OCR Text |
Show APPETIZING DISHES IN THE spring and early summer green foods fresh vegetables and fruit are more appealing than more complicated foods. There are some roughage foods that are needed need-ed all the year round and an occasional occa-sional use of. bran in food, or taken in water as a drink, will keep the elimination good. For the children the bran may be given in small cakes, cookies and macaroons. Bran Date Muffins. Break two eggs into a mixing bowl and beat with an egg beater for two minutes; add two-thirds of a cupful of milk, one-half teaspoonful of salt, one-fourtth cupful of sugar and one-fourth one-fourth cupful of softened shortening. shorten-ing. Add two teaspoonfuls of baking bak-ing powder to one cupful of flour, add one cupful of bran, one-half cupful of dates cut fine, and one-half one-half cupful of nutmeats cut fine. Mix all as usual and beat well. Bake in well greased muffin pans for twenty-five minutes. Liver Sandwiches. Rub cooked liver while hot through a sieve, season with salt and pepper and mix with three-fourths three-fourths the amount of thinly sliced ojives. Spread on buttered rye bread. Calf's Liver Sandwich Spread. Rub cooked liver with hard-cooked eggs through a sieve, using to one pound of liver three hard cooked eggs. Add one grated onion, salt and pepper to season. Mix well and spread on buttered bread. A layer of thinly sliced sour pickle will add to the sandwich. Shrimp and Liver Sandwiches. Take one cupful of cooked shrimps, one cupful of cooked chicken livers, one bermuda onion and one green pepper. Remove the seeds from the pepper and grind with all the other ingredients; mix with a little mayonnaise may-onnaise or chili sauce. Use ou buttered but-tered white bread for filling. . 1033, Western Newspaper union. |