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Show WB THE ' lai CABINET illi (tel. lUZtf. Western Newspaper Uulon.) What does he plant who plants a tree? He plants. In sap and lea' and wood, In love of home and loyalty And far-cast though of civlo good His bleasings on the neighbor-hood. neighbor-hood. Who tn the hollow of His hand Holds all the growth of all our land A nation's growth from sea to sea Stirs In his heart, who plants a tree. Henry Culvei Bunner. DAINTY FOODS Summer Is with us and we enjoy the lighter, less rich and heavy desserts that were served during cold weather. weath-er. Maple Italian Cream. Soften two tablespoonfuls of gelutln In one-fourth one-fourth of a cupful of cold water; dissolve dis-solve over hot wa- er, add one cupful of thinly shaved maple sugar, and the slightly beaten yolks of three eggs; add two cup-fuls cup-fuls of scalded milk to which the sugar sug-ar has been added. Cook over bot water until the mixture coats a spoon, then add the gelatin. Chill, and as the mixture thickens fold in the stiffly beaten whites of the eggs. Turn into a fluted mold and chill. Serve with fruit sauce or whipped and sweetened cream. Antler's Tai-tine. Roll a rich paste one-fourth inch thick and eight inches In diameter there should be three rounds. Prick the surface of each with a fork and cut out the center of one piece, leaving a rim one and one-half Inches wide. Bake a delicate brown on baking sheets. Arrange carefully on a round plate, cover with a cream filling, place the second round and spread with more cream, then place the rim and fill the center, heaping well with choice strawberries cut into halves. Sprinkle with powdered sugar and serve from the table. Emergency Dessert. Cut rounds of pound cake and arrange on chilled plates, heap on the cake two colors of ice cream, chocolate and vanilla or strawberry nnd vanilla. Jelly roll cut into inch slices, with a rose of whipped cream and served very cold with a few spoonfuls of chopped maraschino cherries as a garnish, gar-nish, makes quick and good desert. " Spanish Potatoes. Boil potatoes as usual, drain and turn into a hot vegetable vege-table dish in which has been placed two or three tablespoonfuls of butter and the same amount of shredded onion, salt and cayenne pepper to season. Turn and chop into coarse pieces until all are well covered with the butter and onion. Serve with beefsteak. beef-steak. A Few Choice Salads. With fresh shrimps there is no way of serving them, . pink, fresh and meaty, more Sr"i)',V,;'';" 9 simply or more tasty than wit li a simple french dressing with a teaspoonful of Worcestershire sauce added. Serve In a nesl of fresh, crisp lettuce, Just off the Ice. Chicken Salad. Cut cold boiled chicken into small cubes; put Into a bowl and to each quart allow a tea-spoonful tea-spoonful of salt, a tablespoonful of lemon juice and a few dashes of white pepper. Mix nnd set aside to marinate mari-nate until serving time. Cut two-thirds two-thirds as much celery as chicken and allow to stand in a cold place. At serving time mix all together with a good mayonnaise. Serve on lettuce, garnish with olives, capers and' sliced hard-cooked eggs. Another Shrimp Salad. Take two cnnfuls of cooked shrimns ffresh if possible, canned will do), break Into bils, add one cupful of diced celery one-third of a cupful of sliced slulTed olives and cover with one-third of a cupful of french dressing. Chill for an hour, then add mayonnaise . to taste. Serve on lettuce. Monte Carlo Salad. Take six slices of pineapple, one cream cheese, two tablespoonfuls of chill sauce, trullles pimentoes, paprika, french dressing and mayonnaise. Pour the french dressing with the paprika over the pineapple. Add the chill sauce to (he cream cheese and form inlo balls the size of the hole in the pineapple slice. Arrange a ball in (he center of each slice of pineapple which has been placed on lettuce on chilled plates Willi scissors cul spades and clubs from the truffles nnd place one on each side of the slice. On the alter nating space place hearts and dia nionds cul from pimentoes Garnish sparingly with parsley. This is an unusually delightful salad to serve al a card party. Waldorf Salad. This is so well known and liked that it seems trite to mention it; however it is a good one to he recalled. Mix an equal quantity quan-tity of chicken, diced, with tender celery, cel-ery, also diced; add one-half cupful of pecau nir-ats to a quart of the celery and chicken. Add a tablespoon fnl o( h-mon juice and a bit of olive oil, let stand until serving time then add mayonnaise and serve on lettuce. Sea-on Sea-on well before adding the frencl living wiih salt and white pepper |
