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Show I Woman's Page I IN THE KITCHEN 1 j m mm An inexpensive introduction to a dinner which has the added advantage of being unusunl is pineapple cocktail Ak this is made from the canned fruit it is not a costly dish to prepare. pre-pare. Beetroot soup is not only de liclous to the taste but Rood to look upon, as it is a beautiful pink color. Canned Pineapple Cocktail. Beetroot Soup. Hot Cocktail. r Stuffed Hot Artichokes. Roast Reef, Browned Potatoes. Lettuce Salad, Fruit a la Melba, Coffee Canned Pineapple Cocktail Drain each slice, cut it into quarters quar-ters or even smaller pieces Add a little suear to the syrup and juice of half a lemon, boil it just a few minutes, min-utes, then coal and chill. Mix the pieces of pineapple with finely chop ped preen maraschino cherries, using only a few; fill cocktail glasses three quarters full, then pour a little of the ice cold syrup over each and serve. Beetroot Soup. Wash, boil and peel a beetroot, boil one small onion, slice them both. Place in a pan with one quart of plain, well flavored vegetable stock. Simmer till the onion is quite tender. Season to taste with salt. Some add a little vinegar, others a little sugar. i Strain off the soup, which should be i clear and a nice pink. Serve hot ! Hand some plain thick cream in a sauceboat with It. Lettuce Salad I Prepare the lettuce, using only cen-Iter cen-Iter portions, one-quarter for each per-; per-; son. Pepper and salt to tas-te and i pour some thick cream over just before be-fore serving. Slice apricot jelly and slice, putting one slice of jelly al the side of each serving. Fruit a la Melba I'se canned peaches pears or apri-l I cots or a little of each Arrange in I a glas dish some vanilla ice cream on 'his place the fruit and pour over, it the following syrup. Stew or use raspberry jam in a little water, si run off the juice, add more sugar and boh I to form a thick syrup Flavor with the liquor and use when cold; pro-, cure sauce Melba coming in bottles English Gingerbread. One pound of flour one-half pound 1 of butter, one tup of sugar, one tea- : spoonful of ginger and one teaspoon ful of salt. .Mix the flour, sugar, cln-cer cln-cer and salt and work in the butter i ' Add just enough molasses to hold I the ingredients together and let stand ! over night Roll very thin, shape and bake in a moderate oven. Cinnamon Rolls One pint of dough raised for baking, one egg, one tablespoonful of butter one-half cupful of milk, one cupful of sugar, one tablespoonful of cinnamon Work thoroughly, shape into rolls, set to rise, when light, bake. When nearly near-ly done rub light l with batter and cover with three tablespoonfuls of butter and one i ablespoonful of cinnamon cin-namon rubbed together. |