OCR Text |
Show 1 I I I I . -j Claret Punch. Let one pound of raisins In one quart of water simmer for half an hour. Strain and add one pound of sugar, two short pieces of stick cinnamon cinna-mon and a thinly-shaved rind of half a lemon. Boil six minutes. When cool add juice of three lemons, juice of six oranges and one pint of claret. Strain and dilute with water to tho desired consistency. Servo in punch bowl with crushed ice. Delicious 'Sandwiches. Try thl3 for a sandwich: Butter your slices of bread thin, spread with peanut butter, then on top of that thin layer of deviled ham. You'll like it for a change, as the ham takes off for some the rather strong flavor of the peanut, and the latter tikes off the spicy flavor of the ham. Cream Cakes. Boil together one cup of water and half a cup of butter. Add one cup of flour all at once and beat vigorouslv ' When the mixture formes fa bin and cleaves from the saucenan ?i move from the fire and break?,, fo,-eggs, fo,-eggs, one at a time, beaSS fnMUr minutes after adding each a i0 the mixture whilf s?m warm rP spoonfuls on a buttered i 1J ,by about 30 minutes ta"1ad When cold split and fill. Filling Mix three-quarters of a cup ' of sugar, half a cup of flour and two r eggs. Pour on this one ylnt of hot milk and cook In double boiler for ten minutes. Flavor when cold with half a teaspoon of lemon or vanilla ex- b tract gj Escalloped Cabbage. V One-half a large cabbage chopped fine. Put on to boil In salted water until tonder; drain. Butter a deep dish and put in a layor of cabbage, then cover with bread crumbs, put bits of butter over the top, a littlo Popper, then another layer of cabbage and bo on until you have the dish nearly full, then pour over one cup of hot milk and bake three-quarters of an hour in a hot oven. ' Baited Uasli. Run any kind of cold cooked meat through the grlndei. Equal arts of f SS.8? ed IrIsh notatoes; salt and pepper pep-per to taste. Butter and milk enough I i, i?iP rom beinS too stiff. Put in ovnr dish 0r wsserole and pour "?r, tW0 tablespoons of tomato bSUii P 0r tomato soup. Chop fine a .jjfe; 2 ereen pepper aud lay here and ' min thG mixture, then bake for 2- f minutes and Just before sending to Sh,pr,nkl8 t0P wo11 with bread Prumba and brown; aence hot. |