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Show KCKKc Interesting Recipes That Will Be Enjoyed hy the Family f 9 By NELLIE MAXWELL X "How can any man start the day properly If he wakes In a room where the paint and wall paper are constantly making faces at the furniture?" fur-niture?" All cooks enjoy using the common things in such a manner that an unusual un-usual dish or com-iUZjpijaji com-iUZjpijaji biuatlon is the re-Usfvwij re-Usfvwij suit. tSM Pepper Relish. rftfed Take two cupfuls fjjS$.j?r5f of finely chopped V5i&tr Papers (green and "Vj red may be used) ' ' and pack the cup solidly full in measuring. Use a food chopper aud put the peppers through the finest knife twice. Measure into the kettle, using just euough of the juice to flood the cup level. Add six and one-half cupfuls of sugar, one and one-half cupfuls of vinegar, mix well and bring to a boil, set aside uncovered uncov-ered for 0 minutes. Bring again to a boil and stir constantly, boiling 'uird for two minutes. Remove fron the tire and stir in one bottle of pectin, stir and skim for just eight minutes to cool slightly and prevent floating. Pour quickly, cover the hot relish with a good cover of paraffin. This makes about nine glasses. Rolled Oranoe Wafers. Cream one-half one-half cupful of butter, add gradually one cupful of sugar and the grated rind of an orange, beat until light. Dissolve one teaspoonful of soda in one tahlespoonful of cold water, add to one-half cupful of orange juice alternately al-ternately with two cupfuls of flour. Beat well and spread on buttered baking bak-ing sheet In the thinnest possible layer. lay-er. Bake in a moderate oven. When baked cut into squares and roll each square while hot over the handle of a wooden spoon. Sprinkle with powdered pow-dered sugar and arrange on a doily-covered doily-covered plute. Banana Butter.; This makes a delicious de-licious cake tilling. Use ripe, mellow fruit and take three cupfuls of the crushed pulp, add six and one-half cupfuls of sugar, the juice of a lemon and one-fourth teaspoonful of butter. Mix and bring quickly to a boil, boil one minute, stirring constantly over the entire bottom, adding one bottle of pectin. Remove from the heat and stir frequently for eiglu minutes to cooi slightly and prevent flouting. Pour quickly Into cups and cover with hot paraffin. It sets slowly. Make nine to ten glasses. Stuffed Squash. Cut one squash In to half and remove the seeds. Soak one tablespoonful of dried mushrooms in three tablespoonfuls of warm water. wa-ter. Chop one-half cupful of water chestnuts and mix one and one-half cupfuls of chopped beef with the mushrooms and chestnuts, and two tablespoonfuls ta-blespoonfuls of soy sauce. Fill the rquash with the mixture and steam over hot water for three-fourths of an hour or until the squash Is tender. Add two teaspoonfuls of soy sauce to the water in which the squash is steamed, as it adds flavor. A salad dressing Is In daily use In all homes, or should be. To vary the mayonnaise add a teaspoonful or two of chowchow. catsup, chopped pickles, anchovies, chutney or horseradish sauce. Keep a jar of mayonnaise or boiled dressing and a bottle of trench dressing. A tahlespoonful or two, according to taste, of fiench dressing added to such salads as potato, which needs long seasoning to be palatable, adds much to the flavor. By adding any of the above accessories the salad dressing Is given variety. (). 1930. Western Newspaper Union.) |
