New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-09-19

It,I. book ,,,ilr. convinced that ln %, other way
which seems to me- Of paramount importance IN
'' everyday '' l II TiH Sf1 fi%TP'Nl HlGBEE
Superintendent New Era Cooking school. "orc'S'
"tcg. Ma. sept l.. l%,
q. Shredded Wheat Chicken Pe.-Two cups coz
'59N,d cnopped enickea t~o cups .,!aod sh my
Gcd wheat Biscuit crumbs. two tablespoons incl
poon @f.ie ptipcr yoIki d thrsc eggs, white Of
thr'c egg beaten perfectly dry Bring the milk 20
cook three minutes. ,ako from IRE and add The
eai,"en l;i.!,y "gd 1o,ks OF fgs; beaten tao ~
,Sgs. Turn into buttorod pudding dish and bake
forty-hvc minutes In Moderate oven. Serve with
;ab,spoon. butter. cne-haf tea. poon ssf. on.
cishlh teaspoon paprlci. For White Mushroom
Suec. one cup white stock. two level tablespoons
half tcaspoonful salt onceiehth teaspoon white
pepper one tablespoon chopped onion. one table
cream one-hall cup mushrooms drained. rinsed In
cold water and cut into thirds. Put the butter.
onion. carrot ana pdis,cy IN iryln9-pa and COOK
slowly ten mnHtes taking care no. TO burn then
seasoning strain and return 10 fire. add mush rooms
cook hy? minutes. then add the cream; heat thor
q. oyster Pattcs. ono quart oysters. eight
pc ind butter FOUR level tablc!poons Entire Wheat
Flour fmir level tablespoons butter. teaspoon
pepper: With a sharp-pointcd knife cut an oblous
cavity IN top Of biscuit one-quarter inch from sides
shreds forming a shell. Sprinkic With salt. dust
with pepper and pat n small piece OF butter IN
season with salt. pepper and put IN buttered pan.
Dp .nP ooonS tops nS KY IN ~" oystrr ianor
utes. serve with white sauce made nom The milk,
oyster liquor. flour. butter four tablespoons butter
TO one-quarter pound Of flour. one-half teaspoon
8 Cream OF Asparagus Soup la Shredded
Wheat.-Two punches asparagus or one can AS
paraEls; one quart white stock orc quart milk.
/ table,
spoons Entire Wheat flour, two tablespoon.
Shredded Wheat Biscuit crumbs. one cup cream.
Cook stock, asparagus and onion ,oGcihcr half an
h13ut 'IaIn Nio"Eh :. 'Ssc. ai't d"I one quar-
press the asparagus through the sieve. cream tho
heated milk and stock. and stir rill ;hck and
smooth cooking ten minutes Then strain again
and jus, before serving ada ono cup cream
shredded Wheat Biscuit Tomato Sandwiches,
tomatoes. one-half teaspoon set on sixteenth t"a
spoon white pepper Feel the tomatoes. slice and
set away in a cool place until horoTshiy coiG
split tho biscuit. dip the inside very Inicky In
all. Place the halves together and put In pan in
moderate oven FOR five minutes. Then separate
IN boiling water lay thin slices OF good butter on
the inside OF the halves. Then pu' Il layer ~ the
tcmatoes on the bottom hall. using Tie liquid from
the tomatoes. Put In" top half on pre- Lightly
together, smooth sides and ends and serve. ~
sugar . preferred. the salt and pepper my l."
omitted and one teaspoon % segar my be-
top OF the biscuit or one teaspoon OF salad dress
81 stuffed iona toes Six medium sized ripe
matoeS. TWO Shredded Wheat Biscuit rolled fire
aud sifted. tablespoon chopped parsley. one
half teaspoon celery salt onc-half teaspoon hcraped
onion Onc-qudrt"r teaspoon salt, onr-Guartcr tea
spoon white pepper, two level tablespoons butter.
boiling water. cut tons from tomatoes. remove
seeds Mix the rolled biscuit. parsley, celery sat.
scrapod onion salt white pepper AMI butter. add
enough boiling wafer To make smooth paste. Fill
tomato shells. put top on put In butiercd tin ana
bake twenty mnues in hot oven.
5g corn Frtters Three eggs beaten light. three
fourth cup milk, One-hali salispoon sat pepper 10
taste. cup rolled Shredded Wheat Biscuit
cruu bs one cup green cut from cob MIX all
thoroughly and drop from teaspoon INTO hot FAT.
frN a good brown. To gcrvc with meat. IL the
winter canned corn may BE- sub tltutcd for green