Show s' s tk J jI j I i iI it I t 7 SOME EXTRA RECIPES most of or us do not live 11 on t VV v Planked steaks and French pastry every celY da day there are times when p o do want to know how to male make and have what we e call extras It is like dressing up in our Sunday Sunda best once I r n a a. while We c arc are all the better for fOl forthe the tho change e. chansee Wo We are arc all affected h by change both in food and clothing more moro than than we j 0 sometimes know Only today iJ i heard our little maid say sa- I 1 must hango hange my waist it has given glien me me a a. headache hea ache The rho waist was purple and md aha ho was just learning learning- something o of the effect of oC color on herself We c should tudy colors in our cloth clothing decora decora- and color and harmony In foods if It Wo we so wl wish h to realize the best there Is in us irs at all times The Creator never for lor or one instant lost of or color formund form torm und beauty In the creation of oC the uni- uni erse and Wit wh why should not we follow I Ills his good example OI AU PRO r. GE EGGS WITH Materials Grated n HEESE f ESE ESE- Materials Ia Grated Gru Gruyere ere cheese one fourth pound butter two N tablespoons parsley one tablespoon rated onion or or chopped olives oll one tea- tea salt one teaspoon milk or white wine xv I tie one half cup eggs six nutmeg and pepper one pinch toast Utensils Utensils Double Double boiler boller tablespoon I measuring spoon measuring cup wooden wood- wood en spoon Directions Directions Cut Cut the cheese Into the boiler boller and place over a moderate moderato ate tto fire with all the tire remaining eats except the tho es eggs Stir Sue the contents of the tho boiler until the cheese is 19 well Break Brea the tile eggs egg Into a n bowl add to the cheese sauce Stir SUr and cook cooki i like scrambled eg eggs s Serve In the center center cen- cen ter of oC a. a L dish with ith toasted or fried pieces DIeces of bread diamond shaped Eggs a la ha Gounod are poached and served cd on round slices of oC tongue and French fried tried bread d. Brown sauce and garnished with watercress Is- Is Eggs Iss s a a la In are hard boiled bread crumbed with grated ham or tongue mixed with the crumbs fried friedin in deep fat and served with white sauce gg- gg Eggs ggs s a a. la Ia Portus-alse Portus are arc baked In scooped out halves of or tomatoes until white te Is set E Eggs s a a. la Ia Suisso are aro baked In a a. dish lined with slices of cheese el CO covered with cream and sprinkled with crated grated cheese E Eggs bs b's en aspic arc are slices or 01 whole hard halll boiled holled eggs set In aspic jelly and left lert to harden harden- aux Plain Plain with o oysters In hito sauco sauce turned over and aud around PLA PLANKED KED STEAK STEAK Materials K-Ia K Materials Por Por Porterhouse steak three and half pounds shad ahad whItefish h eggs Chops hops or chicken mashed potatoes three pints tomatoes two pints peas one can lemon lem lem- on one half parsley Utensils Inch Utensils inch plank potato pota pota- to dicer two stew pans e vegetable ble knife pastry bag and tube Directions Select Select a 1 porterhouse steak at least one and three fourths Inches thick and anti the given g weight eight Wipe this with a ii cloth wrung out of cold water And remove any an extra fat Pc PeAl l and anti boil holl sufficient potatoes to tomako I make mako the tho required amount three pints when mashed nn and seasoned I Put ut th tho steak Into the broiler cr or pan and broil It from seven se to ten minutes In the meantime the plank should be In the oven o heating and the potatoes potatoE'S done clone b by bytho bythe the tho time the steak Is ready Butter r the plank la lay on tho partly cooked steak and ond with the pastry bag filled with potatoes arrange a border close to the e edge ge of or the plank of or potato roses rones S. S Lut Put into a hot oven o and finish cooking tb the steak and brown the o tatos tato's While this tills is being lone done co cook k and season season season sea sea- sea sea- son the peas and broil the halves es of or small tomatoes