The Evening Review from East Liverpool, Ohio • Page 15

MONDAY. OCTOBER I. EAST LIVERPOOL REVIEW PAGE THRER YOU CAN MAKE THIS LOVELY TEA CLOTH THE HANDY FRYING KETTLE Instead of roastinp In the oven or using the broiler, it is so easy to prepare the main dish of the menu on the top of the stove, using the frying kettle. For best results not only is a standard frying kettle advised, but a frying basket will add much to the good appearani'e of the finished di.sh: there should be a thermometer for testing; and paper toweling for draining certain of the friesl dishes. frying is done without these tools, but only when the cook is experienced or exceedingly careful to follow directions.

The frying basket and thermometer facilitate every step of the preparation. Potato and Nut Croquettea Two cups cooked, mashed sweet potatoes; one half cup grated fresh coconut. One cup mashed white potatoes; two eggs; three tablespoons ground nuts; three tablespoons minced parsley; one fourth teaspoon salt; the same of pepper, or season to taste. Mix together the sweet potatoes and coconut; in another bowl mix the white potatoes and nuts; beat the yolks and whites of the eggs separately and only slightly. Form the white potatoes into small balls using the whites of the egg to hold the mixture together.

Dust lightly with white pepper. Roll the sweet potato mixture moistened with the egg yolks, around the white balls, shaping, but not packing them with the hands. Dust with paprika, and roll in parsley. Fry in deep hot fat. Drain on paper and pile on a hot platter for serving.

Chicken Croquettes with Tomato One slice onion; two slices carrot; one third cup butter; one half Directions for crocheting are below. How To Make The Empire Medallion Tea Cloth The materials needed are mercerized crochet cotton, size thirty, white, fifteen balls. One and one third yards linen. Steel crochet hook number ten. Medallions: Chain seven, join with slip stitch to form ring.

First round; Twelve single crochet into ring, slip stitch into first single crocliet. Second six. double crochet into next single crochet, chain three, repeat from around, join with slip stitch to third stitch of chain six (twelve double crochet counting chain.) Third round: Over next chain loop, one half double crochet. double crochet, one half, double crochet, repeat from around. Fourth rnuncl: Chain nine, crochet between next two scallops.

chain six, double cro- cdiet between next two sc'allops and from around, chain six, join will) slip stitch to third stitch of chain nine. Fifth round: three. six double crochet over next chain, duolde crochet over doul)le crocliet. repeat from around, join with slip stitch to third stitch of chain three. Slip stitch over next doiilde rochet.

Follow Directions Sixth three, double crochet in each of next five double crochet, chain five, one single crochet in first stitch to make pico, chain one, skip next double crochet. Double crochet in each of next six double crochet and repeat from around, joining last pic-ot loop with slip stitch to third stitch of cliain three. Seventh round: Chain three, double crochet over double cro chet with picot loops between each chain one. five-chain picot. chain two.

Double crochet over double croc het as in previous round. Eighth, ninth and tenth rounds; as seventh except for picot loofw between. (Eighth) chain two, five-chain picot, chain three. (Ninth) chain three, five-chain picot. chain four.

(Tenth) chain four, five-chain picot. chain five. Flleventh round: Chain three, double crochet in next stitch, double crochet In next, but work off only two loops, then double crochet in next and work off two Icxips, thread over and draw through the three loops remaining on hook, double crochet in each of two stitches, chain thirteen, double crochet In next stitch and repeat from around, joining last chain thirteen to third stitch of chain three. Twelfth round: Chain three, double crochet in each of next three stitches, working off only two loops of each, thread over and draw through two loops, thread over and draw through remaining loops on hook. Make a five chain picot in top of double crochet, chain four, slip stitch in next stitch, chain one.

Over chain thirteen make eight single crochet, a fivivchain picot, eight single ero- Chet over remainder of chain, one slip stitch in first stitch of next group. Repeat from around. Slip stitch to tip of first point. Thirteenth fifteen five-inch chain picot, chain seven. double treble in next picot, chain seven, repeat from around, chain seven, and join to eighth stitch of chain fifteen.

