the butter and onion Serve hot. Baked Pork Chops With Potatoes. Arrange as many potatoes, thinly sliced, as needed In a shallow baking pan, over them arrange pork chops, seasoning both the chops and the potatoes. po-tatoes. Pour In enough milk to keep the potatoes well moistened and bake until the meat Is well browned, turning turn-ing once. Saratoga Chips. Wash and peel potatoes and slice with a potato slicer into a bowl of cold water. Drain, plunge into a kettle of boiling water and cook one minute. Drain again, and cover with cold water. Drain and dry between towels. Fry la deep fat until a light brown, keeping In motion mo-tion with a skimmer. Drain on brown paper nnd sprinkle with salt. Stuffed Figs. Mash cream cheese with heavy cream adding a bit of salt and cayenne. Make Into balls three-fourths three-fourths of an Inch In diameter. Cut well washed and dried figs on the side and stuff with the cheese. Arrange on a plate In piles. |