Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1906-05-12
Recipes by Marjorie Webster.


\ French Entree--Cut two pounds of
becfSteak into pieces about the size of
the hand and about one third of an inch
thick. Chop one pound of sausage meat
with few Sprigs of parsley and place
two tableSpoonfulS of this mixture on
each piece of meat and roll them IN the
shape of a small cylinder and tie both
ends with fine thread, Let them brown
in butter in a shallow stewpan aud then
add the Juice of one lemon, two cuptulS
of brown stock, two carrots and two
onions sliced and salt and pepper TO
taste Cover the pan and cook for about
two hours When ready To serve place
the meat rolls on Il warm dish. cut and
remove the thread Uhr pieces will remain
rollPn. pass the juice through sieve
and pour over the meat. Serve With
mashed potatoes aud good salad.
Garnish of Red Cabbage. Shred u
head of red cabbage as you would to
make picked cabbage, put about four
ounces of butter in Il steWpan ana add
the shredded cabbage, seasoning with
salt and pepper and half a gill of VINE
vinegar; cover the pan and set il over a
slow fire to stew gently, stirring occa-
Sionally with Il wooden spoon W men
the cabbage has been reduced TO haif
its original quantity add 4 cupful OF hot
stock to nourish the cabbage. and allow
it to simmer for an hour longer; then
drain on sieve. afterwards press III q
napkin to extract the butter and the
cabbage is ready for use.
BarlaiSe Sauce--This sauce can be-
used either hot or cold with meats and
fish. 1t is a delicious accompaniment t.
beefsteak Beat the yolks of four egg
and four tablespoons of salad oil and ont
tablespoonful of hot water, and stand the
dish in boiling water to cook. Stir unit
the eggs thicken, remove and add one
half teaSpoonful of tarragon vinegar and
beat until creamy and of the consistency
of mayonnaise. \ few chopped capers
olives and gherkins added to this mix
ture make it good tartar sauce, am
a little tomato PURGE will make il n rec
mayonnaise to use with cold boiled fish
Orange Jelly-Soak one-half a box OF
oela tine in One-Quartcr cup of cold water
until soft; then add onc-haH cupful oil
boiling water, the juice of half lemon
one-half a cupful of powdered sugar an,
one cupful of orange juice; stir all to
gcther, strain and put away to harden.
Broiled Mackercl 49, Broiled Spanisl
mackerel is appetiZing served cold will
the following sauce: Split open pare am
remove the bones of eight or nine an
chovies. Wipe dry and pound to past,
in small mortar. All two egg yolks
beat in slowly and carefully one cupfn
olive oil. then two tablespoonful lemon
juice or vinegar. Lastly add grating o
nutmeg, pepper and chopped parsley
Mix well and serve very cold.
Cold Water Cake-One and one-haI
cups of sugar, one-quartey cup of butter
two and one-half cups of -four, two eggS
one cup of water, two teaspoons of bak
ing powder. Flavor with vanilla a,
lemon.
Petit Panier de Chocolat-A chocolaf,
basket is an acceptable novelty for tho
sweet course at a luncheon TO make
the baskets cut good paste to fit the out
side of small deep tins turned INSIDE
down on Il pan or tin sheet: bake care
fully in Il hot oven. turn each over. tax
out the tin and set the shell aside. Ont
some strips of pastry and lay over q
small round tin spice box or whatever
round tin will give a curve to the handle
to fit the basket. which should be n LITTLE
less than 3 inches in diameter. Bake
the handle and remove carefully rs the
crisp pastry will break easily. Make the
filling from Ole and one-half squares of
chocolate. one and one-half cups of milk
the yOlks of two eggs, one-half cup ui
sugar, two teaspOOnfuls of cornstarcf
and one teaspoon of vanilla Mix the
cornstarch smooth with a little of the
milk and stir into the remainder which
has been heated. Beat the yolks of the
eggs and the sugar together. melt the
chocolate in a cup set in boiling water
When the milk and cornstarch have
cooked add the eggs and sugar and
when smooth take from the FIRE and add
the chocolate and vanilla, Cool before
using. Fill the baskets. slip the handles
into the inside. and when ready to serve
lay a small spoonful of whipped cream
on the top of the chocolate.