Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-10-16
mixed Pickles.

| spoonfuls of white mustard seed two ia BILE
| spoontulS OF brown mustard seed, one able
spoonful black pepper, half a gallon of Vim
egar, one cupful sugar. one gill of salad oil.
| Break the caultfower into small punches,
| toes and cucumbers in slices. Boil the
cauiihoWer, onions and beans separately
| until tender. Cover the cucumberS and to-
| matoes with strong salt water and let stand
| twenty-four hours. Then drain out all the
| matoes should be scaIded in boiling water
| and then sailed. Mix all the vegetables to-
lined kettle mix mustard and tumeric to-
| gether. and moisten with little vinegar
until it begins to thicken: then add
| sugar, mustard seed, pepper and OIL and
| Have the vegetables in glass Jars; pour the
| not vinegar over them, seal and put in cool.
| hIIing. to prevent breaking.
OId-FnHhiOned Rice Pudding.
Mrs. w. G.. st. Paul, MINI, writes:
Keepers Many thanks for old-fashioned
tablespoonfuls OF rice to two quarts of
| No; the recipe should have been printed
Two tapleSspo cs3 OF Weii-Washed rice TO
that makes it SO rich and creamy. II m1st
not be stim enough to need the addition OF
cream or sauce when served. This pudding
Was "a great tavorite in my own home. and
the range. where it could not possibly boil.
until nearly done, then set in oven to brown
our attention to the error.
Egg Plant Pflau.
The same correspondent requests rule
Tor egg outlets and one egg mullins.
Pare and cut a large egg plant into inch
cubes. Put into 4 deep bowl and sprinkle
well with salt and cover with boiling water
| and let stand for fifteen minutes; then
squeeze out all the water; slice two medium
sized onions and fry a golden brown in a
tablespoonful of butter. Skim out careful
ly- Wipe the egg plant cubes dry, and turn
into the saucepan with the butter; add u
"A good stock
Season TO taste with salt and pepper, and
bring gradually to boiling point. Add two
cupfuls of well-washed rice. and simmer
slowly until the rice absorbs all the liquor
and is tender. Stand back on the range,
where it will not burn, for twenty minutes,
ana then turn into deep, hot dish. Two
TO this TO give il piouancV Or nv adt3iH
curry powder you may have curry OF egg
plant
Hard boil six eggs. Press yolks and
whites through a vegetable press or chop
white pepper or papriks,, u tablespoonful of
chopped parsley and a few drops of onion
boiler to scald. Rub to a cream two level
tablespoonfuls of butter and six level table
this. and stir until dissolved. Then re-
turn to the double boiler and the fire, and
MlX sauce with the eggs and turn out on
sh SHABBY e dyae to G9o 9rm p60 egtet
Same mixture may be madS into croquettes.
One Egg Mut hnS.
Sift together three and one-half cupfuls
Of flour. three and one-half teaspoonfuls
baking powder one teaSpoonful OF sal and
three level tablespOonfuls sugar. Beat one
egg until light. and add to one and three
quarter cupfuls of milk. with three table
spoonfuls of melted butter. Add his grad
ually to the -four, and beat to smooth
twenty-five minutes.
Egg Outlets with Cheese Sauce.
Mrs +. w. Flower, Carthage, Mo- writes:
In menus / notice two dishes given the
recipes Of which l should like to have.
They are egg outlets with cheese sauce
and stuffed peppers" In recipe for pine
apple pudding you say serve with vanilla
sauce. How is sauce made?
The recipe for egg outlets is given above;
the sauce is made as follows:
Cheese Sauce.
Rub to a cream two level tablespoonfuls
one cupful of hot milk Stir until dissolved,
and then return to fire; add quarter of a
cupful of grated, soft cheese, half a tea
spoonful OF salt, dash of paprika and
beaten yolks of two eggs. Cook a few min
utes until smooth.
Vanilla sauce.
Mix half'a cupfuI of sugar with two level
tablespoonful of cornstarch. Pour over
this a cupful of boiling water. Stir and
and stir in While hot. TWO tabiespoonfuIs 81
butter and a teaspoonful of vanilla.
Stuffed Peppers. |
Same correspondent wishes recipe for
Gently, but We repeat it:
Choose peppers of uniform size, rather |
round than long; cut off the stem so the |
peppers will stand level; then cut off the |
top, and remove all the seeds: cover with |
boiling sailed water and parboiI for five /
minutes Turn upside and drain. Fill with |
following stutting:
Stuff1nE for Peppers.
Chop fine any cooked. cold meat, and to |
every three cupfuls add one and one-half |
cupfuls soaked bread crumbs one large !
tomacO chopped fine or half cupful canned |
tomato; one small onion grated, quarter OF |
a cupfuI of butter, melted; one raw egg,
beaten; tablespoonful of chopped pars- !
ley. and season to taste with salt.
German Herring Salad
a Subscriber, Detroit, Mich, writes for a !
recipe for herring salad, the real German
one. sailed Holland herring? L md the reci-
you have cook book for sale of YOUR own !
for those who live so far?
We have several recipes for German her
ring salads, and win publish two. hoping
one or both Will prove satisfactory.
Herring Salad No. L.
Six herring soaked over night in cold
not fit to use removed. Cut fine Cut into
tiny dice two dill pickles one small beet,
four hard boiled eggs, two onions, two ap-
pies and half pound of veal. Mix all wen
together and with the following dressing: |
Mix half cuptul of cream and at least two
tablespoonfuls Of olive oil together. Rub
the soft herring roe to a cream, and stir
salt and pepper. Mix half cupfuI of vine |
gar with half a cupful of water, and stir
set away for at least six hours in a cold |
place before serving. GarniSh with dried
iii the points of the star with chopped |
beets and hard-boiled eggs. alternating the |
colors. white, red and yellow.
Herring Salad No. z.
This is made with same ingredients for |
TIE salad, and mixed with a dressing made
by stirring the herring milk or roe 70 a
cream and working in gradually one cup
egg yolks, half q cupful vinegar, two table
spoonfuis French mustard, two tablespoon
fuls stewed cranberries and pinch OF
cayenne or papTika- Garnish with beetS