Daily independent. [volume] (Elko, Nev.) 188?-1915, 1897-01-22
r!OR The TAELE.
Some DishOs 2hA1 Arc Truly Palatable,
Yet Easily Prepared.

Yet Easily Prepared.
Veal Roast With Tomatoes.-Washa a
fresh, tender roast of veal, lard it well,
salt and pepper it and dredgc with flour
on both 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 quart of peeled and mashed tonla-
toes, two or three onions chopped fine.
two sprigs of parsely chopped fine and
black pepper. Pour this mixture over
the top and baste for another hour
every ten minutes, adding boiling
water as needed. Serve hot with it's
own gravy, which is to be eaten with
rice cooked dry.
Deviled Lobster.-Chop the meat fine
ly of boiled lobster, after removing the
obnoxious portions, keeping the coral
by itself. Senson the mince meat with
cayenne, mustard, and some fayoritc
sance pupgent in quality, salt and stir
well together. Mix the coral smooth
with strong vinegar till of o. creamy
consistency. Put the meat into
granite stew pan, with sufficient water
to prevent burning. Bring to n boil,
add a, tablespoonful of butter and the
prepared coral. When it ali boils up re-
move from the fire.
Swilled Eggs.-Boil one dozen eggs
hard, cut same lengthwise in halves,
slicirg bit off the bottom to make them
stand. Extract the yoll1s, rub to
smooth paste with a little butter
melted, cayenne pepper, q little mustard
and a 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 platter and lay the
eggs thereon in rotation. Can use let
tuce or cabbage instead of crosses.
Scallopcd Sweet Potatoes.--A dish of
scalloped sweet potatoes is delicious.
Peel, wash and slice them in thin slices.
put layer Of them in large puddr ag
dish, sprinkle salt over them, witll IL
very little powdered cracker cruEste,
and put a bit of butter; then nnot:;er
layer OF the sliced potatoes, crnc! -
crumbs, salt and butter, until the l;s;r
is full. Don't be sparing of the butter,
as this requires more than the sca!lno
ofwhite potatoes. Pour in milk enough
to nearly cover and bake until nicely
Drowned. o.. ...... .... . ...-.... .....I
Sweet Potatoes Creamed.-Boil the
potatoes. When cool. enough peel aud
cut in. half lenghtwise, then cut each
half in three long pieces. Place on n
| tin in q hot oven, sprinkle with salt ard
put two spoonfuls Of butter in the
pan; when they have been in few
minutes pour over them q eupful of
sweet, cream. When it is hot pour the
cresmed potatoes into q. vegetable dish
and serve. .,.
.tCocoanut PudoinS.-<,ream onc cup
full Of sugar with the 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,
md one-half cupful of stale sponge cake
crumbs, two teaspoonfuls of vanilla,
und the whites of three eggs we'll
frothed. Put in the oven and bake for
40. minutes. Add to the top of the pud-
ding q meringue made of the whites of
the other three eggs, beaten stiff into
which has been stirred one-half eupful
Of powdered sugar. Let this brown
slightly, then serve.-St. Louis Repub.,
lie.