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Show HkitchenSSI Pnh, mt y,.t.tn Nwip.pt Union "How weak and poor bcilils tho lov that we express Now eecmi bealUs the vaat, iweet, un expn-ried. And alight tlia deeds we did. to those undone, And email the aervlco apent In treasures treas-ures won. And undeserved the praise for Word and deed. That should have overflowed the alia pie need." FOR C0MPANYLUNCHE0N3 A llttlo cooked chicken left from a previous dinner will tnnko a most V- Zr-" Chicken Tim-l Tim-l JE&Sfcg b",e- To ne 1fy vj cupful of ground " '" TJi r i chicken, add one T) egg whlto beaten tiT immf stiff, two tabic-"""551 tabic-"""551 spoonfuls of ' minced parsley, ono teaspoonful of suit nnd a few '' t cayenne. Lino tlmbale tith buttered paper, fill with ii.lckon mixture and cook twenty twen-ty minutes In n pan or hot water In o modcrnto oven. Unmold on a hot Pinto, ndd two tablcspoonfuls ot fresh cooked pens and pour over a mushroom sauce. Crape Parfalt Toko one-half cupful cup-ful of grnpo Juice, three-fourths of a cupful of sugar, cook until It hairs from tho spoon, then pour over a stiffly beaten egg white, beating tho mlxturo constantly until It Is cool. Add ono cupful of thick cream, adding one-half cupful of grapo Julco nnd one-fourth of n cupful of lemon Juice. Freeze. Fill a sherbet glass two-thirds full and garnish with whipped cream. Cheese and Endive 8alad. Take cream cheese, roll Into smnll balls and sprinklo with pnprlka. Mako a nest of well-washed and drained endive, odd tho cheeso balls and Just before serving pour over a French dressing. Boston Prune Pie. Soak one pound of prunes In water to cover over night. Stew them In tho same wnter until tender. Itcmovo the stones nnd rub tho fruit through n strainer, llnver with grated orango rind nnd orniiKe juice, auu sugar to sweeten and to each cupful of prtino pulp allow two eggs and one-half cupful of cream. Heat tho yolks, add a llttlo salt and fold In tho stiffly beaten whites. Line n pie pan with n rich paste, turn In tho mlxturo and hnko until linn. "What silences we keep, year attar year, ,Wlth those who aro most near to us and dear! We live beside each other day by day. And speak of myriad things, but sel- dom say The full sweet word that Ilea Just la our reach Beneath the commonplace of common speech." WHATTO EAT A nice sandwich which tho children will enjoy for their luncheon Is tmm Raliln Sand- Epa4flFl nngo Julco. Set B i r, vTji a8'(' ' become -Ja .-.' fi cold. When rendy " poro for the lunch basket, spread graham bread with butter; but-ter; odd a spoonful of raisins and sonio marshmallow cream; then place another plcco of buttered bread on top. Crrum and n nut may bo used fur garnishing If desired. Pickled Flih. Cut lish la pieces as for frying. Wash well and sprinkle with suit and let stand 12 hours, then boll ubout five minutes. Taka one cupful of vluegnr, ono cupful of water, wa-ter, add tlireo buy leaves and a few pepper corns tied In u small cloth. Place tho llsli In a stone Jar and cover cov-er with tho boiling hot vinegar and set away In a cool placo. Add u illce of onion and a few cloves before using. ' Afternoon Tea Crackers. Hut tor sodu crackers and sprinkle with sugar and cinnamon well mixed. I'luco In the oven and when brown decorate with raisins thnt havo been steamed. Apple Marshmallow Dessert. I'eel, quarter and slice six nice Juicy apples. Hnvo ready one-third of n cupful of seedless raisins, one cupful of sugar. Arrange tho apples and rulslns with tho sugar In layers in n buttered baking bak-ing dish; add one-fourth of a cupful of water; cover and bako In n mod-erato mod-erato oven until the apples are tender. Urush with sugar and arrange marsh-mnllows marsh-mnllows nn Inch apart over the apples. ap-ples. Placo In tho oven long enough to plump and delicately brown tho mnrshmallows. flervo with cream. Chicken Cooked In Milk. Cut up a chicken as for fryingone too old to cook In the usual way will ho lender If cooked In milk. Cover with sweet milk nnd set Into a moderate oven, cook slowly, then uncover tho lust hour of cooking to brown tho fowl. |