Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1906-03-24


tesy," which "transmutes aliens into
trusting friends and gives its owner
passport around the globe. Cora
Moore in New York Mail.
Recipes by Marjorie Webster.
4 Savory Left-Over-I.ook over the
carcass of a roast turkey or chicken, or
any kind of game. You will perhaps
find IA cupful of bits of meat, but even
if there he but one-fourth of Il cup it will
be worth saving. for it will make Il saw
CRY luncheon dish for one or two. You
may find some bits of cold boiled ham,
which may he used either alone or with
chicken. To one cup of the finely
minced meat add onc-third of cup Ct
soft bread crumbs and mOisten the mix
ture with cream or hot milk, add season.
ing of paprika. celery salt or anything
suitable for the kind of meat you may
have. Ham would not require salt but
mustard would he acceptable. Put the
mixture in the saucepan over hot water
and let it become quite hot while you
prepare some egg toast. The number OF
slices proportional TO the amount of meat
you have or the number to be served
One cup of milk mixed with one beaten
egg and six slices of bread will be suf-
icient for one cup of meat. Soak the
bread in the custard and if the bread
into the meat mixture. Brown the bread
in hot butter, and when done put Il pol-
ton of the meat mixture on the top of
each slice. Make it into a little mound.
or, if you wish to make the dish more
substantial. spread it over the bread
making little depression in the middle
and put ON each slice boiled or dropped
egg. If the eggs are liked firm enough
to keep their shape they may be cut in
I n h wis nj 1,i nf Law
butter laid on each. Parsley butter is
made by rubbing butter to a cream and
mixing with it enough very fine minced
parsley to color il.
Sage, Cream and Beef EXtract-Wash
two ounces of sage until the water
poured from it is quite clear THEN
stew in half pint of water until tender
and thick. ana mix with half a pint OF
cream and the yo1ks of four eggs. Add
a quart of boiling beef tea and serve.
This can be warmed over and is useful
III eases of lingering convalescence
Panada-Take the white parts of the
breast and wings of chicken, either roast
ed or boiled, and free them from skin.
Pound them in a mortar with an equal
quantity of stale bread and add either
the water in which the chicken was
boiled or beef tea until the whole forms
fluid paste. Boil for ten minutes, stir
ring all the lime. Cold sirloin or roasted
leg of mutton may be used instead of
chicken. Panada is also made by taking
two ounces Of pearl barley or rice and
cooking it in Il saucepan with half n
pound of veal or mutton cut in small
pieces and halt a pint of water. Sim
mer very gently for two hours or set it
! in the oven over night. Then pound il
in mortar and rub it through a fine
sieve. Add a little cream to thin it. if
desired, with seasoning to taste, and
serve hot or cold.
Beef RollS-Mincc cold roast or boiled
beef fine, taking only a small amount of
the fat; add Il seasoning of pepper and
salt and chopped parsley; put the mix
ture into Il roll of puff paste and bake
half an hour.
flashed Mutton-Cut the cold mutton
into slices as uniform in size MS possible:
flour them: pepper and salt them; put
them into stewpan with some gravy
made of an onion stewed with whole
pepper and toasted bread. in a pint of
water, to which Il little walnut ketchup
has been added. This gravy should be
stewed two hours before using: do not
let the hash boil. When it is done add a
| little thickening of butter, flour and
water II required. and serve up with the
slices of toasted bread
Ham Omlet-Break four fresh eggs
INTO bowl, beat all together thoroughly.
add four tablespoOnfuls milk to the beat
en- egg, and beat again. salt slightly
Have the frying-pan hot enough to
brown the omelet, but not burn; drop in
small piece of butter, which should
melt quickly but not brown; then pour
in the egg and cook slowly till light.
While the egg is cooking sprinkle over
1t one-half cup of finely chopped ham.
linen told over and prepare to turn out
on warm platter and serve at once
Wheat Bread-The question is often
asked, what is the difference between
Whole-wheat bread and entire wheat?
There is none. 1t is the same, although
there may be different grades This is
not only the most nourishing and whole
some of all the breads, but the easiest
to make, as it requires so little handling
1t is also quicker to make. owing to its
smaller proportion of starch. II should
always be set in the morning, on &C
count OF its rising so quickly. Scald one
cuptul of milk milk used in bread should
always be scalded, because the slow
heating is apt to sour it, and one tea
spoonful of butter. one of salt, one cup
Of water and tablespoonful of sugar
When iukewarm add half a compressed
yeast cake, dissolved in a little water
and enough wheat -four to make thin
batter. Beat vigorously until smooth
and let it rise until very light Add
whole wheat -four. beating all the time
until you have added as much as you
can beat in with spoon. The dough
shonld be too soft to knead. and the
flour must be added gradually or the
texture of the loaf will be coarse. Pour
into creased tins, let it rise until light
again. and bake one hour in a moderate
oven.
--------=------------=-
Reason She Left.
Amt EmpIiup is tho host lovod woman,