The Jersey City news., 1906-07-02
SUMNER DISHES
Toothscme Morsels That
Will Tempt the Jaded APP
petite On Tropical Days
now THEY ARE PREPARED
WRITING DESK A NECESSARY
ARTICLE OF FURNITURE IN A
WELL REGULATED BEDROOM

ARTICLE OF FURNITURE IN A
WELL REGULATED BEDROOM
as
In long days comes summer neat ana
j planning little meals for friends or our
amilies we try to sgiye them an impress
kcn of coolness and .daintiness. The
menu for today is light in character, yet
neicient to satisfy the appetite.
Potato Soup with Whipped Cream
Bread Sticks sao
Fish 1IRsa1ssd Epoassd rafinaa aoBais Bslls sap'
shrimp Salad Crsdm, Cheese
Frozen NsfsEsb ssfs ERsberrlss e'15 & ~ Z {,
Angsle Cake
Gotfee
For a table sprexd for six take three
notatoes. pare and boil them. In the
meantime scald assd,int and half of
milk in a double boiler. Rub together
one tablespoonful of butter and two of
flower. Drop this siRsaRsstis lnmp into the'
hot milk and ssiro gently, until it melts
and slightly thickens the liquid. Add
stalk of parsley and ten drops OF lemon
Juice. cover and let it cook for ten min
uses. Mash the potatoes, blend with them
with them part of the thickened milk
Press this throughsa seive, blend with
the remainder which is in the double
boiler. Season we'll with salt and pep
per. cover and cook for five minutes
longer. Have ready two-thirds of cup
full of sweet cream, which has been
wbig2ai TO soiid,siEpeth Fill the cups
.wSss:ss::ztsss eull css saup and on each drop
a hssaping tablespoonful of the cream
then dust with the meerest dash of pa
prika this adds dash of COLOR.
Bread sticks can generally be purchae-
ed fr6m che. baker. When one prefers
then hOnae55y sde, take cupfuI Of bread
Ide5gh, wofksifso it the slightly beaten
White of an egg. a little more -four If
nessaas ssa Sets raise again When very
Hight {-&kf oat wish the hands in long
stisss HE Size of aylead pencil. Lay an
IIinssia ,a9sst ent fat fEsessed pans, brush
v;sa so,..s. ,sFassT. When light again bake
in very J, mp6erate oven until pale
blows sa,sa ssssseil drisd out. These are
used eisssss csa or .wasa.
A oeasa aud . a'hssf gs Of; halibut' cod or
my seiid white fish viii be sufficient for
lhe tisuasles. Cook gently in salted wa
ter Ito which is added a sprig of parsley,
q tablespoonful of vinegar and slice OF
oniop) until the flesh separates from the
bones. Drain. cool and fake. Make
rather thick white sauce with one cupful
and a half of milk, onet heaping table
spoonful of butter. j tive tablespoonfnis Of
aour. scant .teaspoonful. .of salt. half
teaspoonsuls Of white Ipepper, table,
spoonful Of slemonsiuicessand tiny pinch
of Emiaee. keep covered until cool Add
the fsh and ,weil beaten yolks OF SIX
esrs. fa; well bntterad timbale molds'
stand in "a Span paEs's ilIsd with hot
water and cook in q moderate oven untn
arm IN the centre The sauce served
with these requires pint Of cooked and
straiued tomato, two Iscant tablespoon
fuas Of butter. two Ftsblespoonfils OF
isJinr and high seasoning Of salt. pep
Der and onion junee-
AS an accom- mpaaagentkte the timbaies
cock a half Icupssfi iSsef sfarina IN a pint
or.niilk forShalfiaH adding as it begins
to thieken, stepy drops Of onion juice, q
lhalf tsaspoonfuivof salt and dash OF
cayenne. Whenfdone. stir in the beaten
woke oeean egg, covert and set aside until
cola. Forrnain balls fan sinch in diameter,
did each in slightlyss yssbeaten egg, roll
dn fine stale bread crumbs and just be-
fore the meal fry -four or FIVE at a time)
in smoking hot fatpAAtil golden brown.
Drain on soft paper before serving.
While loin chops are preferred BY
many, rib chops. max the best appear
ance at formal meal Broil them and
serve prettily gafaH5ishsdd with parsley or
watercress. A qsiaRt.gf shelled peas will
he ample for six In saucepan melt
togethe- two oetablespoonfulls Of butter,
scant teaspoonfui of salt. half a tea
sponful'o 'of white pspRsr,saad one seant
aeaspoonfuI Of sugar Turn the washed
peas into thisqscoverkand shake over the
hottest part Of the fire for five minutes
then add three tablespoenfuls Of boiling
water. coves. againsandsdraw to one side,
sffins cook slowly 6IHt b saders:i if young
from twenty-five to shiYy minutes viii
be- ample. More ~ asefs may be added
from time To stIne ito akep them from
burping, Ebut tiiey should be almost dary
when done.
Canned shrimp nay beeused when the
hesh ones canuessi,e obtained Open
hem several horrs psfore they are need
es to let them srrste well. rinsing thor
oughly, then draining and drying on q
s1oth, Cut them in half inch bits. mari-
,ate with French dressing and let stand
N oce hals an norzs then serve on a bed