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Show OKe KITCHEN CABINET 1(c). 1J. Waliia Nawapapar Uuloa.l Don't let us work all our Ufa to maka a living, but let ui work to 11 v an our Ufa. Man la mighty only whan ha worka In harmony with tha torcea of tha Unaeen. Jack Ulnar. GOOD THINGS TO EAT A dainty cruller or cake to serve with a cup of coffee or tea la: Sour Cream Crullers. Take one cupful each of sour cream and sugar, one egg, one-fourtb t e a s p o onf ul of baking powder, mix and add enough flour to make a soft dough. Chill well, then roll in a sheet and cut tnto oblongs and score, or Into rings or strips and twist Fry In deep fat, drain on paper and roll when cool In sugar or sprinkle powdered sugar over the cakes. Spring Pudding. Beat the whites of three egg yolks and one-half cupful of sugar. When well mixed add one-fourtb one-fourtb tenspoonful of salt and one pint of milk (hot scalded milk) souk , over hot water until the custard coats j the spoon, remove and add one and one-half tublespoonfuls of gelatin which has been well soaked In one-third one-third of a cupful of cold water, stir until dissolved. Place six pieces of cake or six lady Angers In a dish In which the pudding Is to be served, pour over the custnrd and cover with a meringue, using the whites beaten stiff; add one-half cupful of powdered pow-dered sugar, one-half teuspoonful of vanilla and one cupful of canned pineapple, pine-apple, peaches, apricots or a mixture of them. Poach the meringue and top the pudding after placing the fruit. Serve well chilled. Data Cuatards. Beat three eggs slightly, scald a pint of milk and mix all the Ingredients together, using three tablespoonfuls of sugar and one-half one-half cupful of stoned and chopped dates. Turn Into buttered molds and bnke In a pan of hot water until the custnrd Is set. Chill before using. Ginger Custards. Scald one cupful each of milk and cream, add one-fourth one-fourth cupful of sugar, one-fourth tea-spoonful tea-spoonful of salt, two tablespoonfuls of ginger 6lrup, one-fourth cupful of preserved pre-served ginger cut Into small pieces, boat three eggs slightly and add. Pour Into buttered cups to which the ginger gin-ger preserve has been added, place in a pan with hot water and bake until firm. Serve chilled. Dried Apricot Brown Betty. For this, steam the fruit after washing and Soaking. Blend one cupful of brown sugar with two cupfuls of crumbs and a tnblespoonful of melted butter. To one cupful of fruit sprinkle over one cupful of the sugared crumbs; repeat until all Is used. Pour over the sirup or liquor In which the fruit was soaked enough to moisten and bake in a slow oven about 40 minutes. Savory Cereal. Cut cubes of cold farina and put a layer Into a buttered glass baking dish. Sprinkle with minced ham, or sausage, dot with butter but-ter or sweet fat, add a layer of well seasoned tomato sauce or cream sauce, sprinkle with crumbs well buttered and brown In a quick oven. Serve hot The hot cooked cereul with plenty of good top milk (that Is the milk with the cream stirred In) Is a fine breakfast for the growing child. The prepared cereals may be used occasionally occa-sionally to avoid monotony, then with whole wheat bread, a baked apple and a glass of milk, the breakfast break-fast is disposed of satisfactorily. Favorite Fish Foods. We are constantly told to eat more fish, to cut down food expenses, to ii udd variety and easily digested di-gested food more freely to our menus. Where the fresh fish are uot obtainable, ob-tainable, the canned fish may be found in the markets. mar-kets. Salt and smoked fish are so palatable that they should often appear on our tables. Salt Fish Souffle. Soak one-half pound of boneless codfish over night. Cover with fresh water, bring to a boll, and drain and simmer gently for ten minutes, drain nnd flake, then chop fine. Add a pint of smoothly imu-hed potatoes, one beaten egg, two table-spoonfuls table-spoonfuls of melted butter, one-fourth teaspooiiful of pepper, one-half tea-spoonful tea-spoonful of salt and three-fourths of a cupful of rich milk. Mix well and t-pread lightly on a shallow baking dish; bake in a moderate oven ten I minutes. Heat the yolk and white of an egg separately and lightly mix the j two with a few grains of salt.. Spread j the mixture over the top and brown. Serve, from "the baking dish with a drawn butter sauce or a good tomato j sauce. ' j Finnan Haddie Fritters. Select a ' short thick haddie nnd souk it in warm water twenty minites. Put over the heat and bring to a slow boil : remove from the heal and pick the fish from the hones In fillets. Make a fritter hatter as follows: Mix and sift one and one-third cupfuls of Hour with two teaspoonfuls of haklng powder, half a tenspoonful of sail and pepper to taste. Add gradually two-thirds of a cupful of milk, one beaten egg anil a small onion grated Dip each piece of fish In this batter and fry In deep .fat. Drain on paper-and serve with tartar sauce. |