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Show ! 4 Kitchen Cabinet -s n f rrf r'fffffrrrrr"r" -"'""--'fta ilr Oorrrlcht, 1111, Wnlcrn Nwppr Union. Welt rend, leo,ily learned and thoroughly thor-oughly grounded In the Iddden knowledge knowl-edge of nil salads and all potherbs whatsoever. rtcaumont and Fletcher. SEASONABLE IDEA8. For tho wattle lover this will bo a pleco de resistance, ns every, ono knows how delicious a WtmWSjri ,cmler' crlRn wnm '" 2H Never servo it hot sirup fcjE'rr'i with wnfiles, ns It tends 2! Will I to 80fu'n nlltl destroy KawAvJ "l0,r crlspness. M47i Rich Waffles. Add P"JJ tho yolks of three eggs g ' ,jg)j to two cupfuls of bBI cream, one-quarter of a cupful of sugar, two cupfuls cup-fuls of flour, sifted wltti two tcaspoonfuls of baking powder nnd one-quarter of a tcospoonful of suit. Stir to a smooth batter, then fold in tho stiffly beaten whites. Cook on a hot, well greased wattle Iron und sprln-klo sprln-klo with powdered sugar before serving. serv-ing. Butte ricotnh Sauce. Melt two ta-blespoonfuls ta-blespoonfuls of browned flour, stir to a paste, then add three-quarters of a cupful of water and cook until smooth like an ordinary sauce. Lastly. 'add one-qunrtcr of a cupful of molasses, ono table3poonful of vinegar and one cupful of brown sugur, and let boll up once. Spiced Peaches. Use seven pounds of fruit to five pounds of sugar, with an ounce ench of cinnamon and cloves tied loosely In a small bag; add one pint of water nnd ono pint of vinegar. When boiling hot drop in tho peaches, a fow at a time, and cook until they aro thoroughly scalded. Pour tho boiling boil-ing hot sirup over them after tho can Is full. Seal ns usual. Preserved Figs. Whcro tho fresh, ripe fig Is to bo obtained they mnke a delicious preserve. Pour thrco quarts of boiling water over thrco quarts of figs', which linvo been sprinkled with one-half cupful of baking soda. Let stand ten minutes, then rlnso tho tigs will with wuter running through them In' n colander. Doll two pounds of sugar In three pints of water ten minutes, min-utes, add tho figs, cover closely and cook "Slowly until tho figs uro clear and tender. This may take two hours and the quantity of water should not be allowed al-lowed to become too much reduced. When the fig,s nre clear, boll downthc .sirup until heavy. Pour over and scut. The rind of two orunges added to the figs improves tlio flavor, sorao think. Spiced' figs may be prepared as are spiced peaches. The patter of rain on a jottnge roof Ii a Bound that 1 love full well And I love the break of m autumn dnjr -4And the woodland's leufy smell. I love 'the turn of a pasture lane Where asters mlmlo the mist, And I love the orchard fruit that slows 'To a blucli where the sun has kissed. R, H. areenwood. EVERYDAY GOOD THINGS. The following treatment of lamb stew Is unusual but worth trying: smimi' " Mex,can Lamb TJH In small pieces, "H roll In two table-H table-H H spoonfuls of flour, 1 brown In ono v S tnhlcRpoonful of drippings with ono chopped onion. Add threo tomatoes, three green pep-pcrs; pep-pcrs; fry nil together for a few minutes, min-utes, then add two quarts of hot water, wa-ter, one tnhtespoonful of salt nnd one-fourth one-fourth of a spoonful of pepper. Sim-mer Sim-mer ono hour, then add ono cupful ench of green pens, green corn and one-half cupful of rice. Cook until tho rlco Is done. When ready to servo put In the bottom of the serving dish ono egg, one tenspoonful of salad oil and one-half tenspoonful of vinegar. Pour tie stew over this. Calves' Liver. Fry one-fourth of n poupd of bncon cut In thin slices un-til un-til trlsp, pouring off the fat occasionally. occasion-ally. Itemove to n hot platter. Pour hotj water over the liver and let stnnd five minutes, then drain. Roll the liver In omrfourth of a cupf ul of flour and the same nmount of cornmeal well mixed with one tenspoonful of salt. Fry until brown on both sides, using the bncon fat. Add one-fourth cupful at epfToo Infusion, boiling hot. Cover tightly for a few minutes nnd serve 'wrnlshed with bacon. Meat Balls. Season two cupfuls of finely chopped cold meat with salt and pepper, minced onion, sage, thyme and lemon Juice. Add ono cupful of fine soft bread crumbs, one egg and water or stock to moisten. Shape Into cakes and fry In beef drippings and lard antll well browned on both sides. |