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Show lWE Kinerann ariys " hnlovcr brine H llio dweller of n home Into flnrr life. HUff whnt rdiKiilfR Ills eye, (r inr or lianil. HB$ whnt purifies or cnlnrKon lilin, tnny BBKf VP" n'"' a t'lc there" He nnyn olio HnK doe not "'''l lo own rnro wnrk of Hfiffl nrt lo luive iH'iuily In the lintno "Tlia Hnfil fountain of himity In tin In art, nnd IBSI rvory KcncrotiH tlioiiKlit Illustrates Hi Bwl ' wnlla nf your clmtnbt r " Hi A GROUP OF SOUPS. HBff ror i noonday lunch n hot, liolo- nr' lomo, nntrltlotia soup In quickly made iflfc,, aMk nvallnblo for the BPS 1 III nftomoon'a work, DJI lll I wl't'thor nt school, IHk' kwBI ""l " " ol"c" or out B,u)l)- HIII tj- I ' I IlnK- Soups mado HI m I l J from c o r u u 1 a HJ K -1 I beans ti ml other Hj ft "" vegctnblos nro n HI fc , pleasant rollef from tlioso tnndo from HI u meat. To liiHtiro proper lnsnllvatlon, HI 85 " 'mnl cracker or a crouton should bu HW' J'civcd with tho soup. Bbb f Cream of Onion Soup. Slice tlireo HfflK cupfuls of onion and plnco In a pan, HwE ut Into n hot oven and Htlr and bako MB until of a boautlful gold color. While BE9t' "ot Iir'BH through a slovo, using wa- Mftg tor to facilitate, tho process. Add two Mpf tablcspoonfuls of butter to tliruu of IBgL Iiroiwied Hour, add a cupful of milk, BK "'"1 cook until smooth, thon add n HE cupful of water, salt and u dash of HHr' red popper, the onion mixture, and BBS noivo very hot, aftor milling nt tho last HHEji cupful of thin cream. HHBp Vegetable Soup. Cook tho follow- HHB Jng vegotnblos for 1C mlnutea: A half HHV. cupful each of rlced potatoes, choppod HHKl cnbbago, boatiB, onions, threo-fourths HHJp of a cupful of diced turnips, n fourth HHf of n cupful of diced carrots, u tea- HH vpoonful of salt, and two tablespoon HHft fills of butter added Just buforo surv- HHff lug. Cover to cook with a quart of '1H water and seo that tho evaporation Hft. of tho water 1b supplied with fresh HH fo that a quart of wator Is loft to HHK norvo with tho vegetables. HjHj Creole Soup. Add to a small dlcod BIK turnip a somll carrot, n largo onion, HJEm two cupfuls of boiling water, a tnblo- HHE3 Kpoonful of rlco and a cupful of to- HHEil mnto puree, that Is tomato put through HHkv It bIuvo to reinova seeds. Cook until HHJk tender, rub through a slovo, add a cup- HJHJ I' ful of boiling water, two tablespoon- HHk fula of butter, n tcaspoonful of salt, HHKi find n cupful of small grcun poaB. He- HB4 liont and sorvo. HflKJi Clear soups, llko bouillons nro ubu- HHHk nlly Borvod In cups which havo two HHHk handles, and when n spoon can no HHBJE longer bo used tho soup Is sipped from JHHJlJ Tho rrnaon bo row jifople sat what jHHS'v tlicy wnnt Is ln.cnuso they don't want iHSft'? " '"irJ l'"0UKl1 t0 u" rual "Tort In HHt1 brlnjilni; tlittiKS tliclr uny. Mux. Bafi DI8HES OLD AND NEW. HwHj' Trlpo Is a food which la oaBlly dl- HHH? gostcd, but one which 1b not as often Hin mm on our tables as It Bhould HI- Hte bo- IB MT iVHHrJi Tripe Fricassee. HIxE Vtfi Scrapo n pound of trlpo l!W Li I I smalt pieces and cover HI H& l vH ''1 co'1' wntnr Let ll H HW Hi H holl for flfteon minutes, PI KliEi Wk 0 tllrow awn' tuo n'of In Pr Wnr IU"' wnBU "Rnhi In fresh HJj nj " wntor. Thon cover with Ki &$ 'J wn'cl' a,1(l Blmmor for llvo houn HllL, 'ory gently; add otio small onion, HHIIp. chopped; aftor cooking for fifteen HW knlnutos drain off tho water and add KbiIv two cupfuls of milk. Now stir In n HB'ijj tnblospoonful of cornstarch, mixed HjjPj 'With a llttlo cold milk, a grating of gv nutmeg, salt and popper; stir until It HfluLrcl bollB, Ilemovo from tho heat, add tho Hjgjg yolk of an egg, mix well And sorvo sH-TSuir Tongue Canape. Cnnnpes nro ubu- Mttjtr nlly eaten with tho lingers and sorved HHBff tit tho beginning of tho dlnnor. Somo Hml'S elaborate Id mis must bo eaten with a Hjl Vj 8ardlne Canapes. Cut brown bread Hi m In clrclos, spread with butter mid Bl IL' 'll'nt '" tn ovcn I'ound sardines to HH Hp n paste, add an equal amount of llnsjy K Wt chopped hard cooked eggs, season Htj n vtth lemon Julco and Worcestershire" HhM eauco. Spread on tho circles. Oar- HJra ulsh cnh with tho center circle of HjHk ltnrd c);cd egg, filled with n tea- HJ3M. spoonful of tho yolk put through a HSflaS slave or rlcer. Hjjjfljlf Crab Canapes. Cut bread In slices BHbL' n (Junrtor ot nn ,nc,t In thlcknoss, ' HJflHl thrco Inchca long and an Inch and a HJBJgt' half wide. Spread with butter and HISIw brown In tho oven. Mix n cup of Hfgligp crab meat wlthn teapoonful of lemon Hi Wt juice, two drops of tabasco sauce, halt Hgl M n tcaspoonful of salt, a few drops of Hll & onion julco and two tnhlespooufiilH nt HCj W ollvo oil. Murk tho bruad diagonally j 'HI ac '" finlr BCCllol,B luuI Hpreud nltomntely HnS ''1 c'loeBO urul "10 crilu mixture. HgW Beparnto tho sections with finely ,IJn chopped plmcntocs. |