Evening journal., 1902-01-09
TIMELY RE CIPES FOR
THE BUSY HOUSEWIFE
scALLoPED cARROTs.


and two small white onions. and boil
in water until tender; it usually takes
from forty-fiye to sixty minutes, put in
Just enough water to keep them from
burning Do not scrape them, and the
flavor Will be retained; do not cover
them, and the color Will be preserved.
When the onions are tender, remove
them. when the carrots are done peel
them and slice them thin. Put in a
baking dish a layer of carrots. sprinkle
with salt and pepper and dots of but
ter. proceed in this way untE you have
used all the carrots Moisten with a
cupful of sweet milk. into which a
beaten egg has been carefully stirred,
and a good pinch of salt Spread over
the top a layer of bread crumbs and
bake until a nice brown.
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POTATO AND FISH TIMBALE.
Mix we'll mashed potatoes with yolks
of two eggs and some grated American
cheese. Butter plain mould and
sprinkle it with bread crumbs. Put
the mashed potatoes in the mould,
packing the potato closely. Bake in
moderate over forty minutes. Re
move and with a pointed knife cut
around the top an inch and a half from
the edge; lift off the top. leaving a
wall of potato an inch and a half thick.
scOOping out the potato. Brush the
inside with egg. Have ready FISH or
oysters cleaned. seasoned well, and
grating of nutmeg added. Put the top
piece of the potato that was removed
after having filed the potato mould
with fish or oysters. Put a platter
over the mould. invert the mould and
let it stand a few minutes. Lift off
the mould and serve with a white or
/ egg sauce.
y X v
APPLE SOUFFLE
Peel and crate three apples, add the
grated rind and the juice of one lemon,
and half a cupful of sugar. Beat the
whites of three eggs until stin and fold
them in carefully to the apple mixture.
Make a boiled custard with the yolks
of the three eggs. one pint Of milk,
two tablespOonfuls of sugar. pinch
of salt and a little grated lemon rind.
Serve the soufie in a glass dish or put
some i'm glasses and serve boiled
custard over IT, Both the custard and
apple should be served icy cold.
BEATEN BISCUIT.
One pound of flour. three ounces of
lard and one teaspOonful Of salt. Put
all in the chOpping bowl and chop the
lard thoroughly into the -four. Then
add enough ice water to make very
stiff dough then beat until white and
/ light. Roll half an inch thick. cut in
small rounds prick with fork Bake
in hot oven twenty-five minutes.
y * y
CAKE FRITTERS. WITH MARINA
DADE.
Cut stale. moderately rich cake into
/ Ithree-duarter inch slices, then into cir
cles or squares of uniform size. Dip
each into raw custard made or one
half cupful Of rich milk to each egg.
Roll in fine bread crumbs and fry gol-
den brown in smoking hot fat. Drain
on unglazed paper, roll in powdered
sugar and on each spread a small por-
ton of orange marmalade; then serve.
y y y
CELERY FRITTERS.
Beat one egg until very lieht; add
one-half cup of sweet milk, two tea
sDoonfuls of butter. one saltspoonful
Of salt and enough flour to make al
most a drop batter Beat it thorough
lv and let il stand an hour or more to
swell the flour Beat again lust be-
fore using. Cut the celery into inch
pieces. and cook i'm boiling water
(salted) until tender. Drain and stir
! ID into fritter batter DrOD bv sDOOn-