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

the same quantity of butter Boil up
once, season and serve.
-
Dainty Desserts: For violet luncheon,
quart of homemade ice cream NAV bs
colored with a little vegetable coloring,
frozen in ring mould, and, when turned
out, the center filed with candied VIC
lets, with natural blossoms arranged
around the dish. Another pretty effect
for an early spring luncheon IS secured
by filling the mould with white cream and
piling the center with large unhulled
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 4
ring mould should be the possession Of
every housekeeper careful of her tabld
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 made Of powdered
than Of granul5Ned sugar. The latter
may be sweeter, but powdered sugar Is
sweet enough, and gives a much better
texture. The proportions to be main
tanned are twice as much sugar az butter.
and If the sugar reaches three times the
amount Of butter 1t Will not be to the
detrtment Of the sauce Cream the but
ter first. then sift In the sugar and beat
until light; add the favoring, heap Hight
ly In a glass dish. and stand In the Ice
box to chill before using. Netmeg makes
the most acceptable favorfng
80
Left Over Eggs: The cold cooked eggs
remaining from any meal may be made
into palatable dishes for serving a second
time. The hard-boiied 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 q fork until they are hot;
then, still using the fork. 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 latter 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 1t largi
enough for a luncheon or supper Dist
Some fried ham or bacon serve we'll with
it, especially in combination with salad,
or with sliced tomatoes. cucnmbers, 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 q frying pan, and when
this has melted fry in 1t q large onion
sliced. When the onion has Drowned re-
move 1t with a perforated spoon, and
stir into the butter q 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 Qf needed) and pepper. Turn
into colander, then into hot dish.