Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1906-04-21
Recipes by Marjorie Webster.


tions.-New Orleans Picayune
Recipes by Marjorie Webster.
County Salad-Roast a piece of nice
tender pork; if well marbled with fat it
will be delicate, and to many tastes as
good as chicken. 1t ii become very cold,
tEen remove the outside fat and crusty
part aud cut the lean part in small dice.
Prepare an equal quantity of sliced cele-
ry, and if you like you may use apples
also, i'll the same proportion, selecting
those with crisp texture and tart flavor.
Make mayonnaise dressing and flavor
it slightly with tarragou vinegar and
some sweet herb, marioram, thyme or
sage. Be very careful to use the herbs
in moderat ton, but you may be generous
with onion juice. Make some cranberry
jelly and mould it in a border mould:
when firm turn ii ON to Il platter and fill
the center with the salad; cover with the
dressing and garnish with prasley or any
convenient green.
Boiled CuStard-Scald one pint of milk.
Beat yolks of three eggs with one-eighth
teaspoon salt and three rounded table
spoons graduated sugar; add part of the
hot milk; mix, turn back into double boil
er and stir constantly till the foam dis
appears and the custard is smooth and
feels like cream. Strain at once and stil
often while it co0lS. Favor with one
teaspoon vanilla.
Fish Timbale-Cut one pound of raw
halihut into pieces and pound these
III Il mortar to Il smooth pulp; cook one
cup of sifted bread crumbs and cup
of cream or rich milk to a paste; then
pound this to Il paste with the fish: add
also the unbeaten whites of two eggs,
generous teaspoon OF salt. one-third tea
spoon White pepper and one-half tea
spoon onion juice. When all are nicely
blended with the paste, press the mix
ture through PURGE sieve. then fold into
it the Stitf-beaten whites of two more
eggs. Turn the mixture into Il buttered
melon mold, holding quart. or into n
fish mold or dozen individual timbale
molds; the latter should have fitted into
the bottom of each "A piece of huttered
white paper. Set the mold or molds into
pan OF warm water and cook in a
moderate oven until the centers are firm
y large mold will require cooking about
fifty minutes; small moldS about twenty
Serve turned from the mold and sur
rounded with Bechamel, tomato Hol-
landaise or other fish sauce.
Bechamel Sauce--Let the trimmings
Of the fish, skin. bone, etc, cook in n
pint of water with a slice of onion. three
or four slices of carrot and sprig of
parsley until reduced about one-half.
| Cook One-fourth a cup of flour. one-half
paprika in one-fourth of a cup Of butte;s
until frothy; then add gradually the cup
OF strained fish stock and cup of thin
cream. Let cook six or eight minutes
after all the liquid has been added. Add
more salt and pepper, if needed. tn
blespoon OF lemon juice, and if at hand.
the yOlkS of one or more eggs
Whole Wheat MutFins-Into n quart
of whole wheat flour stir teaspoonfuI
of salt and two teaspoonfuls of baking
powder. Beat three eggs light and stir
them into three cups of rich milk Add
these to the -four. stir in a tablespoon
of melted shortening, and beat very hard
for at least five minutes. Turn into
creased muffin tins and bake in Il quick
oven.
Apple Fritters-Take large. juicy app
plies, core, peel and cut each applc in
four slices around. Prepare batter as
below, dip each slice in separately, drop
in hot fat and fry a light brown. Serve
Immediately with sauce or powdered
sugar over them. Make the batter of
four eggs. ons quart of milk, one quart
OF flour. two teaSpoOnfuls of powder and
Il little salt.
Chocolate Cake-One and half cups
of sugar. half cup of milk. half cup
Of butter, one and rhree-tourthS ciD~ Of
-four. quarter of a pound of chocolate.
three eggs. two teaspoons of baking pow
utE. Stfdpt the cnbcOlate me and add
two tablespoons of sugar to it, Seat
the butter 10 a cream, gradually add the
sugar. beating all the while. And three
tableSpoonsfuls of boiling water to tie
chocolate and sugar. Stir over the ire
until smooth and glossy. then stir INTO
the beaten sugar and butter Add to
this the beaten eggs, milk and the -four
into which the powder has been thor
oughly mixed.
Dried Pears (Stewed)-W Wash and soak
the evapOrated fruit for six hours in cold
water. Turn the fruit with the water in
which it was soaked into a saucepan and
bring to a gentle boil The slices should
be just covered by the water. Stew nm
til very tender: then remove the fruit and
set aside while you measure the Juice
TO half pint of the liquor add a half
pint of the molasses and simmer for
twenty-five minutes. Skim the syrup.
return the pears to it, add a pinch Of
powdered ginger, boil up once and re-
move from the fire.