Show E CABINE 44 04 1921 newspaper Ut aulon ilon the excellence of the old fash tone lonea 1 big family was th that t no child got an undue amount of attention the antique idea that th the child must work toi foi his parents until the liy day he was twenty one was war a deal better fur the youth than t to 0 let him get it into his head that hla his parents must work for or him IS 11 hubbard WHEN YOU ENTERTAIN for a liot hot dish alah which may be stretched to serve IS 18 guests guesta tile fol col lowing ts Is welt well liked chicken couk until tender in a lettle kettle full of witter wilier two five to six pound chicken ens inkling adding un an to tip the kettle for senis season mhd lie ch lekens in side and out before putting into the lie kettle taste the broth to see that it Is nut not too salty adding pepper during dm ins thu the cooking remove the fowls when well eh cooked cocked take off the meat from the bones in neat pieces und and chice in a dish set get into hot water milling a little of the fat from the kettle to keep moist into the lie kettle now place four good sized bunches of if eel ery cry cleaned and cut into pieces cook conk until fairly tender but not soft remove that to a dah to ket keep p hot now add four packages of noodles or r if homemade about a double recipe in amount and cook 15 hil minutes Dutes serve sene a nest cost of noodles then a few spoonfuls of celery and top chicken and a spoonful of gravy if served on a platter itter serve in the same saine way noodles first then the celery and top fop the chicken rabbit shortcake clean and cut into places dredge with flour und and put into a frying pan with one half cupful of buttee or bacon fat and four tablespoonfuls of chopped onion cook until brown turning frequently ile hei move to a large kettle cover with stock or water to which five bouillon cubes have been baen dif dissolved solved add two tw blade of nince dince one half a bay leaf 11 and nd cook until tender strain reserve the meat and discard the bones nelt one half cupful of butter add two thirds of a cupful of flour and stir until brown add to the strained stock cook five minutes udd add salt and pepper and the rabbit meat und and keep hot until serving time split individual shortcakes short cakes eakes spread with hutter butter pour over the rabbit and place it ripp ripe olive in the center of each shor shortcake garnish with a sprig of if p arsley prune salad salaa cut lend lettuce into six slices and place on individual plates put iut it tablespoonful of f moy onnalie D dres dressing diessl ging ng in mhd center sprinkle with surround with a border of chopped nut ments meats place outside a ring of finely cut celery and outside of that on the edge of the lettuce a border of conked prunes stoned and cut into pieces do you like tongue ecna ie there Is no more delaute del dell kute cute und mid nicely flavored than a well weh cooked tongue it Is especially pe chilly ally g good 0 0 d 1 P ez sliced very thin N ea 1 and served cold ns as a sandwich ya tilling or alli a X H salau salad and allu u cup wb 2 of tea here Is a fine fille dish to serve sene with the rough ends unit and broken parts of the tongue tongue Ital It allenne lanne use the broken pieces of a boiled smoked tongue cu cut into small dice mix together two tables of butter three tuble table of bread crumbs one liall halt teaspoonful of parsley one teaspoon tesi spoon fill til of minced onion one egg yolk a little salt and pepper to ginste spread this on the bottom of a glass baking dish arrange the lie diced dicea longin and a few slices nf tongue over loppIng each other on top tol of the mixture cover willi cupful of boiled rice which tins iwen been well sta seasoned ned whip butter butler pepper salt tin und paprika und and cover the rice with a 11 top of gaited fe set in tile the oven oen long enouf 11 to get thoroughly hot braised braided tongue tor guel gue III l till a tongue in hilti d water for awis hours or until tender put into cold wilter water fur for 11 ft atu minutes to tile the skin then re move it ii and ad slice into blives three lers tit of nn in inai in ai thick slier hulled holled hain tile lie same thickness mii wit trim ll 11 in the to tongue tigue put H little ilith butter in the llie pan and brown alic tingue aind kiil himi tin on hoth both ahles these brals bralski vi slices kllc as nii aromia niKl a round baking iolli in ili ull ernnie slices nicil till in the lie center put pill biresh cooked and binl w wall ell m salimeh cover with cri ruin milis lis nad eho plied aard cooked ess egg yolks irown cwm a short time tinia tn in tit hot oven jid st serve stuffs tongue boll lirio ngu p tin til tender skin aind till fill through fill alir larger ond end remove part of lie hie ineal ellough t to n well kvell 1 ift tinli stuffing chop lip the niem meal ali that it wis was f r moved vaid mix mis with butter suit stilt imil all and tim lu chopped fill and liance P th hi in it caisse roh liiv iny synill of fat salt on top op anil ami liron brown it well in a hot hint own oven 8 with olive sauce alix alx two fuls fula of fluur flour two 0 ni butter one teaspoonful of beef ex tract pee one cupful if holling wlter find and suit palt nud por to trista t artt add alir abr WIN boains water w itar last just before tilling from the client add two tables poon fula of grated olives h div |