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Show Good Things to Eat H How often do we prcvo to our own. satisfaction that tho simple things, of life are, afitcrallttho'best'v , ' li-. Tho family palato Is generally pleased thc most by the old. woll-trlcd dishes. Hero are a few favorite dishes: Bread Omelet. Soak two cups of stalo bread In two of hot milk till soft: add a tablespoonful of melted butter, threo beaten eggn and salt and pepper; boat butter tho slr.o of a walnut in each of two omelet pans and pour half tho mixture in each, lift here and there with a broad bladed omelet knffe and when somewhat set place ln the oven, when It will riso llko a scoufflc and brown delicately. Half a cupfutl of cold chicken or ham put through tho moat grinder may be stirred Into this before cooking, or. If for auppor or lunch, add a cupful of grated cheese. Salmon Fritters. Separato ono cupful of cooked 3almon Into largo flakes. Lay tho flakes on a flat dish, sprlnklo with a Httlo vinegar land popper and allow to marinate ln this while rho batter Is being made. For the batter beat up one egg, add one-half cupful cup-ful of milk, a pinch of salt one table-spoonful table-spoonful of olive oil. a pinch of paprika and sift In one cupful of flour. Allow to stand In a cool placo for one hour, then add ono lovel teospoonful of baking powder. Dip the flakes carefully ln tho batter and fry ln smoking hot fat to a light brown, then drain on white paper and serve Immediately, heaped on a hot platter. plat-ter. Garnish with fried parsley. Sausage, and Bananas. Select sound, ripe bananas and nice pork sausages In tho link Cut the links apart, placo them In a saucepan with hot wator ..v. In Vin rilw onwr thfm. nriolr tViAm Cliuus" -'J - - " with a fork to keop tho skins from bursting, burst-ing, boll for twonty minutes, or until the water has boiled away; then cover and brown. Tako caro to prevent scorching. Have a hot platter ready and place them on it ll Empty the fat which remains Into a frying isillfl pan, heat again and placo in It the JLiiH bananas, peeled, sliced in half, and dredged llH ivlMi flour and fry to a golden brown. IH Servo hot on thc samo platter with the sausage. J Baked Apricot v7hip. ; Wash well one-half pound of dried aprl- j cot& and stew slowly until the wator has all ovaporatcd from them. ; Then chop or put them through & colan- tier, and add one-half cupful of sugar and set over the fire until the sugar melts. i Stir woll and then sot to cool. When cool add this to tho stiffly beaten whites of bIx i oggs. fmw Turn Into a well bnttcrcd cako mold lijlfl and bake In a moderate oven for about 11 half an hour. Turn out on a plate and lH allow to. cool; serve with whipped cream. flH Caramel 3unket. 11 Put six tablespoonfuls of sugar In a TiH saucepan and stir over tho fire until it iH .-.jelts and becomes a rich brown; remove 1 r im the fire, add a fow tablespoonfuls : mm of milk and lot stand until dissolved. ; To ono quart of warm milk add this car-amel car-amel milk and a Junkot tablet dissolved n - little water. I Pcur Into cups or glasses, let stand 'n mm a warm place until firm, then put on Ice until serving time. , , |