OCR Text |
Show jyiCABlNETlli ICC), 1&30. Western Newspaper Union. "The Inner half of every cloud Is bright and shining: I therefore turn my cloud about And always wear it Inside out To show the lining." . . A FEW FISH DISHES. There are so many delightful dishes which may be prepared from canned fish that no matter how fc??l'J! far one is from the sea, tki-V-sj these dishes may be tfg quickly prepared: P$A" Lobster Canapes. Cat 10 Vffc bread into one-fourth EjWJ;V Inch slices, then shape Ufc22&j with cooky cutter into circles, or crescents. Cream two tablespoonfuls of butter, add one cupful of finely minced lobster lob-ster meat, a tablespoonful of mustard, six olives chopped fine, a few drops of Worcestershire sauce, a dash of cayenne. Cook the bread in a little butter until brown, spread with the lobster mixture, garnish with lettuce and serve. Lobster a la Newburg. Cut the lobster lob-ster from the can in small pieces and heat In a double boiler in two table-spoonfuls table-spoonfuls of butter. Sprinkle salt, paprika and cayenne to taste. Beat the yolks of two eggs, add one cupful of cream and turn it over the lobster, stirring until thick and smooth. Serve at once on hot wafers, or circles of toast. Tuna Fish a la Napoli. Take a large can of tuna fish, break it up with a fork. Cook together two tablespoonfuls each of butter and flour, season with salt and pepper and add a pint of strained tomato juice. Cook until It forms a smooth sauce, add the fish and serve hot on fresh lettuce cut very fine with the shears. Tuna Fish Balls. Mix one can of tuna fish with two to three cupfuls of rice that has been boiled until tender. Add salt, pepper and celery salt to taste, with one well beaten egg. Form the mixture Into, small balls, dip into flour, brush with beaten egg and toss Into cracker crumbs, then again into egg. Fry in deep smoking smok-ing hot fat until a golden brown. Drain and serve hot, garnished with parsley and lemon. Test the, fat for frying by dropping a cube of bread Into it; if It browns in forty seconds it is ready for frying. Crab Meat Salad Put a can of crab meat Into a sauce pan with two tablespoonfuls table-spoonfuls of butter. Cook together one tablespoonful of flour, one-half cupful of cream and salt and pepper to taste. Simmer until the flour is well cooked, then add the buttered crab meat. Spread on buttered toast circles and garnish with a few slices pf stuffed olives or a whole olive. STUFFED DATES. Do we ever tire of the delectable dates? They are so good to serve with the afternoon jf Tyi tea, In salads, as fc; lij desserts, as a con- y fection, or stuffed -jJT' N with various fill-V. fill-V. Si 1 in?s. ne has an infinite variety and they are always welcome. The following fol-lowing are 'a few fillings for stuffed dates : Orange Peanut. To one-third of a cupful of peunut butter add slowly five tablespoonfuls of orange juice and one-half teaspoonful of grated orange rind. Fill the dates and roll them in chopped salted peanuts. Brazil Nut Fondant. To one and one-third cupfuls of confectioner's sugar add one-eighth teaspoonful of vanilla, two tablespoonfuls of thin cream and two-thirds of a cupful of chopped brazil nut meats. Place only a small quantity of fondant in each date so that the filling may be completely com-pletely covered and kept moist. Brazil nuts are easily shelled if the nuts are steamed ten minutes before cracking. Apricot Coconut. Wash one cupful of dried apricots. Steam over boiling water to soften, then run through a food chopper with one-half cupful of nut meats and two-thirds of a cupful of coconut. Add two tablespoonfuls of orange juice and one teaspoonful of orange rind. Mix until well blended. Stuff dates and roll in sugar. Marshmallow Coconut. Cut one-fourth one-fourth pound of marshmallows into quarters with wet scissors. Stuff each date with a piece of marshmallow, placing the cut side up. Dip the sticky surface of the marshmallow into the shredded coconut. Jumbo dates are prepared by press-j press-j ing the edges of two dates together and stuffing as one. Parisian Sweets. Take one package , of dates, one packnge of coconut, one-fourth one-fourth pound each of figs and dried i apricots, put through a food chopper. Add a tablespoonful of orange juice and a teaspoonful of the grated rind. Mix well and divide Into parts. For fruit caramels pack the portion into small pans lightly oiled or buttered, crease into squares and place a nut meat on each square. Chill, cut into cubes wilh a shnrp knife that has been dipped into water. For toasted candies make the mix- ture into balls and roll in coconut I which has been browned in the oven. ! Roll some of the mixture into a long roll, cut Into lengths, roll In chopped ' nuts and fruit logs are made. For I acorns make small halls and insert an j almond or large peanut Into each. LHp ; the acorn cap into chocolate. |