Whipped Cream With Soup

All cream soups are very delicious served with whipped cream. Put 1 t cream in the bottom of the bowl and pour the hot soup on it.

Crapefruit

When grapefruit is prepared and allowed to stand over night the bitter taste develops. If this is undesirable, prepare shortly before using.

Sweetening with honey instead of sugar gives a very delicious flavor to grapefruit. All kinds of preserved small fruits, maple syrup and fresh crushed fruits may also be used in grapefruit.

Nuts

The' housewife with foresight will have on hand jars of nuts ready to use for salads, desserts, etc. English walnuts, pecans, and other nuts, when shelled should be kept in two jars, the whole perfect pieces in one and the broken in another. If nuts are bought shelled they should be scalded and dried in the oven, because they are not shelled in sanitary surroundings.

Almonds should be blanched by pouring boiling water on them. Allow them to stand about 5 m, drain from the water and slip off the brown skin. Dry thoroughly and keep in jars.

To shred almonds, lay flat on the table and cut lengthwise. These shredded almonds, browned but not salted, are a great addition to many desserts, both in appearance and taste.

Salad Dressing

Salad Dressing made up in quantity without milk will keep indefinitely. Make very thick, using only the vinegar or the lemon juice; put in glass jars. Take out the quantity desired, dilute with sweet or sour milk or cream, whipped cream or unsweetened evaporated milk.

Cream Soups

The foundation for all cream soups is the thin white sauce. To this is added the pulp of different kinds of vegetables, such as potatoes, tomatoes, peas, beans, celery, pumpkin, lettuce, onion, etc., and such cereals as barley, rice and sago.

A general proportion that can always be used is 1 quart liquid, 1 pint vegetable pulp and 2 T flour. The amount of butter should vary according to the richness desired.

Scalloped Dishes

Scalloped dishes are prepared by baking in the oven with a top layer of buttered crumbs. The foundation of a scalloped dish may be fish, meat, vegetables, macaroni, etc., with generally a sauce or gravy poured over and the top covered with crumbs.

Tomatoes or any soft vegetables are prepared without the sauce, and some crumbs are generally mixed throughout the dish.

Scalloped dishes are served in the dish in which they are baked.

Bread Crumbs

Bread crumbs should be prepared and kept in jars ready for use. Dry all pieces of bread, crusts, etc., by keeping in open jars or receptacles set in a warm dry place. When thoroughly dried, roll fine or put through a meat grinder and keep in glass jars.

The bread may be dried in the oven at a low temperature and ground when desired for immediate use.

Buttered Crumbs

Buttered crumbs are prepared by melting butter and mixing the crumbs with it in the proportion of about I T butter to 4 T crumbs.