| Show foods uncommonly served A norm 1 child has a vond wonderful erful gift of imagination on if properly trained this bame gift will make a most helpful quality in a hoLse housekeeper leeper and coob a the happy cook who enjoys her work will always be on the alert to find new ways of serving foods to ft tb sp a more attractive to those Z shertz sher s e zerl tj J everything Lvery thing Is fish that wines comes to her net this Is the kind of information that all cooks are seek ing more ways of serving the same old things for example a can of peas will not call forth much enthusiasm but just drain the can into a shallow baking dish season with salt pepper a bit of sugar and several pieces of but ter then add half a dozen slices of bacon cooked cooled and cut fine one cupful of cream or canned milk mill cover with buttered crumbs and brown in a hot oven and see how quickly that food will disappear it will be different and so interesting remember to escallop oysters nev er have more than two layers keep plenty of moisture and season with pepper butter lemon juice and salt with cracker crumbs between and on top if the gravy Is not brown bronn enough add a teaspoonful of browned augir or keep a bottle of the caramel for such occasions this adds to ta tie e col or but does not sweeten wrapping a fowl in cheesecloth when boll ng not only makes the meat more tender but the dark meat Is more moist and Is as tender as the white before an aspic or jelly oil the mold it not only removes easier but it aveo it that beautiful glaze so desired an aspic Is not such a difficult dish to prepare with canned soup soul of beet beef or chicken add gelatin and set away to mold A bit of onion juice will im prove most such dishes jell ed vege table soups male fine salads treated in tl ti Is way 0 1932 western newspaper union 1 |
