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Show 1 1 Summery I and Spicy ill rill t Suggestions Collected from (fii I Housekeepers All Over igjj i the Country m flC$ i Salmon with Mayonnaise. 39 I Sot a can of the best salmon into a JfW ;; caucepan of boiling water and boll for l?B 'f fifteen minutes. Open and turn It out ojM i on the platter without breaking the 'j3 i moA. The finest canned. Balmon con- W . tains nothing that need bo removed. rOgl Pour over it a half pint of mayonnaise 49 3 containing- a? dessertspoon of horsc- be"S i ratllsh. Garnish with circles of hard- fii$ , cooked egg and serve with Saratogas. itjAs , Green Peppers In Tomato Sauce. R Cut up two quarts of fresh tomatoes, "'vfJ f Bd(l one teaspoon of salt and boil over $tes a Qu'ck firj half an hourt mashing oc- rw3 J Cflslonally; strain. There should bo a ,iflp pint or more. In a casserole put half 'i r3M I, a cup of olive oil, adding, when smok- 3mi1 Jne 1,Qt two cloves of garlic, minced. "sa i Fry tln theso are brown- Now a,hl U Af the strained tomatoes, a tablespoon of .Vf.lal niinccd parsley and three sweet basil .iflPU or bay leaycs. Boll ten minutes. Cut '7S X J strlpB ten green peppers from which iWW l elems and seeds have been removed, aMM nnd add them to tho tomato sauce. WOJj J Cook slowly hulf an hour. Serve hot, $l,fla v. Vlth tho sauco over the peppers. S. 'SB !" Lobster Salad. j'15'2 ? r'J?J - 5d. clear fish stock should be 3 ae first, Beason to taste and stiffen "tf with gelatine. Open a can of very BSSjl' "nail sardines very carefully and re- Jarf move and drain a number of unbroken a Mil Psh- A small quantity of the stock all : 8nould bo placed In a border mold and JH ret upon the lco; when It has hardened 'ujaf , a trltle, a row of sardines should be ju?M laid In carefully, on their backs, not Mi - flat; add a little more stock, enough vSHk t0 cover the tlsh to the depth of an 7wmi inch, and leave It to harden a little, us ;Uh fccforc: then add another,row of fish And fill tho mold with tho fctock and dJKm leave It on the Ice until firm. THien It &KL' his set, turn It out and till tho center djHl.wlth lobster In muyonnalbc dressing. PM If the stock In as clear as It should be, ifH the sardines will appear to be swlm- yvjU mlng in water. -A, H. Q. "'MB Stuffed Peppers No. 1. Split four green sweet bell poppers ;n half lengthwise and take out seeds and ribs. Prepare a forcemeat by mixing mix-ing two coffee cups of finely broken, stalo bread with ono small onion, grated, one tablespoon minced parsley; salt and pepper to taste, and enough of the liquid and soft pulp of fresh or canned tomatoes to moisten thoroughly. thor-oughly. Mix lightly and fill into the halved peppers. Put a small lump of butter on each and bake half to three-quarters three-quarters of an hour in a hot oven, with a little water In the pan. A. M. S. Stuffed Peppers No. 2. Prepare four sweet green bell peppers pep-pers by splitting In half lengthwise and removing seeds and ribs. Mix one cup each of cold boiled rice and minced cold chicken, two tablespoons of finely cut celery or a spi Inkling of celery seed, a teaspoon or two of onion Juice and salt and pepper to taste. Moisten with two tablespoons of melted melt-ed butter and one-half cup of tomato Juice and soft pulp. Fill lightly into the peppers, sprinkle grated cheesa over tho tops (Parmesan la best) and bake half to three-quarters of an hour in a hot oven, with a little water In tho pan. A. S. Creamed Fish In Cucumber Shells. Select six or eight short, thick cu-cumbeis. cu-cumbeis. Do not paro them, but remove re-move a thick, lengthwise slice from each. Save these Mlccs for covers and scoop Gut the insldes. making boat-shaped boat-shaped cases. Thicken one cup of milk with one tablespoon of flour and ono of butter rubbed together, seasoning season-ing with a small blado of mace, a sprig or two of parsley, a slice of onion and ?alt and white pepper to taste. Cook a mlnuto or so, then whip In rapidly the beaten yolk of an egg. remove from fire and strain. Return to fire, stir in a good cup of flaked, cold cooked fish and simmer Just long enough to heat through. Meanwhile, hoat the. cucumber cases and covers thoroughly- in a quick oven. Fill with tho hot fish, put on tho covers Jind serve. A- M s Boiled Cucumberc. Pare and cut tho cucumbers In halves lengthwise and boll in baited wafer until tender, but still firm, then frraln. Make a sauce of one tablespoon each of butter and flour, one cup of liquor from, cucumbers; aO'l salt and popper and tho julco of opt-half lemon, . when thick and smooth, add one-hall pimento, shredded, and ono heaping , lableflpoon of cold, cooked peas. Lay , cucumbers on strips of .thin, crlsi toast and pour tho sauco over them m. C. |