| OCR Text |
Show i nsi . - 5 &&,., I H .'the Kitchen I I Teas nnd Mushrooms. Stew fresh green peas and mushrooms mush-rooms together until tender, drain and partly All littlo patty shells with them, cover with a rich cream dressing dress-ing and cervo at once. Babbit, Molt ono tablespoon butter in saucepan, sauce-pan, add two tablespoons Aour, which have been mixed with half a teaspoon dry mustard and half a teaspoon salt Stir well into butter, add ono largo cup milk, and when hot add ono cup checso, sliced. Stir constantly until molted and smooth. Tako from Are and stir in one beaten egg and, lastly, ono small tumbler stalo alo or beer. If too thm, use moro Aour next time. Servo on toast Buckwheat Cakes. Dissolve one cako of yeast In a quart of warm water. Add a teaspoon of sugar, a cup of wheat flour and enough buckwheat flour to mako a nico batter. Set in a warm place and let rise for several hours. Just before frying them add a level teaspoon of soda and salt to taste, dissolve in a little warm water. A littlo of tho batter bat-ter may bo saved and used instead of tho yeast for starting the next batch. Sweot milk may bo used Instead of water. Grnpc-Walercrcss Salad, Wash two good sized bunches of watercress wa-tercress and pick fioin the stems. 1 Stone one pound of best grapes, add to tho cress with one cup of stuffed olives, and the same of chopped celery, pouring over it all the following dressing: dress-ing: Beat the yolks of two eggs light, add two largo teaspoons of lemon juice, one teaspoon of salt and aallttlo pepper; cook in double boiler until It thickens, thon set asido to cool. When cold Btir in one cup of whipped sweet cream and a tablespoon table-spoon of chopped nuts. Clieeso Crenm Sauce. Put two cups of milk in doublo boiler boil-er and when boiling add tho following: Four level tablespoons sifted pastry flour, half heaping easpoon salt, dash of paprika. Wot slowly with milk till tho cup is naif full, then add to the hotmllk-and.fltir-tlU it-JhicJken Ia$- cook Avo minutes or more, then add lH ono scant cup of cheeso which has IH been cut in thin chips. Stir well and H set boiler on back of stove till cheeso H melts, which will be in about Ave min- IH utes if the cheeso is soft It takes IH longer for dry cheesy Grating would H bo better If tho cheese is dry enough. H Servo on bread, plain or toasted; de- jH licious on brown bread or johnny cake. IH For macaroni, I break macaroni in IH inch pieces to make ono cupful. Cook IH one hour or till onds split in plenty H of rapidly boiling salted water, then H drain and add to tho sauce when you H add the cheese. Servo with brown H bread, johnny cake or crisp toast H BIco Croquettes, H If you try this recipe you will pro- H nounco It "ery satisfying, especially at H this time, when the prico of meat is so IH high. When boiled rico is served bo H sure not to cook it too much. Of this jH take two cups and. put it on tho Aro in jH a double boiler, add to it one gill of H milk, salt aud pepper to taste, ono H teaspoon of onion juice, four grates of H nutmeg, the grated rind and juice of H half a lemon, one tablespoon of grated H cheese and the samo of chopped pars- H ley. Boll three-quarters of an hour, H then stir In tho beaten yolk of ono jH egg. Turn out on a Aat dish to cool. H When cold enough to handle easily H form into croquettes, dip into beaten H egg, then in fino bread crumbs. Fry H in docp boiling fat Seivo very hot, H with or without tomato cause. H l Butch Beef Loaf. M Run twice through tho meat chop- H per a pound and a half of tho round of H beef and one-quarter pound fresh H pork, add half a cup stale bread H crumbs soaked in stock or milk, half M cup canned tomatoes and celery salt, minced parsley, salt, red pepper and M grated onion to season. Mix thor- H oughly, shape into a loaf, brush with ' beaten egg, sprinkle with crumbs and H bake, basting with meltod butter and H stock. Serve with tomato sauce. H Tomato Sauce Rub a can of toina- toes through a sieve, flno enough to keep back tho seeds. Thero should H bo a pint of liquid. Cook together H two tablespoons each butter and Aour, H add tho liquid and cook until thick, H stirring constantly. Season with salt H aj2d.eannpuu ' M |
