The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-07-22

dozen small button mushrooms fine and
mix with the sweetbreads. Make q sauce
of one tablespoonful of butter and one
OF -four and one cupful OF white stock.
put the butter in saucepan and when
melted add the four and cook two min
utes then add the stock gradually stirring
all the time; when all the stock is in add
the inside OF the tomatoes and cook ten
minutes. add half a teaSpoonful OF
chopped parsley, and season with salt
and stuff the tomatoes. Bake until the
tomatoes are tender. serve on rings OF
golden grown toast garnished with curled
parsley.
Spanish Tomatoes
One can OF tomatoes, half dozen green
peppers. two medium sized onions and
two tablespoonfuls of butter. Chop the
onions rather fine and brown IN the but
ter. add the peppers to the Spanish pep
pers. which have been chopped fine. Mix
all together carefully and cook over slow
fire for five minutes adding salt and a
very little white pepper 10 taste. Four
into a baking dish and bake IN moderate
over sor forty minutes. Serve in dish
in which they were baked.
Fried Tomatoes.
Wash and dry thoroughly large firm,
ripe tomatoes and place in the ice box
10 harden and when thoroughly chilled
cut in inch thick clices. dip IN beaten
egg then in bread crumbs. again in the
eg and repeat the breadiug, place in
frying basket and dip into hot deep fat.
If the fat is sufficiently hot they will
brown in a very few minutes and be
thoroughly cooked. Drain on brown pa
per and serve on hot platter garnished
with cress. Serve a cream OF brown
sauce with these They VIII be found
delicious substitute for meat at breakfast
during the war mweather
Roasted Tomatoes.
Dip the tomatoes into hot water and
remove the skins. cut a piece from the
stem end and scoop out a little OF the
pulp and place a small piece OF butter
into this cavity. dust with salt and lit
tie cayenne pepper. replace the top and
sprinkle it with crumbs. pepper and salt.
Place a little piece Of butter on each.
and place on a slice OF bread cut out
with a large biscuit cutter. Place in
baking pan and bake in moderate oven
from fifteen to twenty minutes
Almond and Raspberry Ice Cream.
Take half a pound Of Jordan and half
an ounce of bittel almonds blsnched.
peeled and pounded fine. Scald three cups
OF milk IN double boiler with cup OF
sugar, then let it cool. add three cups
OF good. sweet cream and when cool add
the pounded almonds and Tablespoonful
OF kirsch. Take a quart OF raspberry
juice and a quart OF good sugar syrup
and freeze the two mixtures separately
and then pack in mold in LAYERS. The
beaten yolks of eggs can be added to the
white ice.
Charlotte Mousse.
Soften a cake and half q chocolate
until you can work 20 paste Nth
little vanilla Favored syrup Beat the
white OF an egg 20 a fr3th with pow
dered sugar thin. pour IN tho melted
chocolate. then when COLI adj ono and
one-half cups Of whipped cream favored
with vanilla or wine Pack into mold
and cover with ice and salt for an hour.
Angel Pafsit.
Put a cup Of sugar and cup II water
10 boil stirring to dissolve the sugar.
then cook gently until IL reaches the
-softboil' degree. whip thu whites q
six eggs 10 a stir froth and alowiy pour
nthe hot syrup. beating rapidly. Add
a teaspoonfui or vanilla fsvoring or any
OF the cordials used 10 1svor. when
cold add a quart Of dry whipped cream
Mold and pack ia ice and 7slt for four
hours