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Show I Menu For ihe jt . 11 ' Jime Luncheon l $WWtpWVWWPWWVkx: ill CREAM OF GREEN PEA SO UP. ' !l Soak one cupful of green peas !!H overnight in one quart of cold. I lll water. In tho morning pour off the r if tl water and put the peas in a pan, pour- ' " !$ H ing over them one quart of boiling wa- fH ter. Cover the pan and let them cook I '$11 slowly until tender, rub through a l 11 strainer and return the . pulp and tho ' ' ( 'f 11 water In which the peas were cooked. !H Add salt and pepper. Melt two table- I :MH spoonfuls of butter, cream It with two H tablespoonfuls of flour and stir it int'- " J ;kH the boiling soup until the mixture Is ' 1 nd'atfl creamy. Before serving add one cup of MH Swiss Cutlets. Chop fine three hard 'it'l boiled eggs.i add to them two table- , 'fH spoonfuls of breadcrumbs, the, samo of j 'IpH grated ehecse, a pinch of curry powder , t'x'ifl and cayenne pepper to taste. Bind all ' with a beaten egg. Form Into pear Fulfil shaped pieces and fry a golden brown. ' !$ I Scatter grated cheese over them an1 1 i I serve hou '3rfl Sweet Pepper Saute. Remove tho . j ufji-H tops and seeds of six ov.'ect peppers, JtSill cook in boiling water for half an hour, A f FH then take out and drain. In a small v H pan put two tablespoonfuls of butter ' i!'H and whon hot turn in the peppers" cov- "jijl or the pan and cook slowly for twenty minutes. S'erve them over chopped j iOH meat cakes that have been boiled. Ar- llll range on a hot platter and season. ' iH Foam Pudding. Beat the yolks of :fH throe eggs into a cupful of powdered ' 'I H sugar and a half a pint of hot milk. u Make a thick paste with Hour and ill milk and stir into the eggs and mlik. ' H Put on the flro and stir until the cus- I H tard is very thick, flavor with orange J H flower water and pour Into a pie dish. 1 JnH Whip the whites of three eggs with a I 'I little powdered sugar until perfectly - ( I H stiff, spread over tho hot pudding and ' H set In the oven long enough to color tho - lH meringue. Serve cold. I I |