OCR Text |
Show OKe KITCHEN CABINET (tcj, 11)27. Western :: ajuiier Lii.M.j "Of sweets we have garnered from life's eolden cup Khali not weary ones taste and llt tie ones hup? Why hoard up life's nectar our own cups to fill, If one other heart we might corn- fort and thrill?" SEASONABLE GOOD THINGS A nice dish Is) the following which may be prepared und kept In the lee box : PI enough liquid to fill the mold which is used. Add olives or sweet pepper cut into small pieces and pour into the mold. Slice and serve cold. Luncheon Salad. An excellent salad ls prepared as follows: Take equal quantities of chopped hard cooked eggs and diced celery, mix with a good, well seasoned salad dressing and i serve on lettuce. Anchovey Salad. Wash, skin and cut into halves lengthwise, six an-J an-J chovies. Cut into dice, two boiled potatoes po-tatoes (chop fine), one pickled beet ind one cucumber pickle. Put Into a salad bowl one head of lettuce, add the potato and anchovies, the chopped pickle and spread over all three table-Fpoonfuls table-Fpoonfuls of boiled dressing. Garnish with a mound of chopped pickled beet placed In the center. Potato Salad. The best potato salad Is made with potatoes cooked especially for the salad and seasoned before they have become perfectly cold. Potato salad served with the dressing covering the outside without any that has penetrated into the potato pota-to ls unpalatable. Hoil small pota-i pota-i toes In their Jackets. Peel and cut Into In-to cubes as soon as cool enough to handle; add salt and seasonings of ! salt, cayenne and white pepper, onion Juice or shrvddod onion, and either a cooked or mayonnaise dressing. The celery may be added at once, but cucumber cu-cumber ls best added a short while before the salad Is served, to avoid Its losing its crNpness. A handful of ' shredded almonds makes quite a styl-! styl-! Ish potato salad. A bit of good fia- vored tart apple, green pepper, and If j one has fresh mustard, a little of that i niinei-d groin is most acceptable. ; Tripe cut Into narrow strips, mixed i with diced potato, celery, and a few chopped capers mks a fine salad, mot npposir.lns. j Peach Conserve. Take five pounds ; of peaches, five pounds of sugar, two i oratsgv. and one pound each of wal-; wal-; nut-i and r.i'.sins. Peel the peaches and remove the stones, then cut Into ' pieces. Put the raisins through the chopper, add the nuts broken Into bits Stir In the n:;ar and cook slowly until un-til of the consistency of J.im. tlien ten minutes before taking off add the nuts. Stir often while cooking. Tasty Good Thing, i A cake which is good, easy to mat; 1 and w i'.l keep f.r a week or two. is: i PCI- ' I Jellied Veal. Cook a hock of veal, add one and one-half pounds of lean pork with a bay-leaf, bay-leaf, pepper, onion, allspice all-spice and salt. When the meat Is very tender, remove all pieces of bona and other indigestible portions and cut into small pieces. Reheat la One E53 Plum Cake. ("reaai or.c half cupful of butter, nd 1 one cupful of sugar gradually, beat to a crvam. add one cupful of milk gradually with one beaten egg and two cnpfu'.s of four that bus been we'd b'.ol.ded with two tciispeenfgts of baking bak-ing powder, ginger, salt ! nnd a I.ttlo nutmeg, cia- j uainon and cloves; add onehaif cupful cup-ful of chopped rai-ii.s. putting them 1 In In lavers when the cake Is poured I Into the pan. Pake In a moderate 1 oven, testing with a toothpick N fens j taking out. Ben't Delight. Take one cupful of ' molasses, one cupful of milk, one-half I teasoonful of mace, one cupful each of raisins nnd currants. Miv: well, ; add one half teaspoonfnl of bakins 1 powder and one fourth toaspoonful of ' Koda and two cupf'.tls of bread crumbs I steam three hours. Serve with: j Fruit Sauce. Mix one cupful of , sugar with two tahlcspoenfuls of four or one of cornstarch, add one cupful of boiling water, two tnblcspoenfif s , of butter 11 ml one half cupful of any : canned Jul. v. milling n teaspoenful of I lemon or vinegar If the sauce Is sweet. Willi n steamed or boiled (ish. servo: Maitre d' Hotel Gutter. Heat U a cream four tabli-spoonfuls of butter. I add gradually one tabVvpoonful each of vinegar and lemon Juice, one half ! tcaspooiitul if salt, cue fourth ton-j ton-j spoonful of pepper, one tcaspeonful of inliiicil parsley. Spread over the f-h 1 when serving. ! Tomato Salad. Peel small, oven-I oven-I sl.ed tomatoes nnd chill in Ice until j nbout serving time. Cut Into eighth I or ipiarlers without sopataling the see 1 tlons. sprinkle vviih chopped onion and 1 cvlcry and a bit of oin'iinil'i i (lannsli ! Willi a toaspooelu! of hii.hiy sea-encd i ina v 01111:11-0 Sei v e en hi) uce. ' Almond Cake. Pake one half .-up fill each of bniter and sin. if. one half I ea'poon t id of cinnamon, eneleinlll leaspooniul each of doves and nut-I nut-I lucg. 011c half of H lemon i,m :. :iiil. I two tcaspooufuts of oiangc .'1 c. :,;,'l I two cup nils of Hour. Miv. and h.Ao In n slow ov en. |