| OCR Text |
Show 6cxxxxxxx30oo6cxxxxx?oboco I cThe Kitchen (fe, mz. by Wtern Nowpaper Union.) The richest man, ' whatever hie lot. Is he who's content with what he's got 1'b tired of 'mustn't.' " said Dorothy D, "I'm tired of 'mustn't' as I can be. SEASONABLE IDEAS Take time to enjoy the lovely out-of-doors during the warm weather, for in the uorthern climate we are shut In so many weeks of the year that we need to store up "the beauty In the blossoming tree, and the message in the. wayside flower. This is the time when fruits of all kinds must be put away for winter. Just when it Is the most enjoyahle to he out of doors. If one plans ahead, much out of door life may be enjoyed in one's own back yard, or on one's porch. , The Jars for the fruit may be sterilized, ster-ilized, then sealed and when cool the fruit may be picked over In some sightly out-of-door spot, the Jars filled and when all are ready, filled with hot sirup, covered not too tightly, placed In the oven on a cloth or folds of paper dipped In water In a dripping pan and baked in the "oven. When the berries have boiled, remove, seal and put away for winter. This method la a good one for the busy housewife as It does away with the hot open kettle canning. The fruit has a lovely color and the flavor Is well preserved. Delicious Uncooked Grape Jelly. Crush the ripe fruit, drain and mix with twice as much sugar as Juice; stir well until the sugar Is dissolved, then pour Into Jelly glasses. The next (lay the Jelly will be firm enough to rover and pack away. Buttermilk Soup. Heat a quart of buttermilk in a double boiler; when boiling stir In two tablespoonfuls of flour that has been rubbed smooth In a little cold milk. Stir until the flour is cooked, then serve hot. Grape Sherbet. Take three pounds of Concord grapes, three lemons, three pints of water, and three cupfuls of sugar. Wash the grapes and put them Into a saucepan, mash and squeeze out all the Juice, measure the Juice, add an equal quantity of water to the sugar, boil to a rather thick sirup, cool and add more water to equal the amount before boiling, combine the fruit Juices and sirup and freeze. The causes of failure are. No positive posi-tive aim In life; no special preparation; prepara-tion; lack of appreciation of the many opportunities for self-improvement in youth; desire to be In the swim of fashion and pleasure; haste to get rich selfishness. HOMELY MEAT DISHES The coarser cuts of meat which sell for five cents end more a pound IS cheaper than the steaks and rousts, have more of the extractives which give the flavoi to meut and if they are well cooked are tender and appetizing. Brown Stew. Take four pounds or less of the shoulder, neck or part of the leg of beef, cut In inch-sized Dleces und brown one-half of the meat In a little hot fat, stirring until all are well browned, season well, then add the uncooked meat and enough water to simmer, adding a very little water from time to time; an hour before serving add potatoes and one chopped onion, dredge with a little flour, add more seusonlngs and continue to simmer sim-mer until the vegetables are -tender. Carrots, cabbage, peas and other veg-etables veg-etables mny be added If desired. Serve on a platter with the meat In the cen-ter. cen-ter. potatoes around the meat and a thickened gravy poured over all. Broiled Hamburger. Take two pounds of round steak, chop fine, add one-quarter of a teaspoonful of pep-per, pep-per, teaspoonfuls of salt, one small orlon finelv chopped and a pinch of powdered cloves. Mix well and make Into a large flat cake. Place on a well-greased broiler and turn every eight counts until It Is well seared, then cook slowly until as well cooked as desired. Scotch Stew. Take three to four pounds of mutton from the fore quarters," quar-ters," one onion, one turnip, one carrot, one-half cupful of barley, two stalks of celery, one tablespoonfui of flour and salt and pepper to taste. Soak the hurley overnight, cut the meat In small pieces, put Into the kettle with the barley, add two cupfuls of boiling water and simmer until the ment Is tender. Chop the vegetables ond rook them five minutes In u little fat. then add to the meat and finish cooking. Barret Potatoes. IVel the number of potatoes to he mred. One-half hour before the roast Is done roll the potatoes 'n the fat In the pan so that they are well covered with fat. then cook until soft, on a top burner, t'erve around the roast. Popcorn Marguerites. Make a sirup nf one cupful of suear. one fuMo-ipoon-fill of vlneuar and boll until It threads; then pour It npon the white of two et.-Lrs. I'.eat until thl.-k, then stir In three rupfuls of freshly popped corn; spread wafers with the tuKturf and linke in the oven until brown. |
