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Show ), 1IJ1, Wotern Nwppr Union.) thought I saw a robin's wing; ' Ninons the budding- trees! ret nat need of chilly lingering 1 illd wintry reveries, 1 ion life Is at the edge of spring? I Florence Converse 1 WHAT TO EAT - r thoso who llko onions the fol- ( ig dish will bo enjoyed. 1 gi Scalloped On- flHZ ,on and Pea' ""TKeJT" nuts. Cut the be; - l3fcr" onions Into qunr- an mJO n ,ers co0,t ,n D0"" M' BP1 I !. Ing salted wntcr 1 11 jf until t o n d o r. i "1 f" Drain and re- WttKWS servo tho broth i Boup. Uuttcr a bnklng dish nnd Into It a layer of onions, ndd a : of ground peanuts, nnother layer i nlons and peanuts. Pour over n to whlto snuco well-seasoned, cover j-' buttered crumbs and bake In a i jrato oven until brown. Cliecso Pie be used In plnco of peanuts. Wi earned Veoetables-Tnko ono pint "hi toes cut into cubes, ono cupful of r, )ts diced, ono medium onion Me ed, ono cupful of celery diced, ono Me nto, one-third of n cupful of salt To diced. Fry the pork until brown, Do tho vegetables and cook for a few : itcs, then add boiling water nnd a loonful of salt, cooking until tho tables aro done. Add a table- na. nful of butter to ono of flour, mix wii nnd ndd n pint of rich milk, cook J smooth, add tho vegetables and Bt i hot, seasoning as desired. tni illl Con Carne. Sonk one cupful u Idney beans over night, or better, tho canned. If dry, simmer In ier i water until tender. Discard the let 9 In two chill peppers, soak them " nnn water until soft; scrape the ''J from tho peppers Into tho wntcr pr, dilch they were soaked and dls- pai tho skins. Cut two pounds of P d steak Into small pieces and lng In a Ilttlo fat until well-browned poi vcr; add four tablcspoonfuls of noi to the fat in tho pan, stir until J0' browned then add tho chill and r; stir until boiling. Cut gnBhes of clovo of garlic, add It with tho fra t and other Ingredients, nddlng water ns needed and simmer two but s. When tho meat Is tender, the sel: o should be of tho right consist- he ; add salt and pepper nnd three spoonfuls of butter to tho beans, mu 0 well and servo with tho meat, ful n storied urn, or animated bust. D lack to Its mansion call the fleet- lng breath? "r. n honor's voice provoke the v' allent dust fno 3r flattery soothe the dull cold J"B ear of death? ,nB Jray. FOOD FOR THE FAMIIY fhr she a need less meat as the days grow he nnd warmer. Such dishes as 'nl: creamed or scalloped -jBn vegetables, souffles and i fWml chowders will be hearty Thi ijRfjA enough with meat occa- k0 slonally. &$f. American Bunny. am jfflQL Hot two cupfula of atjfK milk and when hot add TjBfc one-half cupful of corn- yoi '.R meal, ono tcaspoonful of lng salt, and cook In a double ch0 boiler for hnlf an hour. -j two cupfuls of grated cheese, two tng spoonfuls of fat, one-fourth of a sal oonful of mustard mixed with a 'v' dashes of cayenne. When tho jt so Is melted servo the mixture on rov ed bread. Small bits of plmen- Bn: may bo added Instead of tho ar ane. the earn ft Peanut Soup. Mix threJ cor spoonfuls of flour with one-halt BOr, nl of wntcr; when freo from p"0l is add six tablcspoonfuls of pen-butter; pen-butter; when well blended ndd My cupfuls of milk and cook the soup double boiler for thirty minutes. nB frequently to prevent lumping, ver on with salt, pepper and chopped ,on 1 or red pepper. ictor McCollom of Johns Hopkins wii cotes the serving of salad twice n me As n salad is made or marred s dressing, ono should uso care to qu, i tho best that can bo made. A an' 10 French dressing of oil, vinegar. I d nnd pepper, using ono part vine- Jor o three or four parts oil, may be Z id by tho addition of chopped grc i, peppers, adding chill sauce, do1 estcrshlre, chopped oIIvch and ma y. Tho sensonlng of the salad the ilng Is most Importnnt. ttuco With French Dresslnrj nn' i head lcttuco and almko dry. am j with French dressing, using four thl i oil to ono part vinegar, hnlf a l 1 pert green pepper, a sprig of pars- f0 ml threo slices (finely minced) of Ish onion. Heat and mix well M' Jilll before serving. Such n dress- A vlll keop sovorul days In tho Ice clu . Keep In a Mason Jar and shake As before serving. Taj No' lea |