The National tribune., 1907-12-26

Men usually make fun of fancy ways
| of serving food, but the fact remains
that they will eat much more of any
thing that is arranged in some attrac-
| tive way.
Instead of stewing on the stove. as is
| the custom, put dried fruit in clear cold
water and allow it to soak from "a to
| 36 hours in a cool place then gently
simmer for Il few minutes in the water
in which it has been soaked. Try this
with California prunes. and you will be
surprised at their sweetness, requiring
no sugar for the ordinary taste. The
golden rule is never to throw away any
water in which the fruit has been
soaked, for in it lies half the virtue of
your sauce. Simply rinse the fruit
! thoroly before putting it to soak.
Sardines for luncheon can be made
to look novel by arranging them on let
| tuce leaves, which fringe the edge of
the platter. Shred more lettuce and
sprinkle a thick layer over the bottom
of the platter. over this place the sar-
dimes, hanked with lemon slices tina.
have been dipped in minced parsley.
Mayonnaise dressing is served separate
ly with this dish. These little novelties
take almost no time at all, yet it makes
one hungry just to look at them.
The more appetizing you can make a
thing look, the better. Take such a
simple thing as boiled salt Goldfish, for
instance. Arrange the fish in the mid
die of the platter and pour over it a
common white sauce mixed with
chopped parsley Then arrange around
the edge few tiny boiled carrots, a
boiled beet cut in slices, group of po-
tato balls and a slice or two of turnip.
Little individual dishes Of diced salt
pork, fried SO crisp that there is no
suspicion of grease, are served with
this as Il side dish. There is nothing
the least bit unusual in this whole din
ner, yet how attractive and unusual it
looks.
From their infancy japanese boys
have one special precept instilled into
their minds. 1t is: See no evil; hear
no evil; speak no evil" And to keep
it fresh in the youngsters memory the
potters make groups of three monkeys
illustrating the saying in pantomime.
One has his eyes covered with his
hands. another stops his ears with his
fingers. and the third lays restraining
hand over his mouth. Models of these
sage monkeys are sold in the shops.
Recipe for Lady Baltimore cake: One
cupful of butter, two cupfuls of flour,
zone cupful of sweet milk, the whites of
six eggs, two level teaspoOnfuls of bak-
ing powder one teaspoOnful of rose
water. Mix as you would for white
G.: lle. and bake in three layers. Filling
for Lady Baltimore cake: Dissolve three
cupfuls of granulated sugar in one of
boiling water. Cook until it threads
then pour it gradually over the whites
of three eggs, beaten to standing
froth, stirring constantly. Add to this
icing one cupful of chopped raisins, one
of nut meats (preferably pecans), and
five figs cut into very thin strips. Ice
and emboss sides and tops with the mix
ture.
Housewives are advised never to pur-
chase canned goods when a tin shows
an outward bulge. When opening
can of fruit or meat, empty the con-
tents Immediately into an earthenware
or porcelain dish. 1t is even advisable
to boil the fruit and cool before using.
In opening salmon or sardines, pour off
the oil. pour cold water over the meat
and thoroly rinse. If this precaution is
used, there is less danger of ptomaine
poisoning. Many cook peas, beans, etc,
in the canned liquor. but really this
should never be DONE even tho the
juice does retain much of the flavor.
Drain off the juice and supply the liquor
with plenty of well-seasoned milk,
using butter plentifully.
WeIch- rarebit: One cup hot milk,
one-quarter pound grated cheese, one
half teaspoonful salt, one-quarter tea
spoonful mustard. one teaspoOnful flour,
one teaspoonful butter, one egg, dash
of cayenne pepper. Put the milk to
heat Mix the grated cheese, flour,
mustard, salt, pepper and egg lWell
beaten) in the pan, add the hot milk
q little at time and stir constantly.
Cook until smooth and creamy. Serve
hot on warm toast.
Cut the top from loaf of stale bread
and scoop out the inside.
Mix these crumbs with a little water,
thyme, onion juice, salt and pepper, to
taste; add a pound of rare meat-un-
derdone beef is best-and work with
fork into crumbly forcemeat.
Put this into the loaf, refit the top,
cover top and sides with a thin layer
of suet and put into Il roaster. Bake
from half an hour to 40 minutes, ac-
cording to the size of the loaf.
If You have a little gravy. thin with
hot water and baste the loaf frequently
with it, If not, use a little butter and
water The crust should be crisp, yet
tender.
Transfer to a heated platter and
serve. Carve with sharp knife into
slices three-quarters of an inch thick.
Here is a recipe fcc mince meat said
70 ha oil