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Show fourr cltmnroimw oainon, one-foiimr ne-fourtb tranMMnful i i , and clove. Mix In the osnal order" add Hour enough to make Into ball the of hickory outs. I1ece oo buttered tins an tnrh apart and bake light brown. They may be dipped into in-to melted chocolate or In fondant. If desired. Pressed Chicken. Boll fowl tn al little water a possible, till the bones slip out easily. Remove the akin, pick the meat apart, mix together the dark mil light meat and season the liquor highly with (alt, pepper, celery tall ud leiuou Juice. Boll down to one upful of the llqnor and mil with the meat. Butter mold and decorate with illcea of hard cooked mis on the Idee and bottom, alto with thin allow of cooked ham and tongue cot Into fancy shapes. Hack In the meat and set away to harden with a weight on top. Dip the mold In warm water and turn out carefully: Garnish with parsley. , . Popcorn Puddlnfl. Prepare a , cus-turd cus-turd of two eggs to a pint of milk, sugar and flavoring to (ante, and stir In a cupful or more of freshly popped and ground corn. Bake until the cus-,tiint cus-,tiint Is set. In a moderate over. ... : Tartar Sauce. Mix one tablespoon-ful tablespoon-ful of vinegar, one teaspoonful of lemon Juice, one-fourth teaspoonful of salt, one tablespoonful of Worcester-' shire sauce ;" lient over hot water. Brown one-third of a cupful of butter and strain Into the first mixture. , What to Eat . The traveler whu take his flrat trip around the world Is amazed to . find how the older countries of 1 Europe Eu-rope recognize the value of fish and sea food In the dally diet In the British Isles even the most modest restaurant Includes tlHh on the menu of each meal. The Scandinavian countries are noted for their partiality for fish and sea food. In Paris so particular are they that in some restaurants live fish are selected by patrons from the pools where they swim iiImiuL In America, however,- the land a here more and better sea food Is produced than any other nation, we eat less.- Any fresh tlsh may be cooked In a rhowder, making a most acceptable diKh. A salad especially good to serve with a fish chowder Is cabbage. Shred s small head of cabbage very fine, dress with vinegar, salt, pepper and a little sugar. . w ' ' Another equally good Is shredded zabbage dresxed with cream, sugar, bit of salt and a dash of vinegar. Fried Qorn Meal Mush. When pra purine mush for the supper of mush and milk make enough so that the following fol-lowing morning the mush, may, be fried for breakfast. Fry Id slices and serve with bacon. Baked Hash. Butter a shallow bak lug dish and pile In the hash, prepared pre-pared with seasoned veal chopped, hard-cooked egg also chopped, melted fat and green pepper with broth or gray to moisten. Bake until crisp. A nice dish which Is liked by to niato lovers Is prepared is follows: Place slices of bread to the oven and when well heated butter and serve with the seasoned tomato poured over them. Toast may be used Instead of the heated bread If preferred. Anchovy and Egg Sandwiches. Be-move Be-move shells from six hard-cooked eggs, mash and sift the yolks, finely chop the whites, mix with a tablespoonful of chopped parsley, finely chop six anchovies, an-chovies, add to ,the eg mixture; moisten with mayonnaise or cooked salad dressing. Society Sandwiches. Finely chof one package of seeded raisins, two cupfuls of finely chopped pecans, season sea-son with salt. Whip double cream fold In a stiffly beaten egg white, add salt and a dash of paprika. Moisten the raisin mixture with the cream. Spread on thinly sliced buttered bread and serve with orangeade at an after-goon after-goon party. |