Show The e KITCHEN s 0 i CABINET i LJ L 16 J Q 19 1934 24 W e Nw paper union despite despise not any man and do not spurn purn anything tor for there li Is no man that has not his hour nor Is there he re anything that has not its place rabbi den ben ezra FOODS FOR AUTUMN DAYS even after summer has passed there como come days so warm and sultry that heavy hearty dishes do not appeal to the appetite here are a few to serve on such days jellied chicken stew a fat old hen until quite tender and use all of the white part of the flesh rut put the meat twice through the moat meat grinder and then measure it add to the meat the same nine measure of thick white sauce and when well mixed put through a sieve add one tablespoonful of olive oil one tablespoonful tablespoon tul of vinegar eight tablespoonfuls of aspic jelly one halt half teaspoonful teaspoon tul of salt one fourth teaspoonful of grated onion alls and heat beat over the fire alre to melt the jelly oil a mold pour in the chicken mixture and set in a cold place to harden arden Ii serve garnished with cubes of aspic and parsley aspic jelly to make a quart of jelly take four or five chicken or beet beef bouillon cubes add to one quart of boiling water add the juice of halt half a lemon and flye five tablespoonfuls of gelatin malch itch has been softened in one cupful of cold water season to taste and stir in the whites of three eggs well beaten place over the heat and stir constantly until the bolling boiling point Is reached then let stand thirty Y minutes miny in a warm place strain through a cheesecloth put into the icebox to set chicken aspic take a chicken which lias has been stewed carve the meat into thin little slices twice the width of the little finger by the length of it cut slices of lidin ham of 0 the same size and ran shape slice three hard cooked eggs and prepare two tablespoonfuls poona als of mushrooms chopped use aspic jelly and see that it Is well seasoned fill the mold in layers and lot dot with the mushrooms using the aggs ggs for the lie sides and bottom let it become firm before turning out A mold of aspic tinted green and filled with peas and chop chopped ped cooked cooke beets hard cooked egg willae chopped and any other vegetable which blends well ell in flavor and color may be used serve on lettuce with a rich maa mayon on naise conviction brings brines a silent allent indefinable beauty into faces made of the commonest human clay the devout worshiper at any shrine reflects something ot of its golden glow even as the glory ot of a noble love shines like a sort of light from a Nv omans face balzac ORDINARY GOOD THINGS just the common ordinary foods silyn served in a tasty manner are as much enjoyed as aa more elaborate and ex pensive expensive dishes with which we tire are unfamiliar french fried potatoes wash pare and cut into eighths eight hs I 1 lengthwise e n g t h enough potatoes to ser tarn fam lly fly soak them one hour in cold water i drain and parboil in salted water two minutes a again ain drain plunge into cold water and dry between toN towels Nels fry in deep fat until delicately browned a few at a time and drain on paper to absorb the fat heat the fat to a higher temperature return all the potatoes to the tat fat using a frying haslet hasket and fry until crisp and brown keeping the basket in motion again drain and sprinkle with salt sponge pudding stir one third of a cupful of flour into one cupful of 0 milk until smooth set into boiling water and cook cool then add one half tablespoonful ble of butter the yolks of three eggs well beaten and one ter of a cupful of sugar cut and foil foh in the stiffly beaten tb whites Ites and flavor to taste set in a pan of hot lot water and bake twenty minutes serve with powdered sugar butter buiter und and whipped cream take a tablespoonful of butter and add as much sugar as it will 1011 take well creamed now add a halt cupful of whipped cream and a few drops of flavoring broiled meat cakes prepare the meat and shape into a large flat oblong place on a greased broiler and cook eight to ten minutes under the flame turning often place on a hot platter butter well and garnish with parsley small cakes may be made if preferred maryland fried tomatoes for these who enjoy fried tomatoes they kiy may have them in the winter when such foods are luxuries select largo large firm tomatoes and try fry them just as it if they were to be served nt once rack pack them in stone jars while still hot and pour over them a covering of sweet hot lard when the lard lias has cooled cover with a clear clean cloth and a heavy paper tied over the jar set in a cool place when ready to use carefully remove the lie lard prad end cook until heated they are every bit as good as fresh fried tomatoes it la Is best beat to put them into containers small enough so that opened they they may be used soon aal Z |