Show me kitchen cabinet 0 1134 newspaper tl alin tig an old maxtin maxim in th the schools that the food ot of boolat yet now and then your men man of wit wn condescend to ft a bit jonathan swift FOODS YOU WILL LIKEL I 1 blanked planked dishes sound complicated to one who has never prepared them Ilo however wever given the plank a two luch thick oak hickory or kaplo plank with a groove fur far enough from the edge to hold the juices of the meat and the rest to 1 simple A plank that hus been used brownold and baked well la is much better as it ages it to la best beat to put a new on after ft ft 0 giving v an g it a good scrubbing il lit and r rinsing an s j into n to the ie oven and give it a good hard baking hot dun buns dissolve ono one take cako of compressed yeast in one half cupful of lukewarm water i add two cupfuls of scalded cooled milk three cupfuls of flour pet in a worm place after beating welt weli when light add one halt half cupful of sugar ono one teaspoonful of salt bait two egg colka one quarter of a cupful of welted melted butter ono one cupful of currents or seedless ediest se raisins raising and enough flour to knead the mixture to a soft light dough when doubled in bulk turn upside down on a board lightly dredged with flour roll in a sheet and cut into rounds set the rounds tin an inch apart in the baking tin when doubled in bulk bako bake a half hour in a hot oven when baked brush over the surface of each with white of egg and return to the oven to dry and glaze remove to a wiro wire cooler and decorate with confectionery confectioners ers frosting by piping a cross on each terrapin of limb lamb cut into dice enough cold cooked jamb amb or veal to make two cupfuls rub together two tablespoonfuls tablespoon fula each of butter and flour with one halt half teaspoonful of salt malt one eno teaspoonful of dry mustard and ono quarter teaspoonful of paprika add to one and one half cupfuls of stock or milk and stir until boiling add one tablespoonful of catsup two tablespoonfuls of current jelly and two raw aggs beat with a dover egg beuter beater until quite thick add the diced dicea meat two tablespoonfuls of lemon jilce or flavored vinegar and turn into a hot dish serve on boston brown bread toasted and well buttered A fine gravy Is an aa important to servo serve with a turkey as the stuffing or any of the other accessories there to li nothing holler in this life of ours oura than the flait con CIO asness of love the first fluttering of its P silken liken wing tb 0 I 1 first riling sound bound and nd creeth of that wind watch is so 0 o soon oon to weep sweep through the soul to purity purify 1 or destroy det troy lon longfellow efel low WHAT SHALL WE EAT this Is the season of the alio year when the cool days stir the blood and quicken the appo appe we potato salad to ax alx cupfuls of hot sliced potatoes add two tes tea spoonfuls of salt one half teaspoonful of paprika one small email grated onion one half cupful of vin vinegar egor two tablespoonfuls tablespoon fula 0 of f chopped parsley and one cupful of heavy cream mix thoroughly using two silver forks serve cold on a plat ter surrounded tur rounded with slices of smoked ham stuffed celery salad for a delicious tidbit this Is a joy to the palate cream one tablespoonful of butter add one cream cheese a dash of paprika one fourth of a teaspoonful of salt and three stuffed chopped fill the hollow stalks of tender crisp celery with a sharp knife cut across the stalks making pieces about one third inch wide add a little french dressing and on each individual portion place mayonnaise mayon naLBa dressing dotted with walnut meats coarsely cut canned peach pudding put six halves of canned peaches through a colander add one beaten egg one half cupful of milk the same of sugar one and one halt half cupfuls of lour flour sifted with three teaspoonfuls of baking powder and one fourth of a teaspoon ful of salt lastly in two tablespoonfuls of melted butter tte the batter should be quite stiff pour one half of the he mixture into a greased pudding dish place over it six halves of peaches hollow side up fill the cavity with red jelly or jam pour over the remainder of the batter and bake in a moderate oven for half an hour or until done sift granulated sugar over the top and set under the gas gaj flame to melt the sugar and brown tout |