St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-07-05
EMERGENCY DISHES.
What to Serve When Your Husband
Brings n Friend tn Dinner

Wnat TO serve When Your Husband
Brings N Friend tn Dinner.
Take two pounds lobster, one quart milk,
a tablespoon butter. two tablespoons corn-
starch or flour, one teaspoon salt. one salt
| spoon white pepper, One-half as much cay
enne pepper. one pint water.
Remove the meat from the shell and cut
/ tender pieces into quaTter-inch dice. Put
the ends of the claw meat and any other
tough. hard parts with the bones of the
body into pint Of cold water and boil
twenty minutes. adding more water as it
Dolls away. Put the coral on a piece of pa
/ per and dry i'm the oven. Boil a quart of
milk and thicken it with butter and corn
starch. Boil ten minutes. Strain the
water from the bones and add i'm the milk.
Add salt and pepper. Rub the dried icOral
through a stainer, using enough to give
the soup bright pink color. Put the
green fat and lobster dice into the tureen
and pour the boiling soup over them. Serve
Immediately.
PUREE OF GREEN PEAS.
One quart of green peas, one quart of
water, one pint milk. One-half teaspOonful
salt, same OF sugar, One-fourth saltspOOnful
| pepper, one tablespoonful butter. one of
hour. Put the peas into pint of boiling
water and cook till soft. Mash them in
The water in which they were boiled, and
rub through a strainer, gradually adding a
pint OF hot water. which will help to sepa-
rate pulp from skins. Put on to boil again.
| Cook the butter and flour together in a
small saucepan, being careful not TO brown
IT. Stir it into the boiling soup. Add the
salt, sugar, pepper and milk, which should
De hot, using enough 10 make the consist
ency You Ike. Canned peas can be used.
or peas too old and hard to use as vege-
table.
CHICKEN PILAU.
Warm one pint of canned chicken or cold
roast or boiled chi cken in one pint of water
tlll the meat is tender. Skim out the meat
and add to the liquor one pint of strained
tomatoes. Season highly with salt. pepper,
me chopped onion. and curry or chutney
sauce. When boiling add one cup of well
washed rice and cook twenty minutes. or
I'LL the rice is soft. Add the pieces of
chicken and half cup OF butter or cream.
When hot turn out on platter and garniSh
with triangleS of toast.
STUFFED POTATOES.
/. Bake potatoes of equal size; when done
and still hot cut OFF a small piece from the
end OF each potato. SCOOP out the inside.
-'-''- am AAtiA Win IL Adll Nilt NudlIlIN
cooked meat. highly seasoned and finely
chopped. Fill the skins a little above the
edge. Set in the oven to brown the tops.
Or omit the meat, fill only with the mashed
and seasoned potatoes, and heat again.
SPAGHETTI.
This is a variety of maccaroni about one
eighth OF an inch in diameter. 1t is usu-
ally served unbroken. Take a handful of
the long sticks, plunge the ends into rapidly
boiling salt water. As they soften bend
ana coil the spaghetti in the water without
breaking il until all is softened. Boil till
tender. Drain, pour cold water through it
and serve without cutting if you are skilled
IN the art of winding il around your fork as
the Indians do. Serve the same as macea-
roni with cream or tomato sauce. cheese
and crumbs. This should be served alone
as one course, with bread only.
APRICoTs A LA NEIGE.
Boil one cup of rice fifteen minutes. or
steam till tender. Wiring small pudding
cloths, twO-thirds of yard square. out of
hot water and lay them over a small. half
pint bowl Spread the rice One-third of an
inch thick over the cloth. Put an apricot
in the center, filling the cavity I'm each half
apricot wish rice. Draw the cloth around
till the apricot is covered smoothly with the
rice. Tie tightly and steam ten minutes.
Remove the cloth carefully and turn the
balls out on platter and serve with apricot