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Show Ohe KITCHEN CABINET Oh, wisdom of the jrods that made us! When the dogcart of Ufa at which we tug mires utterly, we still can slip the collar. Clyde Davis. WHATTO EAT If fond of corn your family wll. like this for a luncheon or supper dish : Corn Toast. Cook one-fourth one-fourth of a tablespoonful of finely chopped onion with one and one-half tablespoonfula of butter . for two minutes, stirring constantly. Add one cupful cup-ful of canned corn, one pint of heavy cream, one- half teaspoonful of salt and one-fourth teaspoonful of paprika. Bring to the boiling point and let simmer five minutes. min-utes. Pour over six slices of toast cut Into rounds, garnish with toast points and serve at once. Lyonnalse Potatoes. Take two cup-fuls cup-fuls of sliced, cold, boiled potatoes. Cook one and one-half tablespoonfuls of butter with one and one-half table-spoonfuls table-spoonfuls of chopped onion. Melt two tablespoonfuls of butter, season with salt and pepper and add the potatoes. Cook until they have absorbed the butter, occasionally shaking the pan. Add butter and onion and when well mixed, a half tablespoonful of vinegar and parsley. Serve hot. Coffee Ice Cream. Scald two cup-fuls cup-fuls of milk with one-third of a cupful of ground coffee. Mix one tablespoonful tablespoon-ful of flour with a cupful of sugar, add one egg and the milk gradually. Cook over hot water twenty minutes, stirring constantly at first and afterward after-ward occasionally. Cool, add one quart of thin cream, strain through double cheese cloth and freeze, using three pints of ice to one of salt. Pea Roast. Mix three-fourths of a cupful of dry bread crumbs, one-half cupful of pea pulp (conned peas put through a puree strulner), one tablespoonful table-spoonful of sugar, one-fourth of a cupful of finely-chopped wnlnut meats, one egg slightly beaten, three-fourths of a teaspoonful of salt, a dash of cayenne, one-fourth cupful of melted butter, mid three-fourths of a cupful of milk. Turn Into a small pan lined with pnraflln paper. Cover and bnke In a slow oven forty minutes. Cheese Canapes. Toast circular pieces of bread and spread with French mustard; then sprinkle with a thick layer of grated cheese, seasoned with salt and cayenne. Place on a sliept and bake until the cheeso has melted. Serve hot. It Is Rood to lengthen to the last a sunny mood. J. P. Lowell. Do you know What fairy palaces you ma build with good thoughts? Runkln. AUTUMN MEALS A nourishing soup that will be welcome wel-come nt noon or night Is:. Veal and Sago Soup. Finely chop two and one-half one-half pounds of lean veal. Cover with three quarts of water and bring slowly to the slm- menng point ana simmer two hours, skimming occasionally; occasion-ally; strain and reheat. Soak one-fourth one-fourth of a pound of pearl sago one-half one-half hour In cold water, stir Into the hot stock and cook thirty minutes or until the sago Is perfectly clear; now add two cupfuls of scalded milk and pour slowly oa four egg yolks slightly beaten. Season with salt Creamed Mushrooms on Toast. CI eun one pound of mushrooms, re- move the caps and cut botU stems and caps Into thin slices. Melt five tablespoonfuls table-spoonfuls of butter, add the sliced mushrooms and cook three minutes. Sprinkle with half a teaspoonful of salt, a few dashes of cayenne and dredge with one and one-half tablespoonfuls table-spoonfuls of flour; pour over one-half cupful of thin cream. Cook five minutes, min-utes, stirring constantly. Serve on oblong pieces of toost and garnish with toast points and parsley. Onion Puree. Cook onions, drain and press through a puree sieve; there should be two cupfuls. Melt two and one-half tablespoonfuls of butter, add two tablespoonfuls of flour and stir until well blended; then pour on one-half cupful of milk. Bring to the boiling point, add the onion puree, a well-beaten egg, and season with suit and cayenne. Fried Spanish Onions. Peel and slice four onions ; put Into a hot omelet pnn with one and one-half tablespoonfuls tablespoon-fuls of butter. Cook until brown, stirring stir-ring so that they will be evenly cooked. Sprinkle with salt Just before taking up. Serve with pork chops or fillet of beef. Pineapple Cream. Heat the yolks of three eggs slightly, add the grated rind of one lemon and Its Juice, fine-half fine-half cupful of sugar und a few grains of suit. Cook over hot water, stirring constiintly until the mixture thickens, llemove from the bent, add one and one-half tnhlespounfuls of grunuliited gelatin soaked In one-third of u cupful cup-ful of cold water. Add two-thirds of a cupful of grated canned pineapple When the mixture begins to thicken add one-half cupful of heavy cream beaten stiff and the whites of three KXS beaten stiff. Turn Into a mold uml -1 1 111. |