Jasper County Democrat, Volume 14, Number 63, Rensselaer, Jasper County, 11 November 1911 — The KITCHEN CABINET [ARTICLE+ILLUSTRATION]

The KITCHEN CABINET

W T* E ALL might do more than we V ▼ have done, And not be a whit the worae; It was not loving that emptied the heart. Nor giving that emptied the purse.

80ME LUNCHEON DISHES. Many luncheon dishes may be equally well served at night for supper when the noon meal is the dinner. Tomato Bouillon. —Cook together a can of tomatoes, three pints of bouillon, a tablespoonful of chopped onion, a half of a bay leaf, six oloves, half a teaspoon of celery seed, half a teaspoon of pepper corns and cook twenty minutes. Strain, cool and clear. Add parboiled oysters, a pint, and serve in bouillon cups. Potato Cones. —See son mashed potato with salt and pepper and finely chopper parsley. Moisten with cream or milk, then beat light and foamy, mold in an ice cream dipper, place on buttered paper in a baking pan, brush with melted butter and brown in the oven. Convent Pie. —Cook a cup of macaroni in boiling water until tender. Drain and rinse in cold water. Scald a cup of cream, add a cup of soft bread crumbs, a fourth of a cup of butter, pepper, salt, chopped parsley, onion juice and a teaspoonful of chopped green pepper, half a cup of grated cheese, three well-beaten eggs and the macaroni. LlDe a quart baking dish with buttered paper, turn in the mixture, set the pan on several folds of paper in a dish of water and bake a half to three-fourths of an hour. Serve with tomato sauce. Marshmallow Salad. —Cut half a can of pineapple in small pieces. Cut a quarter of a pound of marshmallows in quarters, using the shears. Mix a half cup of whipped cream with a quarter of a cup of mayonnaise dressing and add to the other Ingredients. Serve on lettuce leaves with salad dressing. A delicious tea is prepared by cutting a third of an orange, put into a teapot with Oolong tea and four cups of boiling water. Let stand five minr utes and serve with sugar, without cream.