Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-08-04

ten minutes. When omelet is done lay half
of the tomatoes over it; fold quickly by
means of the spatuln or very timber knife, and
turn out on a heated dish. Pour the remain
ing tomatoes over it and garnish with toast
points and parsley
DeImonico Potatoes-cut cold boiled potatoes
very nne and to each pint allow one cupfuI OF
cream, two tablespoonfuIs OF butter teacup-
full of salt and dash OF pepper; season with
the salt ana pepper: put them into a shallow
baking dish; add the cream, which should not
quito cover them; melt the butter and pour
over them. and set IN oven to brown quickly.
Milk Biscuit-Measurc three cups OF sifted
-four, add three teaspoonfuls OF baking powder
and a teaspoonful OF salt: slft these together
until thoroughly mixed Then rub in two
rounded tablespoonfuls OF butter with spatula
OF spoon. Add sufnciont quantity OF milk to
a Toured kneading board; toss lightly; roll out
lightly until dough is an inch thick; cut out
into small biscuits. Place in creased pans a
little distance apart Bake in quick oven
until a delicate brown and light to the touch,
from eight to ten minutes. II good baking
powder is used these biscuits are much lighter
and nicer If. after cutting out and placed in
pans, they are covered and allowed to stand
nIteen or twenty minutes before putting in the
oven.
. Rice Croquettes-wash cup OF .ice and
put in a double boiler with one quart of milk
and cook until the rice is tender and milk
absorbed. Add the beaten yolks OF four eggs;
mix thoroughly and cook few minutes longer
Remove from the fire and add salt and pa
.,rika to taste: also little lemon Juice ana
O. tablespoonful OF minced parsley. When
mixed well turn out on shallow dishes to cool;
thea form into cylinders about two and one
half inches long. dip first into beaten egg and
then into bread crumbs and fry in vegetable
oil
Raspberry Foam.-Take a pint OF large. ripe
RED raspberries, cut them in half. Beat the
whites OF six eggs very light, adding plnch
OF salt when they about half done. Then
whip in gradually much confectioner's
sugar as the eggs will take without falling.
Add the berries, a few at a time, whipping
constantly. Heap the foam in glass dish
and put on ice 10 chill. Serve soon as pos
sible after making, with whipped cream.
Mutton Ragout.-To two cupfuls OF cold
cooked mutton add two ounces butter; small
M mad nj
small head OF lettuce, shredded: teaspoonful
of salt. quarter of a teaspoonful pepper and
cover and cook slowly for hour. When
done serve with q border OF plain boiled rice.
Blueberry Rolypoly-Take fiye ounces OF
beef suet. chopped very hne and freed from
skin and fibre: add half a pound OF nour
ana quarter OF teaspoonful salt; mix well.
Add gradually sufficient cold water to make
~ stick together. Roll out about an inch in
thickness; spread thickly with the berries,
roll up and tie In well-houred cioth, IeaV-
ing plenty OF room for pudding to swell. Put
into a kettle Of boiling water and boil for
two hours and half Serve hot with plain,
sweetsned cream foamy sauce.
A quart OF bread dough that Is light enough
to bake may be used instead OF the sust paste
Rolled Flank Steak Braissd-Select two nice
flank steaks, wipe carefully with damp cloth:
trim OF the fat and muscular tissue; make
dressing for each steak with cup OF stale
bread crumbs. Tablespoonful minced parsley.
half q teaspoonful salt, two tablespoonsful OF
drops OF onion Juice; put this dressing in center
OF the steak, and IL they are thin steaks lay
second
layer of dressing. Roll steaks tightly and tie
At each end and IN center, 10 hold together. In
bottom OF braising pan put one carrot, one tur-
nip small onion (slicsd) and sprig Of
parsley. Place meat rack over these; lay meat
on rack. dust well with pepper and lay bits OF
beef suet top spread thickiy with butter;
put teaspoonful salt in botton OF the pan
with vegetables, pour over them cup OF boil
ing water. Put cover on bralsing pan and place
IN a very hot oven and cook fifteen minutes to
every pound. This IS nics-serveo hot or cold.
GooseberTy Fooi-RemOve stems and blossoms
from one quart OF ripe gOosberries; add q cup
Of sugar and place in a double boiler; cook
until soft. then squeeze through fruit press.
Have fruit very sweet. To each pint Of the
pulp take half-psnt Of cream. swesten 10 taste
and heat TO scaIding point in double boiler
Allow 20 get cold. then add gradually 20 the
pulp. whipping all the while. Serve In little
glass dishes
sroIIed Chicken. Alabama Styls-carsfuIly
dress a young chicken and cut In half down
the back and through the breast. with small |
WOODEN FkeweTs faster a strip Of bacon on |
the breast Of each piece; place in roasting |
pan: add two ounces Of butter melted II |
half cup Of hot water; dredEs with salt and 1
pepper; cover with another pan and place in |
hot oven, batting frequently IL pan ~ not |
covered Bake until tender then remove from
pan. brush with butter and bTou until golden /
brown. Serve with gravy In which IL Was
Raspberry Pudding-Beat one cop OF sugar
with half cup CT butter add beaten yoiks i
81 three ssEsj then Gap q frszA Teszhe-y