Chain eleven, make a fivechain picot, chain seven, one double treble in next double treble, chain eleven a five-chain picot. chain seven! one double treble In same stitch! chain seven, a five-chain chain eleven, single crochet into next (iounie tr e. Fasten oft. Skip throe double treble, join to next double treble, and repeat I from three more times, to form the four comers. Heading Round Heailing round: join to the of -n loop, chain twciuy-fivt.

riple treble in next double li( bit', chain seventeen, skip next pb ot, triple treble iti fourth stitch of chain beyond, chain fifteen skip next picot loop, next double tre- bre, double treble In next double tro'bie, from once, chain fifteen, skip next double treble, one double treble' in seventh stitch of next chain. i chain seventeen, one triple frel)le in next double treble, chain twelve, one triple treble in next corner picot. twelve, one triple treble in next double treble. Repeat from around, fastening twelve chain at end of row lo thirteenth stitch of first twenty- five chain. Beading round: Chain eight, double crochet in same stitch, chain two.

skip next two stitches, double crochet in next and repeal i from around, making one double crochet, chain five, one double crochet in same stitch In each corner. Fhid round with slip stitch in third stitch of first chain eight. Twenty Four In All Make twenty-four more medal- lions. Stretch and pin in perfect i siiuares and press with a damp cloth. Cut squares of linen slightly larger than medallions do allow for hem), and hem to measure the same as the beading row along one edge of medallion.

On twelve of the linen squares whip a heading row on one side. To make beading, chain one hundred twenty-five, double crochet in eighth chain from hook. chain two, skip two stitches, double crochet in next, and repeat from along chain. Whip medallions to linen s(iuares in checkerboard i style, using the twelve squares with beading for the outside edge. I For the first row use four medal- i lions and three linen squares, so that the completed cloth has a medallion in each corner.

Edge; Make a solid row of double crochet around, with two double crochet over each chain two and double crochet over double cro( het, and five double crochet In I each corner. I Second row: Starting at one cor: ner, chain sixteen, a five chain I picot, chain seven, skip thirteen stitches and double trel)le in next. chain six. and repeat from around. At each corner make one double treble, chain six, a five I chain picot, chain six.

a five chain picot, chain six and one double treble in same double crochet, i End row with slip stitch in ninth stitch of first l(X)p. Third, fourth and fifth rows: Make the same picot loops as in second row, making the double trebles over the double trebles of previous row. Add a two picot loop at each corner. Sixth row: Chain twenty-three, double treble in next double treble, chain fourteen, double treble in next double treble around. At each corner make one double treble, chain twenty, one double treble in same stitch.

Finish row with slip stitch in ninth stitch of first loop. Seventh row; Fourteen single crochet over each chain fourteen loop aqd twenty-one single crochet over each corner loop. Fasten off. Nearly Finished Eighth row; Join to fifth single crochet of a fourteen single crochet loop, chain three, one double crochet In each of next five single crochet, chain three, a five chain picot. chain four, skip four single crochet of next loop, double crochet In each of next six single crochet, and repeat from around.

At corner loops, skip four single crochet, one double crochet in each of next six single crochet, chain three, a five chain picot, chain four, skip one single crochet, one double in each of next six single crwhet. Finish row with slip stitch in chain three at start of row. row: Chain thfee, one double crochet In next double crochet. one double crochet in each of next two double crochet, working off only two loops of each, thread over and draw through remaining loops on hook, double crochet In each of next two double crochet, chain ten, six double crochet in next prroup, working off the third and fourth together, repeat around. At comers make chain fifteen between groups of double crochet.

End row with slip cup flour; one half teasixmn salt; one half teaspoon paprika; one cup I one third cup cifam; one egi; ho.iton light; one and half cooked chicken cut in liny cubes. Cook the vepetahle.s in the butter utitil yelU'woii. then stir in the flour sal: and pepper, i thin with the chuken stock and cream, stir in the egg and cook until thicketuxl. Add the chicken and let cool. Shape into balls.

Dip in beaten egg ami bread crumbs and in deep hot fat. Have ready halves of ripe unatoes, brushed with melted butter and broiled, one for each croqu- tte. Set the croquettes on the tomatoes, ixnir over a rich white sam ami serve. This recipe niakes or eight croquettes. Macaroni Croquettes One cup broken, uncooked macaroni; three tablespoons butter; three tahlesixxms flour; one half salt; one fourth teaspoon mustard; one fourth teaspoon paprika; one and one fourth cups milk and broth or tomato puree; one half cup gr.it<xi cheese; one egg.

Boil the macaroni until tender and wash quickly under the running cold water. Make a sauce of the otheiT ingrwlients, add the cheese ami egg, and when smooth, add the macaroni. Turn out on an enamehxl pan, lubhod with shorten lug, to make a slieet about one half inch thick. Lei it stand until cold and firm, but cover with a buttered pajmr while cooking to prevent the forming of a crust. With a biscuit cutter stamp into rounds.

