Show x THE FA KITCHEN CABINE 12 1939 watern newspaper New paper unica that which we alro tr we w hall teach not voluntarily but involuntarily unta rily thoughts come into our mandi by avenues wilh we never left open and ana thoughts go BO out ot of our manda through avenues which we never voluntarily opened Lm emerson erson T THIS HIS AND THAT sauces to serve with meat ineat always add to the appearance and flavor ot of the dish with roast beel serve horseradish horse radish sauce chilli chilia sauce pickle relish air or parsley butter roast veal tomato br OP mustard sauces chopped sweet pickles or an onion sauce cauce roast boast pork applesauce chutney olives or jelly nani horseradish adish mustard pineapple slices with pineapple sauce pickle relish breaded pork chops take four chops one inch thick mix two eig egg yolks or one whole egg with two ta of water one teaspoonful of salt one fourth teaspoonful ot of paprika wipe the chops chopa with a damp cloth dip into bread crumbs wen then into egg and again into crumbs pat the crumbs into the chops so they will stay place tour four tablespoonfuls tablespoon fula of fat in id a trying frying pan an and d try fry the chops until brown on both sides remove the chops to a baking pan add two cupfuls of tomatoes two tablespoonfuls of chopped onions two stalks of celery chopped to the frying pan and boll two minutes pour over the chops cover tightly and bake one hour in a moderate ate oven date data meringue Mert use rounds of sponge cake beat tl the 1 e whites of two eggs until stiff fold in two table spoonfuls of powdered dered sugars sugar and one cupful of chopped stoned dates heap the meringue tn in mounds upon the cake and place in a moderate oven until brown sprinkle with nuts or coconut IVIl ked before browning kabo curry cut lean lamb into one and one half balf inch squares take fresh ginger if this cannot be obtained ta ined use the dry soaked in water until soft then cut ut in thin slices two onions sliced thinly run the skewers through the centers of the meat place a slice of ginger next then a slice of onion chop two onions fine and brown them tn in a tablespoonful of butter add one teaspoonful of curry powder and one finely chopped apple cook all together tor for a few moments then add one cupful duful of stock or bolling water wate T wI thone teaspoonful of salt and simmer ten minutes lay lif inthe filie skewers cover the saucepan and simmer for one hour add more water if necessary necessary serve on the skewers with boiled seasoned rice and curry sauce vegetable greens the wealth of vegetables and greens from which to choose as the fresh green things of spring come there will be no need of the sulphur find and molasses treatment w when h e n plenty of the tonic greens are eaten ausla mustard rd 1 I like I 1 it e poke which grows wild in the south if not found in the neighborhood sw gow a few see seeds ds of the black mustard and grow a rpy row or two in the vegetable garden it Is good cut up with lettuce as a salad MI and fine cooked ns as a green dandelion g actis tire arc loo well known and appreciated to mention cooked they m make nice fine vegetable woodcut food cut ine wl alth th young onions and fren trench ch dressing they make a most delectable the italian dun dellon Is a larger coarser green than the wild an and Is considered and cultivated in 10 many gardens broccoli IQ nut not so ircle known jn the north however it is a vent griat favorite ched once eaten there Is s a slight flavor of cabbage but not ho t enough to be noticed except by one keen sense of taste it grows much like spinach in clusters like kale it 1 Is one of the lie arli aristocratic italian itallie vegetables if 11 cooked properly it comes to tile table very green very hot and served with a s buce served cold it Is well liked also the It italians allans also grow besides the dan n lellon llon broccoli and a most decoct able squash called buc hanl steamed and server served with butter or a butter sauce these are arc especially well liked biked in in the spring the cress Is greatly enjoyed tills this piquant graceful green water plant Is an appetizer and a blood pu purifier purt fler sei served ved with lamb chops chopa one needs no condiment add ed cd to td lettuce or rg as a nest for tomatoes there Is nothing better served cd plain aln with french dressl dressing ng it Is alad always ys a favorite our foreign cousins use ue the lee leek k freely and grow it in quantities in many sections we will do well to learn the value of the leek it la Is larger milder and by the he french highly appreciated as n flavor for soups and sauces way may he be found la in the markets of virginia and places farther north tied in bunches it coolis something like asparagus but without its flaw lowered top it Is cooled abd served as one one does docs asparagus and makes adoth urspring cr er spring green worth eating atu hinc Hi vc |