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Show I The Kitchen 1 I' Spinach With Eggs. i Melt two tablespoons of butter; when bubbling blend in one tablespoon of flour, then add one quart of finely :'' chopped spinach and cook and stir five j minutes. Add a half cup of cream, aea- son with pepper and salt; cook and . stir three minutes longer and arrango ; in a mound on a heated dish. Garnish with slices of hard boiled eggs and H ' servo at once. H :'; Corn Croquettes. H ' Melt two tablespoonfuls of butter, H ; add three tablespoonfuls flour and one II i cup of canned corn which has been H put into a strainer and allowed to J drain for five minutes. Cook till mix-H mix-H ) ture thickens, then add tho yolks of H 5 two eggs; cook one minute and season H with salt, cayenne and onion juice. Hi Spread on a pla'.3 to cool; shape, dip H V in crumbs and fry in deep fat. Drain H ,' on brown paper. H .( Fruit Turnovers. H One cup raisins chopped very fine, H a one cup sugar, one heaping teaspoon- ful flour, one tablcspoonful orange J' juice, grated rind and juice of one ' lemon. Beat until the sugar is dls-H dls-H solved, roll rich pie crust thin and cut H '. In four-inch squares. Put a table-H table-H 1 spoonful of the mixture on ono half, turn the other half over, press tho edges tight and bako in a moderate H I oven. You can also add half cup of H : currants. H Fino Layer Cake. H, Three eggs, ono cup sugar, half cup Wjr. milk, half cup butter, two teaspoons Hi: baking powder. Flavor with vanilla, f Flour to mix rather soft. Bake in lj three layers. Fill with lemon Jelly. , Lemon Jelly for Filling Ono egg, 31 Bmall cup sugar, Juice and grated rind of a lemon, one heaping tablespoon cornstarch in ono cup boiling water, small piece butter. Let boil up a min-uto min-uto to thicken. Fill tho cake while tho jelly Is warm. Cocoa Cake. Ono egg beaten well. Beat In one cup sugar. Melt quarter cup butter and add to sugar and egg. Dissolve half teaspoon of soda in half cup thick sour milk. This is. to be added to eggs, sugar and butter. Sift together ono and a Half cups flour (which has been previously sifted), two tablespoons of dry cocoa, one-third teaspoon ground clovo and a little salt. Stir this into tho liquid mixture. This batter will be too thick, so last of all stir in a quarter quar-ter cup boiling water and half a teaspoon tea-spoon vanilla. Cream Custard Pie. Heat in a double boiler one pint milk until boiling hot Stir in half cup sugar, ono whole egg and yolk of another an-other (saving the whitevfor the frosting) frost-ing) and ono tablespoon cream cornstarch. corn-starch. When thick remove from Are and add half teaspoon vanilla and a pinch of salt. Pour into baked crust and frost with tho beaten white of egg and two tablespoons sugar. Place in hot oven until brown. Serve cold. Frlcatelll. ' Grind pork tenderloin fine in a meat chopper. Season with salt and pepper, grated onion and a bit of powdered sage. Tako half as much bread as meat, soak tho crumbs until soft, squeeze dry and mix with the meat Add one or two unbeaten eggs to bind. Shape Into small flat cakes, dredgo' with flour and dry. |
