Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1906-06-09

could be omitted if desired. While cot
fee appears at the end Of the menu IL
can be brought on with the second
course and be served throughout the
meal.
Strawberries.
Spanish Omelet. French Fried Potatoes
Brown Bread Fingers.
Dreamed Fish in swedish Ttmoale cases.
Broiled Chicken. Baked Potatoes. soufte
Asparagus In Bread Boxes.
Finger Rolls.
Sweetbread and Cucumber Salad.
Cheese Straws,
stewed Raabarb. Whipped Cream
For the first course select large, per-
feet berries. Rince bur do not hull them.
On each plate stand an egg cup filled
with powdered sugar and arrange about
a dozen berries in circle around it.
The potatoes for the second course are
pared and cut in long strips a half inch
square. Let them soak in ice water,
changing until it is clear Just before
the meal dry them on cloths and fry
golden brown in deep. smoking hot fat,
draining on soft paper. Do not salt
them or they will lose their crispness
AS a dressing for the omelet take one
cupful and a half of slightly thiekened
tomato sauce, three tabespoontuis of
chopped green pepper. Cook this to-
gether for twenty minutes, adding more
pepper 70 season. This poured round
two omelets of five eggs each is sufficient
for six persons. The bread fingers are
very thin brown bread and butter sand
witches cut in narrow strips.
To make Swedish timbale cases, sep
arate the whites and yolks of two eggs,
beat the yOikS smooth, add a half cupful
of cold water and one cupful of sifted
flour. Add one tablespoonful of melted
butter or olive oil, a half teaspoonful of
salt and beat hard; whip the whites to
stiff froth, add to the batter. beat again
and put aside IN cool place over night.
lmmerse the timbale iron in smoking fat
until very hot. Lift up, let drain for Il
second, dip carefully into the batter until
thin layer adhereS to it. Plunge into
the fat until the batter is delicately col
ored. Hold over paper tap sharply with
knife and the cup will fall off. II too
thick, thin the batter slightly.
When needed stand on a papered pan
and reheat in an open oven. Fill with
any kind of fish heated in thick cream
sauce, seasoned with lemon juice. Put
pinch of chopped parsley on each when
filled.
Allow one large potato for each person
fourth coursel. Scrub and bake them
When soft cut each in half, lengthwise
and scoop the inside out in Il heated
bowl. Beat smooth. adding for each half
uCEen potatoes one large tablespoonful oil
butter, two tablespoonfuls of hot cream
salt and pepper to taste, the yolks of two
eggs and beat hard. Then stir i'll lightly
the stitfly whipped whites of three eggs
and heap the mixture in the skins. BAKE
i'll Il hot oven just long enough TO make
hot through and lightly colored on top.
The bread boxes for asparagus are -four
inch squares cut from stale loaf
trimmed free from crust. followed out
brushed with beaten egg rolled in
crumbs and Drowned quickly in deep fat
These are filled with cooked asparagus
tips mixed with thick cream sauce
The finger rolls are quite small. The
brOiled chicken (half to each person
garnished with watcrcresS.
In preparing salad for six persons cook
one pair of sweetbreads in water to
which is added slice of onion and a half
teaspoonful of salt. After simmering for
twenty minutes drop in cold water until
chilled, dry and dice with a silver knife
Pare two cucumbers, dice them and let
drain. Whip one cupful OF thick sweet
cream to solid froth. Gradually beat
in two tablespoOnfuls of lemon juice
adding salt and cayenne to season and
one tablespoonful of thick mayonnaise
Mix meat. cucumbers and half of the
dressing using the remainder of the lat
ter for garnishing. Serve in cups made
of blanched lettuce leaves. Pass cheese
straws with the, salad.-New York Even
ing Mail