Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-08-18

Below will be found a few recipes OF dishes
OF any dish not given and requested win be
published IN these columns as space will permit
RICE wAFFLEs-Beat the yolks of
three eggs very light, add one cup of sour
or sweet milk. beating rapidly. Melt two
tablespoonfuls butter and add to three
cups of plain, boiled rice and a teaspoonful
of salt. Sift three level teaspoonfuls bak-
ing powder with three cups of flour into a
mixing bowl. Add the milk and egg grad
ually to the flour. beating to a smooth batter.
Now add this mixture TO the rice and beat
en- egg, and give the whole a good beating
Bake on well-greased waffle irons and serve
at once.
POTATO CROQUETTES.-Cold mashed
potatoes will answer nicely for these. Take
two cups of mashed potatoes; add to eggs
beaten light; two tableSpoonfulS of cream,
spoonful of onion juice, two tablespoonful
of melted butter. grating of nutmeg and
salt and pepper to taste. Mix all thorough
and stir and cook until the mixture leaves
the sides of the pan. Then turn out to cool.
When cold enough to handle, form into
cylinder-Shaped croquettes about two and
half inches long and an inch thick. Dip
into beaten egg and roll in bread crumbs.
and fry in hot fat same as other croquettes.
PRESSED CHICkEN-Cut up fowls as
for fricassee; place in kettle and just
tain the steam. Cook gently until the meat
leaves the bones. When about half done,
add T teaspoenf1f Of saIf WRe8 done GoG Ge
move bones, fat and Gristle, chop up the
separate. Put the bones. skin and gristle
back into the liquor: add slice OF onion,
until there is about One-half, then strain.
Season with salt and pepDer. Put the meat
in a square tin mold. in layers; then pour
the jelly over it, cover and lay weight
on top to press 1t down.
CORN PUDDING-Take twelve ears of
corn, score GORE and scraPe out the pulp with a
Separate three eggs and beat white and
y0R separately d ADD ADD the y0ks to the
melted butter, a teaspOonful of salt, a
quarter of a teaspoontul of pepper and
whites of the eggs to a stiff froth and add to
the rest Butter pudding dish and pour
for forty-five minutes. If the corn is not
sweet or freshly gathered, aOd d table
spoonful of sugar to the mixture.
MONTROSE PUDDING-Put one pint
of cream in a double boiler and heat to
scalding point. Beat the yolks of six eggs
until light Pour the boiling hot cream over
this, stirring rapidly; then return TO double
boiler, and stir and cook until it begins to
thicken. Take from the fire and add anoth-
er pint of cream and a tablespoonful of
vanilla. Let get perfectly cold, and then
freeze same as ice cream. When frozen
hard, pack in a round or melon mold, leav-
ing quite space in the center. Fill this
with strawberry or raspberry water ice;
cover over with the frozen pudding Then
cover the mold closely, so no salt can get in
pack in ice and salt, and let stand for at
least two hours. This pudding is served
with sauce.
=
cumbers; pare. cut into eighths and throw
into colo water. Let stand for an hour.
Then drain and cut into cubes. Cover with
boiling water, add salt and cook until ten
der. Drain carefully and serve with white
sauce.
WHITE SAUCE-Melt two level table
spoonfuls butter; add same amount of flour
and stir to a smooth paste. Then add a cup
of white stock, chicken or veal Stir and
cook until il boils up; season with half a
teaspoonful of salt and two dashes of white
pepper.
ENTIRE WHEAT MUFFINS Cw:th
Dates)-Separate three eggs and beat the
yolks until light. Add two cups of milk.
Sift together three cups OF entire wheat
and a teaspoonful of salt Add the milk
and eggs and melted butter and give the
batter a good beating. Now add the dates,
chopped coarsely and Toured and last of all
fold in the stiffiy beaten whites; mix Fill
gem pans two-thirds full and bake IN
moderately hot oven thirty minutes, unless
gas is used, it then takes less time
BECHAMEL SAUCE-Melt two level Ia |
bIespoonfuls of butter but do not allow &c
brown: add two level tables poonfuls -four
and stir until smooth, then add half a cup
cream or rich milk Stir and cook until ii
thickens slightly, then season with half
teaspoonful salt and two dashes pepper.
Just before taking from the fire add the |
beaten yolk Of one egg.
APPLE SPONGE-Make a syrup of one |
pound of sugar and two cups OF boiling |
water. Slice into this about six good-sized
apples and stew until tender. While these |
re cooking, cover half a box of gelatin |
with half a cup of cold water. When APP |
pies are done press them through a sieve; |
juice of two lemons, and stir until cold ano |
begins to thicken. Then beat the whites |
of three eggs and fold them in the apples. |
Pour into mold and set TO harden. Make
serve with the pudding.