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Show HOW TO STAVD AND I LOW TO WALK. The Lenten Menu. The following r-.-ipes wih l.- found invaluable on the cKiy.s wlim i;o meat irf allowable: Eg! Chops. Hard Imi! the egs, chop whites and crate yoiks. Make tfci'-k cream dressing and stir in. Sea. 'ii -then shape in form of chops dressed with bread crumbs, dip in boat-n egg and fry brown. Mrs. James Cmi, Carlisle, Car-lisle, Ky. Cream Sandwiches. One-quarter of a pint of good cream. Threy tea.-pooni'u's of salmon or shrimp paste. Half a te.-i-l spoonful of chopped parsley. Salt at:d pepper. Thin slivetf of brown bread. Whisk the cream till quit.' stiff. Stir the fiii paste in lightly, add the parsley pars-ley and svason well. "Spread this mixture; mix-ture; on tiie slives of unbuttered bread and stamp out in neat little rounds. A dust of paprica injproves the appearance appear-ance of these. Serv ? oil a lace paper. Parsnip Patties. Scrap and boil four good fuzed parsnips. When cooked cook-ed drain off water and mash, then add one egg and beat together a few minutes. min-utes. Have skillet ready with hot lard. Drop a largo tables-poorrful in, let brown and turn over until the other side brow ns. Serve hot. ' Deviled Eggsk F.oil four pggs until hard, I-1 cool, remove shells. Cut iru half, take out yolks and mix mustard, salt, currie powder and little vinegar. Replace the pas'e in the whites and serve on dish with parsley. Roast Oysters on Toast. Toast ?omf slices of bread, was'h and wipe s-me? large fine oysters, spread as many a.-? possible, on each slice of toast, season with salt, pepper and plenty of bits of butter. Put in a hot oven until the edges of the oysters curl, t-rve at once. Potato Hew?. To a cupful seasenexf mashed potatoes, add one egg and beat well together. Put the mixture into a pastry bag with a star shaped opening press it through. As it comes through guide it in a circle till it comes to a point. Save a little of the egg and brush each roe with it, place a bit of butter on each one and brown in the oven. Mrs. David Cahill, Lexington, Ky" ,v Delicious Cod Cream. Pound half a pound of cod to a fine consistency with an ounce and a half of bread crumbs; mix with a beaten egg and half a gill of stiff white sauce. Add pepper and Fait to taste and a pinch of ground mace and rub all through a sieve. Butter But-ter well srme small molds and fill three-fourths full of the mixture. Steam twenty minutes. Turn out ancL serve with white saute poured over. French Onions. Boil onions whole in a little salt water, when tender place in a buttered bake pan, making a dressing dress-ing or paste of butter and flour, spread over the top, sprinkle with pepper, and bake a niee brown. This Is delicious. Maggie Corrigan, Fletcher, O. yy- Escalloped Salmon Drain one can of red salmon. Turn into a dish and remove all skin and bone. Mirwe fine with a fork. Butter a baking dish and put first a layer of bread crumbs and then salmon, until you haVe two layers of salmon and three of bread crumbs. Heat a little more than a pint of milk, add a tablespoon ful of butter and a teaspoon tea-spoon of salt. Pour over the prepared salmon and bake about twenty minutes in a hot oven, or until the top is slightly slight-ly browned. Agnes Ryan, Lewis Centre, Cen-tre, O. Carolina Salad. Pick over and wash one-half cup of rite, put it into tht double boiler with one cup and a half of boiling chicken stock and one-haf teaspoonful of salt. Place the boiler on the stove and l;-t it cook until the water is absorbed, stirring at first with a fork to keep it from sticking. Then set the boiler over boiling water and I&t it steam until the rice i soft. Let it stand uncoverd to dry off and cool. If necessary, add more water, as rice varies in hardness and according to ago. Chop fine six canned mushrooms I and etew them for a few minutes in a little stock, then Stir them into t'.ie rice with one? teaspoonful of chopped parsley. Have ready one cup of shrimps picked apart in small bits, two hard-boiled eggs and the usual French dressing. Put a mound of rice in th salad bowl and then a layer of shrimps, with -one-third of the dre-ss-i ing, then another layer of each, with the remainder of the dressing. Smooth i it into mound shape, cover with the sifted yolk and arrange the rings of white of the egg around the edge, with, Ian outer border of minced parsley. Or amit the egg and make a border of overlapping slices of tomato just above the parsley and pass mayonnaise dressing dress-ing to those who prefer it. |
