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Show I Tried Recipes of Interest to All f By NELLIE MAXWELL . . . .. .. .. Jk. A J... . A. A. Jr. A. JL A A A Jc A. J. Jt. A, A A A. JL A. A A A A A .. .. .. .. .. .. .. .. .. .. .. $ -j. .j. .-. .j--tt ; i"? evv v v v He who would do some great thing in this short life must apply himself to work with such a concentration con-centration of his forces as, to idle spectators, who live only to amuse themselves, looks like insanity. Parkman. For a most tasty luncheon dish, try the following when it Is convenient: Casserole of Noo- dies and Tuna F i h. Take two c u p f u 1 s of uncooked un-cooked noodles, one pound can of tuna fish, one-fourth of-cupful of-cupful of chopped pi mi en to. two cup ful of drained, canned peas, two cup-fuls cup-fuls of thin white sauce and buttered crumbs. Cook the noodles until tender ten-der in three quarts of boiling water to which one tablespoonful of salt has been added. Drain and place a layer of noodles In the bottom of a buttered baking dish, then a layer of fish, pl-mlento pl-mlento and peas. Season well and repeat until all the Ingredients are used. Pour over the white sauce and top with a thick layer of buttered crumbs. Bake until brown. Chicken Pio Supreme. Cut up a cooked chicken and arrange in a large TTTTVWTVTtVVvVTVTtVTf TVV1 casserole in layers with uncooked rice, add small onions, broken mushrooms and a few peas. Dot each layer with butter, using two layers of chicken. Pour over well-seasoned chicken broth, season well, cover and cook until the rice Is done. Uncover and place very small baking powder biscuits over the top or well-browned croutons. Orange Tapioca. Take four table-spoonfuls table-spoonfuls of quick cooking tapioca, one-fourth teaspoonful of salt, one and one-third cupfuls of boiling water and cook in a double boiler for 15 minutes, min-utes, or until the tapioca Is transparent, trans-parent, stirring frequently. Add one-half one-half cupful of sugar, and when well mixed a cupful of orange juice and the grated rind of half an orange. Stir until cool. When cool fold in one-half cupful of whipped cream. Pile In sherbet glasses and serve. Macaroni Nut Crisps. Grind one cnpful of uncooked macaroni through the food chopper, using fine knife; measure after grinding. Cream together to-gether two cupfuls of light brown sugar and one cupful of shortening, add one-half teaspoonful of salt, one-half one-half teaspoonful of cinnamon, one-fourth one-fourth teaspoonful of nutmeg. Beat the yolks of three eggs and mix well, . . - t w -.- .- .- V V V V V V V V v v V V V V now add one cupful of. chopped nnt meats, and one and one-half cupfuls of flour. Mix well, then add the stiffly beaten whites. Drop by spoonful on butered sheets. Bake until brown. Keep In a jar covered with a cloth, not a tight cover, or they will lose their crlspness. Spanish Sandwich. Chop enough green pepper and onion to make two tablespoonfuls each. Cook until a light brown, In one tablespoonful of butter. Add a cupful of thick tomato pulp and simmer five minutes. Stir In one cupful of Boft grated cheese, one-half teaspoonful of salt, a few dashes of paprika and one well-beaten egg. Cook just a moment and serve spread on finely buttered toast cover with another slice. (. 1931, Western Newspaper Union.) |