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Show HkitcncnH laCABINETlii (CO. litis. VSMiaru Nwppr Uniuo.) Beauty mingled with Invention, founded on the observation of nature, na-ture, Is the mainspring of decorative decora-tive design. If It la not beautiful, it haa no rlnht to exist; If not founded on the observation of nature, na-ture, It can hardly be either beautiful beau-tiful or Inventive. It la apt to become be-come merely atratine and monstrous mon-strous when It depurta from na-I na-I ture. William Morris. APPROPRIATEGOOD THINGS j When serving fish a nice croquette which will odd to the course Is: Hominy and Horse r a d I s h. Take one-fourth of a cupful of macaroni, gleam ' it until tender, add one-half tea- i spoonful of salt, j three-fourths of a cupful of rculded milk and cook until It is absorbed. Add two tablespoon-fula tablespoon-fula of butler, three and one-half tea-spoonfuls tea-spoonfuls of grated horseradish root. Mix well and put away to cool. Shape as desired and dip Into crumbs ege ond crumbs again. Try In deep fat. drulu on brown paper. A nice sandwich to serve with llsh for luncheon or a supper dish Is" prepared pre-pared thus: Cut the crusts from bread and Hpioad with horseradish butter. To make I Ids, cream six table-spoonfuls table-spoonfuls of butler and add gradually four tiiblespoonfuls of grated horseradish, horse-radish, one teaspoonful of lemon Juice and hi It and cayenne to taste. Indian Tapioca Pudding. Seak live tahlcspoonfuls of pearl tapioca two hours in cold water lo cover. I'our four cupful.s of scalded milk over foiii tuhlcKpooufuls of cornmcal and cook In a double boiler until (lie mixture thlcfecjis. Add the tapioca drained, and tlireo-foui'ihs of a cupful of molasses, mo-lasses, threp tiiblespoonfuls 'of butter, one. and one-half teiispooufuls of salt. Turn Into a buttered dish and cover with one'iaipfiil of cold milk. fo not stir. Hake one and one-fourth hours In a moderate oven. Baked Crumbed Potatoes. Force hot boiled polatoes through a- rieer: to three and one-half cupfuls of pota toes add three tuhlespoonful!? of baiter, bai-ter, one and one-half teaspoonfuls of salt and one-fourth teaspoonful of pep per. Add two-thirds of a cupful of hot milk and beat the poti.toes vigorously. vigor-ously. Turn Into a buttered baking dish, pour over one-half cupful of heavy cream, sprinkle wilh well buttered but-tered crumb? and bake until brown. Rhubarb Raisin Pudding. The fresh or canned rhubarb may be used for this recipe: Sprinkle with sugar to sweeten and let stand an hour or so If the fresh rhubarli Is used. Mix one pint of crumbs Willi two tiiblespoonfuls tiiblespoon-fuls of melted butter and one cupful of chopped raising Put Into the pudding pud-ding dish In layers of rhubarb, rairfins and crumbs; finish (lie top with buttered but-tered crumbs. Serve with a hard or liquid sauce, using some of the fruit Juice If desired. Foods for Occasions. A delightful Utile dainty which may be served us a luncheon disii Is: ftp Ham - Canape. Mix one fourth cupful cup-ful of deviled hum or chopped boiled bam seasoned with inm-tard. tabasco. ( kitchen bomiuet. and a Utile tomato sauce. Spread the j mixture on diamonds of hoi buttered (toast, cover with grated cheese, .then wilh buttered crumbs; brown in a hot oven and serve hot. Liver Canape. Simmer halt a pound uf liver until tender enough to be pierced wilh a straw. Put it through the meat chopper twice, rejecting all the stringy portions. Rub to a pasie with a fork, season with one-fourth teaspoonful of salt, n tablespoonful of j melted butter and pepper and celery salt to taste. Add enough seasoned tomato sauce to make of the consistency consis-tency of inayoiinal.se. Spread on finger j strips of rye bread sauted In battel and gainish with sliced stuffed olives. Honey Sandwiches. Reo.yive the brown skin , from brazil nuts and I chop tliein as fine as possible, 111I1II1114 j a few grains of salt; mix to a paste with honey. Spread on round of but-! but-! tered bread, cover with a slice from j which a small round or star-shaped center Is 'removed, (tarnish each center cen-ter with a maraschino' cherry Peanut Sandwiches.-Crush freshly roasted peanuts with a roll! f pin, salt lightly and mix to 11 paste wliu j whipped cream. Spread on bin tered j whole wheat bread and garnish with j three sti anied raisins, arranged in the form of a three-leaf eli ver. The raisins rai-sins are steamed by putting them In a sieve over the top of the teakettle, loverin'g the strainer with the teakettle teaket-tle cover. Mexican Melange. Cook one chopped sweet pepper in two tablespoonfuls uf f.it left from salt pork or sausages. When well cooked add one pint .f canned tomatoes, one pint ot canned com, one teaspoonful of salt, the same of grated ot.ion and a generous d;,si of cayenne pepper. Simmer eight minutes min-utes and thicken slightly with a tablespoon table-spoon fu! of Hour mixed ii.h a little vater. , Serve with sa usage or bacon. With nil kinds of fruit. Jollies, preserves, pre-serves, pickles and enserves which the farm wife delights to put up there will always hp the dainty accessories which add much to the table, nnd also variety. |