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me KITC™Canned food will he needed next winter ae it hxa never been noeded before. Let your slogan be. therefore, can all you can and dry the eucculent foode which will keep without canning.SANDWICHES FOR OCCASIONS.A slice of nice firm ripe tomnto dipped In olive oil and lemon Juice, seasoned with scraped onion, salt and red pepper, mokes a most tasty sandwich. Sliced cucumbers, cut very thin and prepured Just before using as nhove, Is another refreshing and wholesome sandwich.Chicken and Ham 8andwlchM-—Cut cold chicken and cold ham In very thin slices. Prepare thin slices of bread, spread with butter, uild a allce of hum. then a layer of chicken, sprtnklp lightly with salt, add another slice of bread and butter and preas together, trim and cut Into triangles or any desired shape.A bit of crisp lettuce dipped In n highly seasoned French dressing nnd served at once before the dressing wilts the lettuce. Is u very good snud-wlch fllllng and easy to prepare.Chaase Sandwiches.—Mix together two henplng tahlespoonfuls of cheese, two tahlespoonfuls of melted butter, a teaapoonful of made mustard and spread buttered bread with this mixture, then lay on thin slices of corned beef, cover with another slice of bread, press together and cut lu any desired shape.Mayonnaise and Ham Sandwlcbts.— Chop o quarter of a pound of cooked ham, then add one teaspoonful of French mustard, one teaapoonful of paprika, the strained Juice of half a lemon nnd four tahlespoonfuls of mayonnaise dressing. Mix well and spread lightly on thin buttered toast.Egg and Sardlna Sandwiches.— Work the yolks of six hard-cooked eggs Into a paste with three tuble-spoonfulB of mayonnaise, add live sordines from which the skin and bones have been removed, nnd when a smooth psste la formed, spread on buttered tonst. sprinkle with the finely minced egg whites sud garnlBh with minced parsley.Water Cress Sandwiches. — Take well-washed and dried water cress and mix after chopping with butter, cream It well and spread on thin slices of bread. I’se four bunches of chopped cress and four lablespoonfuls uf butter.Ilemember when hrsrielek and waary;The sunshine comes slier the rain; Tomorrow le lime lo be cheery— Tomorrow we Hike hope again.SEASONABLE DI8HEB.If we are looking for a controlling purpose In life, whal can lie more comprehensive than Ihls—noblllly of characled ?THE GREAT AMERICAN DE8SERT.Pickled onions are wholesome and make a good addition to the relishes for the winter.Pickled Onion*. —Remove the outside skin but be careful not to break them. Soak twenty-four hours In strong salt water, wipe and put (hem In glass Jars with pieces of sweet rod peppers. Allow enough vinegar to fill the Jara and lo cuch quart add a teaapoonful of mixed apices. Scald the vinegar with the spires and cool It. then fill the Jura. The second and third day. repent, cooling It each time before pouring over the onlona, the third day seal airtight.Boiled Cider.—Fresh sweet cider, cooked down to half Its quantity nnd bottled for winter use. muy be uaed In the winter or at uny season with carbonated water to make a most refreshing drink. The cider may be used for mince meat, pudding sauces and for various dishes.Mint Punch.—Wash and brush a quart of mint leaves. Cover with boiling water nnd steep for ten minutes. Strain nnd chill, add one cupful of grape Juice, one cupful of either strawberry or raspberry Juice, fresh or canned. Sweeten to tnsie, using sirup Instead of sugar, making n more blund and plensanl tlavor than when raw sugar Is used. Any fruit Juice may he used Hint Is at hand.Cucumber Pickles.—Select the small cucumbers nnd to each hundred allow once ounce of whole cloves, one ounce of white mustard seed, one large tablespoonful of salt, one cupful of sugar and two small red peppers. Put Ihe splees In thin muslin bags, and put them with the washed cucumbers Into a kettle with vinegar to cover. Heat slowly to the boiling point, take from the fire and put Into cans. After a week, If they seem to soften, drain off the vinegar and add a half cupful of water and the same amount of sugar to two hundred pickles (using the very small ones), pour this boiling hot over the pickles nnd seal.Orangs Mint Julep.—Chop fine and rub lo a paste, four sprigs of mint, add a tablespnonful of powdered sugar nnd mix thlB with the grated rind and Juice of an orange. Add Ice nnd carbonated water to make a tumblerful.To envo food tho housewife rauel learn lo plan economical and properly balanced meala. which, while nourishing each mambcr of the family properly, do not encourage over-eating or offer exceaelve and wasteful variety.— Dnlled Slatea Department of AgricultureCANNING AND PICKLING.A good way to mnke chill sauce Is to can the tomatoes when they are In tlielr prime nnd set nwny to he made Into chill sauce when there ore not so many pressing duties.Chill Sauce.—Take three quarts of eanned toniutoes, add six ehopped green peppers, four white onions also chopped, one cupful of sugar, half a cupful of salt, two cupfuls of vinegar nnd the following ground spires: One tablespoonful of cinnamon, one-elglith of n teaspoonful of cnyenne pepper, hslf a tea-spoonful of cloves nnd allspice mixed. This mixture Is boiled for three hours nnd then bottled for winter use. ThlB makes n thick sauce. Hy adding six cupfuls of vinegar Instead of two a good catsup may be made.Bordeaux Sauce—Two gallons of rnbhnge. one gallon of green tomatoes, one dozen white onions, six red sweet peppers, nil chopped fine: one ounce of whole allspice, one ounce of whole cloves, one-quarter of n pound of white mustard seed, one ounce of celery seed, one and three-quarters pounds of sugnr. one gallon of vlne-gnr nnd a half cupful of salt. Drain the tomatoes; cabbage nnd tomatoes are measured after chopping. Remove the seeds from the peppers. Cloves and allspice nre pill In small cheesecloth bngx. Boll twenty minutes, can and seal. This mnkes a dozen qusrtes.Young carrots canned mny he used pickled In ihe winter, adding onions, bay leaf, vinegar and cloves with celery seed, letting them stand In the mixture for a day or two. The same vinegar mny be used several times.Pickled Beets.—Take one dozen beets, two quarts of vinegar, one-qunr-ter uf an ounce each of mare nnd ginger, a snltspoonful of pepper and two lablespoonfuls of grated horseradish. Cook the beets until tender and cut up. add the seasonings to the vinegar and. when boiling hot, pour over the beets. Seal in Jars. Sugar Improves this pickle for many people.Slightly green muskmelons make a most delirious pickle, prepared as onedoes the watermelon rind.A Knoxville (Tenn.) girl makes clever character dolls with heads carved of dried apples.
Newspaper Details
New Mexico State Record
Santa Fe, New Mexico, US
Fri, Sep 21, 1917
Page 7
Full Page
Clipped by
Madison M.
NA, 23 Mar 2024
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