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Show Thompson who Bune about the "Sea-sons," "Sea-sons," t;i i1 It was a elorfous thine to rise In season : But then he said it lyin in hla bed. At tn o'clock a. m., t lie very reason rea-son H wrote bo charn.ngly. The simple fact is. His preaching vr.so't sa nctioned by bis practice. FOOD FOR THE FAMILY FOOD that is different always sip peals to the appetite. Willi dishes that may be quickly prepared we have a most satisfactory arrangement. The following are suggestive: Macedoine Loaf. Melt one-lialf tablespoonful ol butter, but-ter, add one-half tablespoonful of flour, when well mixed add threV fourths of a cupful of milk and cook until it thickens. Add the beaten yolks of three eggs, one cupful of peas, one-half cupful of bread crumbs, one teaspoonful of minced parsley, one cupful of cooked macaroni, one-half one-half cupful of cooked chicken or veal, cut into strips, one tablespoonful of pimento, cut fine, then fold in the stiffly beater, whites of three eggs. Turn into a mold lined with buttered paper, cover with buttered paper and bake until firm. Substitute mushrooms for peas, and this will make a party dish. Chilaly. Melt one tablespoonful of butter, add two tabtespoonfuls of chopped green pepper, one-half tablespoiinful of chopped onion, one-half cupful of tomato pulp, three-fourths of a pound of cheese added after the onion and pepper are well browned in the butter. but-ter. Season with salt and pepper; when the cheese is nearly melted add one egg slightly beaten and cook three minutes. Serve on toasted crackers. Fig Meringue Pie. Eoil two cupfuls of figs, two cup- fuls of water, one teaspoonful of grated orange rind and three-fourths cupful of sugar mixed with two table-spoonfuls table-spoonfuls of cornstarch ; cook until thick, then simmer over hot water for fifteen minutes. Add two e?g yolks, stir ontll thick, then add one-half cupful cup-ful of orange Juice and one tablespoonful table-spoonful of butter. Pour Into a baked shell and cover with a meringue, using the egg whites and three tuhlcspoon-fuls tuhlcspoon-fuls of sugar. Brown In a moderate oven. Chicken Chop Suey. Cut fine one small green pepper, one onion, add to three tablespoonfuls of suet, olive oil or chicken fat. Cook until lightly brown, add one to two cupfuls. of chicken, or veal and chick rn in equa; parts. Cooked meat or fresh tuny be used. Add one cupful of diced celery, a half cupful of boiling water and cook slowly. Serve with hot cooked rice or noodles with two table spoonfuls of chop suey sauce poured over the rice or noodles. i Braised Cabbage. Melt one-fourth of a cupful of sweet fat in a saucepan, add two tart apples and two onions finely chopped. Now turn In one head of cahhasie, shredded, three cloves, one-half cupful of vinegar, one tablespoonful of salt, one-fourth teaspoonful of pepper, cover tightly and simmer for two and one-hnlf hours. Serve hot. Macaroni and Salmon. Put layers of cooked mncironi lnlo a buttered baking dish with layers of salmon, salt, hits of butter and a few drops of lemon Juice. Wh.n the baking bak-ing dish is full, pour over a cupful of milk and cover with buttered crumbs and bake. Cl Hit. Vsitiro Newspaper Union.) |