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Show If THE TABLE . J -2-' Recipes Worth Saving s J Sausage and Kraut. (Serves five to six people.) A pound of sausage and a can of kraut, one pint water, small piece of butter or fry-Ings; fry-Ings; cook till kraut is tender. Veal Salad. Boil a piece of veal (tho hock is ' I good and much cheaper). Pick meat from the bones and chop fine. Rub yolks of four hard boiled eggs into smooth paste. Add one-half teacup melted butter (some prefer olive oil), one-half teacup vinegar, two tablespoons table-spoons dry mustard, one tablespoon sugar, one teaspoon each of pepper and salt, .Stir with the meat. Mince one-third one-third as much celery and white lettuce as meat; mix and add just before serving. serv-ing. Use whites of eggs cut in rings and parsley for garnishing. You can make excellent sandwiches from the above. Mayonnaise Dressing. i Two tablespoons sugar, butter size 7- of egg, scant teaspoon mustard, one jKj: p cup vinegar, one egg, one tablespoon 351 flour. Put Butter in last; mix. all the JImL' rest of ingredients together, adding jH vinegar gradually. Boil until a cus- tard. jH Entire Wheat Muffins. One and a half cups entire wheat r graham flour, one-fourth cup flour, two tablespoons sugnr, four teaspoons baking powder, one cup sweet milk, one teaspoon salt, one egg, one tablespoon table-spoon melted butter. Mix dry Ingredients and add milk, beaten egg and melted butter. Bake In hot greased muffin tins about twenty-five, minutes. Prune Jelly. Make a syrup of one pint water and six ounces sugar; add juice of an orange and grated peel of a lemon. Wash a pound of prunes in boiling water, then stew them in the syrup until tender. Take out and remove stones, put through sieve, add once ounce gelatin (which has been soaked in a little water) to the syrup; when it has been dissolved put in a few drops of carmine Coloring, strain it through muslin. Mix all together and when nearly cold pour in mold which has been rinsed with cold water. Serve jelly surrounded by custard or cream. Sour Milk Griddle Cakes. T'rr-n ftnnc flnnr V n 1 f inn ennrm calf one teaspoon soda, one scant pint thick sour milk, two eggs. Mix and sift soda, salt and flour; add sour milk and beaten yolks. Fold in beaten whites. Bake on hot, greased griddle. Salmon Salad. One-half can salmon, one-half cup mashed potatoes, a sliced onion, one-half one-half teaspoon salt, a little black pepper pep-per and mustard, one-half cup vinegar. Mix all together, garnish with hard-boiled hard-boiled eggs and serve. |