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Show TUESDAY'S PROGRAM j LENTIL CROOUETTES. f Take one pint of lentil pulp, one-half pint of bread crumbs (entire vhcat preferred), three beaten eggs, two t tablespoonfuls of grated onion, one-fourth cupful Cottolcne, salt and pepper. Mi Jngredients together, cook l In double boiler or steamer until eggs are set. Chill, then form Into croquettes, dip in egg, roll in crumbs and fry In deep Cottolcne . To add one-half cupfu of shredded English walnuts or pecans imparts a rich, delicate t flavor. p CELERY PIMENTO SALAD. ; Take one pint of crisp celerv, cut Into ono-elghth-lnch lengths Cut two pimentos Into short, thin, strips, ' blend celory and pimentos. Add salt and mash with sour cream dressing Servo on lettuce leaf. Garnish with shredded nuts. i SOUR CREAM DRESSING. i Take one-half pint of sour doublo cream, put into deep quart cup. whiP 'th egg bpater until stiff Add 1 one tablespoonful of lemon juice and two rounding tablespoonfuls of sugar. Most delicious and healthful. I (Continued on Page Eleven ) e i - ' WEDNESDAY'S PROGRAM S VEGETARIAN TURKEY w . One-half pint of maBhed potatoes, one-half pint of shredded English walnut or pecan meats, one-half WL pint of lentil pulp, one-half pint of graham flour (coarse bran sifted out), two beaten eggs, two teaspoonfuls of , Kg salt, one small onion mlncod, one teaspoonful of powdered sage, one heaping teaspoonful of minced parsley, 5 ifcgys two tableapoonfulB of Cottolene. Mix Ingredients, press In pan and steam for one hour. Lot cool, mold into ' fjjj') Rhape of turkey and bake until well browned Baste with Cottolene, butter or meat stock. Serve with cran- BT - berry Bauce, W. ' APPLE CROQUETTES Kr Take one Quart of hot sweetened appie sauce, stir In one pint of bread crumbs, two beaten eggs and one . W& beaptnff tablespoonful of cornstarch. Qhill, then form into shape of small applos, dip In beaten egg, roll In f MR. cmmb8, Insert cIoto for stem, fry in deep Cottolono. . gmr' ENTIRE WHEAT BREAD. 2JK Tako one pint of lukewarm wftter, dissolve in the water one-half cake of compressed yeaat. add ope tea- - BC" epoonful of salt, two of sugar, then add one and one-half quarts of unbolted graham flour, knead, work in pne- f K fourth cupful of Cottolene. Dough shouid be the consistency of white bread dough. Mold into loaves and put .1 (Continued on Pago Twelve ) m il . LLJ . " ' " i . . . r- 1 ' l FRIDAY'S PROGRAM j 3 SMOTHERED CHIICKEM ' 3 Cut chicken into pieces read for serlnr silt, dredge in floui and arrange in skillet In which there 8 3 has been heated one-fourth cup of Cottolene 1 eie uncovered, place In hot oen, turn once so that It $ browns well then add one doen small onions, a holC cupful of hot water, coei closclj and cook slowly un- i a til tender S 1 1 (Continued on Page Thirteen ) i Cooking School Program (Continued From Page Twelve.) " LAXO GEMS. Tako two and one-half cupfuls of graham flour, ono cupful of -white flour, one-fourth cupful of Cottolene, one and one-fourth cupfuls of Bour milk, one even tcaspoonful of soda, one ovon teaBpoonful of Bait, ono cupful cup-ful of chopped figs. Work Cottolene through flour; add soda and salt to milk, dissolve; add milk to flour, stir to smooth batter. Duet figs with flour, add to batter. Bake in hot o ven. GRAPEFRUIT PIE. Mako crust of one cupful of sifted flour, one-fourth cupful of Cottolene, ono-half teaspoonful of salt, two two tablespoonfuls of ice cold water. Mix lightly, roll thin, cover pic tin, prick with fork. Bake In moderate oven. FILLING. One cupful of sugar mixed with two rounding tablespoonfuls of cornstarch, grated rind of one-half lemon, julco of one-half small grapefruit, y oiks of two eggs, one tablcspoonful of butter, one cupful of hot water. Mix the Ingredients, except the water, together, then gradually add hot water and stir briskly, turn In double broiler and cook flvo minutes after It seta. Fill crust and cover with meringue. APPLE LA POINTE. Take nice, tart apples, cut Into halves, core, cover baking diBh, season with sugar and a dash of cinnamon, add a little water, bake in moderate oven. When tender, removo, cover with entire wheat bread crumbs, add a little sugar and melted butter. Replace In oven until crumbs are well browned. Serve with whipped cream. Note. Use oven measurements u nless otherwise stated. |