| Show Kitchen I I Cabinet I This and That TUB sen serving Ing of u a good soup SOUl at the beginning of the meal will e save on the meat bill and also on the health One Is easily satisfied with a simple meal after afler being served with a soup of or vegetable A light high t I dessert t or a bit of ot cheese and fruit makes a I must most to a men meal I. I When serving n II clear soup a few tew little yellow jellow halls balls of e fan egg added to It II i gives the color und and adds allds to the cat cali odes orles Prepare them as liS follows Take Tale two hard cooked yolks of eggs and t mix with the raw white of one the paste then Ihen form Into Inlo balls halls like IlkI mar mar- i ties hIes A little seasoning should be add I oil od 1 These hese two or car three to a II plate of ofa i a soup will take the place of ot croutons j I l for a II chin change r i When the gardens are made next j i spring have hate a n few feet teet for some of ot the savory sa herbs so good In seasoning as ns well WE'll as all greens f. f for fr r garnishing j j hickory chervil parsley and mint i j J are only n II few Ones One's own sage Bae tastes laste I so sn much better than that which has been blen put 11 away In to boxes Pepper i grass black mustard for tM greens are lire i all easily grown Tarragon Is used to flavor or vinegar hut but when fresh trEsh IId adds a flavor or that Is appealingly Ills dis i tincture to many dishes Maitre d d' d Hotel Potatoes Cut Cut cold potatoes underdone Into thick slices Add a tablespoonful of flour to the same of butter trod and coo cook conk It with a cup cupful full fill of broth When hen boiling bulling add the potatoes and a 0 tablespoonful of ot minced parsley and pepper and salt snit to taste Cook Conk for a few minutes then theu add the yolk jolk olk of an nn egg beaten with a teaspoonful of cold water and a little lemon Juice When the Er egg Is thick thickened end ened turn out on a hot dish and serve f 1932 1131 western Newspaper Union |
