St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1895-08-16
WOMANs's CLUB MEETING.

There was very large attendance o
ladies at the practical cookery lesson giver
on Monday afternoon before the clul
by Miss Marion d. Patterson and Miss
Lizzie Ross. The usual routine business
was first transacted. 1t was then an
nounced that Mrs. George Gray had been
appointed to write history of the club
Tor the Atlanta exposition to be held i'll
November, and a letter was read from
Elmore T. lde, suggesting that the club,
as a representative body, take an interest
in the county fair and help to make it a
success. 1t was also announced that the
village trustees had voted to give $50
towards the proposed drinking fountains,
which very nearly makes the sum the
club needs. This announcement was
received with applause.
All attention was then turned to the
cooking lesson. Miss Ross made first a
Normandy salad, and then a cheese
soufle, explaining the process as it de
vcloped. Miss Patterson prepared a
lobster in Delmonico style, and made sar-
dine sandwiches The proper way to
open a lobster was skilliully shown, Miss
Patterson using pair of scissors to
operate with.
When ready for serving, all present
were given taste of the dishes, which
were highly approved Of especially the
lobster, Dclmonico STYLE which was pro-
nounccd delicious. For the benefit of
those who wish to test the recipes we
print them. They may be useful to cut
out and paste in the cook book.
Lobster, DeImonicO Style.
Cream tablespoonful of butter, add
/ tablespoonful Of flour and the yolks Of
three hard boiled eggs. Rub to a paste,
and add l tablespoonful of cream to
moistcn. Scald half a cup of cream, and
add the prepared mixture, with half a
teaspoonful of salt and a few grains of
cayenne. Agrating of nutmeg, if desired.
Cook until smooth. Add the meat of a
two pound lobster cut in dice. Cook in
double saucepan 5 minutes. Serve.
Sardine sandwiches.
Take equal parts of yolks of hard boiled
eggs rubbed to a paste, and sardines from
which the skin and bones have been re-
moved, rubbed to a paste Add few
drops of lemon Juice and little salt if
needed. Spread on thin cut bread without
butter, using a little of the oil from the
sardine box to moisten the mixture.
Using one box of sardines and the eggs
will make 80 sandwiches.
Normandy Salad.
ID. walnuts, blanched if YOU like /
pint of green peas, boiled, 6 tablespoon
fuls salad OIL tablespoonful vinegar
tablespoonful lemon juice, " teaspoonful
salt, a teaspoonful pepper. Mix the peas
and walnuts and thoroughly mix in the
dressing. Let stand for a while, arrange
and garnish. Mayonnaise dressing may
be used ifpreterred, and the proportion
of peas and walnuts may be varied to
suit the taste.
Cheese SOume.
l cup of cream, a box of gelatine, a
cup cold water, "A cuphot water, 3 ounces
of grated cheese, 12 teaspoonful salt, a
pinch mustard and cayenne. Soak the
gelatine i'll the cold water some time be-
fore using, then dissolve it by pouring on
the hot water Cool it on ice, while
whipping the cream. Mix the cheese and
seasoning with the cream, and add the
gelatine when in a soft jelly state. Whip
until very light and serve on lettuce
leaves or turn into mould before it gets
stiff.