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Show Isn't It strange that princes and kings And olowns that caper In sawdust rings And eommon folks like you and me Are builders of eternity? To each Is given a bag of tools A shapeless mass and a book of rules: And each must make, ere life Is , flown, A stumbling-block or a stepping stone. Anon. THIS AND THAT H5RE are a few choice good things which will fie enjoyed occasionally occasion-ally on the menu : Jellied Ham. Take one pound of thinly sliced boiled ham, a four-pound shank of veal, one-fourth cupful each of diced celery and minced onion, one bay leaf, one-eighth teaspoonful of thyme, eight peppercorns and two teaspoonfuls of salt. Wash the veal shank and place in a kettle with the vegetables and seasonings and pour over two quarts of boiling water. Simmer slowly until un-til the meat falls from the bones. Remove Re-move the meat, strain the stock and add salt and cayenne. Put a little of the stock Into a cold wet pan and boil without stirring for ten minutes then strain again. On a layer of the stock that Is cooled add sliced ham and the minced veal, add more stock and reheat with the ham and veal. Cover with stock and let stand five hours before removing from the pan. Carrots Stuffed With Onions. This oriental dish will be enjoyed by even those who refuse the carrot when served in an ordinary way. Choose carrots which are short and thick. Cook them after scraping well. When tender, drain and cool. With an apple corer remove the centers from the carrots. Mince very fine, enough onions to make half a cupful, add two tablespoonfuls of minced parsley, one-quarter teaspoonful of salt and paprika and. cook in a table-spoonful table-spoonful of butter for five minutes. Then stuff the carrots with the mixture. mix-ture. Stand the carrot on Its base and pack down with a skewer. This quantify will fill six to eight carrots. When all the carrots are rilled, roll In crumbs and then in egg. Place around any kind of a roasl and baste during the roasting. The carrots may be rolled In slices of bacon and browned in the oven for half an hour. Blackstone Dressing. Mix four tablespoonfuls each ot mayonnaise and whipped cream, two tablespoonfuls each of tomato catsup and chill sauce and vinegar. Roquefort Roque-fort may be added If desired. Sauce Finiste. Brown three tablespoonfuls of butter but-ter then add one-half teaspoonful of mustard, a few grains of cayenne, one teaspoonful of lemon juice, one and one-half tenspnonfuls of Worcestershire Worcester-shire sance and three-fourths of a cupful cup-ful of stewed and strained tomatoes. This sauce is especially nice with a meat loaf. t(cV 1925. Western Newspaper nrtion.) , |