The Ronan Pioneer

Something Good for the Table
By NELLIE MAXWELL

May every soul
that touches mine,
Be it the slightest contact, get
there from some good,
Some little grace, one kindly thought
One aspiration yet unfelt, one bit of
courage
For the darkening sky, one gleam of
faith
To brave the thickening
ills of life.
One glimpse of brighter
sky
beyond
the gathering mist,
To make this life worth while
And heaven
heritage.
-The Outlook.

When one has a can of small beets and would like to change the serving of them, try the following:

Pickled Beets.-Remove the beets from the can and place in a scalded fruit jar.

Put enough vinegar to cover the beets in a saucepan and for each cupful of vinegar add one tablespoonful of sugar, two cloves and one-eighth teaspoonful of salt. Simmer until the sugar is dissolved and pour over the beets. Close the jar and let stand for three or four days before serving.

Anise seed is liked for flavor by many in place of cloves.

If the vinegar is too acid, dilute it with water, to the ordinary acidity.

Deviled Peanut Sandwiches.-Mix one small can of deviled ham with one-third of a cupful of peanut butter, one-fourth cupful of mayonnaise, and a bit of salt. Spread on buttered slices of graham bread and serve with a hot drink of fruit juices or cocoa when the young folks come in from skating.

Swiss Date Sandwiches.-Mix equal quantities of chopped dates and nuts, moisten with mayonnaise. Spread canned swiss cheese on buttered whole wheat bread as thickly as desired, then cover with the date and nut mixture. Cover with a slice of buttered bread.

Orange Poultry Sauce.-Take a teaspoonful of bouillon extract, one cupful of water, to make stock. Season with pepper, paprika, one cupful of orange juice, two oranges, with a few slices of rind. Melt two tablespoonfuls of butter, add two tablespoonfuls of flour, cook until creamy, add the stock mixture, stirring all the while. Cook until thickened, remove from the fire and add one-half cupful of white grapes which have been skinned and seeded.

This is excellent with fish, poultry or game.

In the old dishes which our New England ancestors used daily we find a distinct cookery which is characteristic of the sturdy people of those days.

We like to recall some of them and will find them most tasty and satisfying today.

Calves' Head Dinner.-Scrape and clean thoroughly a calf's head, removing the brains, tongue, eyes and gristle.

Soak two hours in salted water.

Boil head, tongue, heart and liver, after scalding, the liver added when the other meat is nearly done. Season with salt and pepper and savory herbs tied in muslin; these are added when they are put on to cook. When all is tender, serve the liver and tongue and heart sliced thinly; lay on the platter with pieces of the head meat and garnish with parsley. Accompany with a rich sauce made from the strained broth.

The brains may be soaked after the membrane is removed; simmer ten minutes in water to which a little lemon juice and salt are added, then plunge into cold water; cut into bits and escallop with crumbs and butter.

Sunday Chicken. Cut up a large fowl into serving sized pieces. Dip in- to seasoned egg and water, roll in crumbs and put in a dripping pan in which a little minced salt pork is fried out. Dot with butter or pork bits and brown in a hot oven. Serve garnished with small baking powder biscuits around the platter of meat and pour over a cream gravy made from the fat in the pan with added flour and milk.

Moisten chopped dates with orange juice, add a few chopped nuts and spread on buttered rounds of Boston brown bread. This will please the hungry children.

(©. 1930, Western Newspaper Union.)