The midland journal. (Rising Sun, Md.) 1885-1947, 1901-05-10
A CUISINE COLLECTION.
Odd Bits of Domestic Lore for Every
day Use in the Culinary
Department.

Sailed waters or crackers should
be used with salads.
Croutons made by browning. and
crisping small cubes of dry bread in
the oven are much nicer than plain
bread or crackers to serve with soup.
A loaf of stale bread may be made
as delicious as a fresh loaf by plung-
ing it into cold water and then heat
ing it through in quick oven. 1t
must be eaten at once, however, or
it will be harder than it was in the
first place. A very stale loaf will
need to have two or three plunges in
the water, says the Boston Budget.
A Virginia recipe for use in making
up cold cooked meat, such as veal or
mutton, has much to recommend it.
Chop one pound of meat with one
half pound of beef suet. Add taDle
spoonful each of thyme, sweet mar
joram, parsley and one onion
chopped fine, pinch each of mace,
cloves and grated nutmeg. Then add
the beaten yolks of two eggs and half
teacupful of grated bread crumbs.
Season with salt and pepper. Fry in
hot drippings.
In preparing cauliflower for cook
ing. trim off the outside leaves and
put the caulifiower head downward in
basin of slightly sailed water. Let
it stand for at least one-half hour,
then drain carefully; wrap it in a
napkin and cover with boiling water.
Oh 10
time to allow for the cooking. This
may be served with cream sauce, or
finished off in the oven with Parmesan
cheese. If the latter plan is chosen,
divide the cauliflower, and put the
sprigs in a small baking dish and
season with salt, pepper, butter and
cream. Over the top put layer of
grated Parmesan, and bake to light
brown.
Asparagus tips served in cases
made from breakfast rolls are excel
lent. Cut the tops from the rolls, re-
move the crumbs from each and dry
them in the oven. Make a sauce of
one cupful of milk, one heaping table
spoonful of butter, one egg and salt
and paprika to taste, and add to it
two cupfuls of chopped asparagus
tips. Fill the hollow rolls with the
mixture, replace the covers and serve
hot.
To vary the old potatoes, which at
the best are none too good now, peel
them and cut into balls with a vege-
table scoop. Throw them into ice
water and let them remain a couple
of hours. Then cover with cold salt
ed water, boil until they are tender,
drain and serve in cream sauce sea-
soned with finely chopped parsley.
Egg salad is an appetizing dish, and
one easily prepared. Boil a number
of eggs hard, and throw them. into
cold water, peel and chop the whites
moderately fine, leaving the yolks
whole. Lay crisp lettuce leaves on
plates, with spoonful of the
chopped whites. On top of each lay
one or two yolks and spoonful of
salad dressing, the rule for which is
as follows: Beat the yolks of two
eggs very light, add half teaspoon
full each of salt and mustard and con-
tinue to beat, then add four table
spoonfuls of melted butter and six of
vinegar, stirring constantly. Boil in
double kettle until it thickens, then
add the well-beaten whites of two
eggs. This will keep several days.
Before using stir into it a eupful of
whipped cream. This dressing is
equally good for tomato, orange,
grape or nut salad, but is not intend
|. ed for cabbage or meat salad.