Dip each in beaten egg and rrumhs. and fry in diM'p hot fat. (5 I with tomato or cheese sauce. Ever try a pair of scissors in cutting the sandwiches? Any shape is possible, and the will he cleaner. There should ahva.vs he a pair of scissors in the kitchen for cutting off tops.

the scissors free of rust by frequent rubbing with olive oil, and wiping with a clean cloth. If the recipe calls for a serving of whipped cream and there is no sixitiii oliu mvitr 15 IX cutting marshmallows, keep cream, hut there are bananas and eggs In the kitchen try this substitute; Whip the whites of two eggs until almost stiff, then add two tablespoons of mashed hsnana and continue whipping until the mixture is smooth; a heavy delicious topping for any dessert. Frozen Mayonnaise For Fruit Salads in ihain three at start of row. Tenth row: ('hain three, double crochet in each of next three double crochet, working off only two loops of each, thread over and draw through two loops, thread over and draw turough remaining loops on hook. A chain five picot In top double crochet.

chain four, slip stitch In next double crochet, chain one, five single crochet, a chain five picot. five single crochet over next chain ten. slip stitch in first double crochet of next group. Repeat from around. At corners make five single crochet, picot.

five single cnuhet, picot, five single crochet, five single crochet over chain fifteen. Fasten off. The Napkins Napkins: Join to a corner of hemmed edge, chain eight, one double crochet in same place, chain two, one double crochet in edge about one eighth inch away. Repeat around. Make two double crochet with chain five between at each corner.

End row with slip stitch in third stitch of first chain eight. Second row; Make a solid row of double crochet around, making two double crochet over each chain two and double crochet In each double crochet, with five double crochet in the third stitch of each chain five at corners. Fasten off. Third row; Join to one corner, chain twenty-five, one double treble in same place, chain fourteen, one double treble in about fourteenth or fifteenth double crochet along edge. around, adjusting spacing of double treble so that chain fourteen stitches are stretched nearly straight and taut.

At each corner make chain twenty between double treble. End row with slip stitch in ninth stitch of first loop. Fourth row; single crochet over each chain fourteen, and twenty-five single crochet over each corner loop. F'asten off. Fifth row: F'ollow directions for eighth row of edge on cloth, i except that in corner loops, leave three single crochet between two groups of double crochet.

Complete by following directions for ninth and tenth rows of cloth edge. One half cup inayonaise; one tablesptxm lemon juice; one tablespoon sugar; one quarter cup cream, whipped. Fold mayonnaise, lemon juice, and sugar into whipped cream and blend thoroughly. F'reeze in tray of automatic refrigerator. Makes about one cup mayonnaise.

Use on fruit salads. Frozen Salad Supreme One half cup mayonnaise; one half cup cream, whipped; one quarter cup canned pears, drained and diced; one quarter cup canned peaches, drained and diced; one quarter cup preserved figs, drained and diced: one quarter cup canned, crushed pineapple, drained; two tablespoons of blanched almonds, shredded. Fold mayonnaise into whipped cream. Fohl in remaining ingreill- ents in order given. F'reeze in tray of automatic refrigerator.

Unmold. Cut in squares and serve on crisp lettuce with additional mayonnaise Serves six. Frozen Fruit In Cream One half cup mayonnaise; one cup cream, whipped; one and one half cups canned peaches, finely Apple Cake Recipe At this season when apples are plentiful, it is a good plan not only to serve them raw in salads and fruit cups, but in cooked dishes. A favorite apple recipes is: Two cups flour; two teaspoons baking teaspoons baking powder; one halt cup shortening, one half teaspoon salt, one fourth cup milk; five tart apples; two tablespoons granulated sugar; noe half teaspoon cinnamon. Sift flour and baking powder, cut shortening Into It with the pastry blender or two spatulas, and gradually add milk.

Core and pare apples, and cut them in eighihb. Rub a shallow pan with shortening. and lay the apples in this in rows, one piece overlapping the other. Sift sugar and clnamon over the apples. Roll out dough thin, lay over the apples.

Bake for thirty minute, in a hot, 450 degrees, oven. Cut in squares and serve hot with cream and powdered sugar, or with hard sauce. An English variation of this recipe Is to sprinkle the top of the dough thick with grated cheese when the cake is three-quarters baked, continue the baking and when the cheese Is melted and runny, at once; without cre.am of course! cut ami tirained; one tup coconut; one and one half cups canned crushtHi pineapple, draimxl; twelve marshmallows, quartertxl; one half cup nut meats, finely cut. Fold mayonnaise into cream, remaining ingredients and into mayonnaise mixture. F'reeze in tray of automatic refrigerator.

Cnmold on crisp lettuce. Ciarnish with cherries. Serves eight. Orange and Pineapple Two large oranges; package lime-fluvonxl gelatine; can i crushed pineapple, drained; three quarter cup Squeeze oranges and grind remainder of in medium grimier of food chopper. Dissolve gelatin In orange juice, pineapple juice, and enough boiling water to make two cups.

