The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1902-06-23

acant cup Of Hour with half cup OF
butter and add to the hot milk. first
taking out the parsley and slice OF
onion; stir and cook the sauce until II
| thickens. then season with salt and
pepper to taste and a little grated nut
meg. Butter a baking dish and first
put in a layer of sauce, then of hsh
Sc soned TO taste with salt and pepper.
Pt1 all the materials in. having layer
o. sauce on top; sprinkle with bread
crumbs and q very light grating OF dry
cl oese and beke in a moderate oven for
/ al hour.
Eggs in Nests OF Spinach. Boil half
peck OF spinach; drain and chop very
/ fine. season with salt and pepper and
rub through a fine sieve; add good
| tablespoonful of butter. but do not
have too moist. Have some rounds OF
bread toasted on one side; arrange
these on baking dish with the toast
ed side uppermost and each one on
small mound of the spinach around the
/ Dining of Meatlrss Dinners. TWO.
/ edge Of each round of toast; break an
| egg In the center and place in the oven
until the eggs are just set, then cover
| the eggs with a white sauce, spinkle
! little grated cheese on top OF the sauce
and return to the oven for few min
utes longer. Serve with cream sauce
| in separate dish
Scalloped Cheese.-Cut thing slices
of bread. trim OF the crust and trim
the slices to fifit the bottom of hak-
ing dish; cover the bread with TWO
cups Of grated cheese; sprinkle with
! little salt and pepper. Beat hYe eggs
4 until very light and add them TO one
and one-half pints of scalded milk ana
stir over the fire minute; then pour
oyer the bread and cheese; bake IN a
moderately hot oven until set ike
custard. Eat with plain Solled rice
and green vegetables.
Corn and Tomato Pudding. .-Fresh
green corn is the incest for this dish,
but canned corn will answer. Put
pint of corn into a bowl; add two
teaspoonfuls OF sugar, half teaspoon
full Of salt and two beaten eggs. Put
two ounces OF butter in a saucepan
with a medium-sized onion chopped
fine and cooked FIVE minutes without
browning; then add half can OF to-
matoes seasoned with salt, pepper and
a little sugar If the tomatoes are very
tart: simmer for IS minutes and then
nut the mixture into baking dish and
set in the oven; bake about 10 minutes,
until the pudding is set.
Rice with Okra and Tomatoes.-One
quart of okra cut in slices; one pint OF
tomatoes. one onion, one green sweet
pepper. one pint Of vegetable stGck'
Slice the onion and brown slightly IN
little butter or oil, adu the stock, okra,
tomatoes. salt and pepper, cover the
cook gently for half an hour; boil a cup
of we'll washed rice in plenty OF salted
water until tender. then blanch and
dry in the oven and heap in the center
of a hot dish and pour the okra and
tomatoes around It,
Fried Bananas Select large, ripe.
but not soft bananas, strip on the
skins and cut each banana In three
slices; dip the slices In lemon Juice.
then -four them we'll. dip in beaten egg
and cover with fine bread crumbs and
saute in hot butter.
Pea Fritters. Cook a pint OF green
peas until tender and then mash them
with a tablespoonful OF butter, salt and
pepper 10 taste; a little sugar unless
the peas are freshly gathered; add two
eggs beaten light; a cup OF milk and
/ half a cup of flour sifted with level
tsaspoonful of baking powder, fry like
} corn oysters or bake in the griddie and
serve for breakfast with creamed OF
grilled tomatoes.
Spaghetti L'Auemande.-Break
half pound of spaghetti into conVen-
lent lengths and boil in two quarts Of
salted boiling water until tender; drain
in the colander and let cold water run
/ over 1t for a few minutes, then drain
1 again. Put two ounces ot butter 10
Z saucepan over the fire. add half cur
of finely chopped onion and cook hive
! minutes without browning, add car
OF tomatoes. a tablespoonful OF SAT-
: quarter of teaspoonfui OF pepper, ant
I a Tablespoonful OF sugar. Cook 10 min
7 utes. then pour through a sieve. Ma
1 the yolks OF two eggs with two table
/ spoonfuls of cold water and stir into
& the tomatoes, stir over the tre a feN
! minutes. then add II you have IT, hal
a cup of good cream; If not, use stock
2 Put the spaghetu in a dish with alter
Z nate layers OF the tomato sauce ant
e serve. The materials must be kept ho
a and the serving dish Heated when sery
s ed in this faanner. A little sratc'
Z cheese may be sprinkled over the toI
a Just before the dish is sent to the table
: Can Be Done in Guthrie.