The broad ax., 1914-09-12
'y5aSFHTTGHEN


THIS luncheon is well balanced as
to food values and is light and
palatable.
Buttermilk Mufins.-Take two cup
fuls of -four. a tablespoonful of sugar,
half a teaspoonful Of salt, half a tea.
spoonful of soda, a cupful of butter
milk and two tablespoonfuls Of melted
butter Mix in the order given and
beat thoroughly. Bake In a hot oven.
Use For Cold Fish.
Fish Omelet-Take cold boiled white
fish. four eggs, a little white sauce, a
tablespoonful Of milk or cream, an
ounce and a half Of butter and season
ing. Free the fish from all skin and
bones, break into small fakes, melt a
small piece of butter in a saucepan.
add the fish, with salt and pepper and
enough white sauce to moisten the
fish. Keep it hot Slightly beat the
eggs, add the milk and season to taste.
Melt an ounce of butter in an omelet
pan, pour in the eggs. stir over a hot
FIRE till the mixture begins TO set. then
shake well. Shape it in oval form. put
the prepared fish in the middle and
fold in the ends.
Surprise Salad.-Take Feelings from
tomatoes Of uniform size, scald and set
on ice until cold. Scoop the inside
from the tomatoes, leaving a thick
shell. With half the pulp mix a few
chopped walnuts and half as much
chopped celery as you have pulp. Sea
son with salt and pepper to taste and
little sugar. Return the mixture to
the tomato shell and set on the fee to
get cold before serving on crisp lettuce
leaves with mayonnaise.
A Cold Dessert.
Orange and Nut Glace.-Put two
cupfuls Of sugar and one cupful Of cold
water in a saucepan over the fire.
Cook carefully until the strip SPIN a
thread Beat the yolks of six eggs
very light; pour the strip upon them
slowly, beating all the while Return
70 the fire and cook for one minute.
strain into bowl and beat until cold
Add teaspoonful Of vanilla, one
fourth Of cupful Of orange juice and
very finely chopped nuts II desired.
Iurn the mixture into a freezer, and
When thoroughly chilled add a pint Of
cream whipped to a stif, dry rrOth:
Oeat well. Fill paper boxes; sprinkle
with chopped nuts or grated maca-
Rooms; pack and freezA
A Convenient Method.
Fecalli Without Cooking. - Take |
U"e large head Of cabbage and half |
peck Of green tomatoes, two quarts
y rlpe tomatoes. six onions, six green
=. pspperS' two red peppers, half a cupful
grated horseradish, half e teaspoon
- VI black pepper. an even teaspoon
- u mustard, an ounce Of white mus
81. ~ seed an ounce Of celery seed. a
=, O,1eSpoonful Of ground mace, q gill
-, putch mustard and either a pint
sTo. naI or two quarts Of sugar, or
lOre II a very sweet pickle is
tOn"t ed Pack all the peppers, onions.
r. ooeS and cabbage, after chopping
~. - une. in layers, In a coarse bag.
fl SAT- between the layers. Place
haDoos upon a rack with q big bowl
a - 10 catch the droppings. Place
ovs-sIst over the bag and let stand
h. In the morning the Vegeta.
thprn tne bag will be quite dry. To
br1 M soo the ground pepper, the mus.
eth, mustard seed. celery seed and
A. sr seasonings. Add the sugar last
~ tasting to see how much q re-
Ss-d Put the chowcbov into ster.
T;1 ~ stone jars and cover II Win coId
n. AL Divide the horseradish amone |
eU,.! sss Just before putting on the
Asee.ar II III