Chill. When slightly add the ground orange and pineapple. Turn into mold. Chill until firm. Unmold on crisp lettuce.

(Jarnlsh with mayonnaise. Serves six. Carrot, Cabbage and Nut Salad Two cups carrots, cut in very fine strips; two cups cabbage, ly shredded; one third cup vinegar; one half cup sour cream; one half cup mayonnaise; one half cup nut meats, finely chopped. Crisp carrots and cabbage by al lowing them to stand In refrlgera tor In Ice water. Drain cabbage, vinegar, and chill fifteen mln utes.

Drain and dry vegetables thoroughly. Whip rream slightly. When thick, fold in mayonnaise. Combine carrots, cabbage, and nuts and toss together lightly with sour cream and mayonnaise mixture. Serve on crisp lettuce or as a slaw.

Serves eight. Know What Mother A New HOCiVER Who woiiUlu't want of llioso ikhv i lloovtM's! HUiarh'sl ch'tiiHM's by famous slylisis, sti'oainliiuMl hraii- fiful. Malclih'ss in ch'aiuug, too. Tim iit'W huill-iu Dirl Findt'r spies out liiildeu dirl. Positive exclu.sive eh'aniug out (Muhedded grit.

Come iu to store for tuir Hoover man to eall. New low terms for this lu'w with eompleto lioiue- eh'auiug IJheral allow- Huee for your old electric cleaner. The Dirt Hnder convenience. SEE THE NEW HOOVERS at the REVIEW COOKING SCHOOL CROOK'S EAST LIVERPOOL, OHIO Autumn Luncheons For Gala Occasion UMFORD BAKING is accepted by the CommiDee on Foods AMERICAN medical association The luncheon served before an afternoon of bridge, or a club meeting need not be elaborate as to length, but each course should be delicious, and served in the mast attractive china, with other accessories new and interesting. And forget centerpiece flowers or fruit, or of the amusing new' glass fruits now so popular for table decoration.

(Hnit the candles al luncheon; these belong on the dinner table at any affair served near sundown or after. Menus Cream of Tomato Soup Cheese Crackers Escalloped Tuna New Peas Pear and Grapefruit Salad Small Rolls Butler Te4i or Coffee Appetizer of Tomato Supreme Grilled Lamb (Jhops Sweet Potato Souffle Melba Toast Butter Apricot Parfait Chocolate Cookie Tea or Coffee Cantaloup Balls Cocktail Poached higgs in Nest ot Floiled Rice with Cheese Sauce Asparagus. Butter Sauce Nut Bread Butter Marmalade Ham Mou.sse Salad Candles -Nuts Coffee Appetizer of Stuffed Celery and Anchovy Toast Strips Broiled Salmon Steaks Butter Sauce New Lima Beans Saratoga Chips Small Rolls Butter Chocolate Cream Pie Tea or Colfea Chocolate Ice Cream Pie To make the chocolate ice cream pie called for in the menu alxjve, first make a baked pie shell of your richest pastry, nine Indies across. Buy or make one and a half to two pints of chocolate ice cream; have three egg whites ready and six tablespoons of granulated sugar. Chill the pie shell thoroughly in the refrigerator.

Beat the egg whites until stiff, then add the sugar gradually continuing to beat. Fill the baked shell with the Ice cream, spread on the meringue covering the entire surface. Set in a very hot oven at 500 degrees, for two to three minutes. Serve at once, cutting the pie at the table. Flnough for six.

First Aids To HOUSEKEEPING When baking apples, make a slit with a knife in two or three plaf before placing in the oven: this prevents wrinkling and bursting skins. When grinding figs, datps and raisins in the food chopper, add a few drops of lemon juice; this prevents clogging. Meat or chicken may he easily floured if the pieces are placed in a paper bag with the flour and the seasoning. Shake the bag and the flour will be evenly distributed. Hold a piece of waxpd paper over a knife when cutting cheese It you want to cut very thin slices without breaking them.

wi eo fiMr ina DEMONSTRATION tttike COOKING SCHOOL I 4 BB 9 Fcwpig 8 New new as well as practical help in becoming a successful maker of delicious cake and hot breads. hear about the helpful dietary advantage of the vital calcium phosphates in Rumford, especially important if you are planning meals for growing children. Another interesting thing is the new and unusual use of Rumford Baking Powder in general cooking. So on iss he ooking chool I RU FORD DON'T MISS THI COOKING SCHOOL Sponsored By The Review At The Ceramic Oct. 23-24-25-26 Mrs.

Qeo. Thurn, Lecturer all'phosphati cs-u aking owder 9k two -to -one.