| Show II II I Mrs Helen Armstrong Ruggles Ruggles i for Cooking king ii h J II II ENTREES I CHICKEN CROQUETTES Make SAuce sauco with four tour tablespoonfuls of butter six nix of oC flour and ono one cup CUll milk season with salt pepper parsley and amI lemon Juice Add one pint cut chicken spread on pIa platter to cool When lien cool shape shapo Into cutlets or croquettes roll In bread brend crumbs beaten eggs egl and crumbs again and fry try In hot fat Cat The flaked cereals cr- cr rC reals crushed with a R rolling roiling pin make m a 0 delicate crust for tor croquette mixtures Mushroom sauce sauco Is mado by hy adding ono one tablespoonful of ol lemon juice to one ono cup cream sauce and one halt cup cooked mushrooms cut In piece ploce or brown sauce ma may be bo used Instead of ot white sauce Is la made like white sauce with clear stock and cream Instead of oC milk m lie and Is highly seasoned Ono One whole e egg g or two too beaten yolks are added Just before belore serving CHICKEN MOUSSE To be served as ae cold entree or salad Prepare Preparo ono one pint of ot tho the meat b by re removing removing re- re moving the breasts from Crom one ono or two cooked chickens and running samo same through the meat chopper two or three times s until reduced to a fine fino powder Moisten two tablespoons of ot granulated ted gelatine In halt half a cUp cuo of ot cold milk and then dissolve by potting setting It In boiling wa wa- wa- wa ter Have In readiness one pint of oC whipped shipped cream which T has hns been drained Quito quite dry Season tho the chicken wIth Ith salt alt pepper adash n a dash of ol nutmeg nutmeg- and some lemon Juice mix thoroughly with tho the dissolved ll K gem gem- Intine la- la tine and then fold Cold In lightly lIl tho the whipped cream Pl Place ce In n a R. wet loa loaf pan Tong Ion long and narrow preferred and md chili chill on the Ice Turn out on platter at serving time and surround with a mayonnaise of ot celery eel cel cry ery cT garnished with olives olUes and celery tips DEVILED HAM FRITTERS Beat Deat two eggs thoro J thoroughly and blend wIth one half cu cup of ot Und Underwood's deviled ham or tongue to which has been ad added added ad- ad ded fled a 1 cupful ot at boiled rice or freshly mashed potato I If neither Is available a pint of oC bread brend crumbs ma maybe I be scalded In Insufficient insufficient sufficient lint hot milk to moisten an and then mixed with meat treat Add one cup of ot flour sifted with a 0 teaspoon of oC baking powder and a 1 little cream until soft MCl enough to drop by s spoonfuls Fry In deep hot Cot- Cot tolene and a at once CALVES' CALVES BRAINS AU I NOIR I Clean Clenn two Sets eto et of or brains and soak In to cold water then rinse and cook In a steamer over boiling water about half halt an nn I hour When perfectly cold cut into hito thick slices and reason eaRO with salt s. and white pepper Molt Melt half n a cup of oC butter In a 1 frying pan and let it cook until dark brown bro then place tho the brains In this to I become hot Have In rn readiness the juice of oC a n lemon and a 1 tablespoon t. of ot minced parsley and nd ad add to tho the butter hutter when hen the I meat hay has b been cn en transferred to a hot plat plat- ter Pour the sauce around the brains nul n ld servo Beno at nt once I CREOLE OREOLE HASH BASIL Put through a chopper six raw potatoes potatoes pota pota- toes two onions three or four tour green pota-I pota peppers peppers pep pep- c pers pera and two no largo tomatoes Melt four tour four tablespoons of or buttor butter In frying pan ran add tho the vegetables ves and cook until potatoes s Iare I are nearly done keep covered d and stir frequently and add a R. little stock Block or water water water wa wa- ter as ns It becomes dry Wow Now add two cups chopped mea meat meat cold cold t-cold cold roast tw of preferred pre pre- and and season Heanon well with salt and sauce Servo very hot with points of oC toast toot I CORNED BEEF HASH To ono one pint of ot chopped d meat moat add a pint and a half of oi chopped cooked potatoes Melt third ono cup of oC butter In a 1 frying f pan and add two tablespoons of ol minced onion Mix II the harp thoroughly thorough with the butter and anel season well adding Just I enough h water to moisten well about halt half halfa a u cup Cover clo closely cly and cook slowly for Cor half an nn hour or until a t brown crust rust has formed on tho bottom Loosen carefully carefully care care- fully from the pan and turn out like an nn omelet on n a hot platter Garnish with par parsley le I JAPANESE ROLL I Prepare crust as for tor shortcakes n and nd roll about halt half an nn Inch thick In tin rectangular I. I lar shape Spread with chopped cold meat slightly moistened with Hh gravy or add butter butter butter but but- ter a 1 stock and dredge with flour Roll noli up brush lightly with milk 11 and nil bake In rather hot oven o Have brown or tomato IH heated in readiness to pour I about It In serving dish For tho the crust sift two cups of flour Hour with three of ot I teaspoons baking powder and a little salt Chop Into this three tablespoons of at shortening and one j I of butter and moisten with about half acup ti n cup of oC milk Cut with knife on the flour floured d board lI lightly hU until smooth Buttel Butter Butter But But- I ter tel may rhay be omitted and one yolk olk of oC egg to tho the milk In Instead tC i |
