Martinsburg independent. [volume] (Martinsburg, W. Va.) 1875-1900, 1891-12-12
LUNCHEON MENU.

LUNCHEON MENU.
Cream Of Celery Soup.
Salmon Seallops
Picked Nastur iams.
Chickens Croquet,es
Dreamed Potatoes.
Aspic Jelly with Olives.
Salad.
Bread Sticks or Sailed Waters.
Frozen Padding. Cakes. Coffee.
RECIPES.
CREAM OF CELERY SOUP Wash
and all pieces roots of
celery, using the tops and roots;
boil for hour in pint of water
and press through colsnder. Put
l quart of milk in double boiler,
add the water and celery pressed
through the colander aud of an
onion rub l tablespoonful ofbutter
and 8 tablespoonful of flour till
smooth ; stir into the soup and stir
continually until it thickens. Re-
move the onion, add salt and pepper
and serve at once.
SALMON SoALLoPs Remove the
skin and bones from q l ID can Of
salmon, drain of the oil and steam
in an earthern dish for 40 minutes.
Dissolve salt spoonful of soda in
II pts. of sweet cream, and heat Ia =
double boiler. When the boiling
point is reached, thickcn with 2 Ia
blespoonfuls of -four rubbed smooth
in little cold water, and season
with salt and pepper. Add the
steamed salmon, 2 tablespoonfnls
lemon juice, and ! teaspoonful mine
ed parsley. Fill small, shell-shaped
dishes with the mixture, sprinkle
rolled crackers over the top and
bake delicate brown.
AsPTc JELLY AN especially fine
jelly is made from broth in which
chickens have been boiled. After
removing the bones from the fowls.
return them to the soup kettle and
simmer for an hour. A short time
before removing from the FIRE, add
salt, pepper, celery seed, allspice
berry, l Glove and small bunch OF
sweet herbs. Strain the liquid, and
add the juice of lemon to each
quart of stock. If the liquid is not
clear, add the white of an egg before
adding the lemon juice. Pour into
shallow pans, not more than inch
deep, and stand it in cold place for
| "a hodrs. Cut in small cubes and
arrange on a low glass dish. Ifpart
of the liquid is colored with some
fruit coloring extract, and the cubes
arranged together, it adds very much
to the effect. In warm weather it
will be necessary to use gelatine,
and it is safe to do so at any time, l
box of gelatine dissolved In l cup.
full of cold water, to every pts. Of
stock.
FROZEN PUDDING :-Scald 3 OTIS. of
cream and pit. of milk, add l pit. OF
sugar and STIR till sugar is melted.
When cool, flavor with 2 tablespoon
tuls of vanilla and freeze. When
about half frozen, add 2 cupfuls Of
powdered macaroons and freeze
again. Sliced pineapple, preserved
ginger or fruit Jelly may be used
with this.
| DREAMED PoTAToEs Cut cold
boiled Cor baked) potatoes into dice.
With l pit. of potatoes boil qt. OF
new milk, leaving out enough cold
milk to moisten 4 tablespoonful Of
-four. When this is rubbed per-
fectly smooth, add to the hot milk,
| with 8 tablespoonfuls of butter. Stii
until the butter is all dissolved, to
avoid a greasy taste. Stir the po
tato cubes in this, pour into q bak
ing dish, cover with thin layer OIL
powdered crackers dotted over with
butter, and bake until light brown
Cold WATER GEMS Requested
for dyspetic.-Graham -four mixed
with water and little salt. Beat
thoroughly and drop into very ho'
pans and bake in hot oven. These
are much nicer than one would think
and will not cause annoyance TO {
dyspeptic stomach, If eaten warm.