Daily capital journal. (Salem, Oregon) 1903-1919, 1904-02-03

ley A minute or two before dishing
season, add the egg gradually and stir
until the sauce begins TO thicken.
then take of quickly and add the pars-
ley.
One starchy and one green vege-
table are all that are needed for a
dinner, but fresh vegetables are scarce
this month, and today we add a third
one, in order to give a very easily
made croquette. Boil, peel and mash
any number of sweet potatoes. For
each pint add one tablespoonful of
butter, salt and pepper to taste, and
few drops of onion juice. Beat we'll
together and as soon as cool enough
to be handled, mold into cylinder
shaped croquettes; dip each into
slightly beaten egg and roll in fine
bread crumbs. Have ready a deep
sauce pan partly filed with smoking
hot fat. Fry two or three of the Gro
quettes at a time, draining them on
soft paper They should be crisp and
delightful.
For the salad select firm white
head of cabbage. Remove the outer
leaves and the heart, cut in half with
a sharp knife and shave in the thin
nest Of strips. Drop into a bowl of
cold water and let stand until ready
to fix for the table; this will make it
delightfully."- crisn To make the dress
ing, put into a sauce pan one half of
a cupful Of vinegar, one-quarter of
cupful of cold water pinch Of mus
tard, one-half of a teaspoonful Of salt.
onequarter of a teaspoonful of white
pepper and dash of cayenne and heat
to the boiling point In another sauce
pan melt carefully two tablespoonfuls
of butter and stir into It teaspoon
full of corn starch, then add gradually
the boiling mixture, stirring until
smooth Pour this over one beaten
egg, beating well until blended The
shaved cabbage should be drained
and pressed dry in a cloth before mix
ing the cooled dressing with it. For
individual tastes more mustard and a
little sugar may be added, but, IL
liked, a larger quantity can be pre-
pared at a time, as 1t keeps well, and
additional seasonings can be stirred
in to suit the different salads.
AS an accompaniment to the salad
mix together one cupful Of grated
cheese, onequarter of a teaspoonful
OF dry mustard and a dash OF cayenne
Heap this on zephyrettes and place in
a moderate oven until the cheese
melts. They may be served cold or
hot.
To make the fairy pudding, put a
tumbler OF ounce jelly into a sauce
pan-any firm jelly will do but the
ounce gives an especially delicate
flavor. Add to 1t a cupful OF boiling
water and stir over the fire until the
jelly is melted and the mixture at the
boiling point. Add quickly to It two
tablespoonfuls of corn starch mixed
with a pinch of salt and sufficient
water to make a thin paste, stir until
smooth and clear then draw to one
side and cook slowly for ten minutes.
Turn into a large bowl and set aside
When cool and beginning to thicken
beat It with an egg beater, When It
begins to froth, add the stlfIly whipped
whites Of two eggs, and continue to
beat until it is mass of foam. Turn
into wetted molds and put away in a
cold place. Beat the yolks of the
eggs with three tablespoonfuls OF
sugar Scald pint of milk, add to it
a teaspoonful of corn starch dissolved
in a little cold water and cook for ten
minutes. Mix with eggs and sugar,
add pinch of salt and stir until it is
a nice custard Strain, flavor with
drop of almond extract and chill.