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Show (A till. Waatara Nawapapar Unlo. Remember all the happiness That comes your way In living: Forget men worry and dl.tr'eaa: B bopeful and forglvlnc; Ramambar good, remamber troth. Remember heaven's above you Ana you will and, through asa and " yontb, i Trua Joy. and haarta to lova you. . Prlacllla Leonard. SAVORY FOODS One often bears the remark, "I know carrots are good for us, but I don't like them." Just try finding new waya of serving the good blood-building blood-building vegetable, as they are Invariably served with a white sauce, and one tires of that For variety prepare pre-pare the carrots cut Into In-to strips of uniform tmckness, wash and put to cook with only the water that clings to them, or not more than two tablespoonfuls; add butter, using a tablespoonful to a pint and stir often, keeping closely covered cov-ered to cook In their own steam. They will be tender, well flavored and very delicious. A heavy aluminum dish should be used, so that there will be no danger of burning. Pot Roast of Tongue Place In the bottom of a covered roaster one onion, two Btalks of celery, one bay leaf. twelve whole peppercorns, one tea-spoonful tea-spoonful of thyme and one teaspoon-ful teaspoon-ful of whole allspice. Add to this two tablespoonfuls of butter, and brown slightly. Pour over one quart of boiling boil-ing water, one cupful of tomatoes, one-fourth cupful of vinegar, one cupful cup-ful of salt and one-half teaspoon ful of pepper. Lay a good-sized beef tongue In this mixture, cover the roaster very tightly and put Into the oven for about two hours, turning the tongue occasionally. Remove the tongue when tender, drop Into cold water and skin it Strain the liquor and thicken very little. Keep .the tongue hot Add to the sauce six mushrooms, three medium-sized pickles, pick-les, one canned pimento cut fine and one-half cupful of minced cold ham. Serre the sauce with the tongue. Chicken Loaf. Stew a chicken In plenty of broth, seasoned with salt, pepper and a slice or two of onion and green pepper. Shred a loaf of bread and put a layer of the bread broken Into large pieces Into a baking dish ; dot with bits of butter and add a layer lay-er of the chicken In large pieces, or sliced; add crumbs and chicken until ail are used. Pour over the whole two cupfuls of broth, add a little minced parsley If desired and bake until the crumbs are brown. Corn Souffle. Melt two tablespoonfuls tablespoon-fuls of butter, add two tablespoonfuls of flour, one teaspoonful of salt one-eighth one-eighth of a teaspoonful of pepper, one and one-half cupfuls of scalded milk and one-third of a cupful of bread crumbs. Cook until smooth, add two cupfuls of corn and the yolks of two eggs lightly beaten. Fold In the beaten beat-en whites and bake In a moderate oven 30 minutes. Try These: Now that oysters are In the market mar-ket the following will be a dish that the family will enjoy : Oyster Roast-Heat Roast-Heat an omelet pan, add a tablespoonful ta-blespoonful o f 1 butter, and when melted add a pint of drained oysters. Cook until plump, season well with salt, celery salt and a dash of white' pepper. Place on buttered toast and pour over the oyster liquor heated very hot This makes a tasty dish for luncheon or supper and Is very quickly prepared. Ripe Pear Salad. Take ripe pears, peel and cut into halves, remove tbe core with a potato scoop and fill with a boll of seasoned cream cheese. Dot with paprika or the yolk of hard-cooked hard-cooked egg put through a sieve. Serve ou lettuce wltb French dressing. Braised Liver. Wash two pounds of liver, season well with salt, pepper and a little lemon Juice; lay in a casserole cas-serole with six carrots, two sliced onions, a bit of bay leaf and a pint of boiling water. Place thin sHces of bacon over the liver, cover tightly and bake one hoar and a half. Remove Re-move the cover, baste and brown. Serve with tomatoes or chill sauce. Creole Chicken. Cover one fowl with a pint of boiling water and simmer sim-mer gently for a half hour, then add a pint of canned tomatoes and one-balf one-balf of a bay leaf which have been cooked together for fifteen minutes and strained. Add one small onion which has been cooked In two tablespoonfuls table-spoonfuls of bncon fat until a light yellow, add three sweet red peppers cut into strips, three green peppers cut Into strips, two teaspoonfuls of salt and continue cooktog until the chicken Is tender. To the sauce add three tablespoonfuls each of flour and water well mixed and cook nntil well done. Pour over the chicken and serve. Any of this left-over chicken with a few mushrooms added, mincing the chicken, adding a little butter and flour for thickening, makes a most tasty dish to serve In ramekins or in patty shells. |