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Show from the bones of the fish and cook ten minutes. Add three-fourths of a tablesponful of lemon juice, one and one-half tenspoonfuls of salt, one-half teasponful of paprika, and rub through a sieve. Return to double boiler, and just before serving add one-third of a cupful of cream mixed with two egg yolks. Scrambled Eggs Royal. Cook two ounces of macaroni until tender. Mix with four beaten sggs, one teaspoon-ful teaspoon-ful of salt, six tablespoonfuls of cream. Melt two tablespoonfuls of butter and scramble the eggs with the macaroni. Dust with paprika. (. 1931. Western Newspaper Union.) Ihe KITGAEA Ice Box Cake. Line the bottom and sides of a bread pan or a round mold with quarter inch slices of any sponge cake. Pour over this a layer of canned apricots cut into pieces, a thick layer of whipped, flavored cream and another an-other layer of cake. Fill the mold nearly to the top with cake for the last layer. Then pour over it slowly the juice from the apricots cooked thick with sugar and cooled. It may be garnished with more whipped cream and shapely pieces of apricots. Fish Veloute. Scald a pint of milk In a double boiler with one-half cupful cup-ful of dry bread crumbs. Put two tablespoonfuls ta-blespoonfuls of butter in a saucepan, when melted add one-half pound of fillets of fish and two slices of onion V forced through a food chopper: stir and cook ten minutes. Add to the milk one cupful of fish stock made |