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Show TTe Kitchen Cabinet (. lyna Wustern Newspaper Union l A thing of beauty is a Joy forever. Its I'1 veil n se increases, it will never Pass .nto nothingness, but still will keep A bower 4 uiet for us to sleep Full of sweet dreams and health nrl qu let breat hing. Thus un each morrow we are wreathing A flowery band to bind us to the earth. 4 Keats. COLLEGE DISHES The d;ty Is passed when college breds are laughed at because of their lack of housekeeping ability. There is no reason, rea-son, because a girl has brains enough to acquire a college degree, that she should lack the ability to use those brains In management of a home and serving good food. All men are not doe-tors, doe-tors, professors or engineers, and it Is not to be expected that all women shouTd love to cook and keep house. Cream Chicken. Cut up cold cooked chicken into dice Melt a tablespoon ful of butter; when bubbling hot add one fabiespoonful ot flour, add one cupful of rich cream, season with salt and pepper. Turn the chicken into this mixture, add two tahlespoonfuls of chopped pimentos, twelve halved olives and a can of button mush rooms. Stir over a slow fire until the boiling point Is reached. Serve hoi on toast or In tltnbal cases. Eggs Marguerite. Cut as many slices of bread as there are guests Cut round with a large cutter. Spread with butter and toast. Cover with a thin layer of deviled ham or grated cheese. Break eggs, separating them carefully not to break the yolks. Beat the whites to a stiff froth, seasoning them with salt. On each piece of toast place a spoonful of the whites to look like the petals of a large flow er; this will leave space In the cen ter for the yolk, which Is carefully lifted and placed. Dust with pepper and place In a moderate oven to bake until set. Spanish Hamburg Steak. Mix one cupful of milk, one teaspoonful of flour, one-half teaspoonful of curry powder and stir this into a pound of hanihurg steak ; add two chopped pimentos and several olives. Turn Into a granife pan and bake for half an hour Green peppers may be stuffed with' this mixture as well as tomatoes Baked Bananas With Cheese. Take six bananas and bake in their skins until they split open. Then with a sharp knife make an incision from end to end and insert a wedge-shaped piece of cheese. Place this under the broiler flame to melt and brown the cheese. Serve hot in their skins. We Pine for Pineapples. "If you have one foot in the grave, and are a nervous wreck from the auaciis or uys p e p s i a, drink pineapple juice says one who owes his own splendid health to the gen emus use of pineapples. Of course the fresh rruit is the nest, out with the delightful canned fruit now on the market, or the home canned, one may have pineapple any lime in the year The juice of the pineapple contains h natural pepsin which is fine for thr digestion; it is bene! than sour milk which has been so highly spoken ol tor digestive troubles. As a drink, pineapple juice has no equal; we may indulge in this delight hul beverage to our hearts content knowing that we violate no laws ol health oi prohibition Physicians recommend pineapple juice for ordinary sore throats, as In cases ol diphtheria Pineapple is such a digester that It is not wise to eal it lor breakfast uu less followed by a good meal Where the pineapple grows rind li. served at its best It is eaten from tin hand Twist out the crown and wlln two wooden skewers split it through to the bottom then cut into quarters ' and eal down to the rind. The Ictiilci center leaves ol the crown il dipped into a few drops ot tabasco sauce and the tips ealen will be found to he the tinesl llavor ol all j If one lias a good cold cellar ol j fruit closet pineapple ina.v he pre served ti esh. as we do si raw berries ciirrauis and other small fruit, (iraii j the ripe fruit and add pound for pound ol sugat slit iflil the sugar is dis solved before pulling in cold -lerii ,7.ed cans. H Is a good plan to lei it stand lot twelve hours in r lie Ice chest to oe sure licit no grains ot sui;:ir remain, then can and seal An added precaution is to phu-e sterilized -ot t mi baiting over the top and lie i iown firtnlj. To sterilize I lie cot I on bake il In a j hot oven 'ool and usp at once. PinSappie Sirup. Slice, peel ami dire enough pineapple to make three ' pounds. Place in a preserving krlCo j Willi a pound of sugar and a quart of ' w;:!or. Mash and strain. To each j pint of tile jui- e add a pimnd of suiar ; Cook to a rleii sirup and bot;le aid 1 seal. Cover '.villi paraein or use p'M cut. ' Stoppers. This sirup may he tr-ed for i sauces and drinks. |