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Show Tlie Kitchen Cabinet at) ut'j Wi'MtTii N-wnpotmr union ) "I'll tlntt) nt of lucct-HM, whatever what-ever the t""''t'"l world tuny to the conliiiry. dom no! h1(ok'I-er h1(ok'I-er PunnlM of fci-t ! Iiir lln-re ' Wholly HucrhriMf ul convt'tnallon a mhHitile only wllh lh very limited nil in her who hi h It in lo u. Th a:IhmiI V-ar hook AUTUMN DISHES 'he:-1 it ut h i ru Mich drlieiiHia nil 18 Nicy hlioiild urciiy h inil h .mire -Mi- I 1 porlnnt place oil our liihlcH J Brutscl6 Sprouts and Chestnuts 1 Wash and h'.tl Hie sprouts, put Into ii dry chilli and shake to ic-niove ic-niove all moist ure. Alake a cut In the side of each chestnut, using a pound, and drop Into a hot ullghily greased Iron frying fry-ing pan; stir mill healed and popped open, then remove shell and hrown peel, i'lace the mils in a pun wltn Koine celery cut Into tilts, cover with tiH-at broth, add salt and cook until the celery is done. I'lace some butter but-ter In a frying pan. add the sprouin, season wllh sail and pepper, and brown, then add the chestnuts; stir until all are well browned and serve. Canape of Salmon and Anchovies. Cut bread into fancy shapes, toast evenly and spread with liuilor Cut smoked salmon Into very thin slices anil place over Ihe bread until well covered. Cut anchovies Into thin at rips lengthwise and lay diagonally across tlie salmon at Intervals of one Inch. Decorate the plate witli chopped egg white and yellow and parsley. Dutch Pumpkin Pie. Line a pastry-lined pastry-lined plate wllh thinly sliced uncooked pumpkin cut Into half Inch lengths. Cover with a tahlespoonful each of (lour, mo! tses and vinegar, four table-spoonfuls table-spoonfuls of tirown sugar. Dust with cinnamon, cloves, nutmeg and add the top cntsu When baked the pie resembles resem-bles sliced citron. Butter Scotch Pio. Take one cupful of brown sugar, one cupful of milk, two tahlcspoonfuls of butter, two egus, two tahlesisjotifuls of flour, one tea-spoonful tea-spoonful of cornstarch and one tea-spoonful tea-spoonful of winllln Mix and prepare as usuul, cook until smooth and thick, then fold In the beaten egg white and turn Into a baked pastry shell. Sprinkle a handful of blanched almonds al-monds over the top and serve with whipped cream. Good Things to Eat Tlie following recipes, gathered from various sources, are all favorites of some one: I py Harding Waffles. Beat I L-J-m! the niks of ,wo e?gs Kjlij-JpCl aid two tablespoonfuls I of sug'ir together, add a , Kdf .-' SI f1"' nt mllt and " Pim FfflV4 of flour alternately, slft-j slft-j "T lnK the "nur wItn r"ur j g- i-l, teaspoonfuls of baking i p52? powder; add a teaspoon j tzZZ" ful ' sa't- two tahle-I tahle-I spoonfuls of melted hut- ter and the stiff beaten whites of the eggs. Bake on a hot waffle Iron and serve with maple sirup. Polenta a la McCormiek. Take one cupful of cornmeal, one teaspootiful of salt, stir very slowly Into a quart of boiling water, cook until well done, add two tablespoonfuls of butter, celery cel-ery salt, onion Juice and three-fourths three-fourths of a cupful of grated cheese. Pour Into a shnllow pan to mold. Cut Into squares, fry until brown, sprinkle with crumbs and cheese which have been browned together. China Chill. Take two pounds ot the rough meat of lamb, one cupful of dried beans, two sliced onions one head of lettuce, one chill pepper, two cupfuls of boiling water and salt and pepper to season. Cut up the meat Soak the heans over night Add the i soaked beans to the meat shred the i lettuce and onions, add the seasoning and water and simmer until the meat and beans are tender. The pepper may be removed If It makes the dish too hot, after It has cooked half an honr with the meat Olla Podrlda. Take three cupfuls of boiled rice, one and one-half cupfuls cup-fuls of fried onions, two cupfuls of tomatoes, one-half cupful of plmen-toes, plmen-toes, three-fourths cupful of grated cheese. Cover the bottom of a buttered baking dish with cooked rice, spread with the other Ingredients, then cover with another layer of the rice and top with the cheese. Bake three-qunrters three-qunrters of an hour. Chuck Steak. Cut one or two slices of chuck steak to fit a casseroia Cut two Inches thick. Brown In fat. place In the casserole, add enough hot wa ter or vegetable stock to cover. Cook uncovered one and one-half hours or until nearly tender, then add a cupful or more of small parboiled onions sliced carrots and small potatoes; season well and cook until the vegetables vege-tables are tender. Serve from the casserole. cas-serole. Orange Bread Pudding. Soak one cupful of bread crumbs, two tablespoonfuls table-spoonfuls of melted butter and two cupfuls of scalded milk half an hour Now add the yolks of two eggs well beaten, one-third of a cupful of sugar, the Juice and grated rind of two oranges; or-anges; mix well and pour Into a buttered but-tered pudding dish. Bake until Arm Cover with a meringue. |