Salt Lake Telegram | 1923-07-29 | Page 32 | Soster Marys Kitchen

SISTER, Marys MM! KNTKHTAININQ lUMMIR OUCST. 1 you don't keep a maid and llva 1q a town whr help is acarc and ar hoepltably Inclined, th problem 1 of Mrvtns houe gueet a good dinner and entertaining them "out" In th afternoon tomilmM Ntmi unaolvaw bla. This la eapeciaily trua In turn mar whea a hot roaat la not o deir- bla for tha meat course. Thta menu and theee nelpad may alp aucsaat a wajr out; - umver'dinnt.r WENU Watarmaloa Cocktail " , Craamad potatoaa Juid VaaJ . Naw Paaa - Stttffad Tomato Ilala4 Toaatad Wafers Mapl Parfait ana Food Cak Coffaa. rt win Utta Just ona hour ta sat tha labia and st this maal on ft. Th r paas should hsv baan ahallad and th potato cooked and dtoad. Th first thins In tha pr partition of tba maal S Is ta put tha paaa on to rook. Thaaa will oook whlfa sat tins tha la bla and . majtina; tha sauea fur tha pota . Old potatoaa will ba aattafaio.'yiy araamai If allowad to stand lu toW watar thra or four houra bafor boHln. Put i " to cook la cold watar. Wh .potatoaa ara don let cool oofor uidns. ilc as fin as poeelble. Th potatoaa should ba cooked and dlacd in tha morn inf. Th el4 should be crisped and ready o put ta a-athar and tha deeeert made. Tha coffee should percolate while dinner a bains: served. Tha an lad dreseinf ' oouH ba made the day before and the meat muat be prepared tba foiatrtna; . day. All other preparations are Biade , In th morning. ... WATSRM1LON COOKTAIU Maka balls of watermelon wfttr a French vegetable tutter. Allow ri . or eight balls to a servtnif. If tha wtr. Is not sweat cover balls VUh '-sus-rtr, about one-half to a spoon of suar for each ball la a food ru'e. Riusa tha juice from aril, .-, alio al-io wins; wo taMeapoona of Juice for ench ctMlt. put tha mlxtu.s into a (gevee par oorar and let at and on lea until needed. erv In cocktail laaa ' with a apt-la; of mint In each gUaa. . f f CM CAM KO POTATO! , , Four evpa finely dlcad poatoe. 4 tableepoona hotter, taoesooons (lour, t cup milk, I tea poo a Bart, tea- , , spoon vepper, 1 tablespoon m!nc.d parelerN Melt butter and sttr In flour. Add . an ilk slowly, stirring sonata nt I y. The milk should be added and th sauce . allowed te thicken between each -per lion of milk. Thla makes a smooth, well cooked aauce. Add potatoes and let stand ever hoi watar for fifteen minute te reheat. Aa the potatoea ar cold they wilt chill the aauce. sprinkle with paraley to serve. Sea- -son with salt and pepper aftar ail th milk is In the eaooe, JILLIKO VIAL Knuckle and shank of veal. I pounds man veal, a hard boiled egaa. I onlona. , tableepoona ml need parslsy. 9 laa-spoona laa-spoona salt, pepper. Wipe neat with a damp cloth to remove any silver cf bone. The ben must b well cracked. Put la kettle with en lone and cover with boiling water. Bring to the boiling point, swimming ofp th scum as It riae and let almmer juat at boiling for three or four hour. Remove maat from bones and put through food " chopper. Be careful to remove any skin or stringy fiber from the moot. Put layer of hard boiled eggs in a . mold. Sprinkle with paraley and add a layer of meat, fieaaon with aait and ' pepper. Continue adding layer for. ! layer until all I need. Let the atock boil while preparing i the mold, fit rain atpek ever meat in fiold. Put a plate over tap and preaa ntil the atock riaea above th plate. Lift plate and let atock reccJ. This -blende aalt and pepper aril thoroughly ' mo tat me mat. Ito ttila aevtfraj ttmes. Weight Uxht;y aiid let s'and till cool. Whan coo. put on ice to eejt. Unmold -snd cut In Moos to serve. "To remove from mold run a apalu a under meat and put a large plate ever top of mold. Turn upaide down and th loaf will drop en the plat. TUFF gt TOMATO tALA0? Eight ajidlum-elsad tomatoes, t .. package neufchatei cheeao, 4 table spoons finely chopped fe.ng.lah walnuts or hxokoty nuts. 4 tableepoona minced ' celery, 1 teaepoon salt. teaspoon paprika. i I'wei tosnatoea and cut site from -steam end. Scoop out center. Fill centers In strainer te drain off Juice. .Ueih cheea with a fork, aid remaining remain-ing Ingredients and mix wall. Uae tomato to-mato Juic to make motat. Fill tome- " toea with mixture. Arrange on lettuce and mask with saayonnala or cooked salad dreeelng. . m- COOKKD OAggglNQ. Four tablespoons buttsr, t tablespoons table-spoons sugar, 1 tablespoon flour, A teaapoon salt. teaspoon mustard. teaspoon pepper, cup vinegar. cup water, eag yolka. 1 cup whip- . ping cream. Melt butter, stir la sucar. flour, salt. " pepper and mustard. Add vlnegmr and water and stir until smooth. Cook stirring constantly until talck. Ke- mov rrom firs and beat In olka bet cool and add whipped eream. Thla ' y draastng- will keep a wk on ios. . MAPLE ARFAIT. ' ' One and one -half eupe maple- etrup, ; wbltea. 1 cup whipping creantt. beat whites of esgs till ajirf and dry with a wire whisk. Put etrup ever the fir and bring to th boling point. Add slowly to white, beating thor-ouajhly thor-ouajhly end cooking tli airuo while beating. Do not cook th sirup enough for boiled f roe ting, but It ahould be boiling when added to the egxa. Whip eream and aud ea;g mixture. Turn tnto mold, pack In Ice ana aalt and 1st stand three or four hours or longer. . v This deaaert abouid be mad the last thing In the morning. Uae three cupe of Ice to one cup ait In packing. The cake may be any light cake or -Lady fmaers r maoaroone. iCopynght. 1K NJuA Service.) . '