OCR Text |
Show kitchen i CABINET j .......... .J (O. 1J4, Wuun Nawapapar Union.) If solid happiness we prim, Within our breast tha Jewel llae. And they ara foola who roam; Till world has nothing to bestow. From our own salvaa our bliss muit" (low, And that dear hut our homo. Nathaniel Cotton. FOR THE FAMILY TABLE A simple dessert which will be good for the children of the, family, I: Jelly Pudding. B oil together two cupfuls of water and one glass of Jelly until un-til well dissolved, add three-fourths of a cupful of engo which has soaked for an hour to soften, then cook twenty minutes, or until the sngo Is clear. Sweeten to taste, pour Into molds and serve with cream when cold. Velvet Sherbet. Take the Juice of three lemons, add two cupfuls of sugar and one quart of rich milk. Stir until the sugar Is dissolved ; It will cunlle but will freeze smooth as velvet Freeze as usuul. Banana Fluff. Peel three large ripe bnnnnns( cover them with two table-spoonfuls table-spoonfuls of lemon Juice and one table-spoonful table-spoonful of grape Juice; place on Ice to stand for an hour. Mash them and beat well, adding one-half cupful of powdered sugar and the uuuenten whites of three Pggn, one at a time. When light add teaspoonfut of vanilla and serve In glasses with fruit Juice and minced pistachio nuts. Wisconsin Cherry Duff. Take two tablespoonfuls of sugar, one-fourth of a cupful of butter (four tablespoon-fuls), tablespoon-fuls), one-half cupful of sweet milk, one egg, one-half cupful of flour, one nnd one-half teaspoonfuls of baking powder, one teaapoonful of suit and one cupful of sweet canned cherries. Bake In gem pans end serve with : Cherry 8auce. Take one cupful of cherry Juice, thicken with one tea-spoonful tea-spoonful of cornstarch, add one-third of a cupful of sugar, a pinch of salt and a teaspoonful of butter added Just before serving, with a few drops of almond al-mond flavoring. Browned Carrots. Scrape and cut In half medium-sized carrots, parboil for fifteen minute, then lay around a roast of mutton and baste often wttb the fat from the pan. Serve around the roast on the platter. When the fresh new cucumbers are crisp and green It Is the time to put np pickles for winter. The bast arlatocracy of which any man ean boast ts a long- Una of healthy, honeat. lndustrloua ancestors. an-cestors. Ha who prldea himself upon his ancestry la like potatoes nil that la food of him la finder ground. DISHES YOU WILL ENJOY Take freshly popped, tender corn well seasoned with suit and butter nnd Hp put through an old coffee mill kept for such purposes. pur-poses. Serve with cream as a Ueswri or a Sunday night lunch. Popcorn Pud-d Pud-d I n a. Tuke two cupfuls of popped corn, ground ; three cupfuls of milk, three eggs allghtly beaten, one-half cupful of brown aupar, one tnblspoonful of butter and three-fourths three-fourths of a teaspoonful of Suit. Scald the milk and pour It over the corn and let stand one hour. Add the remaining remain-ing Ingredients, turn into a buttered dish and bake In a slow oven until Arm. Serve with cream or maple sirup. Sillabubs. Take a quart of henvy cream, sweeten and iluvor to taste, whip until stiff, skimming off the top so that every bit of the thin cream drains through a sieve When all I whipped, pllo high In steamed sherbet cutis and serve with sponge cake. Lemon Cheese Cakea. Line putty pans with puff paste or rich pastry and All with the following: Take one pint of well-drained cheese, add three epgs, one tnblexpoonful of flour, one table-spoonful table-spoonful of butter; mix and mush the cheese very fine, add one and one-half cupfuls of cream nnd sugar to tn-ie anil the grated rind of a lemon. Kill the shells and dust the tops with grated nutmeg und sprinkle with sugar. Bake In a hot oven. Olivet Stuffed With Anchovies. Peel large olives from the stone, leaving leav-ing the peeling In spiral form. Wipe the oil from the anchovy fillots and press one Into each olive. S"t them on a glass dish on a .bed of water cross; serve with bread sticks before or with the soup. Celery With Cheeae. Cut the courser cours-er stalks of celery anil cook until tender ten-der In boiling suited water. Place s liiyer of the cooked celety In n linking dish, cover with a layer of rich, white sauce, sprinkle generously with ernted cheej-c and repent with another layer. Finish the top with buttered crumbs and bake until the rrtinibs are brown. Meat and Nut Bal!,-Take one cupful cup-ful of chopped cooked we!l-sen.sond I veal, add one dozen chopped almonds, j one CKij, one-lnilf tciiMpnoiiftil of salt and pepper to taste. Mix and roll into bulls, place In a baking pun and pour i one cupful nf ri'ii, highly seasoned to-i to-i miilo sauce. Si'i've on a pint lor gar I nisbed with watercress. Htl.Ut Wivc2. |