The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1896-12-05
FOR THE TABLE.
Some Dishes That Arc Truly Ps2atabao
Yet Easily Prepared.

Some Dishes That Arc Truly Pssatab1A
Yet Easily Prepared.
Veal Roast With Tomatoes.-Wash .
fresh, tender roast of real, lard it well
salt and pepper it and dredge with -four
on 10th sides. Lay it in a baking pan
with hot water enough to nearly cover
it. and roast for an hour. basting with
the gravy every ten or Is minutes. Then
turn on the other side. and to the roast
add a quart of peeled and mashed torna-
toes, two or three onions chopped fine,
two sprigs of parsely chopped fine and
black pepper. Pour this mixture over
the top and haste for another ho,.-
every ten minutes, adding boiling
water as needed. Serve hot with its
own gravy, which is to be eaten with
rice cooked dry.
Deviled Lobster.-Chopt the meat fine
" of 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
well together. Mix the coral smooth
with strong vinegar till of a creamy
consistency. Pat the meat into a
granite stew pan, with sufficient water
to prevent burning. Bring to boil,
add tablespoonful OF butter and the
prepared coral. When it all boils up re.
move from the fire.
SwiIled Eggs.-Boil one dozen eggs
hard, cut Same lengthwise in halves,
slicing bit off the bottom to make them
stand. Extract the yolks, rub to
smooth paste with a little butter
melted, cayenne pepper, little mustard
end 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.
Scalloped Sweet Potatoes.-A dish OF
scalloPed sweet potatoes is delicious.
Peel, wash and slice them in thin slices.
put layer Of them in large pudding
dish, sprinkle salt over them, with q
very little powdered cracker crumbs,
and put bit of butter; then another
layer Of the SLICED potatoes, cracker
crumbs, salt and buttSr, until the dish
Is full. Don't be sparing of the butter,
as this requires more than the scallop
ofwhitc 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 a
tin in hot oven, sprinkle with salt and
put two spoonfuls Of butter in the
pan; when they have been. in a few
minutes pour over them a cupful of
sweet cream. When it is hot pour the
creamed potatoes into vegetable dish
and serve.
Cocoanut Pudding.-Cream one cup
full of sugar with II yolks Of six eggs,
and stir in one-half pound Of grated
cocoanut (fresh grated is better than
the desiccated), one pint Of rich milk.
snd one-half cupful Of stale sponge cake
crumbs, two teaspocnfuls of vanilla,
and tho whites of three eggs well
frothed. Put in the oven and bake fo1
40 minutes. Add 10 the top of the pud-
ding a peringue made of the whites Of
the other three eggs, beaten stiff into
which has been stirred one-haif cupful
Of powdered sugar. Let this brown
slightly, then serve.-St. Louis Reuubs
lie.