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Show liC. Hit, Weitern Nppr Union.) Whatever of thought you think or receive, you aend from you again an InvlalUlo suhiUncu to act on otlierm. -P. Mulford. DO YOU LIKE PINEAPPLE? Pineapple like other fruits nro never nev-er better than when served nnd enten rmm fresh. It u t vw o taHjfifTH arc Kind to have ftSs'vv PI lUK tlie soasoQ ISPavvV ) no' on "le nmr" 3fe(ywR '" tl,e vnrlety of 3ESiHiL& ollr menus. As n snlnd or In combination with other foods, pineapple ndds much to a dish. A cnbbage suliid becomes a dish In tho highest cIiinm with a slice or two of pineapple added to It. Pineapple Cake. Make an angel food or nny white cuke baked In n sheet. Cut and put together in layers with n filling of whipped cream Into which hns been stirred shredded pineapple, pine-apple, sugar and llavorlng to taste. Tho cake may be bnked In luyers or mado Into small cakes. Pineapple Salad. Arrange n sltco of pineapple on lettuce, nnd on the slices placo pieces of red pepper cut In tho form of polnsetta petals. Weed hnrd-cooked hnrd-cooked egg mny he used for the centers. cen-ters. Pineapple Dessert. Arrange on Individual In-dividual plates ns mnny slices of pineapple. pine-apple. In tho center qf ench sllco plucp n cone of Ico crenm nnd sprinkle with chopped nuts. Whipped crenm mny he ndded to tho cone, then tho chopped nuts. Pineapple Marihmallow. Mix equnl amounts of irnrshmnllows cut In quarters quar-ters and plnenpplo cut In cubes; udd plncupjilo Juice nnd lot tho mlxturo stand for u while In a cool place. Just beforo serving, ndd n hnlf-cupful of Bwcetencd nnd flavored whipped I crenm snd n foW nlmonds. Servo In sherbet cups gnrnlshed with cherries. Frozen Pudding. Mnko n custnrthot n pint of milk, three egg yolks, a cupful cup-ful of sugar mid a pinch of Bait; strain, ndd n tcuspoonful of vnnllla nnd nlmond mixed, then fold In tho whites of tho eggs nnd n cupful of whipped crenm. Add chopped plnenpplo plne-npplo nnd candled cherries finely minced nnd freezo ns usual. Observation more than booki, experience ex-perience rather than persons, are the prize educators. It sometimes takes couraca to Insist that you are right, but a lot more to admit that you are wrong. EVERYDAY FOOD A tusty pudding wide'' Is quickly prepared nnd so good for (lie small -j. um peoplo Is npple HHPJ M bread pudding. "'"5usS9 Cut nleces of Z"JnBB bread Into two-ijrj two-ijrj mwk Inch squares or assta-- smnller, spread TvSbV) w,th "utter nnd V'asrjy put Into n buklng dish with n gener ous cupful of thinly sliced npple sweetened sweet-ened nnd flavored. Itnke until tho npple Is done. Serve hot with sugnr nnd crenm. Salmon Croquettei. Mix n cupful of canned salmon with nn equnl qunn-tlty qunn-tlty of cold mashed potato, lllnd with beaten egg or a very thick cream smice. Slinpe Into croquettes, dip In crumbs and egg uid fry In n wire bns-ket, bns-ket, n deep fut. Codfleh and Macaroni. Take ono cupful each of cooked mncnronl nnd flaked cooked codfish. Put Into n buttered but-tered linking dish, sprinkle with suit, pepper mid crumbs the crumbs well buttered. Sprlnklo with grated cheese and ndd suflltient milk to moisten. Hnko until brown In a hot oven. Cuban Codfish. Chop one onion line and fry n light brown In butter. Add a cupful of canned tomatoes nnd n cupful of freshened codfish. Cook ten minutes, stirring constantly. Servo on buttered tonst. Pea and Walnut Salad. Take equnl qunntltlcs of green cooked pens and walnut meats broken Into bits. Sprinkle with l'rene'i dressing nnd let stand. half nn, hour. Serve with inny-onnulso inny-onnulso on lettuce r In lemen cups. Jellied Fish. Soak one package of gelatin "In cold .wnter to cover, then add enough wnter to mnke n cupful nnd dlhsolvo over bent I'ntll the liquid Is trnnspnreiit. linvo ready four cup-fuls cup-fuls of fluked cooked flsh. season highly with salt, pepper, hmon Juice or tnrrairnn vlnegu Add tho hot gel-ntln gel-ntln to the flsh and stir until It begins be-gins to thicken. Pack Into nn enrthen mold which has been rinsed with cold wnler niul set away to burden. '' Creamed Codfleh With Poached Ena. Take feft-ovei creiimed hm-flsh, hm-flsh, bent nnd spread on tonst which Is well buttered, then drop on each a pouched egg.' Servo hot. |