Daily capital journal. (Salem, Oregon) 1903-1919, 1904-04-30


fat the latter method being the better
OF the two. Make the fritters quite
small and let them cook to a deep
brown color.
New potatoes may not be obtain
able and old ones are poor at this
season and perhaps have begun to
sprout. To make them as mealy as
possible pare them and drop into cold
water several hours before they are
to be cooked. Put over the FIRE in
cold water, adding little, salt when
they are half done. When tender
drain, sprinkle with salt occasionally
for about five minutes Have the
vegetable dish very hot. Put the po-
tatoes in the press or a sieve and
press them through so that they fall
into the dish like grains of rice.
Two good sized cucumbers and
bunch of radishes will be sufficient for
the salad; one cucumber will do if
head of lettuce is used. Pare the
cucumber and let stand in cold salted
water for half an hour, then cut into
thin slices On six or eight of the
radishes cut through the red skin
from top to bottom in four or FIVE
places and push it back. so that it re-
sembles the petals of a flower; slice
the remainder of the bunch and mix
them with the sliced cucumber. Dis
solve one-half of a teaspoonful of salt
and one-third of a teaspoonful of pep
per in four tablespoonfuls of olive
oil. Add gradually one tablespoonful
of good vinegar. stirring rapidly, tina.
It may blend with the oil; this must
not be done until just before dinner
or the oil and vinegar will separate.
Pour this over the prepared vege-
tables and heap them in the salad
dish, garnishing with lettuce or chop,
ped parsely.
The cheese crusts served with this
salad may be made from stale slices
of bread With a circular cutter cut
the bread in crescents, spread with
a little butter, and place in a hot
oven until pale brown. On each, heap
as much grated cheese as possible,
dust with a little pepper and place on
a fat pan. Five minutes before din
ner set the pan in the oven until the
cheese melts. Serve warm.
Allow one-third of cupful of fine
soft bread crumbs for each person.
Turn them into small molds which
have been well buttered and the bot.
toms sprinkled with chopped citron
and nuts. For six puddings beat four
eggs. add four tablespooufuls of sugar
one cupful and three-quarters of milk
and one teaspoonful of vanilla. Stir
occasionally until the sugar is dis
solved, then baste over the crumbs. |
Stand the molds in a pan Of hot !
water, then bake in a moderate oven |
until set in the center. Turn out |
on saucers, and serve with |
a sauce made with one-haf of a cup |
full of sugar boiled with one cupful |
and a half of water and thickened |
with one heaping tablespoonful of
corn starch dissolved in cold water.
Cook until clear, and just before TAX.
ing from the fire add the juice of
lemon and tablespoonful of butter.
After-dinner coffee should be clear
and strong. While there are various |
methods of making fine coffee, that |
which is dripped is generally prefer.
red for this meal. A pot with fine !
wire strainers-the French biggin-or
a cotton cloth bag to hold the finely |
ground bean is needed and the boiling |
water is slowly poured through, One /
heaping tablespoonful should be all |
lowed for each cupful, and as soon as
the water has dripped through, the
coffee is ready to be served