Show TEH AI KITCHEN By Dy SISTER MARY RY I GUESTS I It If ou dont don't keep a maid and In a to town n where help Is scarce I and are hospitably inclined the problem of serving house houe guests a agod agod agod I god dinner and entertaining them out out In the afternoon sometime seems unsolvable able This Is especial especIal- especially 1 ly true In summer when hen w hen a hot 1 oa t Is not so desirable for tor the meat course This menu and these recipes may help suggest a way ay out VL DINNER IlER IL IJ ML M Watermelon Cocktail Creamed Potatoes Jellied Veal sew sew- Peas Stuffed Tomato Salad Wafers Maple Parfait Angel rood Cake Coffee It will take just one hour to set the table and get this meal on onIt onIt onIt It The fhe he peas should have haH been shelled and the potatoes cooked and diced The Tho first thing in the preparatIOn of oC the meal Is 0 o put the peas on to cook Thee The will t 4 cook while setting felling the table talle and making the sauce for the potatoes Old potatoes will Ill be creamed If It allowed to stan stam- stam in cold eold coldwater coldwater water ater thi-ee thi or four hours ours before I Put on to cook in cold coldwater coldwater water ater When hen potatoes are aro done let cool before beCore dicing Dice as donel fine fineas fineas fineas as possible The aThe potatoes should be cooked end and diced in the morning The salad should bo be crisped and ready to put lUt together and the dessert ide The should percolate while hll dinner Is being sen served cd The lad p dressing coui could b be mide m the theda theda da dal before and the thc meat must bel ber p the foregoing d diy r Alii other preparations aro are made In the morning thel Make fake balls of ot watermelon with a French vegetable cI cutter AlIo Allow or eight balls lIs to a serving It the melon is not s sweet co cos cover er balls Ith ith sugar about one halt to a spoon of sugar for tor each ball is a good rule Squeeze the juice from oranges allowing t tw two o 0 tablespoons I of oC Juice for each cocktail Put the mixture into a glass jar co cover coser er and let stand on Ic Ice until nee needed lied Sere Sene SereIn In cocktail glasses with a sprig ot of mint In each cach glass Ln J POT POTATOES OT TOES cups finely diced potatoes 4 tablespoons butter 3 table flour 3 cups milk 1 teaspoon salt V teaspoon pepper 1 tablespoon minced j Melt tolt rell butter and stir in flour Add milk slowly stirring constant constant- constantI constant li h I The milk should be added and the sauce allo allowed ed to thicken be- be bet be between tween t een etch cich portion of oC milk This makes a smooth well cooked Add Adl potatoes and ind let stand 0 oser er hot water for minutes to reheat As the potatoes are cold the will Ill chill chili the sauce Sprinkle with Ith p to Sen serve sere e Season with salt alt and pepper after all th the milk Is in the s uce JELLIED CAL EAL Knuckle and shank of veal eal S 3 pounds lean veal seal eal 6 hard boiled RS eggs 2 onions 3 tablespoons minced 3 tablespoons salt pepper Wipe ipe meat with Ith a damp cloth to remo remote an of ot bone The bone must ho bo well ell cracked Put Putt I In I kettle with onions and coven wih Ih boiling water ater Bring to the boilIng point skimming of ot t f the scum as It rises and let simmer I just at boiling hOlling for three or tour four hour Remove meat from and put through food choper BeI Be I careful to I any skin or strIng fiber from the meat orl Put ala a layer laer er of oC hard boiled eggs I In a mold Sprinkle with and add ala a layer laler er ot of meat Season with salt and pepper Continue adding adlIng la layer laer er for tor layer laler la er until all alt Is used Let the boil boll while shile preparIng preparing ing ng the mold Strain stock o oser or r meat In mold Put a plate oer 01 top and pres press until the stock ri e abo abose e the plate Lift plate and let stock recede This blends salt and pepper and thorough thoroughly Iy moistens moisten meat Do this several times Weight eight lightly and let stand till cool When cool put on Ice to set and cut in slices to sere sene serveTo To remote from mold run a lat lat under meat and put a n large pla plat over OHr top of mold Turn UP- UP UPside upside up upside side do down n and the loaf will drop on the plate STUFF I D n TOMATO 10 SALAD Eight sized medium tomatoes 2 24 packages cheese 4 ta- ta tablespoon tablespoon ta tablespoons finely chopped English walnuts or hickory nuts 4 table spoons table table- tablespoons tablespoons spoons minced n celer celery 1 I teaspoon salt teaspoon paprika Peel tomatoes and cut slice from stem end Scoop out center Put centers in a strainer to drain oft off juice Mash cheese with a fork td d remaining Ingredients and mix well ell tomato juice to tomake tomake tomake make molt mol Fill tomatoes with Ith mixture Arrange on lettuce and mask with ma mayonnaise or cooked salad dressing COOK COOKED DRES IG Fou Four r tablespoons butter 2 ta table table- tablespoons table spoons ble- ble spoons sugar 1 tablespoon flour 1 teaspoon salt A Ih teaspoon mus mus- mustard mus- mus mustard mustard 11 tard H teaspoon pepper 0 cUP 4 cup water ater 3 egg 3 1 cup whipping hipping cream Melt butter stir sUr In sugar flour salt pepper and mustard Add and water ater and stir until smooth Cook stirring constantly until thick from fire an and beat heat In yolks Let Lct cool and add whipped hipped cream This dressIng wilt I keep a week on Ice MAPLE PLC P One Ono and one haU cups maple 3 egg egg- whites hites 2 cups whip whip- whipping whipping hip hip- hipping ping cream Beat whites of oC eggs Ull till stiff and dry with Ith a n wire Ire whisk Put oger the fire and bring to the boil boil- Ing boilIng boll point Add slowly I to whites beating thoroughly and COOking the while beating Do not cook the enough for boiled frosting t but u ut t It should be boiling ng when added to the eggs Whip hIp cream and add egg mixture Turn into mold pack In Ice and salt and let et stand three thre or four tour hours or longer This dessert should be made the thelast last thing in hI the morning Use Ve cups Ite i ice e to one ono cup salt In packing The cake may be an any light cake or lady fingers or macaroons Copyright 1923 NEA EA Service Inc |