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Show MRS. CHAIJVLN'S DAINTIES. i A Lenten Dinner. Milk Soup. Wafers. Baked White Fish. HoIIandalFe Sauce. Mashed Potatoes. Cold Slaw. Mock Cherry Pie. Coffee. Milk Soup One quart of fresh milk, one pint of water, one tablespoon of butter, one egg, one cup of flour. Boil the water, milk and butter together in a farina boiler; beat the egg and stir it into the flour, then rub together between be-tween the hands until it is in little lumps or shreds; scatter slowly into the boiling soup and let all boil about five minutes: add salt and white nen- per to taste after taking from the fire. Hollandaise Sauce For one generous cup of sauce, beat half cup of butter to a cream, add the yolks of two eggs, one at a time, and beat into the butter very thoroughly; add quarter teaspoon of salt, a dash of paprica and one-third cup of boiling water; cook over hot water, stirring all the time until slightly thickened; add one tablespoon of lemon juice and pour over the flsn. Mock Cherry Pie Mix one cup of cranberries, cut in halves, and one generous gen-erous cup of raisins, seeded, and cut in pieces; add a scant cup of sugar and ; one tablespoon of flour. Line a plate w ith pastry, brush the edge with water and place a rim on, the edge (a narrow strip of pastry), pour in the filling and add a teaspoon of butter; cover with an upper crust and bake about thirty minutes. |