Show THE KITCHEN CABINET cel E 1925 western newspaper union there I 1 Is a no chance no destiny no fate can circumvent or hinder or control the firm resolve ot of a determined soul boul girn gifts count but little will alone la Is rr great cat all things give way before it soon boon or lato late ella wheeler wilcox rork FORK DISHES I 1 we like and use touch much pork the are average rage cook servos serves pork roost roast chol chops barn ant and bacon baco which exhausts exhaust her 1 old you I 1 e eer er serve a crown roast of pork it if not it Is worth tr trying ing pork to have a d delicate e I 1 I 1 c a t e flavor should be cooked with proper seasonings here Is a method which will taste nearly os as good as chicken select a piece from the loin of about two to three pounds cover with fill boiling water using two quarts add two stalks of celery a small green pepper halt half an onion arid and one carrot all cut flue fine two sprigs of parsley one clove one teaspoonful of suit salt half a of and simmer slowly for two hours or better three add more stilt silt and cool the meat serve it sliced in thin slices mock chicken salad to one cupful of cold diced dicea pork add three hard bard cooked eggs ore halt half cupful of diced dicea celery one fourth cupful of cooked string beans and one teas teaspoon poon taul till of minced parsley marinate with french dressing for an hour drain and moisten with ith mayonnaise arrange on a platter lined with lettuce garnish with rings of green pepper and slices of tomato that hint have been marinated in n french dressing crown roast select a rack of pork which is not too heavy and have six or eight ribs cut from each side trim the ribs as usual without seph them then the two sections are put together with the ribs outside skewered and tied cover the ends of the ribs with salt pork dust with salt pepper and sage roast in a hot oven for two and three fourths hours basting frequently when done remove the prk ark cubes ant and cover like ribs with paper frills set on a liot bot platter and pile tile the center high with small cooked apples cooked in until tender but unbroken the apple Is cooked down and then the apples are in it until it jellies baked pork chop dip each chop in egg and crumbs find brown in hot fat place in a liot bot baking dish dust with salt pepper aad poultry dressing place on each chop a red tipple apple cored but not peeled and cut into halt crosswise pour over the chops one halt cupful of bollin boiling water and set ant the onen oen to bake until tender adding more water if needed serve with a sprig of parsley on top of each apple tomatoes are being recognized as a vegetable exceedingly valuable to the baby as well as to the adult the ithe juice is glien ghen to ery young children as well as the better known and appreciated orange juice salads salad dressings A salad dressing Is of the most lm importance with a mayonnaise as a foundation 0 one n e may devole innumerable delightful dressings french dressing is another good 15 dounda foundation alon for many different dressings kept ready mixed in fit a pint jar which may be well chaken before using one way may add chopped vegetables condiments of various kinds cheese and other foods to add flavor and make many varieties when one wishes a substantial dish the following will be a good salad to serne sene luncheon salad take a licad lead of crisp fresh lettuce and one cupful of finely cut celery cut into jullenne julienne strips strip 9 tutie take onu one fourth pound of smoked beef tongue cut in fit tile same w way ay add one pimento also cut cur into small strips as well as a cooked egg white when ready to sere line hue tile the salad bowl with crisp lettuce leabes mix together the beef tongue celery pimento nod and e egg g white dress with Perls lenne dressing take one cup up ful fill of french frandi dresang dres iiii udd add the I 1 lie yolk of a hard cooked c cag g mashed a teaspoonful each of minced parsley pir sley rind tarragon vinegar with paprika ia I 1 make it bulte imite red bent well ell and well chilled swiss salad take one hend head of lettuce lettu cr no ne cupful of t cooked string benns beans cut irto lengthwise then in anh lengths peel and chill four medium sized tomatoes ond and cu into quarters cut four slices of baon into dice and cook until brown nix mix oil all together rind garnish with tile the quartered tomatoes serve with a our cream dressing beat a cupful of heavy sour cream mild add two tablespoonfuls of lemon juice one teaspoonful of if suit salt a teaspoonful spoonful ten of sugar one half of mustard and a speck of white pepper and paprika chill wel before serving yuu |