The Fulton County news. [volume] (McConnellsburg, Pa.) 1899-current, 1903-04-09

->.-Matters
CHOICE RECIPES.
Tempting Dishes Publicly DEMONSTRATED
at the Boston Cooking School.


Vienna Soup-Cook one-fourth a cup
Of barley. two onions and carrot
sliced. a sprig of parsley. and bit OF
oay leaf in two quarts of veal stock
.hrce hours. Press through a sieve. re.
heat, and add the beaten yolk OF two
eggs, diluted with one cup of cream.
stir while reheating (boiling will curdlo
he mixture). Add one cup of aspara'
gus tips (fresh or canned, and season
with salt and pepper.
Baked Fillets of Fish-Remove the
illets from Two slices of haibut, cut
aalf an inch in thickness. Chop fine
enough more halbut to make one cup,
md season with salt. cayenne and
emon juice. Add the white of an egg,
ocaten stiff. and about one-third cup
If thick cream. Spread Oh the fillets.
Set in buttered pan. surround with
hin cream and bake about twenty
minutes. Serve with caper sauce.
Carer Sauce-Melt two tablespoon.
'uls of butter. add two tablespoonfuls
If flour and cook until frothy. Then
,dd gradually one cup and fourth OF
milk Tor stock made from the trim
nlngs of the fish and vegetables). Cook
lntil thckened, then add the beaten
yolks Of two eggs. Season with lemon
Juice. salt and pepper and add one.
'ourth cup of capers.
Spanish Eggs-Cook chickens livers
n boiling water. with bits of vegetable
md sweet herbs. about fifteen minutes.
Nash until smooth. mix with the sifted
yolks of hard-boied eggs, and season
with lemon juice. Il good table sauce,
salt and pepper. Press two correspond
ng halves together, dip in beaten egg
and crumbs and fry in deep fat. Serve
With Spanish sauce.
Spanish Sauce Cook three table
,pGonfuls OF butter with one table.
spoonful each of chopped onion and
pepper five minutes. Add half can
| )f tomatoes. and let simmer until well
| 'educed and thick. Season with salt
| and paprilia. then add one tablespoon
! ,u each Of tarragOn vinegar and ca
)ers.
Baldwin Pudding-MiX one cup ant
| , half of bread crumbs with one-third
cup of melted butter. Cover the bot
:Om of baking dish with crumbs, and
idd one pint of apples. cut in slices.
| Sprinkle with one-fourth n cup of
sugar, two tablespoonfuls of lemon
Juice, one-fourth n cup of chopped al
nonds and grating of nutmeg. Re
peat these layers and cover with the
:est of the buttered crumbs. Bake
'orty-five minutes in moderate oven.
Serve with cream sweetened, favored
md beaten.
Savory Sandwiches-MiXh half q cup
Of chopped chicken. Two tablespoon.
'uls of grated cheese, one teaspoonful
Of French mustard, n little salt and
oaprika, then add cream to moisten,
Spread on buttered slices of brown
bread and cover the mixture with a
crisp lettuce leaf that has been dipped
n French dressing. Cover this with
another slice of buttered brown bread
and serve at once.
Almond CaBes-Cream one cup OF
butter, gradually beat in two cups of
ine granulated sugar, then three we'll
beaten eggs and three-fourths cup of
milk and one tcaspoonful Of vanilla eX.
.ract. Beat thoroughly, then add one
cup OF flour in which have been sifted
.wo teaspoonfuls of baking powder and
one-fourth a teaspoonful Of nutmeg,
Add enough more flour to make n
dough that can be rolled out. Shape
with tin cutter into rounds or rings,
set onto baking sheet, brush the tops
with white of egg. slightly beaten, and
decorate with blanched almonds, sift.
ing sugar over the whole. Bake in a
hot oven.-Boston Cooking School Mag
azine.
int ri, Hnusaxvife.