Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-03-02

plants. This latter class should be
boiled in a vessel uncovered.
All vegetables that grow above the
earth begin to deteriorate in value from
the moment of gathering; but with care
and especially at this season, they may
be kept in quite good condition for sew
eral days.
OF celery use the inner, tender, we'll
blanched stalks. uncooked, the day II
is brought from the market. If these
be wilted at all they should be put into
cold water to which a slice Of lemon has
been added, and in a short time they viii
be found delightfully."- crisp and inviting.
The tougher, fibrOus stalks need not be
discarded. cut them into inch lengths
boil until tender, then simmer few
moments in cream sauce. Even the
leaves and roots nicely trimmed and
the rougher portions of the stalks may
serve to flavor a soup or dish similar
to the corned beef given in the menu.
POACHED EGGS WITH CREAM TO-
MATO SAUCE AND CHEESE.
Toast five slices Of bread cut in rounds.
Melt two Ia lespoons OeveD Of butter
add two tablespoons of flour and one
fourth a teaspoon Of salt, and cook until
frothy: then add gradually three
fourths a cup of strained tomato-pulp
to which a few grains Of soda have been
added and half a cup Of rich milk or
cream. Dip the edges of the rounds OF
toast in the sauce then pour the remain
der over the toast, and place an egg
poached in sailed. boiling water, upon
each slice. Sprinkle each egg with
tablespoon of grated cheese (American
factory, and set the dish in the oven to
melt the cheese. Serve at once or the
cheese will harden.
CREAM OF RICE SOUP.
Pick over and wash half cup Of rice;
let stand hale an hour or more in one
pint of cold water then add one pint OF
hot white stock, well seasoned, and
boil until tender. Pass through sieve
add another pint Of stock, with salt and
pepper to taste Beat the yolks Of two
eggs; add one cup Of rich milk or cream,
dilute with a little of the hot liquid and
stir into the soup Do not allow the
soup to boil again after the egg is added.
Serve with croutons, 1. e., bits Of bread,
buttered and Drowned in the oven.
DREAMED CORNED BEEF AU
GRATIN.
scald one pint of milk with half an
onion and a cup Of celery cut into bits,
Strain out the vegetables and stir into
the milk two tablespoons each Of butter
and -four creamed togetheri stir unul
| the sauce thickens, and occasionally Tor
| Is minutes, then add one pint OF colo
corned beef, cut in small cubes. Turn
the mixture into a gratin dish, buttered,
cover with one cup of cracker crumbs,
stirred into one-fourth cup of melted
butter. and set into the oven long enough
/ to brown the crumbs. Garnish the CEN
4 ire of the dish with a boquet OF celery
/ leaves.
POTATO CRoQUETTEs.
Press through a ricer hot boiled pota-
toes enough to make three cups add
three tablespoons Of butter, nearly one
teaspoonful Of salt. one-fourth teaspoon
each Of paprika and celery salt,half
teaspoon of onion juice and the beaten
yollxs Of two eggs; beat the mixture thor
oughly; shape. roll in sifted bread
crumbs. dip in egg, drain, and again roll
in crumbs. Fry 90 seconds in deep fat
drain on soft paper and serve.
! PRUNEs MOULDED IN LEMON
JELLY.
Soak half a box Of gelatine in half a
Gun Of cold water; dissolve with a scanl
} pint of boiling water. add one cup OF
sugar and one cup of lemon juice, strait
and chill Have ready half pound OF
prunes that have been soaked over night
cooked until tender, and the stones re-
. moved. Put two or three prunes eacl
into individual cups OF moulds, MI TN
p cups with the jelly. and set aside Z
harden. A few blanched almonds witt
! the prunes viii improve the quality Q
< the dish for many. Serve with whippe'
D cream OF boiled custard.
[ JANET NJ. HILL.