The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1900-04-07
The Ienten Menu

The Lenten Menu.
The following recipes will be found
| invaluable on the days when no meat
! is allowable:
Egg Chops.-Hard boil the eggs, chop
| whites and CRATE yOIks Make thick
cream dressing and stir in. Season
Ftheu shape in form of chops dressed
with bread crumbs, dip in beaten egg
| and fry brown. Mrs. James Cain, Car
| Isle, Ky.
| Cream andwiches.-O ne-quarter Of a
/ pint of good cream. Three teaspoonfuIs
| of salmon or shrimp paste. Half q tea
! spoonful of chopped parsley. Salt and
| pepper. Thin slives Of brown bread.
| Whisk the cream till quite stiff Stir
| the fish paste in lightly, add the pars-
| ley and season we'll. Spread this mix
| ture on the sIives of unbuttered bread
/ and stamp out in neat little rounds. A
! dust Of paprica improves the appear
| ance Of these. Serve ON a lace paper.
Parsnip Patties-Scrape and boil
| four good sized parsnips. When cook
| ed drain off water and mash, then add
/ one egg and beat together few min
utes. Have skillet ready with hot lard.
| Drop large tablespoonful in, let
( brown and turn over until the other
side browns. Serve hot.
DeviIed Eggs,-Boil four eggs until
/ hard, let cool. remove shells. Cut in
/ half, take out yOlks and mix mustard
/ salt, currie powder and little vinegar.
| Replace the paste in the whites and
serve on dish with parsley.
| Roast Oysters on Toast.-Toast some
slices of bread, wash and wipe some
| large fine oysters, spread as many as
| possible on each slice of toast. season
with salt. pepper and plenty of bits OF
butter. Put in a hot oven until the
edges Of the oysters curl, serve at once.
Potato Roses.-To O. cupfuI seasoned
mashed potatoes, add one egg and beat
well together. Put the mixture into d
pastry bag with star shaped opening
press it through. As it comes through
guide it in q circle till it comes to u
point. Save q little of the egg and
brush each rose with it, place a bit of
butter on each one and brown in the
oven. Mrs. David Cahiu, Lexington,
Ky.
Delicious Cod Cream.-Pound half a
an ounce and half of bread crumbs;
mix with a beaten egg and half a gill
Of stiff white sauce. Add pepper and
salt to taste and a pinch of ground
mace and rub all through sieve. But
ter well some small mOldS and fill
thTee-fOuTths full of the mixture.
Steam twenty minutes. Turn out and
serve with white sauce poured over.
French OniOns-Boil onions whole in
little salt water, when tender place in
buttered bake pan, making a dress
ing or paste of butter and flour, spread
over the top, sprinkle with pepper, and
bake a nice brown. This is delicious
Maggie COrrigan, Fletcher, O.
o.
EscaHoped SalmOn-Drain one can
of red salmon. Turn into dish and
remove all skin and bone. Mince fine
with fork. Butter baking dish and
put first a layer of bread crumbs and
then salmon, until you have two layers
Of salmon and three of bread crumbs
Heat a little more than a pint of milk,
add tablespoonful of butter and a tea
spoon of salt. Pour over the prepared
salmon and bake about twenty minutes
in a hot oven, or until the top is slight
~ Drowned. Agnes Ryan, Lewis Cen
tire, o.
CdIOllAbd SdlGtL--E lCk over anu WASH
one-half cup of rice, put it into the
double boiler with one cup and a half
of boiling chicken stock and one-haIf
teaSpOonful of salt. Place the boiler on
the stove and let it cook until the
water is absorbed, stirring at first with
a fork to keep it from sticking. Then
set the boiler over boiling water and
let it steam until the rice is soft. Let
it stand uncovered to dry off and cool
If necessary, add more water. as rice
varies; in hardness and according to
ago. Chop fine six canned mushrooms
and stew them for a few minutes in a
little stock, then stir them into tae
rice with one teaspOOnfuI Of chopped
parsley. Have ready one cup of
shrimps picked apart in small bits. two
hard boiled eggs and the usual French
dressing. Put a mound of rice in the
salad bowl and then layer of
shrimps, with -one-third of the dress
ing, then another layer Of each, with
the remainder of the dressing. Smooth
it into mound shape. cover with the
sffted yOlk and arrange the rings Of
white of the egg around the edge, with
an outer border of minced parsley. Or
amt the egg and make a border of
overlapping slices of tomato just above
the parsley and pass mayOnnaise dress
ing to those who prefer it.