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Show OKe KITCHEN CABINET (A 130, WwUrg Newspaper Union ) "How raat and profound ia tha Influence of tha aubtlla powdera of heaven and aarth. We eeek to per-oaiva per-oaiva thani, and wa do nut aea lham, wa aak to hear thain and wa do not hear them: Identified with tha aubatance of things, they cannot ba separated from them." CODFISH WAY8 One way of serving codilyh, which la usually very popular, is with hatted notatoes. The codfish la parboiled, broken into small pieces and added to a drawn butter sauce, or a rich white sauce, or simply plenty of butter added and served hot with the potatoes. As fish bulls, there Is nothing better for break- fast or a luncheon dish. Tarbotl tn a large piece, drain and lay In melted butter and baste It while heating either on the range or In the oven. Serve when the butter has been well soaked in. Scalloped Cod. Flake one and one-half one-half cupfuls of soaked codflnh, or the fresh may be used If available. Chop one onion, one green and one red pepper, removing the seeds and white fiber, a tablespoonfiil of chopped capers ca-pers or green pickle. Arrange the codfish tn layers with the peppers and cover the whole with half cupful of buttered crumbs. Bake, adding one and three-fourths cupfuls of white sauce with the codfish, before ' the crumbs are added. Codfish Souffle. Take two cupfuls of mashed potatoes, one cupful of shredded codflsh, two beaten eggs (separate the whites and yolks), add one-half of a green pepper diced, one-half one-half of an onion chopped fine, and two tablespoonfula of melted butter.' Mix all of the Ingredients, adding salt and pepper and fold in the stltHy beaten egg whites at the last Bake In a buttered baking dish In a moderate oven. The onion and pepper may be cooked In the butter, then added to the fish and egg yolks. Serve with string beans, green peas or onions. Codfish Pis. rut a layer of nicely-seasoned nicely-seasoned mashed potato In a well buttered baking dish, cover with a layer of codflsh which has been parboiled par-boiled and cover with plenty of butter. but-ter. Cover with another layer of potato, po-tato, brush with egg and milk and bake in a hot oven until the potato is well browned on top. Serve from the dish with cabbage cole slaw, using vinegar enough to make the dish snappy In flavor. Good Things We All Enjoy. At this season of the year when we enjoy pork roasts, chops and spare- rlha. trv thle m t a- .:A...J Roaat Stuffed Spare-ribs, Spare-ribs, Rub the outside of the spareribs with seasoned sea-soned flour snd stuff with the following: Onion 8tufflnfl. Take one pint of bread crumbs, one cupful of corn meal, one chopped onion, one tart apple also chopped. one-fourth of a cupful of chopped celery, two tablespoonfuls of butter and salt and pepper to taste. Mix with hot milk to moisten. Place In the spareribs and roll. Bake as usual, Spanish Beans. Soak a pint of navy beans over night, cook In the same water until the skins slip off easily. Turn Into a bean pot or casserole and add one onion, one cupful of tomato, one small green pepper, one pimento, three tablespoonfuls of molasses, one teaspoonful of mustard and otie-hnlf cupful of pork cut Into small dice. Cut the vegetables into dice and bake as usual. English Chicken Salad. To one five-pound five-pound fowl add a .tablespoonfnl of salt, herbs tied In a small cloth, using two sprigs of thyme, one of marjoram, a bay leaf, two sprigs of parsley. Simmer until the fowl Is tender. One half hour before it Is done add one-half one-half pound of bacon cut Into bits. Remove the largest bones from the fowl and arrange a layer In a baking dish, cover with one-half pound of mushrooms that have been SHtited In butter five minutes, or use the chicken fat; add hard cooked eggs, using three cut Into slices. Continue until the dish Is full. Add three cupfuls of the chicken broth which has been slightly thickened by cooking with flour. Cover with flaky pastry in triangles, hake until well browned. Season well before be-fore adding the pastry and If wanted especially good add some rich crenm and less broth. Hot Toasted Cranberry Sandwiches. Broil cold boiled ham In a hot frying fry-ing pan, lay on buttered toast cover with hot cranberry sauce and sprinkle with chopped cheese, Camisb with parsley and serve. Cranberry Jelly seems to puzzle mnny cooks to get It Just right. If the directions are carefully followed good results will always be obtained. Cook four cupfuls of cranberries In one cupful of boiling water twenty. minutes, put through a sieve and add two cupfuls of sugar; cook five min-Htes, min-Htes, stirring well. Pogr Into molds and chill. . Curly leaf dock, field sorrel and horseradish cooked together, make an especially good dish of greens. |