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Show -- r Tke Kitcken Cabinet JL j (Cci- 1H2S W. .fieri) Nevvspanei Untou ) If yrtu were husy being kind Before vou knew it. vou would And You'd soon forget to think 'twas true That some one was unkind to you. Rebecca Foresman. FOOD FOR THE TEA-TABLE The afternoon tea hour affords a 1 delightful opportunity to meet one's mends 111 an ininrmai way. All hostesses will welcome any suggestions which will lend grace to such functions. The sundwiches and cakes to be served should be quite simple, with a bit of candied peel, a fpw mints and ii dish of I salted nuts, which will be pleiuy to serve for any informal tea. If one has a tea wagon all the ac-cesnries ac-cesnries may be brought in at once. Part of the enjoyment of a lea party is the attractive table and the service. A pot of boiling water is always ne cessary for the guest who has a preference pref-erence as to the strength of her tea. The sugar, lemon, or cream is added by the hostess herself in small teas. In larger ones the guests help themselves, them-selves, or they are passed. Fruit Canapes. Soften one-half cupful cup-ful of sweet butter, add one-fourth-cup-ful each of finely chopped dates and nutmeats and two. tablespoonfuls of crystallized ginger and blend thoroughly. thorough-ly. Spread on squares of buttered graham bread, sliced very thin. Cheese and Jelly Pastries. Prepare a rich crust as for pie, cut into circles, cir-cles, then cut small rings from the centers cen-ters of half of the circles. The old-fashioned old-fashioned tart that our grandmothers made were prepared so. Crearh a three-ounce package of cream cheese, adding enough cream to soften. Spread the whole surface of the circle with the cheese. A mnraschino cherry, or three, heaped with the cheese in the center, mnkes another tasty tavt. Rolled Celery Sandwiches. Remove the crust from a moist loaf of bread, spread butter on the bread 'after cutting it into thin slices. Take the center stalks of tender celery, cut the lengths equal to the width of the bread slices. Lay one filled with thousand island dressing and roll up. Place all the rolls in a clamp napkin nap-kin and the rolls will keep their shape if left in the refrigerator for a few hours. If served at once skewer with toothpicks. There is do form of sandwich so attractive for teas as the open sandwich. sand-wich. Cut into rounds of thin sliced bread, buttered and decorated with piped mayonnaise, cream cheese, and made attractive by chopped green and red pepper. One may have an endless variety. Something Good. For a change the following meat rlish will be enioved by the family: Casse role of Calf's Heart. Wash and trim a veal heart. Dry and cut crosswise into slices. Sea son well and dip in flour. Brown well in butter. Add one sliced onion, one green pepper, pep-per, and a pimento, a drop or two of tabasco sauce and a hit ot bay leaf to the sliced heart arranged in the casserole. Pour over this one cupful of meat br.oth or a cuptul of milk. Cover und cook slowly for two hours. Serve with tart jelly or cranberry sa uce. Pork Chops With Sweet Potatoes Pare and slice Into half inch slices j sound sweel potatoes and pla.oe in a I ,....,oc-n,l hl.''tr.i:o rin RPMfinn well Ovpi the top ol the potatoes arrange sea soiled pork chops. Cover the pun for half an bout and tuike in a moderate oven, Remove the cover and finish rousting. Sprinkle the chops with a few tahlespoiinfiils f corn Hakes and brown The Juice frimi the meat will season the potatoes anil give them a delicious flavor Arrange on n chop '. plate together, as they were While bak- lug. Rabbit Baked in Milk. Dress and clean a rabbit and disjoint for serv-1 serv-1 Ing. Mix one-third of a cupful of I flour with one teaspoonful of salt and 1 one teaspoonful of sage. Coat the rab-l rab-l bit with this mixture and cook in fat I until well browned on all sides. Place I the rabbit in a casserole and lay three ' strips of baCOn over It. Pour four cup- j fuls of thin white sauce over ana I ' around the rabbit and hake in a mod- I I erate oven for two hours or until the j meat Is tender. 1 Chicken a la King. Take two cup I fuls ot diced white meat of chicken. ' five tiihlespoonluls nl olive oil. three I tablespoonfuls of chopped plmentoes. j sis tablespoonfuls of i-hopped green 1 peppers, one tiihlespoonful of capers. ' one can or one and one-halt cupful of mushrooms, one-half tenspooiiful of 1 1 salt, three cupfnls of thick cream, two and one-hall tiiblespoonfnls ot Hour one tablespoon rnl of butter, two egs yolks, t'ook the mushrooms live mln : utes In the salad oil. then add chii kfti capers pcppi'is und salt with h dnsh ' of paprika Pn-pare n wbitn nance ol the butter flour and cream with the egg volks beating the yolks and ti . 1 n ; j, when the same Is cooked Add t the chh-ken mixture, heat thoroughly I and serve on diamond Shaped slices 01 buttered toast. |