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Show ISKITCMENill fissaCAEINCTKi Copright, 113, W.t.tn .N.Wipiper Union. "If to do were as easy as (o know what were good to do, chapels had been churches, and poor men's cottages cot-tages prince's palncei." MORE GOOD THING8 Egg contains about 16 per cent pro-' telii, 10 per cent fat, 1 pur cent mln-crul mln-crul salts and the rest HMJ water. It will . bo .seen, MLj then, that they luck car-t car-t j hnhydrutea (starches nnd V0Aj sugur) ami this must be ?j supplied by combining Jvl with eggs the needed MOjf amount of carbohydrates Mi to muke u well balanced n ,ict. Tho yolk of the egg has IE! per cent of fat while the white has none. Often tho yolk of a hard-cooked egg will ugree better with a young child than a whole egg cooked sort. Stufed Eggt. Cut hard-cooked eggs In halves, crosswise; remove tho yolka and place them In u bow; mash und mix them with an equal amount of chicken, seasoned, und mix with salt and pepper and n llttlo creum. A few chopped mushrooms may be added. Kill the halves of tho whites with the' stuHlng, press them together und roll In crumbs, then fry In hot fat. A cream or tomato sauce Is good with these French Omelet Scour the omelet pan with suit so that It will be per-fectly per-fectly smooth. Add to the hot pan ono tnblcspoaiful of butter; when melted, add tho omelet Urpukfotir eggs Into a bowl nth! bent them Just enough to mix the yolks nnd whites; add four ta-hlespoonfuts ta-hlespoonfuts of warm water, table-spoonful table-spoonful of minced parsley and a sprinkling of pepper. I'lnco the pan where the heat Is hottest and pour In the CL'L'S. dllHt llrrlltl V with on If nn.l shako the pnn to keep tho omelet In motion. Lift the edges with a knlfo o thut thp center wilt cook; fold and turn on to a hot platter. Serve at once. Apple Drops. Sift together,, ono capful cap-ful eueli of flour und Sugur, rub Info" this mixture two tublespoonfuls of fuller. ful-ler. Itesorve a quarter of n cupful for tho top. Add 1 teuspoonfuls of baking .powder, ono egg, three tnblo-jpooufuls tnblo-jpooufuls of shortening und one-half fiipful of milk ; bent well and put tho mixture Into u shallow pan, cover with the reserved Hour nnd shortening mixture mix-ture und bake In lunderuto oven. Cut In rounds, cover with applo sauce nnd serve with whipped cream. In matters of generosity a woman acts nmt and reaiona afterward! a man reaiona Orit and generally for-sftts for-sftts to act. Uoiton Transcript POTATO"COOKERY Potatoes nre the common food and ire popular because of the cuso of ! ii Preparation a a flSJiefSiifil wc" "s fnr ,,lelr Imbw"NHmE w,",ie80' u n e s a ijlHHEiiBtj knows how to boll water, but he fact Is a good potato Is not pro. luced by all cooks. Potatoes should ie of uniform slr.e If cooked together, or the small ones will ho ruined by Ihe time tho larger ones are cooked. 1'hls Is true of both boiled und baked potatoes. Potato Soup. Holt four medium-dsseil medium-dsseil poiiitnes In salted water; when oft mash through a rcer, Add u slice if onion to one quurt of milk; when cnlded remove the onion. Add the milk to the potato. Melt three tiible-piHinfuts tiible-piHinfuts of fat. add. two tablespoon fills of Hour. Bilr Into the bulling soup, holl one minute. 'Sprinkle with parsley pars-ley and serve hot. Potato Cakes. Korni mushed und Hcnsoued Mitati Into small cakes and roll In seiiHimed Hour. Alt-It snmo fat in n frying pan and brown the cukes n both hIiIihi turning them carefully with n spatula. Potato Muffins. Take one cuplul of old mashed potato, soften with three-fourths three-fourths of ii cupful of milk, sift one ;nnd tme-half cunfus of flour, one-half .easpoonful liT'snlt. four teasponr.fuls f baking powder, add the potato, then two well-beaten eggs und two table-'poon table-'poon fills of melted fat. Iluke thirty nlnuten. If the potato Is very dry dd a little more milk. Potato Pudding. Tnke two und one-mirth one-mirth cupful.H of grated aweet po. uto, one cupful of milk, one-half cii-nl cii-nl of sugar, two eggs, one teaspoon-il teaspoon-il of cinnamon and one-fourth ten-tioonful ten-tioonful of ginger. Mix well jnd mke n n moderate oven until llriu. tfervo Ith milk or creum. Th sweet potnto should not he for-often for-often for tl Is n moot vuluuMo food, 'he ynnm are especially lino tlutored nd one nevcr-tlre of them, while the o sweet potato cloys the appetite. |