The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-03-05
Jour DAILY BREAD
paiaabis Suggestions for the
Kitchen and Dinfng.Room.
By KATHERINE KURTZ
Menu for Card Party


If you desire something very simple and
yet dainty and new, We would suggest first
olive and sardine canopes, followed by chick
en- salad and individual molds of tomato jelly
! waters, sailed nuts, bonbons, fancy cakes
and leo cream. - -
Or, as sandwiches are now so popular and
the sweet sandwich has almost superseded
the fancy cakes, you might serve oyster cock
tails, chicken salad sandwiches, coffee, olives,
cheese-straws, bonbons and sweet sandwich
| with coffee parfait or cream. .-@A. e
We have given the recipe for the chicken
salad in tomato jelly. The jelly is made from
| tomatoes seasoned favored, cooked and
strained, little lemon Juice and sufficient
| gelatin to harden into jelly are added and
individual -molds filled with the mixture
When stiff the center is scooped out, the hol-
| low filed with the salad: the bits of jelly
melted and run over the top and the molds
Iset away to harden.
| e Chicken Salad Sandwiches.
! For these the meat and celery is chopped
! quite fine and mixed with either French OF
! mayonnaise dressing Thin slices of bread
are buttered lightly, crisp lettuce leaf laid
! on each slice, and the meat spread between.
! Shrimps and English walnuts chopped fine
and moistened with orange Juice and the
bread spread with mayonnaise instead Of but
ter, makes delicious sandwiches. .'
sardine and Olive Canopes.
Cut small rounds from thin slices Of bread
with a biscuit cutter. fry them brown in a
little butter, spread with a mixture made by
SHINING, boning and rubbing sardlnes to a
paste with a little lemon juice, Worcestershire
sauce and anchovy. Decorate the center with
star OF mayonnaise and place stuffed olive
or pine ola upright in the center of the star.
Serve, of course, on lace paper dollles
Braised Sweetbreads.
Take Darboiled swetbreads and lard them
, on upper side. Place in a baking pan half
carrot, sliced, half an onion. sliced. a small
bunch Of parsley and a few slices fat pork
Lay the sweetbreads on these. larded side
up. add enough stock or water to cover the
vegetables Cover the pan closely and cook
for forty minutes. Uncover the pan for the
last fifteen minutes to allow the sweetbreads
to brown Serve them with gravy made
with the strained liquor from the Drowned
vegetables in the pan. The sweetbreads can
be covered with buttered paper. and cooked in
an ordinary pan, but the braiser Is better.
Dreamed Salmon With Poached
Eggs.
Cut slices of bread an inch thick: with a
large biscuit cutter stamp into rounds: re-
move centers with a smaller cutter, leaving a
quarter Of an inch rim. Brush cases Win
softened butter and set them IN the oven TO
brown nicely Fill them with canned salmon,
| faxed and heated in cream sauce. Place
nicely poached and trimmed egg on top OF
each: garnish with parsley and lemon. or
small red and white radshes trimmed
These cases may be filled with creamed
spinach and the poached eggs placed on top
| and served for dinner or luncheon. The
salmon makes a nice breakfast or luncheon
| dish for Easter.
Boiled Halibut.
thick slice of halibut that will weigh
| three pounds; tie in a piece OF cheesecloth
and put in stewing kettle; cover with warm
water sailed and juice of half lemon or
| two tablespoonfuls of vinegar added. Bring
at once to boiling point: then simmer for
| thirty minutes Take out, drain, remove the
| bone and skin and place on a folded napkin.
| Garnish with egg-shaped potato croquettes,
picked oysters, and place bunch of parsley
| in the center where the bone was taken out
IServe with sauce Hollandaise or sharp fish
sauce.
| Spring Salad.
J Arrange a bed of crisp lettuce leaves with
stem ends toward the center of the dish. Cut
hard boiled eggs in slices and place slice
| in the center of each leaf Cut small, round
radishes to resemble flowers and dispose OF
| them here and there among the green. IN
| the center place the heart leaves of the let
| tuce head Send to the table without dressing
| and when ready to serve dust with salt, pep
Iper and cayenne; sprinkle with oil and lemon
ijuice; toss all together lightly and serve.
Pineapple Bavarian Cream.
Add cuDful Of sugar to can of grated
| pineapple and cook for ten minutes. Add tht
ljuice of half lemon and half a package o.
gelatin softened in half cuDful of colo
| water. Place on cracked ice and stir unit
cold; then fold in pint and a half Of cream
i whipped Turn into fancy mold with hol.
i low center and set on ice 20 harden. TURF
out and decorate with bunch of single daffy.
downdillies in the center. wrapping the stem.