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Show ' OKe KITCHEN CABINET (A. lilt. Waetara Newapaper (jaloa Remember that money la of pro. llfio, reneratlns nature Money beget money, and Ita offeprlng aan begat mora and ao on. Plva hllllng-a turaad la all, turned airatn It la eeren and three penea, and ao on till It become a hundred pounds. Benjamin Franklin. CASSEROLet DISHES Veal hearts are moat savory when well cooked and seasoned and taste - -J ' - ' much like veulson. hC4 J bacon until crisp, vjMVeafl remove them from fijJeSeeaeaaaeal Ua Pan ud 3d lj ill small allced odIod ; i t . fry tn the fat aSSj- ""Sir Trim and wash r eeaaa, four Teal hearts W"- aiid fry them lo f ' the hot fat. Place the bearta in a heated casserole, add to the fat lo the pan a cupful of water or stock, a minced pimento, a teaapoonf ul of aalt and a bit of bay leaf. Pour the mixture mix-ture over the hearts and cook well covered two hours. Just before serving serv-ing add the pieces of bacon. Vegetables an Casssrols. Cut tur nips, squash or cauliflower Into small pieces and cook In salted water until tender. Drain and place In a casserole casse-role with two minced green peppera, a tablespoonful of butter and one-half cupful of cream or rich milk. Hnko In a moderate oven for fifteen minutes. min-utes. Pour over a cream sauce, add n layer of buttered crumbs and cook uncovered until the crumbs are brown. ' , . ,. Lamb an Cerole. Have three steaks cut from the leg. Put Into a hissing hot frying pan to sear the surface and hold in the Juices. Remove Re-move from the pan, brush with butter, sprinkle well with salt and pepper nd lay In the casserole. Add one cupful of potatoes, cut Into cubes, one-half one-half cupful of string beans, three-fourths three-fourths of a cupful of carrots cut Into thin strips, three slices of onion, two cupfuls of stewed and strained tomatoes toma-toes thickened with butter and flour two tablespoonfuls of each, well . mixed. Cook until the vegetables are soft and the meat Is tender. The advantage of casserole cooking la that the dish may be put Into the , oven with proper heat and left without with-out further attention until ready to serve. The dish Itself Is placed on the table, doing away with a platter and two to three vegetable dishes. Hints and Things. Sauerkraut has become a most Important Im-portant food. We learn that eaten uncooked un-cooked It prevents I autolatoxlcstion, . f tna' that It pre- 2y vent tne growth t harmful bac-rZ2z2&'4 bac-rZ2z2&'4 terla In the atlmeo- j Inry canal. Its rclds act somewhat - ' like a disinfectant In one's Intestines and an promotes internnl cleanliness, ' Some wrllers tell ns tlmt sauerkraut relieves sufferer from diabetes, obesity, obes-ity, lumbago, flatulency and gastritis; in fact It is almost a cure-all food as near as any food con be. Sauerkraut is a remarkable palatable palat-able medicine to be recommended for seasickness, dyspepsia, dlzzkiess and even seine skin troubles. Given for lack of appetite and nausea. It seems to settle the stomach and spur the appetite. ap-petite. The tests of different ways of caring for sauerkraut tell us that either canned or In bulk It has equal virtue. The Juice of the kraut Itself Is a wonderful preservative and when kept cold and above freezing can be kept for months. When prepared from good solid heads It may be shredded very fine, this Is the test for the best kraut, as well as flavor, tenderness, amount of water and color. Sauerkraut If sour should be well washed before cooking. . If In bulk and It Is losing Its moisture, a salt solution should be added to It. Sauer- kraut Is more wholesome and diges tible uncooked than cooked, a Is fresh cabbage. However,- miiny en-Joy en-Joy the kraut cooked In various ways with meat. When sauerkraut Is Iced It Is especially good, eaten uncooked, of course. In many homes and hospitals the kraut water Is given ns a tonic and appetizer and If one likes kraut. It will be no hardship, rather a pleasure to take. It Is considered one of the best blood tonics. With all that has been said about this wonderful food l should grow In popularity. t- Serve spinach well seasoned and sprinkled with buttered crumbs. JW Put the last few tablespoonfuls of horseradish Into the pickle Jnr. Uhubarb combines with many fruits and Juices, extending the more expensive expen-sive fruits. Raspberries, strawberries canned with two-thirds the amount of rhubarb will seem entirely like the small fruit. This reduces the cost and mukes a most palatable fruit Cranberry Juice Is another good fruit extender ; added to strawberries which lose their color In cooking, it makes a beautiful and tasty preserve. Save all the fruit Juices left from canned fruit Mixed with two or three, 7 one will have enough for a pudding sauce 'or a geli,tln pudding. This Juice Is good added to lemonade, or poured ever apples when baking. W Tvwwttfl. |
