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Show DISHES FOR ALL OCCASIONS FOR a Sunday night lunch a simple dish which is easy to prepare and serve is the following: Sunday Dish. Melt one-half of a tablespoonful of butter, add one cupful of grated crumbs, mix well, add two cupfuls of milk with one well-beaten egg. Mix and cook ; when hot, add one-half cupful cup-ful of grated cheese, a bit of salt and a dash of paprika and cayenne. Serve on crisp rounds of buttered toast. Mustard, Mus-tard, too, may be added if desired. Date Puff. Beat six eggs separately, add one cupful cup-ful of powdered sugar to the yolks of the eggs, one-half cupful of walnut meats and half a package of dates finely fine-ly cut. Add four heaping tablespoon-fuls tablespoon-fuls of bread crumbs to which one tea-spoonful tea-spoonful of baking powder is added. Mix well, then fold in the stiffly beaten whites of the eggs and bake half an hour in a slow oven. Serve with whipped cream. Buttered Parsnips. Cut the parsnips into even-sized pieces and place in a heavy kettle with two or three tablespoonfuls of butter, depending upon the amount of parsnips. pars-nips. Stir and cook without adding any water, if possible. When tender the parsnips will be a light brown and |