OCR Text |
Show t . i - " MbthSigMBook Tht thine that never happen are often at much realltlea to us In their ertecli at jhote that art accomplished. UavH t'opperneld. atA v VThe price of the", milk of human Jtlnd neat nan not benttodvancedv It l'"UII frte, but not ;alvy) to ""fW - y'V FOODPOn TrTd FAMIL. ' A SOUP which Is not ujjjbI bnt very "xgood may be'ihepnrcoj jDj follons: Cook turkefiflblets urftll te'nderyn if Hll nmannt- efA'wateK ClSi '!"'! and force through a coarse alete? ,Th,lckethe liquor, in which the glbletaj jre iookd,sej!)n, dd cream"? tjir rflnerCiibleta and hfown stock to "make tipMhefytnutltl ifeslred. ? ,$$' Pumpkin PI In Cupi.i Tor thoq who like the ttUloe-but cannot cat pastry Oil custard cop with the pumpkin mixture, put a rim vof imstry" around the top of the cup and bale as usual. ' ' Cranberry lee, ? Cook the crnnberrlcs as for a.yj'C.. Blraln them and add an equal nmonnt-1 of snear sirup nnd freere. Make th( mignr sirup by boiling two cupful of sugar ullh a half cupful of water until thlik; when cool line. Serve when fro7cu In tall glasses. Chestnut Stuffing. r.Innih a pound of Italian chestnuts, I lioll until tender nnd put through a rlcor. Add one cup of brcnil crumhs, ono-luilf cupful of Nhortciilng. one ! tnWc2io"nful and n hnlf of poultry . jfcncinln, one-linlf cupful of raisins, i with unit prpper celery wilt, sugnr .tu t'lijrituc to taste. I Tomato Jelly With Celery Salad. Cook two nnd one-half, cupfuls of ' cnned tomatoes, two slices of onion, thicu cloves, a stalk of celery, three sprays ef parsley, a small bit of bay leaf JA minute. Strain and add one-fonrth one-fonrth of a package of gelatin soft-ncdlAfOcie-fourth of a cupful ef water; wa-ter; stir until the'griattn Is.disbolved then torn Into a border mold. Whep i readyto scn'e dip In tepid water, wipe, tnrn In the hand to make snro that the Jelly is free from the mold and onmold en a chilled dish. Fill the ) center with render bits of celery mixed wltb mayonnaise. Efft Mareheta. Butter lauffln tins and set upon the range lo warm. In the bottom1 of each I put a tcaspoonful of soft bread I crumbs, add n dessert spoonful of . milk, then an esg carefully broken In, . season with salt, pepper and paprika. ' Over this pour a dessert spoon of milk nnd drop a small lump of butter, a few more bread crumbs and n little grated cheese pnrmean Is good because be-cause nlwajs grated a mixture of . nny cheese tuny bo used. Bake In n I moderate; oven ton minutes. They should he n golden nrnun mid wlii'li n knife Is run around the edge olid they nre turned out nu a hot plntter they look IIKi brown puff hulls and melt In one's month. (05. 1950, Weiltrn Neriiapr Union ) |