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Show 7 KITCHEN !i CABINET ; 1D. 1U1. Wxtsrn Ntwtp.p.r Union.) Ain't It eood when life seams dreary And your hopes about to end, Juat to (eel the handclasp cheery Of a One, old, loyal friend T Edgar Quest 'STY DI8HE8 A dclMous salad, which Is especially well blended Is prepared by using with a spoonful of rich nmjonnnlse In the center oi each. Wild Duck. Dress them nfter re iuoIng the feathers by dipping then Into melted parullln. If some of the courser feathers ure rembved befort tho dipping It will save tho parullln Let them hung to coo), when the pur nflln can bo peeled off, taking ce. plnfeatber, If cure is taken to have them well dipped. Dress und put to cook In n kettle of water containing un onion und three or four tublespoonfuls of vinegar. This removes the strong llavor objected to by some. Now pluce them In n Scotch kettle, with nn Iron cover, If possible, nnd cook In their own Juices, uddlng a tnblespoonful of wuter occuslonnlly. A chopped carrot -nnd onion ndded to the kettle will Improve Im-prove tho flavor. Serve well browned with n glblet gravy. Pure of ChestnutsShclt and blanch ono qunrt of chestnuts. Put them Into n soup kettle with n quart of chicken stock, add a slice of onion. u ony icnr, n quarter of a teaspoonful of celery seed und one-half cupful of celery tops. Cook slowly until the chestnuts nro tender. Press through n colander, then through n Bleve. Add a pint of rich milk and two table-spoonfuls table-spoonfuls each of butter and floar cooked together, add pepper und salt to season, cook until the flour Is well cooked nnd servo hot. Boiled Dinner. Tako three or four fresh hocks, put to cook In plenty of water and cook until they nre half done, then add cabbage, turnip, carrots, car-rots, and when they nro partly cooked a few potatoes; season well with salt nnd servo with boiled beets nnd onions cooked In sepnrato dishes. Place the meat on tho platter and sur round with tho vegetables, arranging them in such manner that tho colors will be pleasing. Cream of Peanut Soup. Dissolve two tcnspoonfuls of peanut butter In ono cupful of hot water; when smooth add two cupfuls of evaporated milk, ono teaspoonful of cornstarch mixed with ono cupful of water, ono teaspoonful tea-spoonful of salt, two tcaspoonfuls of minced onion and a dash of cayenne. Cook flvo minutes. Uent with an egg beater until foamy, strain and servo very hot. Wherever loved ones are wnltlng-Tho wnltlng-Tho toller to kUs and caress. Though In Bradstreet'a he hasn't a rating. He Is still a splendid success. If the dear ones who gather about hlra And know what he's striving to do Have never a reason to doubt him. la he leas successful than youT Edgar Quest MORE GOOD THINGS A delicious consorvo to scrvwlth meats, that can bo prepnred at any gMpjMMM time, Is spiced IsVWliil canned pineapple K"ShaV XvFt. ,nny bo UBeJ or " OHiRyYyyQ small cubes and JSHtivinlJ? cooked In a spiced -'3EWSJt- -S2 tablcspoonful of cloves, two tublespoonfuls of broken stick cinnamon and sugar and vlnegur, with a very Uttlo water. Cook until tho pineapple Is transparent, then remove re-move tho fruit to a Jur and boll the spiced vinegar until thick nnd rich. Pour over boiling hot. Prunes, sonked over night, mny be prepared In tho samo mnnner, making n nice chnngo from tho usual way of serving the fruit. Sweet Potatoes de Luxe. Doll six medium-sized potatoes until well done. Cut Into slices lengthwise and arrange In lners In a buttered bakln.-dish, bakln.-dish, using ono tnblespoonful of diced pineapple between the luyera. Seasor with n teaspoonful of suit and dot wltl bits of butter. Pour over one-quur ter of a cupful of plnenpplo Juice sprlnklo with a teaspoonful of sugni and dot with bits of Jiutter. Uabo ono half hour, keeping covered the flrsi half of the time. When done garnlsl with raarshmallows and return to thi oven to puff and brown. Servo ut onco. |