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Show gcoooooootoDo Good Tkings $ S To &t VEAL AND SAGO SOUP. Put three cupfuls of veal stock over the Arc and soak two tablespoon- H fuls of sago In a little cold water on tha H back of the range for one hour. Stir tho sago Into the veal stock and cook until the sago Is transparent. Beat the yolks of two eggs, add a little of tho hot soup and pour all together again. Heat, but do not boil. Season with pepper H and salt, H Clam Croquettes. Place twenty clams, with their liquor, over the fire. As soon as they come to a boll skim jH and drain, then chop fine. To two melt-ed melt-ed tablespoonfuls of butter add on slice of onion; cook five minutes with-out with-out browning, then add one good table- H spoonful of flour and stir until smooth. To this add the chopped clams, one teaspoonful of chopped parsley and tho yolks of two eggs. Mix well and turn out on a platter to cbol. When very, cold divide equally into as many por-tlons por-tlons as arc to be served. Shape, dip In breadcrumbs, put In a frying basket and brown. Drain on paper. Squash Custard. Cook one summer Rquash mtll tender. Drain it well and press through a strainer, adding two well beaten eggs, one-quarter of a cup-ful cup-ful of sugar and four tablespoonfuls of milk. Flavor with lemon rind or va-nllla. va-nllla. Line a pie dish with a good plain crust. Pour in the custard and bake half an hour. fl Chocolate Loaf Cake. Stir together one cupful of sugar, one egg. a half cupful of flour and two teaspoonfuls of baking powder. Mplt one tablespoonful jH of butter, add to It two squares of chocolate, then add the chocolate to the first mixture with half a cupful of warm water and one tablespoonful of IH vanilla extract. Turn Into a greased shallow pan and bake in a rather quick oven twenty minutes. When cold cover with icing made by thickening one ta-blespoonful ta-blespoonful of milk or water with pow-dered pow-dered sugar. IH |