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Show THE y! fcJCABlNETEJ The wm 1,1 Ik lurci-h tmcle up nf 1 ".l.. who think they i mil.l do the i other fttltow'i lob better, DISHES FROM MANY COOKS. Thcv,. dislies are not new. for we ore told Oftefl that there Is nothing new under the sun, rwW'MU pleasing surprises, jSPj&yvilJflj dishes to some inny wwHVi5 Butterscotch Pie. Boll a cupful of brown eugar WltB a quarter of n cupful cup-ful of coffee (strong beverage) and two tabieepoonfttja of butter until it waxes when dropped from the spoon. I'.eat tpe yolks of two et'i-'N. add a pint of rich milk, two tableepooafole of browned (lour and a tcaspootiful of ranJUa. Pont this mixture Into the boiling eugar and eook until the eg;s and t:iv are thick. Pour Into a previously baked crust and finish the top with (he two whites, beaten stiff and a half cupful of brown sngur added. add-ed. Put Into the oven and brown. Hot Potato Salad. Wash and pare potatoes ami cut Into balls with a French vegetable cutter or into half-inch half-inch (aibes; there should be two cup-fuls. cup-fuls. Cool; In boiling; salted water until un-til soft, grain and pour over the dressing dress-ing and tprlnhle wllh two tahlcspoou-fuU tahlcspoou-fuU of tbe'l.v minced parsley. For the dressing mix one-half teaspoonful of salt, one-fourth of a toaepoooful of popper, pop-per, four tablespoonfuls of olive oil, one half a cupful of celery finely cut, two slices nf lemon, two tablespoonfuls each of tarragon vinegar und chopped onion, one-half tableepooofu of parsley, pars-ley, one tableepoonfnl of cider vinegar. Heat to the boiling point, remove the lemon and pour the snuco over the potatoes. Split Pea Soup. Pick over a cupful of split peas and soak In cold water overnight Drain, add tWO und a had' quarts of water, half an onion, and a two-Inch cube of fm salt pork. Ilrlnj.' gradually to the boiling point ami let simmer three or four hours until soft, then rub through a eieve. Melt three tablespoonfuls of hatter, add two tablespo, mfuls of Hour and stir until well blended; then pour on gradually two CUpfula of scalded milk. Bring to the I I i 1 1 l-. point and add the pea puree. Season with oue and a half tenepoonfull of salt, and a few dashes of red pepper. If too thick thin with more milk. Serve hot with croutons. |