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Show si o 'BIB -1 i s-. &&&& II Mil Fried Scallops. Clean ono quart scallops, turn Into a saucepan and cook until they begin to shrivel, drain and dry between towels. Season with salt and pepper; roll in fine crumbs, dip in egg, again iu crumbs and fry two minutes in deep fat, then drain on brown paper. Serve with sauce tartare. LoDstcr En Casserole. Rub tho inside of a casserole with tho cut surface of a clove of garlic. Break the meat of a boiled lobster into large pieces and fry in olive oil. adding add-ing a tablespoon each of chopped onion, on-ion, carrot, and parsley. Add a bay leaf, a pinch of thyme, and two tablespoons table-spoons of sherry. Cook for 20 minutes, min-utes, then take out the lobster and keep hot. Add to the sauce half a cup of beef stock and half a cup stewed stew-ed and steamed tomatoes. Simmer for 10 minutes, put In the lobster, reheat and serve. Oxford Salnd. Small leaves of lettuce, three to each guest. On each a slice of orange, cut not too thin. On each slice of orange place a strip of cauned red sweet pepper. Over all pour a dressing made of the Juice from ends of oranges, a little of the pepper liquor and plenty of salL Russian Snlad. Mix one cup each cold cooked carrot car-rot cubes and potato cubes, one cup cold cooked peas, and one cup cold cooked beans, and marinate with French dressing. Arrange on lettuce leaves in four sections and cover each section with mayonnaise dressing. Garnish two sections with small plecos of smoked salmon, ono section with iT N ill TO I 1 U A&J '11 ill'! BWfcffWtfWMiiW. J, ,jj finely chopped whites of hard boiled ''ifiiS eggs and one section with yolkB of ItfiiM hard boiled eggs forced through a f ,m strainer. Put email sprigs of parsley flHg in lines dividing sections. Good to I'-F look at, fine to eat and best of all not Ji t. I much work. 'l Fa'1 Tomnto Sonp. M One quart tomatoes (use canned), f( m half pint cold water, pinch soda, one JJ ; jjjj tablespoon sugar, pinch of salt, four L m cloves, one tablespoon chopped onion, ,JjH :j one of parsley. Cook all together ten Mn ,J minutes. Heat one cup milk and make j ,jf jj a cream sauce of one heaping trble- i i h spoon butter melted and one of Hour. I -ffl Stir into soup and cook ten minutes l,ji 'M more. Strain and serve at once. i j ,m Frozen Pudding. ' .?m Two and a half cups, one cup l'iEIii" sugar, one-eighth teaspoonful salt, two U ffl eggs, one cup heavy cream, one-quar- LJii 1 ter cup rum, one cup candled fruit. S''ffi cherries, pineapples, pears and ap- X ' ricots. Cut fruit In small pieces, and n-f'i , soak two or three hours in brandy to a,j . :jj,i , cover, which prevents fruit from ijjliifh' 4 freezing. Make a custard of milk. all'! sugar, salt and eggB. Strain, cool, add liifjji , cream aud rum. then freeze Fill a f $'''1 ' brick mold with alternate layers of j ' g the cream and fruit, pack in salt and 1! Il'lf l ice and let stand two hours. ' h ' j Raised Oatmeal 3Iuflins. ' j. Raised oatmeal mucmfwypnifwywfw lli I Tako three-fourths cup scalded milk, i, Jd II I one-fourth cup sugar, half a teaspoon K'lii' 1 salt, one-quarter yeast cake, dissolved HMJr I In one-quarter cup lukewarm milk, jj! 'a! I one cup cold cooked oatmea), two and Jjj u ; a half cups flour. Add sugar and salt b'''S to scfflded milk. When lukewarm add 5 .'- wj, dissolved yeast cake. "Work oatmeal M v, into flour with tips of fingers, and add Hr' 1 I to first mixture. Beat thoroughly, !l L jj! cover and let rise over night. In the !r t I morning fill buttered iron gem pans Wllifi I two-thirds full, let rise on back of H? ;f I range that pan may gradually heat aud jjjj M mixture rise to fill pan. Bake in mod- j) M U erute oven 25 to 30 minutes. rj !o H Lobster Cutlets. ." jj ul Mix half a cup of mustard, one-quar- (A ?Jj PI Ler cup of confectloner'a sugar and one j ,U ?'! II level teaspoou of salt. Heat one pint U M 3f.viegar; when hot pour about half ) 'jj f iff Df4 liquid on dry ingredients, slowly ':!:M fll'lH stirring constantly to keep from lump- '; ; : Ing. If the mustard Is too thick add fl jlfl ( oioro of the hot vinegar. .j, If; 'ill vim |