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Show i The Kitchen Stuffed Potatoes With Cheese. Bake until soft Ave or six medium-sized medium-sized potatoes, and with a sharp knife cut directly in halves, carefully removing remov-ing tho cooked potato into a bowl. Mash until free from lumps, then add one small cup grated cheese and salt and pepper to taste. Beat with a fork until light and creamy and heap into the potato skins, dusting the top with grated cheeso and return to tho oven until crisp and brown on top. Salad Dressing. Ono tablespoon sugar, ono tablespoon table-spoon flour, one teaspoon of salt, small tablespoon of dry mustard, two tablespoons of best olivo oil, three eggs, ono cup milk, three-quarter cup (scant) of vinegar. Add the oil to tho dry ingredientB and mix thoroughly. Add egg and beat Avell, add milk and vinegar very slowly. Cook in a double dou-ble boiler, stirring constantly until thick and smooth. Prune Pic. Half pound prunes, half cup sugar (scant), one tablespoon lomon juice, one and a half teaspoons butter, one tablespoon flour. Wash prunes and soak in enough cold water to cover. Cook In same water until soft Remove Re-move stoncB, cut prunes in quarters and mix with sugar and lemon juice. Reduce liquor to one and a half tablespoons. table-spoons. Line plato with paste, cover with prunes, pour over liquor, dot over with butter, and dredge with flour. Put on an upper crust and bake in a moderato oven. Ham Cakes. Take pieces of boiled ham or smoked shoulder and chop fine. .Boll potatoes and mash or use cold potatoes and chop. Take two-thirds of potatoes to one-third meat. Add ono or two eggs (beaten), enough to make it the right consistency to shape into round, flat cakes. If too moist add a little flour Fry in hot fat after dredging thorn with flour. Should bo seasoned to suit taste with salt and peper. Fish cakes made in tho samo way aro vory nice. This is a good way to use up pieces of meat or flsh. Egg Salad. Two dozen hard-boiled eggs, pour over following dressing: Two eggs beaten very light, sugar to taste, one-half one-half cup vinegar. Put all on stove, stir constantly from first putting on stove until cooked. Remove from atove, add ono teaspoon prepared mustard mus-tard and small lump butter; let cool and add half cup sweet cream. Do not stir constantly while on stove it will curdle. Eggs "With Onion Sauce. Rub through a coarse sieve enough mild-flavored cooked onions to muke one cup. Melt two tablespoons of butter, but-ter, blend In one and a half tablespoons table-spoons of flour, then add half a cup of cream and the prepared onion, and sllr until perfectly smooth. Season with pepper and salt, cook over boiling water wa-ter for five minutes, add the beaten yolks of two eggs, cook a minute longer, long-er, then add four hard-boiled eggs cut in slices, and sprinkle with ono teaspoon tea-spoon of chopped parsley before serving. serv-ing. Oyster Fritters. Mako a thin paste or batter. For half dozen oysters uso their own liquor and an equal quantity of Bweet milk, one woll-beaten egg, one-quarter teaspoon tea-spoon table salt and about three tablespoons ta-blespoons of flour. Chop tho oysters, mix with the batter bat-ter and fry by dropping the mixture, by the teaspoon, in hot pork fat, lard or butter (fried in mixed fat, half lard and half butter, will Improve the oyster flavor), or the whole oysters may be dipped in the batter singly and fried whole one oyster and enough batter to make a medium large spoonful. spoon-ful. Turn so that each side will be a light-brown color, but they reauiro comparatively little cooking. |