The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1900-04-26
; the same quantity OF butter Boil up
ence, season and serve.

; the same quantity of butter. Boil up
once, season and serve:
Dainty Desserts: For violet luncheon.
a quart Of home made ice cream may be
colored with little vegetable coIorine,
frozen in a ring mould, and. when turned
out, the center filed with candied vIo-
let's, with natural blossoms arranged
around the dish. Another pretty effect
Tor an early spring luncheon IS secured
by filling the mould with white cream and
piing the center with large unhu!Ied
Strawberries, arranging a few on green
leaves around the outside Of the moulded
cream; or a ring of strawberry cream
may be filled in the center with white
whipped cream, the leaves and fruit serv,
ing for an outside garnish. The combina.
ton may be continued indefinitely A
ring mould should be the possession Of
every houseI1eeper careful of her tabla
effects. 1t will be found invaluable in
preparing attractive company dishes
without resource to the caterer.
-
Hard Sauce: Hard sauce. that old
standby, is far better-nade~ef~p
than Of granuENed sugar The latter
may be sweeter, but powdered sugar is
sweet enough, and gives much better
texture. The proportions to be main
tanned are twice as much sugar as butter,
and if the sugar reaches three times the
amount of butter 1T will not be to the
detriment Of the sauce. Cream the but
ter first, then stft in the sugar and beat
until light; add the f1ayoring. heap light
ly In a glass dish. and stand IN the Ice
bax to chill before using. Netmeg makes
the most acceptable fiayorfng.
Left Over Eggs: The cold cooked eggs
remaining from any meal may be made
tn ltcaIO 10 fc.17d
time. The hard-boiled eggs can be re-
heated before the shells are removed. and
cold soft-boiled eggs can be boiled again
until quite hard; and then used for
various dishes. When there are on hand
cold boiled eggs and cold mashed po-
tatoes put the potatoes over the fire with
q little milk and butter. and a palatable
seasoning of salt and pepper. and stir
them with fork until they are hot;
then, still using theafork. put them upon
a hot platter about the rim, leaving the
bottom free and set the dish in a mod
erately hot oven to brown the potatoes.
Meantime bread the eggs (after removing
the shells) with finely powdered bread
crumbs wet With raw egg, and fry in hot
fat, and when the potato border is brown
serve them in it.
And good sauce gravy, catSup or table
sauce improves this dish; or any green
salad with plain dressing makes it Iarsl
enough for luncheon or supper dish
Some fried ham or bacon serve well with
it. especially in combination with salad,
or with sliced tomatoes, cuclmbers, or
radishes.
Beans Saute: Soak beans over night.
and boil until tender. Drain very dry and
sprinkle with salt. Put two tablespoon
fuls Of butter in a frying pan, and when
this has melted, fry in 1t q. large onion
sliced. When the onion has Drowned re-
movo it with perforated spoon, and
stir into the butter a tablespoonful Of
minced parsley. Now add the beans and
turn them over and over in the Kissing
butter until very hot. Sprinkle lightly
with salt OF needed) and pepper. Turn
into colander. then into hot dish.