Omaha daily bee., 1897-12-19
campaigning recipes are furnished by che

n hn
OF no ordinary distinction:
- MENU.
oysters Inrs6 on !, HALF Half Shell. Quarters of Lemon
To@ao soups Sa%ef TUnsted RTsas Dng w@ers
| Sweetbread Patties Punch
| Grape Fruit
Roast Turkey Mashed Potatoes Onions
| squash, Cranberry Jelly Squares of Rroad
| che. Chicken Salad
0neese straws or Bread and Butter Sand.
wiches.
So, Olives
roa mirce nee ana Pumpkin Pie. Cheese.
e''' Black cof,oa Anglers Food.
| 10 make a good horse radish sauce-Soak
SUCK OF horse radish, then CRATE. Mix two
/ .apiespoohs with teaspoon of salt. two
! tablespoons of tarragon vinegar and +. So,t
spoon OF made mustard. Beat up the voII
u ol an egg in one gill of cream and stir into
lne sauce The cream end egg rob the horse
radlsh Of its excessive sharpness
| tomato Soup-Ingredients: Three pints of
cnlcken proth' two quarts of beef broth, six
teen ripe tomatoes or three pints of the
canned. three tablespoons butter three
| taDlespoons Hour, one stalk Of celery. six
Wnole cloves, five allspices, one onion.
Fut your butter i'm frying pan and when 1t
Is not put INTO 1t three tablespoons OF flour
a anu sur untll IT Is smooth and of a light
| cool. "iu 'e' 1t
;. CUT the celery into small pieces and cook
II with the whole cloves, alspice and onion
Strain off the juices.
squeeze the water out of the ripe tomatoes
OF turn 1t out of the canned. Boil up the
pulp, strain and pour into the chicken and
peer broth, which has also been brought IN
boiling point. To this add the juice of the
MIXTURE n ana last OF all stir in the prepared
iiour' into this put dice of toasted bread.
sWeetbread Pattes-First stand the sweet
breads-about three pounds-in cold water
an hour or two. then par boil, cool and re-
move the rough edges, membranes and
sinews. Then place in cold water and keen
on Ice until wanted Put into frying pan
lour ounces OF butter, and when it melts
spilt the prepared sweetbreads in two and
saute them in the butter. Open n can of
ireSh mushrooms, rinse in cold water cut
,hem into quarters, add them to the sweet
p[eaus with al pint of boiled cream: season
with salt and pepper. Dissolve a heaning
Tablespoon of -four, add IT, and simmer until
the sauce IS thick and smooth. serve on
square or puff paste
"A mushroom stuffing made after the fol-
lowing recipe is excellent: Wash and peel
enouen mushrooms to make a quarter of a
pint wnen chopped. Add to these one o,,rce
Oh NV ham chopped, a teaspoon of parsley
li'tie lemon, thyme pepper and salt and
anout as much finely chopped onion as will
MI a salt spoon. Fry the whole In a ,jttIa
bacon lat letting it get hot before adding
lne mlXeure: Cook the stuffng until II is
reduced little, add bread crumbs to make
II or the right consistency and use in the
ordinary way. ~ 'ne
Biked onoqs-Select large perfect, i'm
ported spanish onions Cut these mp and
uoMn) th) hlto slices about one-quarter of an inch
thich. Dust well on both sides with saIt and
pepper. I s>''' anu
fut piece Of butter bae size of a walnut
INTO pan and melt. When hot place into
IL the seasoned slices of onion and bake
about half hour
Chicken SaIad-Cwt the meat of cne
chlcken ard an equal amount of celery in
small pieces and mix well together, The
dressing for this salad is made by pJtting
INTO farina boiler five spocnfuls of vinegar
anu wneh warm add to 1t butter the size of
walnut the yoks of five eggs thoro,,"T,i"
Deaten' the Juice of half lemon. one[1aIf
teaspoon OF salt, dust of cayerne pepper
ana an equal amount of mustard.
Whip Gro pint Of heavy cream and add to
tie 'lh apoye mixture when cold; mix this tress
ing thoroughly through the chicken .na
celery. enu