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Show X30000000000000000000000Q ICThe Kitchen I Cabinet coooooooooSS3So53Soooooooo & im. Wtwt.ro Newspaper Union.) Could ws judg all deeds by mo-tlvea, mo-tlvea, Ses the food ind bad within, Often we would love the sinner - All the while we loathed the i!n. Could we know the power working To overthrow the Integrity We should judge each other'! Errors with more patient charity. Anon. SOME NOVEL COMBINATIONS We all like variety In our food and when It comes In some unexpected form It Is especially especial-ly enjoyed. Oore red apples unpeeled and stuff the center with small pork sausages, then bake, They are not only appetizing but good to look at B lie 1 9N A nnlaa '"m Pare large, tart apples, leaving a narrow strip around the middle, I'lace each apple on a round of buttered but-tered bread. Fill to overflowing with mincemeat and bake a half hour In a hot oven, basting several times while baking. Serve hot with cream and cheese. Savory Chicken Ragout Cook together to-gether five minutes five tomatoes peeled and chopped, one green pepper pep-per and one onion, both chopped; one quarter cupful of seedless raisins and the Juice of an orange. Cut up a fowl, roll In seasoned flour and brown In fat Tlace the browned fowl In a casserole, cas-serole, add the tomato and other vegetables veg-etables with a cupful of boiling water. Bake, adding more seasonings of salt and pepper and cook covered three hours. Serve on a hot platter with molded rice. Mutton With Apples. Take a two-pound two-pound neckpiece of mutton, cut Into serving sized pieces and remove the fat; roll In seasoned flour and fry until un-til brown In butter or good drippings. Lay the browned meat in a casserole, add salt and pepper If needed, two small onions finely minced and cover with four apples sliced. Cover and bake for two and one-half hours In a moderate oven. Spread with currant jelly just before serving. Have Soma Vegetables. Children learn to dislike all foods ( thnt are recommended as "so good for you." Spinach has had this to fight for years. Perhaps Per-haps It would be better to serve these good vegetables vege-tables with no remarks re-marks as to their fine mineral content con-tent tonic proper- ties and vltamlne wealth and Just try to make them so appealing to the appetite ap-petite that no one wants to refuse them. One popular early vegetable is asparagus and there is little probability prob-ability of Its being spoiled in the cooking. Simply steamed until tender, ten-der, then served with buttei It is delicious, de-licious, or cut into inch lengths and cooked in very little .water, cream added and a bit of butter. Served on toast with a cream sauce slightly thickened is another most appetizing method of serving It The following is a bit different: Asparagus Shortcake. Make a rich biscuit mixture and bake In two layers, lay-ers, one on top of the other, with the lower layer spread generously with butter. Wash and cut a bunch of asparagus as-paragus Into Inch lengths and steam until tender. Season generously with butter, salt and pepper and add a pint of medium white sauce with two finely chopped hard-cooked eggs added. add-ed. Fill and top the shortcake with this mixture and surround with parsley. pars-ley. Savory Buttered Beets. Wash a dozen young beets, cover with boiling water and cook for one hour or till tender. Slip off the skins in cold water and cut into thin slices. Deat three tablespoonfuls of butter In a frying pan, add the beets, one tea-spoonful tea-spoonful of salt, lemon juice and sugar, prepared mustard and two tablespoonfuls ta-blespoonfuls of vinegar. Serve very hot. Tiptop Spinach. Wash half a peck of spinach very thoroughly, drain In a colander. Place in a kettle with one cupful of salted water ond boll brisk-ly brisk-ly uncovered for ten minutes, turn- Ing frequently. Drain and chop fine, return to the fire, add one teaspoon-ful teaspoon-ful of salt, two tablespoonfuls of butter, but-ter, two tablespoonfuls of stock, two tablsepoonfuls of lemon juice and one-lialf one-lialf teaspoonful of paprika. Stir all together and serve piping hot garnished gar-nished with toast points and crisp bacon. Macedoine of Vegetables. Prepnre in a casserole and serve as a main dish. Take two large onions, two turnips tur-nips (new ones), two potatoes, one cupful of corn, one green pepper and four ripe tomatoes. Chop the onions, shred the pepper and saute both In four tablespoonfuls of butter; then arrange these In a dish In alternate layers, placing the tomatoes, cut Into small pieces, with the corn, between the layers. Season with one and one-half one-half tenspoonfuls of salt, one tea-spoonful tea-spoonful of sugar and pepper to taste. Add one-half cupful of boiling water and dot over with a tablespoonful of butter. Cook In a moderate oven for two hours. Thicken the gravy with flour blended with butter. Serve hot from the casserole. |