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Show The Kitchen . i; Cabinet -$ r : ::; . 1I0 Wulitn NwiuDr Union.) Faintly ng tolls the evening clilma " Our voices keep tuna and our oars keep jj time Boon nil the woods on the shore look jj dim, t Wo'll Mnc nt Bt. Ann's our pnrtlnB hymn j Item, brother, row, the stream rune I fnst, j The rnnlds nro near and tho daylight's j past Canadian Dont Bong Tho. Moore. I T A FEW GOOD 8ALADS. j Thcro Is no snlad so well liked as n crisp green lettuce with a good highly-seasoned snlnil drcKs- Hl Vn Kidney Dean Salad. Em En Cul onc uul,c ot cc,cry HvEvg Into small pieces, ndd one B?? Inrge onion, nlso cut fine, (j AJ ten Btnall sweet pickles P$&r2r4 cut In smnll pieces and mC' ono can of kidney beans. Servo with tho following dressing: Onc-hnlf cupful each of vinegar and sugnr, one egg beaten well, tenspoonful of mustnrd mixed with onc-hnlf tenspoonful of salt nnd a fow dnshes of cayenne; mix nnd cook together to-gether until thick. ( Banana Delight Salad. Take one-half one-half pound box of mnrshmnllows, onc cupful of whipping cream, flvo bann- c nns. Whip tho crenmadd tho bananas c sliced and the inarshmnllows cut In I qtinrters; a fow tablespoonfula of ti diced pineapple Is an Improvement and I If the marshmnllows are soaked for 1 an hour In pjucapplo Juice the flavor r Is greatly Improved. This salad may ho served on head lettuce garnished with n cherry. ( Egyptian Salad. Cut firm, ripe to- mutoes In halves, having as many ns i there are people to serve. Hemovo tho pulp nnd put Into a mixing bowl with equal parts of chopped cabbago nnd one-hnlf tho amount of chopped celery. Season with salt, pepper and j sugar. Mix tho Ingredients nnd fill . tho linlvcs of tho tomntocs, after mix- Ing well with n good mayonnaise. , Serve on lettuce. , Pear Salad. Tnko hnlvc.i of canned pears, arrange on head lettuce nnd garnish with balls of cream cheese seasoned sea-soned with chopped plmcntocs. Mnko a dressing of tho pear Juice, n good oil and n seasoning of vinegar, salt and pinch of sugnr. A salad which may be used on potato, po-tato, lettuce, or In fact almost any salad mixture Is Thousand Isle dressing, dress-ing, using nny chopped vegetable In n mayonunlso dressing. Bo many aods, so many creeds, " So many ways that wind and wind While just the art ot being kind Is all this sad world needs. -Wilcox. SEASONABLE GOOD THINGS. A small plocc of round steak If put through the meat grinder will, when .- ndded to potutoc, j 2ul ",ll'0 n K00,l h"8 (lj:25!' tulnlng dish for VVfcjgfcli three of four por- BRsfo tlontf. To n cup- fvSkoKJRuHk ful of "le ground BRBj)JiJg& meat tnko four fcjffWcJtzzy mcdlum-slzcd pp-' pp-' " tntocs, put them through the meat grinder with one 8. nil onion or with n portion of fresh green pepper, If tho onion Is not liked. Cook In u frying pan with n small piece of suet, or udd n tnblcspoonful or two of beef fat to the hot frying pan and turn In the chopped potatoes; season sea-son well with salt nnd pepper, stir nnd cook until nearly done, .then udd the meat well seasoned and cover; cook until tho potntoes seem well done. Brown on thu bottom, turn nnd brown, then roll out on n hot platter llko an omelet. Garnish with parsley. This dish Is satisfying nnd attractive. Salmon Omelet. Heut six eggs thoroughly, thor-oughly, ndd six toblcspoonfuls of milk, 1 mixed with one tnblcspoonful of flour, snlt, pepper and onion rait to tasto. Hnvc n half-pound can of salmon well flaked, with skin and bones removed. To this ndd twclvo chopped, stuffed olives, salt, paprika and onion salt. Mix nnd turn Into n well-buttered, hot omelet pan. Cook until well done uu-dcruenth, uu-dcruenth, then finish on tho upper rnck of the oven. Serve on a hot 3'ntterr Casserole of Rice and Meat. Cook two-thirds of n cupful of rlco with n tenspoonful of salt In three cupfuls of boiling water. Lino n cussernlo or linking dish with the cooked rice. Take two or three cupfuls of ground meat seasoned to tusto nnd softened with gravy. Fill tho lined dish with tho meat to nit Inch from tho top nnd c,oer with n lnyer of rlco. Malm In a moderato ovon onc-hnlf hour. Serve hot. Waldorf Salad, Tnko ono cupful nf chppe nuts, two cupfuls of chopped apples, two cupful of celory cut In bits. me Hiimll onion; uilx nnd sorve on 1'itf lettuce, tiftur mixing with inn n inalM. Chocolate Bavarian Cream. - Honk one ei.'hth of u box nf gulntluo In one-eighth one-eighth cupful of cold water. (Jrnto our- 'i ilf ounco of chocolate; melt nnd add i gelntlnc one-half cupful of milk, three .Ighths cupful of sugar; cook until smooth. Add when com nnd thick onn-lmlf cupful of whlppod creuni. Pour Into mqhls nnd chill. . ,nr with vanilla mid ndd n little salt. |