Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1906-04-28
Recipes by Marjorie Webster.

Grillcd Chicken-Select small young
chickens for this purpose, split them
down the back after they have been
properly cleaned, and cut into joints if
they ere Il little too large to handle nice
ly Make q dressing of oil. salt, pepper,
minced parsley, onion and lemon Juice,
pour it over the chicken and let it stand
Tor an hour. basting frequently Dust
lightly with bread crumbs without wip-
ing, cook on Il grill and serve with Jelly,
melted and strained and poured ovar
the meat.
Scalloped Mushrooms-AIake a roux of
one tablespoonful each of butter and
flour add two Cupfuls of chicken broth
or white stock and the chopped stalks
of a pint of mushrooms. reduce the sauce
one-haf by cooking and add a table
spoonful OF chopped parsley, pepper and
salt. Turn this into Il shallow baking
dish, press INTO 1t as many mushrooms as
will fit into the dish when close together
and with the gills up. put piece of butt
ter on each, sprinkle the top with crumbx
and place in the oven for five of eighf
minutes. Serve in the same dish
Coddlcd Eggs-iave Il saucepan near
~ tut of boiling water, drop in the
eggs carefully, cover, set back where the
water cannot boil, and cook six eight
or ten minutes. according TO the size
and freshness of the eggs. \ fresh egg.
full TO the shell of the alhumen, requires
more time than an older egg that has
lost something by evaporation.
Potato Salad-Boii potatoes without
pairing, and remove when not quite soft.
Fare. and when cool Slice thin and sea-
son with salt and pepper To one quart
allow one small onion, sliced, and double
he rUle for French dressing, made as
follows: Mix half teaspoon salt, few
shakes of paprika with three tablespoons
al, ,.il a. al.
or vinegar, and stir till il thickeus. Po-
tatoeS VARY in the amount thVA viii ab-
Norh. Chill thoroughly and serve with
Il Garn'Sh of lettuce, parsley, celery or
boiled egg.
Custard Soufie. Mix one-rourth cup
OF sugar, one cup flour and one cup Of
cold milk, Stir till it thickcns, add one
fourth cup butter, cool, stir in the beat
en- yolkS of f9Hr eggs, then the Stitfly
beaten whites. Turn into Il buttered
shallow dish, set in a pan of hot water
ana bake in a moderate oven half an
hour. Serve ut once.
Chicken and Tapicca.-Put Il pint of
Well-seaSoncd chicken liquor into dou-
bic boiler over the fire. When the liquor
is hot add quarter cup OF tapioca and
cook, stirring occasionally, till the ia
pioca is transparent Add one cup Of
hot cream and one generous cup of cold
baked or hruiled chicken that has been
with a scant half teaspoon celery salt.
a ash of cayenne and half teaspoon of
finely chopped parsley. Beat the mix
ture together thoroughly, and when it
is hot add very carefully the yolks of
two eggs slightly beaten Serve in cups
with sippets of well-toasted bread. The
yolks of eggs may be omitted if desired.
Strawberry Cottage Pudding - One
cup OF sugar. one-third cup Of
! butter beaten to cream, one egg,
one-half cup of milk, one and three
| quarters cups of -four two teaspoons of
| baking powder. Bake in shallow pam
| Cut III squares ana serve with the fol-
| lowing sauce: Whip one-half pin of
sweet cream very light, then add one
pint of canned Strawberries DO not stir
any more than you can help; put in sugar
to taste, if the stra wberries do not sweet
en- sufficiently. Fresh Strawberries are
nice, observing to Sweeten very sweet
before adding cream. Baspberries can
also be used in the same way.
Walnut WATERS -One-half pound Of
brown sugar One-half pound of walnut
| meats, slightly broken but not shopped.
three even tablespoons of -four and one
fourth teaspoon baking powder, one-third
teaspoon salt, two eggs. Beat the eggs
add the sugar, salt, -four and lastly
meats. Drop small spoonfuls on but
tered pans, and bake till brown. Re
move from pans as soon as baked. But
ternut meats are also nice.