Rock Island Argus., 1900-08-11

Below will be found a few recipes OF dishes
Of any dish not given and Teqnested ne VIII naeiB be
p5 pn56nshed IN these columns as space will permit
| unuer headinS or Answers to Inquiries"
wAFFLES-Add half a teaspoonful
| salt, and two level teaspoonfuls baking
| powder to two cups of sifted flour. Sift
into a bowl. Beat the yolks of two eggs
of milk. Stir this gradually into the -four,
| nipping to a smooth batter. Then give
| a good, vigorous beating. Add two table
| spoonfuls of melted butter and beat again,
Then fold in the whites of the eggs beaten
| to stiff froth. The batter must be thin
enough to run quickly over the iron,
which should be well creased and hot.
Serve with maple sirup.
APPLE AND NUT SALAD-Pare, core
and chop fine, enough tart apples to make
a cupful-of English walnuts; half a cup of
| marinate with a little olive oil and lemon
juice. Then bind together with mayon-
naise. Garnish with crisp lettuce leaves
and pimolas-
HORSERADISH SAUCE - Take one
quarter of a cup of butter, two table
teaspoonfuI tarragon vinegar or lemon
juice. pinch of salt, bay leaf and one
tablespoonful of thick cream. Bruise the
bay leaf and pour the vinegar or lemon
juice over 1t, and let stand Beat the but
ter light and creamy, and add the horse
ually the vinegar or lemon juice, straining
out the bay leaf. Set on ice until serv
ing time.
SWISS POTATO SALAD-Pair six av-
erage-s4ked potatoes; boil until thor
oughly done. then mash. Add salt and
pepper to taste. two tablespoonfuls of
butter and cream enough to moisten;
add one teaspoonful of mixed mustard.
one teaspoonful of onion juice and
the yolks of two hard-boiled eggs, pressed
through sieve or vegetable press. Mix
all well together and then beat with a
fork or put through the vegetable press,
heaping in mound shape on a fat dish.
Garnish with shredded lettuce and the
hard-boiled whites of four eggs cut into
strips. Put the remaining two hard boiled
yolks through the press. over the top of
&c "a IEa- hot, Il
but should be put together while pota-
toes are hot
BEAN RAREBIT-Take one cup of cold,
baked beans and mash through a sieve
Melt two rounded tablespoonfuls of but
ter In the chafinG dish and when hot add
add gradually half a cup of milk. then
half a teaspoonful of salt; chop fine two
thirds of cup of soft cheese and stir
into the mixture; then a teaspoonful of
Worcestershire sauce. Cook and stir un-
til cheese is melted, then serve on toast
or heated waters.
HAMBURGER STEAK-One pound of
round steak. freed from fat and fiber and
salt, quarter of a teaspoonfui of pepper
and small onion chopped very fine. Mix
all well together; oil your hands slightly.
about an inch thick. Have your frying
pan smoking hot. put in the cakes, cover
for a few moments, then turn them over.
leave uncovered and fry brown on either
side Serve with plain. brown sauce.
in the center of the cakes. Eight or ten
minutes is sufficient time for them. At
first they swell UP with the heat and
steam. and if cooked long enough TO al
low them to contract again they Will be
dry and hard, as juices are all dried out.
BROWN SAUCE-Brown two teaspoon
fuls of dripping or butter in a saucepan;
add two teaspoonfuls of flour and stir
not not scorch it. Then Them add % fH half Pint DG of Of
warm or cold water and stir and cook un-
til 1t boils and begins TO thicken. Season
with half teaspoonful of salt and two
dashes of pepper
HOT SALMON TOMATO SAUCE
Open a can of salmon, drain off all the
keep 1t whole as possible. Put il into a
small agate basin, stand the basin in a
the fre. Keep water boiling N until the
salmon IS heated through. Arrange nice
" on hot platter and pour the sauce
around it: garnish with saratoga pota-
toes and parsley or cress-
TOMATO SAUCEPut one pint of
tomatoes, canned or fresh, into a sauce
four whole cloves, slice OF onion and a
little celery salt. Simmer gently until
sieve. To cup Of the strained juice use
two level tablespoonfuls of butter and
same proportion of flour. Melt butter. /
til blended, then add the tomato LIQUOR |
and stir and cook until IL begins 10 thick |
enne
LITTLE CHICKEN PIEs-Cut two
fowls into II pieces, steam or simmer un- /
I'll perfectly tender Then remove the
chicken and add to the liquor remaining
a small onion grated, a piece OF bay leaf /
celery root. few sprigs of parsley and 1
hour. Then strain Make a white sauce
in same proportions as the brown bur
do not brown butter or -four. Use the
of dark and a piece of light meat in in
dividual baking dishes: cover with the
q delicate brown n moderately hot oven.