Daily capital journal. (Salem, Oregon) 1903-1919, 1904-03-05

cording to thickness. The saucs
served with It is made by browning
together one tablespoonful and a
half of butter and two tablespoonfuls
Of -four; when quite dark color add
one cupful and a half Of boiling
water ana stir until thick and smooth.
Stir in one tablespoonful Of tomato
catsup, teaspoonful of onion Juice,
few drops Of Worcestershire and
salt to taste.
Boil as many potatoes as may be
needed and mash-beating into them
salt, pepper and sufficient butter to
make quite rich--if the potatoes are
very mealy a few drops OF hot milk
may be needed, but they should not
be soft. Mold lightly into balls, dip
each into an egg beaten with a table.
spoonful Of water, place on a butter.
ed pan and brown in the oven
Fresh string beans, of hot-house or
Southern growth are now to be had in
our large markets at all seasons
String them and cut across or into
strips as preferred For quart, melt
in a saucepan one heaping table.
spoonful Of butter, add one-half a tea.
spoonful OF salt and one third Of a
teaspoonful Of pepper, and the washed
beans, cover closely and shake over
the front Of the fire for FIVE minutes.
Add one quarter OF a cupful of boiling
water and draw the saucepan back
where the contents will simmer
slowly When the beans are almost
dry, add another quarter of a cupful
Of water, repeating whenever neces.
sary, until the beans are tender The
length Of time needed will depend
upon the beans-if young, fresh and
lender they may be done in twenty
pods sometimes need al
most an hour Prepared in this way
hey are far superior in flavor TO the
anne beans coOksd in sufficient water
o cover, and butter and seasonings
ldded last. L
As a dressing for the salad we give
me that is cooked and which, II
made in quantity and put into covered {
lass jars in a cool place will keep for ,
'eeks. Beat three eggs very thor. ,
ughly, adding to them one cupful OF :
ream. In saucepan put one-quarter
{ a teaspoonful of dry mustard. one
alf a teaspoonful of sugar, one-hal'
teaspoonful OF salt, a dash of
lyenne, and one half a cupful OF wine
r cider vinegar. When scalding hot
Id gradually to the eggs and cream,
lrn into a double boiler and stir
ntil the mixture is like a thick
istard; II there seems danger OF
liokening too rapidly, take OF the
pper boiler once or twice for a mo,
ent and beat the contents vigorous.
=. When thick. add one-quarter of
ound OF butter cut into bits, stir un
l II Is absorbed, then strain.
To make the salad cut tart apples
nd ripe bananas into slices, and ar.
lnge in the salad dish in alternate
yers, pouring some OF the dressing
yer each layer. Garnlsh with
ianohed lettuce leaves or celery tips.
hould the dressing seem very thick.
Tx with a little lemon juice, por.
on OF the stiffly-whipped white Of an
~ or few spoonfuls Of thick
'ltines and cream cheese.
For half dozen puifs, cream to
ether two tablespoonfuls of butter
nd one-half a cupful of sugar. Add
le beaten yolks OF two eggs, a pinch
salt and two cupfuls OF slfted -four
ith just enough milk to make very
IN batter Stir in one cupful Of
lltana raislns, two scant teaspoon.
lis OF baking powder and the stinly
hipped whites OF the eggs. Fill
uttered cups twothirds full and =
cam for half an hour. The sauce
hieh goes with them Is made by
ending one teaspoonful Of corn
arch In a little cold water, turning
lis into one cupnul Of boiling water
I'd stirring over the ire until thick
I'd clear. To this add a cuptul Of
Igar, a pinch OF salt, and grating Of
itmeg ani simmer for ten minutes;
en- stir In one well,beaten egg and
'e tablespoonful of butter cut into
Is, and beat until the sauce becomes
little thicker.