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Show SOME TESTED RECIPES I t By NELLIE MAXWELL The foundation of education consists con-sists of training a child to work, to love work, to put the energy oC his entire being Into work: to do that work which develops his body, mind and soul: to do that work most needed for the elevation of mankind. Parker. Nature has given us a delightful fruit well protected from all outside conta m I n a 1 1 o n. When yellow and still firm It is in its best condition. Flecks of brown on the skin Is insurance insur-ance that the fruit within is ripe. Even dark brown- skinned fruit, if firm, is preferred by many. Broiled Bananas. Allow one banana for each person. Cut into halves crosswise, then into halves lengthwise. length-wise. Dip Into melted butter, then Into bread crumbs. Grease the broiler broil-er and set the bananas in place, broil first on one side, then on the other. Serve hot with a bit of lemon juice poured over each. Frozen Fruit Salad. Take five oranges, five bananas, one small can of pineapple, one bottle of maraschino cherries. Dice the fruit, mix well with one cupful each of salad dressing and whipped cream. Put into baking powder pow-der cans and pack in ice and salt for five hours. Cover each can with oiled paper before putting on the cover. Mixed Fruit Salad. Take one-half cupful each of shredded pineapple, chopped nut meats, orange puip, grape- fruit pulp, maraschino cherries and one and one-half cupfuls of sliced bananas. Mix the fruit, chill and serve with : Dressing. Beat the yolks of two eggs, add two tablespoonf uls of butter but-ter and one-half cupful of sugar creamed together ; now add two table-spoonfuls table-spoonfuls each of vinegar and lemon juice, one tablespoonful of olive oil, one-half teaspoonful of mustard, one teaspoonful of salt, one-fourth tea-spoonful tea-spoonful of paprika and three-fourths of a cupful of whipped cream, after the dressing is cooked and chilled. Banana Fruit Salplcon. Cut four bananas into thiu slices. Peel one orange and cut Into slices lengthwise, add one cupful of grated pineapple, one cupful of sugar, the juice of a lemon and a cupful of peeled and seeded grapes. Mix lightly with the sugar and juices and serve in sherbet sher-bet cups. Strawberries, raspberries, or any berry in the season may be used with the fruits. Artichoke Ring. Cook twelve artichokes arti-chokes (the Jerusalem variety) until tender, then rub them through a sieve or colander. Add one cupful each of cream and milk, six well beaten eggs, separating the yolks and whites. Add the yolks and when well mixed one cupful of fresh bread crumbs. Now fold In the stiffly beaten whites and pour into a ring mold. Set Into a pan of hot water and bake until firm. Serve with the following for filling: Cook together four tablespoonfuls each of butter and flour, add one pint of cream, stir until thick, add salt to sea- son. Blanch one pound of sweet breads and two calf's brains, place in cold water. To a little vinegar add two or three cloves, dash of pepper, small piece of bay leaf and water to cover. Simmer for fifteen minutes or until the meat is well cooked. Drain, remove the fibers and add the sauce. Serve hot after filling the ring. Crab-Meat Canape. Mix together one cupful of crab meat chopped, one-fourth one-fourth cupful of mayonnaise, one teaspoonful tea-spoonful of anchovy paste, two olives finely chopped. Spread on toast cut In two-inch diamonds. Garnish the . edge with finely chopped hard cooked egg white mixed with chopped parsley. Garnish the top with creamed butter, flavored with anchovy paste and forced through a pastry tube to form a rose. ((c), 1930 Western Newspaper Union.) |