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Show Itlotlier's Cook Book MminnmMHmiMiffliMlliaiBM oil, two tublespoonfuls of lemon Juice, one-hnlf teaspoonful of salt, one-half teaspoonful of paprika and a dash of cayenne. I'our this over the salad. Mix and serve. Cherry Bread. Take two quarts of sweet cherries, one and one-half tnblespoonfuU of sugar, a piece of butter the size of a walnut (r two tuhlespuoiifulu), one teaspoonful of nlt inn) coriuneal to make a soft (IoiikIi. I'.nke In u well-grensed well-grensed pun and serve cold. lictU. TVWerttC Copyright. 1332, Wentcrn Nnpipr Cnlun i t One of the chief rauges of financial pressure pres-sure In modern life ts the failure of some girls and women to realize that money doea not fait, 'Ik the dew, sntiy from heaven. GOOD THINGS FOR THE TABLE TAKK one cupful each of flour and milk, one luil f cupful of corn meal, one-fourth cupful of sugar, one lahlespoonfnl of butter and two tea-spoonfuls tea-spoonfuls of bilking powder. Sift the tlniir, biikini; powder nnd corn meal together. Cream thu butter, add the Kiiur, then the Hour nil'l milk ill-ternately. ill-ternately. I'en,t well nnd hake In hot, well-buttered gem pans. Chocolate Wafers. Tiike one cupful ench of massei and brown mi gar. one-hnlf cupful each of butter, bird and grated chocolate, one teaspoonful of sxla, dissolved In ! one-fourth of a cupful of liollini; wa-! wa-! ter, one tenspoinful of vanilla nnd flour io make a Miff do'Jgh. Form In balls about the. size of a hickory nut, flatten slightly find place well apart on a Imking sheet, r.ake In a moderate mod-erate oven. Endive ana Prune Salad. Wash and wipe the leave ot ono head of endive and put them on a salad dish. Stone one nnd ne-hiilf cnpfuls primes which have been simmered Until tender In the water in which they were soaked over niht. Add the prunes to the endive. For the dressing dress-ing irli tuur twl-lspoontul? -J olive |