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Show Hlie Kitchen Cabinet Ucj, I'jZH, Wuhturu MuWMpuiMir Union.) To bo popular at homi In a grunt uchlcvrinunt. Tlio man wlio Ih luvod hy thu hoiiHti cat, by tb ; cJ (it-:, by (ho nolKhbtjr'H children, anil by liia own wif, Ih a rt'at man, even If he never had his name In "Who's Who." Thomas Druler. FRUIT SALAD I A fruit Htilnd Is uhvnys a ditllKlitful J pnrt of uny meul ; tht?y not only odd to Hie palatabll-lty palatabll-lty but lend color and attractive ness to tho table. Tho dressing of any salad Is o( tremendous 1 ni-portance ni-portance and t'hould always Da carefully chosen and prepared. There ure a few things to be observed ob-served In fruit salad-making. All dinner din-ner Ralads should be very light and the dressing on the French order. If for luncheon, cheese, whipped cream, murshmallows or nuts may be used and the salad thus forms the principal prin-cipal dish, for both the noon and supper sup-per meal. Orango Sandwich Salad. Cut large seedless oranges Into one-fourth Inch slices after they have been peeled. Put these together with the following mixture, forming a sandwich: Mix together one cupful of chopped canned pineapple, one-half cupful of tlnely diced celery, one-half of a green pepper pep-per finely shredded, moisten with Trench dressing, using the recipe below. be-low. Place the sandwiches on crisp lettuce leaves, garnish with sliced maraschino cherries and pass more of the dressing. Ginger Fruit Salad. Take one cupful cup-ful of canned white cherries, one cup fill of canned diced pineapple, one cup ful of diced orange, one-half cupful ol preserved ginger with Its Flrup. PI! the cherries and mix with the other fruit, pour over the sirup and set away to chill for an hour or more. lraln well before serving and add the ginger cut Into bits. Dress with a whipped cream dressing to which 6ome of the ginger sirup Is added. Tropic Salad. Select half as many bananas as there are guest? to be served. Dice the fruit and mlj with half their quantity of celery, pitted white cherries and grapefruit cut Into sections. Moisten with mayonnaise and heap the fruit In the banaDM bouts. Serve on lettuce garnishee! with a red cherry'or with pimento cut Into bits. Many Good Things. Do not keep the meat plank for expensive ex-pensive cuts of meat, but serve the cheaper m e a 1 1 often on It. Make croquettes cro-quettes fron-lamb, fron-lamb, chicken oi any leftover meal and place then' In the center oi a hot well greased plank. Place around these small green peppers, seeded, parboiled ann tilled with any creamed vegetable cover with buttered crumbs. In be tween the peppers place s-hoestrinp potatoes, parboiled and cooked In fat Bake until the whole Is brown. Sausages partly cooked to Insun-their Insun-their being well done when the rest oi the food is brown, is another good planked dish. Place the sausages In a row on the plank, lay apple rim;-dipped rim;-dipped in sausage fat, sprinkled with suigar and salt around the sausage.-and sausage.-and surround with mashed and sea soned sweet potatoes put through a rlcer, or pastry tube. Liver if fried on one side and placed cooked side down on the plank may he served hot with timbales- of spinach. Jellied Vegetables. Soak two table spoonfuls of gelatiD In one-half cupful of cold water. Pour over this one cup ful of boiling water to which a hell teaspoonful of beef extract or vege.v has been added, add a half teaspoon ful of salt and a few grains of cayenne . when the gelatin is dissolved add on tablespoonful of tarragon vinegar and two tablespoonfuls of lemon juice. Sei this liquid over Ice to stiffen, add t it one cupful of finely shredded etib bage, one green pepper shredded, aa.i two pickled beets cut into dice. Turn Into wet molds or one large one and chill. Unmold and serve with sliced cold meat. Shrimp Cocktail. Fresh shrimps Bjt-much Bjt-much to be preferred to the canned variety, hut the latter are most satis fying. Place a tablespoonful of chill sauce, a dash of catsup, a drop ot tiJiasco and a half tea?poonful ot fresh horseradish In a cocktail glass with salt and a dash of pepper. Hang the shrimps around the glass and serve very cold. Liver Loaf. Parboil a pound of liver and chop fine. Mix with one-half pound of good sausage and one cupful cup-ful of bread crumbs, then add seasoning season-ing to taste, with poultry dressing, salt, pepper and cayenne. Add one beaten egg and one-half cupful of milk and bake for forty-five minutes. Perfection Sweets. Pack layers of sliced cooked potatoes In a well-buttered baking dish, alternating with bits of butter and salt and thinly sliced mellow apples; sprinkle liberally liber-ally with light brown sugar. Pour over a cupful of hot water and hake covered until the apples are ioft, then uncover and brown. Dot with marsh-mallows marsh-mallows and when golden brown serve. |