The representative. [volume] (St. Paul, Minn.) 1893-1901, 1900-06-14

THE
must drst be strained. Then add two
cupfuls Ct thin cream. and tn soft part
Of the clans. Just boforo serving add
one cupful of stswsd and strained toma-
toes 70 which has been added one-eishth
Of teaspoonful Of soda. Season with
salt and cayenne pepper. :.
Serve the soup very hot, with = tiny
roll folded in the napkin.
FRIED SMELTs IN POTATO NESTS.
This Il q very decorative dish and q
most delicious one for the fish course.
In purchasing the smelts, select small
ones, they are much sweeter and more
delicately favored. Leave the heads and
tails both on, clean them. and skewsr
into the shope of ring BY means Of a
toothpick, sprinkle then with salt and
pepper, dip In -four, then in egg, lastly
In crumbs. and fry in deep fat. Drain
and serve In potato nests.
POTATO NESTS.
Wash and pare eight posa,oes, then
shred them into strips with cutting
machine that comes for the purpose, or
If you have no machine, use a sharp
vegetable knife. This will take more
time, but can be done as we'll as by ma
chine. Throw potatoes into cold water
as fast as they are cut, that they may
not discolor.
Fry one nest at time in deep, hot
fat. Arrange them in nest shape in q
wire utensil that may be found at the
house furnishing stores for that pur-
pose. It consists of a cup in which the
potatoes are arranged in nest shape, and
are held in place until they are fried.
This is q convenience, although not
absolutely necessary. as something SINH
lar may be arranged in cup shape which
will answer the purpose.
AS soon as one is fried, remove from
the fat, and drain on brown paper, and
place where it will keep hot. Arrange
fish in each nest, after removing the
skewer, and serve on individual plates.
CHESTNUT THIMBALES.
This is a delicious entree, and is made
from one pound of large Spanish chest
nuts. Cut through the skin of each
in the shape of Maltese cross and cook
them until tender; then peel and put
through potato masher. To one cup
full Of the chestnut PURGE, add one-half
cupful of milk and two tablespoonful
of pastry -four. Season we'll with salt,
pepper and celery salt, and cook five
minutes, stirring constantly. Then add
the whites of three eggs beaten until
stiff. Fill small buttered moulds or
cups twothirds full of the mixture and
bake in pan of hot water until firm.
LARDED FILLET OF BEEF A LA
JARDINIERE.
Select rump f1llet of from two to
three pounds. Remove the fat, veins,
and tendinous portions. Skewer it into
shape and lard it with narrow strips of
salt pork by means of Harding needle.
Place on a rack in a pan sprinkled
with salt and pepper, dredge with -four.
and put small pieces Of pork in the bot
tom Of the pan. Bake 20 or 80 minutes
in hot oven, basting it often. The
oven should be quite hot at first, then
slightly cooler to finish.
Cut some potatoes and carrots into
strips, cook them until tender, also some
French peas or string beans. Reheat
them in butter, and season with salt
and pepper. Arrange the f1llet in the
center of the serving dish, having 1t
cut into very thin slices. Around this
as border place the vegetables in as
decorative a way as possible. Serve
vegetables with the beef, also a mush-
room sauce.
MUSHROOM SAUCE.
Clean one-third of a pound of mush-
rooms and fry them in butter until soft.
Remove the mushrooms and make a
brown souce. PUT three tablespoonful
of butter in sa deepan, and cook into it
three and one-half tablespoonfuls of
-four. add one and one-half cupfuls Of
brown stock, cooking all well together.
then add the mushrooms, serve the
sauce hot.
SALAD OF GREENS.
Select any suitable green vegetables,
such as romanie, chicory and escarole,
taking care to have as great variety
of the different shades of green as pos
sible.
Marinate each of the vegetables sep
arately in French dressing, and ar
range on a salad dish or on individual
plates. To make the French dressing
mix one-half teaspoonful of salt, one
quarter Of teaspoonful of pepper, four
tablespoonful of vinegar. Mix all these
ingredients together, and stir until well
blended.
APPLE AND PECAN MERINGUE.
Core and bake eight sour apples, and
arrange in baking dish. fill the cores
with pecan nut meat, broken in pieces
apd surround the apples with two-thirds
of cupful Of sugar, mixed with the
grated rind Of One-half lemon and one
tablespoonful of lemon juice.
Add sufficient water to prevent the ap-