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Show ooro"v3opopoooooocx-- oqoog The Kitchen. jj Cabinet jj oooooocxxxxxxxxxxxxxxxxooo (. 1926, Western Newspaper Union.) What silences we keep, year after year. With those who are most near to us and dear! We live beside each other day by day, And speak of myriad things, but seldom say The full sweet word that lies just In our reach Beneatn the commonplace of common com-mon speech. HOUSEKEEPING HINTS Though the house-cleaning Unit: of spring is yet some weeks ahead, It Is a good time to look E. i through linen closets, ? : drawers in dressers and ''Sail chiffoniers, relining the ?vL drawers and making an Vj i inventory of supplies. It i2. y Is a wonderful aid to flJXJr- keep an Inventory of iSrSSF supplies and where they may ho found. In emergency any one will be ahle to find them. Make a list of the things that are getting low, so when the opportunity oppor-tunity for purchase comes one knows what is really needed. This Is now a good time to make a half-dozen broom bags to use In the cleaning of the walls and floors. These may '.-e made from old outing flannel nightgowns. Make them six Inches longer than the broom with a four-Inch four-Inch ruffle at the bottom, which makea them more effective when brushing down walls and moldings. If troubled with ants, sprinkle tartar tar-tar emetic around where they seem to come in. As it is a poison, keep It away from pets and food. Keep a small shallow box or basket lined with newspaper In the kitchen to hold all peelings of vegetables, fruit and egg shells. It is easily wrapped and removed to the garbage pall or Incinerator. A paper sack Is another good receptacle to hold garbage. gar-bage. Another large basket to bring up fruit, canned foods and vegetables from the cellar will save many steps. The empty cans may be carried down to the storeroom in the same basket. Another large basket with a handle will help the housemother in saving strength if It is used to carry up clothes, books, or anything which must be carried up or down. Putting the things in the basket will often save several trips. While shut In during the rainy or cold weather is a good time to repair all summer clothing and get ready fat the days that may be spent out i ! doors. Tempting Foods. When you are tired of squash served in the ordinary way try rywyv-,vy"3 Squash Souffle i-$4.frS 3 Take two cup-f cup-f JjiiWi y5 ! fuls ' mashed rln c 0 0 k e d s(iuasn i .' raJ n(1(i Gradually onei I : p$M cupful of cream, M , J JhT anll when well-QJ well-QJ j mixed, the yolksi of two eggs, well beaten. Mix well, then fold In the whites, beaten stiff ; salt and pepper to taste. Pour into a buttered baking dish and bake In a moderate oven until un-til firm: Serve at once. Chicken a la King. Take two cup-fuls cup-fuls of cooked chicken, four fresh mushrooms, one tablespoonful of butter, but-ter, one-fourth of a green pepper, one cupful of thin cream, one cupful of chicken broth, three tablespoonfuls of flour, one-half teaspoonful of salt, one-fourth one-fourth tenspoonful of paprika, one tea-spoonful tea-spoonful of lemon juice. Cut tha chicken Into cubes, break the mushrooms' mush-rooms' caps and stems, chop the green pepper; add the cream and chicken stock with two egg yolks. Cook the mushrooms and green pepper In the butter; add the flour, then combine with the other Ingredients. Serve orj toast garnished with parsley. Lettuce With Sherry's Dressing.. Mix three-fourths of a cupful of olive I oil with live tablespoonfuls of vinegar, one teaspoonful of powdered sugar, j one titblespoonful each of chopped red pepper, green pepper and parsley, ono teaspoonful of salt, one chopped Ber-i Ber-i nnidn onion and a few dashes of cay-;. cay-;. enne. Put Into a pint mason jar and shake, for live minutes. Set on leu and let stand one hour before using.. ;- Serve on head lettuce. i Ra'sin Tapioca Pudding. Soak ono f cupful of pearl tapioca over night In cold water and cook In a double boll-o' boll-o' ?r III the morning in a quart of milk, until soft. Remove from the tire and ' cool slightly, stirring In three tahle-upoo.ifuls tahle-upoo.ifuls of butter. Hettt two cur,-fuls cur,-fuls of milk, and stir In three beaten eggs; add to the warm tapioca, sti'r In one cupful of sugar and one-hai'f package of seeded raisins with tha 1 grated rind of half a lemon and baks J for one hour In a moderate oven, stl; ring for first half of the ccoklng until , the pudding Is all of the same con-' con-' sistoncy. then allow It to brown oa f top. !l Carrot Pudding. Take one cupffl each of Hnoly minced suet, grated raw S potato, grated raw carrot, sugar, scecl-f. scecl-f. less rnisinj and currants. Add allspice :- to flavor and enough Hour to make a soft dough. Place In a buttered puC- ding dish., then In a steamer and j steam two and one-half to three hours j This pudding takes the place of pUirn J pudding. Serve with a rich, hard j) sauce or an egg sauce. |