| Show I Mrs Helen 1 Ruggles Armstrong I I x for Cooking Cooking- x VEGETABLES ABLES FRITTER BAT BATTER TE I Beat the yolks of or two eggs well and add half a a. a cup of or water waler Pour this o er oera overa a scant ll ant cup CUT of flour sifted with a teaspoon tea tea- spoon of powder and a little salt Beat w well lt add H K tablespoon of or olive oil on and the RUm stiffly beaten bexten whites unites of eggs Use Uso this this' as a n coating for cauliflower or other cooked vegetable and fry in de deep p will wat Drain on on soft paper before serving Berv- Berv log ing SPAGHETTI AU U GRATIN Break reak ono one package of spaghetti Into short pieces and cook In two quarts I of boiling 6 salted wa water ter for thirty minutes min mm- utes Drain well welt and blanch In cold coldwater water Melt Mett four tablespoons butter add the spaghetti ono teaspoon salt a 0 little paprika and mustard one cup of or milk and three-fourths three cup grated cheese Mix lIx well veil ell place In a baking dish cover with grated cheese and bake bako In hot oven o half an hour MACARONI I Cook halt half package of macaroni In three quarts of IId boIling water until tender drain well and CO cover 1 with v water ater for ten or mo more look Cook one can of or tomatoes for fifteen minutes with witha n. n 11 Lay bay I leaf a bit bt of mace onion s dO parsley arsley ar lt salt and pepper strain and thicken with v-fth fourth one cup each eath of butter and flour bl blended cd o or use uso a a. small can of of tomato puree Drain mac again asam mix with sauce add one cupful of f chopped green parboiled or cooked meat all j ham halll calves es liver or tongue If Ie lot for supper or luncheon and serve at once or put baking dish toP with grated aled cheese or buttered cracker crumbs and bake one half hour ITALIAN ITAL CROQUETTES Cook one ouo cup tup of ot crul crushed d v vermicelli in boiling wilted mulled water until tender drain din well and mix with one cup strained to tomato to- to mato matoes s. s highly seasoned and thickened with four tour t of or butter and elx six of flour Clour blended Add dd a few tablespoons of chopped mushrooms and out to cool When hen firm Into croquettes s dip In cg egg end and bread crumbs and fry In hot shortening Drain on soft and serve c. c vcr very hot hot- paper i SPANISH ONIONS STUFFED AND BAKED Select six aix medium sized onions ro remove outer skin and boll for fez twenty twenty ml minutes Drain well I u c-u it a slice from top of roch onion onlo avid IJ remove t r carefully lenIn len leav- In iii Ins mm cup lIp p nearly nearl an mitch thick Chop th Ui portion removed remO lutc fine with an equal amount 0 of ot veal Cal slid and a 1 lI little tle ham add half a 11 cup up of ur tread moisten toc StOC of or milk season highly and with f slowly sto for ten minutes in two fry tablespoon o of 0 butter fin FilL onions With Uh this ts pS ration place In baking dish with a a. cup of or stock stock- and bake until tender Then cover center with buttered crumbs and brown bro quickly under gas flame a SOUFFLE OF MUSHROOMS Make a thick white sauce with one- one fourth cup each of butter butler and flour and half a a acup cup each of thin cream attain and the liquor drained from a can of mushrooms SeaBon salt Balt pepper and a tablespoon of lemon Jemon Juice find end add the mushroom tut cut In thin slices Separate three e eggs cars IS beat th the yolks yoUel until thick and add to the mushrooms Beat Bent the whites quite stiff and f fold In R gently pour Into a a buttered dish bake slowly about twenty minutes or or until firm and serve at once Chee Cheese e eOr or toma tomato to souffle may be made with the same proportions proportion SAUCE WILEY FOR TOE BOILED ONIONS Cook Cook two tablespoons of ut butter with irith two tablespoons of tour Hour Then Therm add on one and one half cU cups s of hot water ater and four L ta tablespoons M pons of or tarragon or plain vinegar boiled down dow downto to two a a. grating of If nut nutmeg me a little paprika When well cooked draW from the tire nn and 1 add l t two o Wol dl beaten egg yolks and 1 nd pour pour over th the onions at once Dust each ono one Well eH with Paprika Just b before beor for sending to h he table ONION SAUCE Cook one of or finely sliced onion HV cupful 8 c ter tp slowly with h. h one one-f one fourth th cup each of or hUt but hUtter and water untIl tender nde then add tWOS tWOS' two of of flour and a cupful I of ot thIn cream cream Season with salt an and white p pepper pep pep- Perve P- P p per r and serVe erve with bol boiled d Parsnips or To ue with roast meat tute tock stock for the cream and add D. D lemon juice |
