El Paso daily herald. (El Paso, Tex.) 1881-1901, 1896-12-04
FOR THE TABLE.
Some Dishes That Are Trdly PalatabIe,
Yet Easily Prepared.

Yet Easily Prepared
Veal Roast With Tomatoes Wash
fresh, tender roast of veal, lard 1t we'll
salt and pepper it and dredge with flour
on both sides. Lay it in baking pan
with hot water enough to nearly cover
it. and roast for an hour. baSt1n@ with
the gravy every ten or - minutes. Then
turn on the other side. and to the roast
add n quart of peeled and mashed toma-
toes. two or three onions chopped fine.
two sprigs of parsley chopped fine and
black pepper. Pour this mixture over
the top and haste for another hour
every ten minutes, adding boiling
water as needed. Serve hot with its
own gravy, which is to he eaten with
rice cooked dry.
Devi!ed EObSter.-ChOp he meat fine
~ of a boiled lobster, after removing the
obnoxious portions, keeping the coral
by itself. Season. the mince meat with
cayenne, mustard. and some favOrite
sauce pungent in quality, salt and stir
we'll together. Mix the coral smooth
with strong vinegar till of a creamy
consistency. Put the meat into a
granite stew pan, with sufficient water
to prevent burning. Bring to Il boil
add a tablespoonful of butter and the
prepared coral. When it all bOils up re-
IaOve from the fire.
SwilIed Eggs.--Boil one dozen eggs
hard, cut same lengthwise in halves,
Slicing a bit off the bottom to make them
stand. Extract the yolks. rub to Il
smooth paste with a little butter
melted, cayenne pepper. little mustard
and n dash of vinegar. Fill the hOl-
lowed whites with this paste. Chop
crosses, season with pepper, salt vine
gar and sugar. Spread same about two
inches thick on a platter and lay the
eggs thereon in rotation. Can use let
tuce or cabbage instead of crosses.
SCallOpcd Sweet POtatoes.-A dish of
scallODed sweet potatoes is delicious.
Peel, wash and slice them in thin slices.
put layer of them in a large pudding
dish, sprinkle salt over them, with Il
very little powdered cracker crumbs,
and put n bit of butter; then another
layer of the sliced potatoes. cracker
crumbs, salt and butter. until the dish
is full. Don't be sparing of the butter.
as this requires more than the scallOp
of white potatoes. Pour in milk enough
to nearly cover and bake until nicely
Drowned.
Sweet Potatoes Creamed.-Boil the
potatoes. When cool enough peel and
cut in half lenghtwise, then cut each
half in three long pieces. Place on
tin in a hot oven. sprinkle with salt and
put two spoonfuls of butter in the
pan; when they have been in few
minutes pour over them Il cupful of
sweet cream. When it is hot pour the
creamed potatoes into Il vegetable dish
and serve.
COcoanut Pudding-Cream one cup
full of sugar with the yollls of six eggs.
and stir in One-half pound of grated
cocOanut lfresh grated is better than
the desiccated). one pint of rich milk.
and one-half cupful Of stale sponge cake
crumbs. two teaSpOOnfuls of vanilla.
and the whites of three eggs we'll
ffothed. Put in the oven and bake for
10 minutes. Md to the top Of the pud
ding mcringue made OF the whites OF
the other three eggs, beaten stiff into
which has been stirred onc-half cupfuI
Of powdered sugar. Let this brow II
slightly, then serve.-St. Louis Repub-
lie.