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Show 51 7S tJ'yef'o-y KITCHEN i I CABINET: Oopyrlfhtg 111. Weoltrn Nwppr Union. If you're feelln' kind e' lonesome, If you're feelln' kind o' blue. If you're apt to be forgetful of the bleesln'a owned by you. Then It's time you went to doctorln' for each little burn and smart. aire yourself a little doctorln' In the region of the heart. Keech. DISHES FOR THE CAMPER Thcso aro good filling dishes, and not hard to prepare or nt all compll- ' Btisssasi tcd ns to ma- " " Hi iffifTsl Plymouth Sue I vfu yB c o t a s h. T n ke "" " f UJ v two cupfuls of msmm'jr$ corned beef stock, EjjSifk&4m two cupfuls of gjjk"2jcB chicken stock, ono cupful of diced Plymouth Succotash. Tnko two cupfuls cup-fuls of corned beef stock, two cupfuls of chicken Btock, one cupful of diced corned beef, one cupful of diced chicken, chick-en, two cupfuls of sweet corn, one nnd one-half cupfuls of diced potato, tho same of diced turnip nnd dry limn beans. Soak tho beans over night nnd cook two hours, add stock and beans and cook slowly, then add the vegetables nnd seasoning ono hour before be-fore serving. Cornish Pasty. Cut n pound of round of beef in one-hnlf Itch dice, sllco potatoes nnd two or three onions. Muko a rich biscuit dough and line a deep pastry tin; put In n layer of the meat, cover over all, leaving vents for the steam to escape. Bako until the vegetables aro tender two hours or less. When done, wrap the pasty in a cloth and set out to Btcam for ten minutes. This softens the crust nnd seasons It. Servo cut up like pie. The moisture In the fresh meat nnd vegetables will be sufficient. Rice and Egg Dish. Tnko one-half cupful of rice, wnsh nnd drain, add a tnblcspoonful of butter with tho rice In a saucepan and fry until yellow; yel-low; add water and cook until tender, then add a little tutlk, seasonings and three eggs; stir until tho eggs are scrambled and serve hot. This makes a dish which extends the egg, and one which Is wholesome. Suet Pudding. To ono quart of boll ing milk add one-half cupful of corn-meal, corn-meal, one-half tcaspoonful of salt ; stir until scalded, add another quart of milk, two beaten eggs, n cupful of sugar, n cupful or less of raisins and one-half cupful of chopped suet, mixed with a tnblcspoonful or two of flour. Bako In a Blow oven for threo hours, stirring occasionally for tho first half of tho cooking. "Just bs the purest Bold needs a little alloy to harden It and make It practical practi-cal for use, ao the person with the most brilliant mind needs common sense In order to succeed." DELECTABLE DISHE8 For n nice occasion the following dessert is one especially good to serve: Lt j MH strawberries, with ono pound of powdered sugnr. Beat three cupfuls of double cream until stiff. Add the dissolved gelntln to the crushed fruit, then stir until the mixture begins to set Mix lightly with the whipped cream; (111 tho molds and set on Ico to harden. When ready to serve, dip the molds In hot water tin Instant nnd mold. Decorate with whipped cream nnd nice ripe berries. Scotch Shortbread. Weigh two pounds of bread Hour, one pound of butter and one and one-half pounds of sugar. Sift the Hour, and set the pan In the oven until It Is slightly wnrra, using n spoon to stir and expose It to tho heat. Cream the butter until It Is white and will keep Its shape when lifted with a spoon, then add he sugar gradually, beating until the whole Is well mixed. Using the hands, mix the butter, sugar nnd flour together, squeezing und kneading until the Ingredients In-gredients ure well mixed. The better the mixing the shorter the bread. Lay tho dough on a molding boird, very lightly floured, nnd press out thP mj. turo with the palms of the hands Into a sheet one-half Inch thick. lm not use the rolling pin or add anv more flour. Heat 11 sharp knife md cut tho dough In squares oblong or ,r. nngulnr, Bulte In a moderate oven until un-til a golden brown. Some prefer to bako the brend In a sheet, prlcklnir It well with a fork. 8 " Clabbered Milk. Set wny a pan ot milk rich with cream to sour and thicken. Chill nnd serve with scraped maple sugar or brown sugar nnd grated nutmeg. This Is not only pood but exceedingly wholesome. |