The Minneapolis journal., 1903-12-26

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the beaten yolks of two eggs Stir until
the mixture Is q little THICKER, then spread
on a dish and set away until very cold
Shape into small outlets. or, # preferred
into croquettes; if difficult to mold, dust
the hands with little four-should much
be used it will impair the delicacy Of the
finished dish. Put the whites in a saucer,
add tablespoonful of warm water and
beat with fork just enough to break the
stringiness Dip each chop into this,
making sure that every part is moistened,
then roll in fine, dry crumbs. All this
may be done in the early part of the day
if the chops can be kept very cold, other
wise it is best to mold them without
crumbirg and set away on a fiat platter.
Have ready a deep kettle partly filed with
smoking hot fat, place three or four of the
prepared chops in a wire basket lor use
fiat wire spoCn), lower carefully into the
hot fat and cook golden brown; this takes
but few moments. Drain on heavy paper
(grocers' paper bags are very good), while
frying the rest of the chops Arrange pret-
tily on a hot platter and garnish with
parsley, watercress or celery tips. For
the sauce-a little of which may be poured
round them-cook together for a moment
one tablespoonful of butter. one table
spoonful Of flour, one half of teaspoon
full of salt, and dash. of white pepper or
paprika. Add gradually one cupful Of hot
milk. Stir until smooth and simmer for
five minutes. A few drained canned meas
are often added, or little chopped spars-
ley.
1t is usually possible to order dinner
rolls from the local baker or caterer but
in case this is not feasible, scald pint
of milk and dissolve in it scant half
cupful of shortening-butter or mixed but
ter and lard. When cooled, add one tea
spoonful of salt, one beaten egg, one tea
spoonful Of sugar, one-half of a yeast cake
dissolved in one-half of a cupful of warm
water, and enough sifted flour to mix to
a soft dough. Knead for five minutes
| then put into a covered bowl in warm
place and let rise over night. Mold into
long rolls, place an inch apart on creased
pans and bake in hot oven. They can
easily be reheated at supper time.
Soak a scant cuptul OF red kidney beans
over night in cold water Drain, add fresh
cold water and heat slowly. In an hour
add one-half of a bay leaf a. small onion
and one-half of teaspoonful of salt, and
simmer gently until tender but unbroken
Set away until ready to use then drain
(the liquid can be added to soup stockJ,
rinse in cold water and lay on cloth to
dry. 10 a pint add one cupful of cut eel
cry, one-half of a cupful of chopped Eng
lish walnut meats and one large cucumber
pickle chopped fine. Make French dress
ing with eight tablespoonful of olive oil,
one teaspoonful Of salt, one-half of tea
spoonful of pepper and two tablespoonfuls
OF lemon juice or tarragon vinegar, and
pour about half of it over the salad, serv-
| ing the remainder in small fancy bowl.
Serve in cups made by grouping together
two or three lettuce leaves or on a bed
of watercress.
The dessert calls for one cupful of
orange juice, one-quarter of a cupful of
| lemon juice and one-half of a package of
granulated gelatine soaked In one-half of
a cupful Of cold water. Dissolve one cup
full of sugar in one-quarter of cupful of
hot water and bring to the boiling point.
Add the gelatine, stir until dissolved, then
take from the fire, add the fruit juice,
strain and set aside. When cold and be-
ginning to thicken, add the whites of four
eggs whipped to stiff froth. and con- tinue
to beat slowly until the whole mass is
thick and frothy. Turn into a mold and
set away. 1t is carefully turned out and
garnished with whipped cream.
! Nice little cakes to serve with this
sponge are made by creaming one half
of cupful of butter with one cupful of
sugar; add to this the beaten yolks of
two eggs with one teaspoonful of vanilla
and two or three drops Of almond extract.
| SUR In alternately. one cupful and, a hall
| OF sifted flour and one-half of a cupful of
milk and beat well; then add two scant
/ teaspoonfuls of baking powder, two table
spoonfuls of chopped almonds and two
square inches of citron cut very fine and
lightly dredged with flour. Bake these in
any small fancy pans, dusting we'll with
powdered sugar before putting into the
oven.
To salt almonds. pecans or peanuts
| allow heaping teaspoonful of butter
to each cupful of nut meats. Melt an(
pour it over the nuts, turn them thru 81
that all are moistened, then sprinkle vel
with salt and place in a moderate over
1 until very slightly colored.
In preparing for this supper the rol
dough must be started and the beans pu
to soak the previous evening. 1t will ais,
be advisable, if the holiday is to be a.
and the lobster mixture on Thursday, an,
IT, for any reason, the maid is not to b
| in evidence, it might be best to fry tn
: chops on Friday morning. In this cas-
have ready pan well lined with unglaZe
: paper. AS soon as the chops are draine
arrange them in this pan, standing then
on edge around the sides. Put carefully
aside and just before the tea place tn
pan in moderate oven long enough t
heat them thru without deepening thei
color. The rolls should be sreheated at tn
same time and the sauce made for tn
chops. If the coffee Is to be made in
drip pot it should also be started. Will
I the salad and dessert can be arranged o
a side table