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Show CT he Kitchen -1 g Cabinet Jo X)OOOCXXXXX)000XXXXXXXIOOO 10. 10-S. WoKli-rn Ni wKimiirr Unlun ) When I was youoiior. 1 did oft fro-initiit fro-initiit The Miirrird Hunch, mul hoard (Irt'ill A i Koini'li I Auoiii the I'liirful I'lloe ot 1?mkb nnd How To Kot n hollar's work out of a Cent. And when I nsked of Ihom tholr ItVcoinpi'iiHr, What did i hey C'et for Keeping P"iwn KxpenNe Oh ni:mv n rup of Coffte. Steam- I ii K Hot Mvmt drown the Memory of their 1 n.Milenee. Myrlle Reed. CGOD THINGS TO EAT A sweet omelet Is a delicious luncheon lunch-eon dUli when one HUea sometl ln'a light, not too linrd of digestion, nnd s t, I I I nourlsli'ng Add a tenspoonful of powdered sugai to I he omelet and lifter the bollom Is well cooked f.pread a layer ol lolly that has li.-on melted over hot waler, In-fore It is folded. Tinely chopped fresh fruits are good; If Juicy pour the Juice around the omelet when It -Is on Ihe platter. A good rarebit touches the spot for n supper dish or for a bite after an afternoon hike. Tomato Rarebit. Take two cupluls of tomato, one cupful .of grated cheese, one green pepper and one slice of onion well chopped. Mix to maloes, cheese, pepper. Add the onion to two tahlespoonfuls of huMer and cook the minutes, then add he vegetable and cheese mixture. When well heated add four eggs (yolks and whites beaten separately) lightly mix and turn Into n saucepan, stirring constantly until the eggs are cooked. Serve hot on buttered tonst Creamed Eggs With Onion. Fry two small sliced onions In butter r,n til a light yellow. Stir In one cupful of rich milk or thin cream, add 'wo tahlespoonfuls of Hour thinned with a little cream, cook until well sea soned with salt, pepper and a pinch of nutmeg, then add hard cooked eggs, six to eight, neatly sliced or cut Into quarters, Ueat thoroughly and serve. Pineapple Salad. Dace a slice of pineapple on lettuce and In the center cen-ter put a ball of nicely seasoned cottage cot-tage cheese. Pot with a cherry or with a dash of paprika. Serve with any good salad dressing. Sweet Potatoes de Luxe. Boil six medium-sized potatoes until well done. Cut Into slices lengthwise afld arrange in layers ln a buttered bak-i bak-i ing dish, using one tablespoonful of diced pineapple on the layers. Season Sea-son with salt, and dot with butler and brown sugar, a teaspoonful to each slice. Cuke one-half hour, keep Ing covered the first half of the time. When done garnish with marshmal-lows marshmal-lows nnd leave to puff and brown. Serve nt once. Just a plain apple pie may become something unusual by serving It with whipped cream which has been mixed with a little grated cheese. Tasty Tid-Bits. We enjoy a cupful of tea with our friends. Serving tea in the ufternoon. if with a small WM 0hv,ch or .c,nk' e: ArrJ wiU s'"' vM iPPptite for tl,e evening meal. M gk"' yJ J Tlie c-usloiu of feS tea drinking In g "o -o - p England is so common and cakes, niarmalad' as well as sand wiches are so ofien served that it would Interfere greatly If tlie dinner hour was not much later than it Is in America. A cracker crisped in the oven nnd topped wilh eoltage cheese and a cherry or a cube of jelly served with a cupful of tea is quite sutlielenL Gin-crhread Gin-crhread cut in small rounds and topped with thick apple sauce, is an oihei good tea cake. Gingerbread with cottage cheese is very well liked. Pecan and Cheese Crackers. Take .'resh crisp crackers longer than wide, covei wilh a si rip of any good snappy cheese, cut a little smaller than tin-cracker. tin-cracker. On this my haloes of pecai meats In a row four oi live. I'lace in a hot oven and melt the cheese Serve hot. with hearts of celery. Krlmmel Torte. i'ut one-half pound each of dales and figs through a meat chopper, adc three tahlespoonfuls of bread crumbs and six egg whites beaten beat-en stiff folded in very lightly. Flavor with vanilla and bake in layer tins In a very' slow oven. Serve with whipped sweetened and flavored cream Vanilla Ice Cream With Maple Nou gat. Boil two eupfuls of maple sugar and one-hnlf cupful of cream until a waxy hall Is formed in cold water Take at once from tho tire, stir until cold, adding one-half cupful of chopped pecan meat's. This Is poured hot. re heating It. over Ice cream. Spiced Walnuts. Take two eupfuls of walnut meats, one cupful ol sugar one-fourth cupful ot waler. three-rourths three-rourths ol a teaspoonful ot cinnamon. cinna-mon. Mix the sugar and waler nnd boll until It hardens: Take from the Are stir in the cinnamon nnd add the walnuts. Siir until the nuts art thoroughly coated with the sirup Spread on a platter to cool. |