The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-09-03

Serve hot as a vegetable. Cooked chick
en- or shrimps may be used in the above
minee if desired.
STUFFED PEPPERS A LA CHAM
PLAIN. s
Take green sweet peppers. wash and
wipe them dry, then blanch until tender
in deep hot fat. When done wipe the
skins with soft cloth. cut of the stem
pers make following mixture: Chop
third of a cup of shalloth and fry them
in an ounce OF butter. adding half a can
of mushrooms chopped fine. Moisten
with tomato sauce we'll seasoned and
thickened with bread crumbs. Fill the
peppers with this mixture. cover with
bread crumbs and add bit of butter.
Bake in a hot oven for ten minutes.
Serve with Bechame1 sauce.
Inquiries Answered
E. D. writes: Would you tell an anx-
ious reader how to prepare lobster New
burg?
LOBSTER NEWBURG.
If possible to procure only fresh
boiled lobster should be used for this
preparation. Pick all the meat from the
shells of two good-sized, freshly boiled
Holsters and cut the solid part into one
| inch pieces. Put these into a saucepan
with an ounce of fresh butter. season
with half a teaspoonful of salt and
| quarter of a salt spoonful of paprica
| and cook five minutes; add a wine glass
| sherry: cook three or four minutes
| longer and stir in the beaten xolks OF
| three eggs mixed with half a pint of
| rich cream. Stir gently and cook a few
| then serve at once. This may be made
in the chafing dish as well.
POTATO SALAD.
| Mrs w. H. writes: have been clip
| ping the recipes from the paper for a
\ couple of weeks and have tried some OF
| them with great success. 1 must &C
knowledge that I am not a good cook;
| I have to cook everything by recipe
| Seeing some inquiries answered in the
| PAPER I thought I would also ask you
for couple of recipes.
Will you kindly give me a recipe for
potato salad and one for good dress
| ing for roast veal?
POTATO SALAD.
A very popular potato salad IL made
| as follows: Boil five medium-sized Pc.
| tatoes in their jackets until just tender,
drain and remove skins: cut into dice
and while still hot moisten with q
| French dressing made by mixing tive
tablespoonfuls of salad oil with one OF
vinegar, pinch of salt and pinch OF
pepper. Let the potatoes stand for 1;
| or 20 minutes and then put into a salad
| bowl with a medium-sized onion
| chopped fine, tablespoonful Of minced
parsley. salt and pepper to taste; ado
enough boiled salad dressing to bind the
| whole together and mix carefully, hear
in mound shape on a salad dish with q
Rarn1Sn OF lettuce le8VeS ana 6l1ceQ To-
matoes. Only the plain French dressing
| may be used for potato salad Tor 9
| change.
BOILED DRESSING.
This is also nice for cold slaw or may
be used with other vegetable salads.
Mix q dessert spoonful of dry mustard
half teaspoonful of salt, quarter of Z
teaspoonful of white pepper half tea
spoonful celery salt with a large table
spoonful of butter. Stir in thorough,
the beaten yolks of two eggs and bea
all to a cream. then beat in cup o.
cream. sour or sweet (f milk il uset
add another egg). Stir and cook In {
double boiler until it begins to thicken
Remove at once from the fire and wher
cold beat In two three tablespoonful.
OF vinegar. A little sugar improves thi.
dressing: but do not make 1t too SWEEP
We will give dressing for roast yea
In next issue.