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Show Tj kitchen i CABINET I i j (Cd. 1S2S. Western Newspaper Union.) Whatever hatb been written shall remain, Nor be erased, nor written o'er again: j The unwritten only still belongs 1 to thee: I Take heed and ponder well what i that shall be. Henry W. Longfellow. SANDWICHES We never tire of new ways of preparing pre-paring saudwdches. Somebody is ever giving something - I different to add spice to our lunch Sfi;!TSSiGp. baskets. One of SKrwiP the niost attractive fcSk . ''ilk of sandwiches Is l '"'A ' I ' ""j preParec ln la.vers- tjr3' of fillings, and different dif-ferent breads may used, making attractive sandwiches. Layer Sandwiches. These sandwiches sand-wiches consist of three slices ol white bread and two of brown or whele wheat b.:u1 so that when spread there is a slice of white top and bottom. bot-tom. Butter each slice with creamed butter, add any filling and cover with alternate slices of brown ana wliite Press together firmly, trim edges and cut into slices like cake. These arei good to carry as they need not he cut until serving time. A combination of filling, too, may be used. One layer; may be chopped bam or beef, another; of olives or green pepper with mayonnaise. mayon-naise. Tlie variety Is unlimited. Nut Sandwiches. Put one-half cup-l ful of nut meats through the meati grinder, moisten with mayonnaise audi a leaf of shredded lettuce or two. Butter But-ter thin slices of bread and .spread with the filling. Cut each sandwich into halves diagonally. Serve at once. Cherry and Cream Cheese Sandwiches. Sand-wiches. Chop a dozen or more of maraschino mar-aschino cherries and add to cheese which has been creamed with a little thick cream enough to spread. Add a bit of tlie cherry sirup and spread on white bread. Celery Sandwiches. Mix together one cupful of shredded celery, two tablespoonfuls of chopped nuts and two tablespoonfuls of green olives. Moisten with stiff mayonnuise and spread slices of graham bread. Cucumber Sandwiches. Spread bread with butter, cream cheese, then wilh finely chopped cucumber which has been marinated with highly seasoned sea-soned French dressing and n hit of onion juice. Put a hrown and a white slice together to form the sandwiches. For the open sandwiches cut the bread as usual Into one-fourth Inch slices, then cut into rounds or any shape desired, removing' all the crust. Spread with crfamed butter, pipe a border of creamed cheese around the edge after filling the center with red and green chopped pepper ln rings or any design preferred. Sardine Sandwiches. Mince fourteen four-teen small sandwiches after removing the bones and skin and mix with one tablespoonful of creamed butter, two hard-cooked eggs, one tablespoonful of lemon juice and a speck of paprika. pap-rika. Spread on buttered bread and put together sandwich fashion. Beverages. For the gar ten and porch parties as well as more formal and elaborate m functions, a spuming drink is ajways most welcome. wel-come. Here are some that have been used in years past, yet are Just as much enjoyed today. Switchel Till s is an old-time harvest drink, carried to men In th? fields. Mix together one tablespoonful of ginger. one-half cupful of sugar tniany used molasse two tablespoonfuls of vinegar, vine-gar, and one quart of cold water. Stir until well blended, add Ice If available and serve cold. Some cook the mixture, then cool and chill. Serve from a Jug, wrapped with asbestos paper pa-per and then with a flannel cloth. Keeping the cloth wet, the mixture will stay coo! for hours. Pomon. Puoch. Roil one quart of water v"h one cupful of sugar for 20 minutes. Add one quart of fresh apple cider, the juice of two lemons and two oranges. Cool and strain, add a bottle of appolinaris water just as It Is ready to serve. This mixture also makes a frozen dish rice to serve with meats or as a frappe. Currant Cool. Add one juart of water to a glass of currant Jelly. Beat with a rotary beater until the jelly Is thoroughly dissolved. Add the juice of one lemon and drop In a few thin slices of bacon. Serve very cold. Fruit Punch. Bnil together two pounds of sugar and two quarts of water to form u sirup. Add six oranges cut into thin slices then Into halves, the Juice ot six oran'-'es and six lemons, one can of crushed pineapple, one-half pound of white grapes halved and seeded, four bananas ba-nanas sliced thin, a seven-ounce hoitle of maraschino cherries, chill and add two quarts of charged water, one quart of ginger ale. and one pint of black tea Infusion. Pour over Ice In a punch bowl and serve very cold Mint Julep. Squeeze the Juice from Ave lemons, add a bunch of bruised mint leaves, three-fourths of a cupful of sugar and one cupvul of boiling water. wa-ter. Strain and add three pints of chilled g'nrer ale. Serve nt once, garnished gar-nished with a sprig of mint |