The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1907-07-20
THINGS TO EAT
WORTH EATING
Many Dishes to Tempt as
Many Different
Appetites.

Cheese Fondu-Melt teaspoonful of
butter in chatting dish, then add one
cupful Of fresh milk, one cupful of
breadcrumbs, a saltspoonful of mus
tard and two cupfuls of grated cheese;
season with a little cayenne; stir con-
stantly. and just before serving add
TWO eggs well beaten; serve on toasted
bread on crackers.
Stuffed Onions The Spanish or large
sized onions are best. Peel and from
the stalk end take out the center Of
the onion. Cook ten minutes in sailed
water Then lay the onions, opening
down, upon clean cloth to absorb the
water. Make a stuffing Of two parts
chopped chicken or ham to one OF
breadcrumbs. Chop fine the onion hearts
that have been removed and add to
them the other stufing, also one ta-
blespoonful of melted butter. Salt
and pepper as required. Moisten with
a little chicken stock. Fill the onions
with this mixture and place them in a
baRing-pan containing an inch depth
OF water Sprinkle the onions with
crumbs, cover the pan and bake in a
not oven an hour or until the onions
are tender. Remove the cover long
enough to brown the onions lightly
before they are taken from the oven.
Another Way-Prepare three or four
tIqrOp Sy1anicl1 oh
ing out enough Of the center to leave
o hole fully an inch and a half across.
Place in each one mutton kidney and
place the ONIONS side by side in a
saucepan. Sprinkle little salt and
cayenne over them and pour upon them
half a pint of good brown gravy. Place
the pan over a gentle fire and let it
remain until the onions are quite ten
der Serve as hot as possible. 1t will
take two and half to three hours to
simmer the large Spanish onions
Z. Baked Peppers-Select six sweet bell
peppers (green); cut the stem ends al
most around, leaving a hinge; take
out the seeds; avoid touching them
with the fingers if possible. Chop fine
three Medium sized tomatoes, also a
sIsa44ff~ quantity Of cold cooked fresh
@nieat--beef or mutton; add few bread
crumbs; have a hot Skillet in which
has been heated teaspoonful Of olive
oil or lard; turn in the mixture and
stir until it is hot through. Add tea
spoonful Of butter, dash of cayenne
pepper, salt and some of the green pep
per ends. Fill the peppers with this,
place in a pan just large enough to
hold them upright, pour a cupful of
water into the pan, close down the
tops and bake about twenty minutes.
Serve hot.
Prince .Rinii Described and slice
into small pieces, two bananas, two
pears and two tart apples Melt in a
pan one teaspoonul of butter, add one
half dozen blarched almonds shredded
fine and one teaspoonful of pistache
powder Stir a minute, then add one
half cupful of milk and the fruit. Cook
for two minutes and add a CRATE of
nutmeg and one slice of plain pound or
raisin cake broken into tiny crumbs;
cover the pan for three minutes, then
remove cover and add one-half cupful
Of orange Juice and serve in tiny sauce
dishes.
Swiss Toast-Mash one-half box of
berries, but not too fine; sweeten with
one-quarter cup of sugar. then cut five
slices of stale bread as for toasting.
Cover each slice with the berries Re-
tain some of the Juice so as not to
make the bread too soft Heat about
two tablespoonfuls of butter in large
frying pan; put the slices with the ber-
1'ies on them carefully into the hot but
ter and fry slowly until the bread is
Drowned on the underside, basting the
Berries with the butter while in the
pan. Transfer the bread and berries to
o hot platter; pour the rest of the
Juice over them and serve Immediate
H. New and delicious.
Allegheny Muffins-These mullins are
excellent One and one-half cups of
sifted flour, one cup of milk, one ta-
blespoonful Of butter, one teaspoonful
of lard, two teaspoons of baking pow
der, half teaspoon of salt and one
egg. Mix all the dry ingredients and
rub them through a sieve into a bowl
Melt the butter and lard in a cup. At
ter beating the egg until it is light
add the milk to it. Pour this mixture
on the dry ingredients. Add the melted
lard and butter, and after beating Wig
oreusly for a minute, put in butered
muffin pans and bake fifteen minutes
in quick oven. Mullins made from
this recipe are as light as a feather
Sportsman's Trout-Take two fresh
young trout, clean, wash and then
wipe dry. Use one-half teaspoon of
salt and two or three dashes of pep
per over the fishes. Put in a pan to fit
and fill to the level with cream. Bake
a light brown, when the fish will have
absorbed the cream. No sauces or con-
diments required. Excellent.
About Cooking Utensils.