ovo tho the st lk I when done dono and md put around It at equal distances distances dis die lances the tomatoes and arid pens pcs and on top of oC tho the steak pour over o butter butter butter but but- ter season with salt paprika Harvey sauce and finely chopped chopp cd parsley Saut Saul ed caps are arc very er nice on the top The tomatoes or green n peppers ma may he be stuffed if It preferred Vc Vegetables Vegetables eta eta- bles should be in reserve resel in dishes for extra servin serving This will serve ser four tour people CHEESE FONDUE Materials Hot Materials Hot milk one ono and third one cups soft sort stale bread crumbs one and third one-third cups cheese grated one and third one-third cups butter one tablespoonful eggs four our salt one half teaspoonful paprika paprika pap pap- rika lka or cayenne Utensils Measuring cup measuring spoon poon tablespoon grater howls bowls egg eggbeater eggbeater beater eater double boiler baking dish Directions Mix Directions Mix with bread crumbs crumb salt alt paprika butter and cheese chees with the re milk in the tho double boiler r remove o mo from rom the fire tire an and add the tho yolks roBes of or eggs well E beaten and fold in the stiffly beaten eaten whites Pour into a buttered baking aking dish and bake thirty minutes in ina InI a I moderate L oven ovon Protein value alue equal to iO one and one eighth pounds of or potato and beef Food Foo value alue much more Cheese dishes ma may be bo grouped under I the following heads 1 1 Cheese Cheese dishes which ma may serve as meat substitutes 2 Cheese 2 Che Cheese se soups and find ande vegetables e cooked with cheese 3 Cheese 3 Cheese salads sandwiches arid and similar sim lIar ilar dishes I 4 9 1 I. I v Y OJ anI U sweets sweet arid similar dishes The rho best flavorings Clu with cheese chees dishes may be varied b by the following Onion salt or grated onion olives sweet green pepper pimientos Spanish sweet peppers peppers pep pep- pers pore paprika and ana cayenne FANCY CY PASTRY PASTRY Mate PASTRY Materials ri Pas try flour Clour two cups butter ono cup salt one half teaspoonful ice water one- one half cup Utensils Utensils Large Large 1 bowl 01 marble slab or pastry board boar rolling pin pan measuring cup teaspoon chopping knife Directions Scald Directions Scald the tho bowl with hot water and fill with cold adding a small piece of oC ice Measure sure and wash the butter Dutter in this first dipping the hands In hot water to keep the butter from sticking When hen well washed d until It feels reels wax waxy divide into four parts Pat three throe of oC them until thin and round and andIn andIn In cheesecloth or an old eld napkin nail place in a pan between two pans of at Ice Remove tho the water from Crom the bowland bowl bowland bowland and add flour salt and one of the parts of or butter Chop or cut Into this tho the flour and then gradually grach sidd the Ice water it may he hp necessary to add a a 3 little moro more or l less si but Just enough so 80 it can he be taken up clean rem the tho howl bowl Flour the board or i ib b. b p pat t with tho the rolling pin Into a a. flat cake cale and roll out until half an inch thick La Lay Lav on one pat of or the tho butter on tho the middle of ot tIre the paste Fold Fohl the sides toward h the middle niddie then the cm ends ma's s over cover with a bowl and let stand five five- minutes Boll Boil out as ste before be be- be fore fora and continuo continue until all aU the butter IP is used resting five minutes between each 1011 rou rol Chill whenever the butter softens sottens After ACter tho the J last t rolling fold as before place In cheesecloth set in a n dish and ana cover cover- Place i in the coldest part rt of the refrigerator until rend ready to roll cut and shape Bake In a a. very hot oven un un- un- un dern ath heat as It Is the expansion of cold air all In the tho Pastry Dantry while baking that will mako make a a. light and flaky pas pas pas- try This pastry Is u used ed for patties shells French pa etc for tor des des- es- es sorts I. I All I eI Flour r sift sift- before ed-before v tE- tE |