Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-10-13

| BREAD OMELET-Soak one cupful of
bread crumbs in half cupful Of milk for
fifteen minutes; then add half a teaspoonful
eggs; beat both yolks and whites until very
light. Add the yolkS to the crumbs and beat
whites. Butter a shallow pud ding dish well,
and turn in the mixture. Bake in the oven
until set and delicate brown About ten
minutes. Serve at once in same dish.
RICE CREAM-Soak one cupful of cold
cooked rice in four cupfuls warm milk uA-
til soft; separate four eggs and beat the
yolks, five tableSpoOnfuls sugar and pinch
of salt Add to the milk and rice and cook
in double boiler until it thickens then
pour into custard cups. Make meringue
of the whites of the eggs and eight level
tableSpoonfuls powdered sugar. and heap
on top of each custard. Slip in the oven
and nd brown de del ,te color or .sb oas 90
uniform size, their weight in sugar and half
their weight in sifted flour. Separate the
very. very light; then carefully fold in the
whites, which have been beaten TO a stiff
pinch of salt. Add this carefully to the
eggs and sugar. Add teaspoonful OF
well-greased pan and bake in quick oven
for fifteen minutes. As soon as cold cut IN
halves and fill with following mixture:
CREAM FILLING-Put one cupful milk
in a farina boiler to scald. Beat four level
abIespoonfus caEastaTcb sh and Tols OF
three eggs until light; then add to the hot
milk and stir and cook until IL thickens.
Take from fire and add the grated rind OF
half an orange and two tablespoonfuls of
the juice. This cake may be covered with
boiled icing and sections of oranges pressed
down into icing while soft.
TURNIP QUETTES-Three cupfuls
smooth, mashed turnips; season to taste
with salt, pepper, grated hOrseradish and
mace; add a few drops OF onion juice and
tablespoonful of lemon juice. Add the
beaten yolkS of two eggs and sufficient
bread crumbs to make stim enough to roll
into croquettes. Dip and fry same as 9th
croquettes. Garnish with lemon and
parsley.
CALCUTTA SALAD-Chop fine equal
quantities OF apple, celery; add half the
lettuce leaves. Scafd until tender few Chill
peppers and rub through a coarse sieve:
add to the other materials; sprinkle with
a few drops of onion juice and tarTagon
blend with cream mayonnaise seasoned
with pdprika. Serve in lettuce cups, with
thin narrow slices Of white bread and but
ter.
OLD-FASHIONED BREAD PUDDING
Use any plain egg custard recipe; I'LL
deep baking dish with the mixture, and the
bread, well buttered and spriukled with
sugar and grated nutmeg. Let stand about
ten or fifteen minutes until slices of bread
are moistened, pushing them down under
the milk 10 moisten the top. Then bake in
a moderate oven until custard is set; no
longer, or it viii separate. Custard should
be like jelly.
SPINDLED OYSTERS-Three dozen
large oysters. three ounces of bacon cut in
to three dozen thin, small squares, and six
long slices of toast. String the oysters and
slender skewers, wood or silver; run the
skewer through the hard part Of the oyster.
Lay the skewers across a baking pan, but
do not allow oysters TO touch the bottom of |
pan; do not place skewers too clooe to-
gether. Place in very hot oven; the broil-
Ing oven, II you use gas range, and cook |
Pour the juices from the pan over the toast |
and serve at once.