The Tupelo journal., 1907-05-24
PALATABLE DISHES
SOME GOOD THINGS FOR THE
COOKS ScRAPBooK.
Everyday Eatabies Cooked in an Ap,
petizing Way-A Sandwich for
the Luncheon Table-Many
Other Recipea.

Nut and Cheese SandWIches.-Turn
some hot water on the meats of Eng
lish walnuts, let them stand for a few
moments, skim them out and plunge
them In cold water and rub off the
skins. Run them through a food chop
per and add them to cream cheese,
which has been reduced to a paste
with cream or milk, and use as a fill
ing for sandwiches.
Plain String Beans.-Put the con-
tents of a can of string beans into a
strainer and let the water fro-a the
faucet run through them until every
bit of the liquor in which they were
canned has been drained off. Turn
them into a dish and cover them with
sailed cold water and let them stand
an hour. Turn off this water, put the
beans in sufficient boiling water to
cover, and heat very quickly. Season
with salt, pepper, and butter. Beans
prepared in this manner, if a good
brand is selected, car hardly be told
from the freshly cooked beans.
Asparagus Soup.-Cut the tops off a
bunch of asparagus and boil the tips
and stalks separately. When the for
mer are tender set them aside in the
water in which they were cooked.
When the stalks are tender mash them
through a sieve. Bring a pint of milk
to the boiling point, add a tablespoon
full of butter and one of flour which
have been rubbed together until
smooth. Boil ten minutes, then add
the tips and the water in which they
were boiled. Season with salt and
pepper. Add two ta~blespoonfuls of
cream Let it boil up and serve at
once with toasted bread points.
Oatmeal Gems.-To two cups OF
rolled oats add a cup of sour milk and
let them stand for several hours. They
may be prepared at night for break
fast, or during the forenoon for a six
o'clock dinner. When ready to bake
add to the oats one beaten egg, one
half cup of molasses in which one tea
spoonful of soda has been dissolved,
one cup of -four, and 8 little salt. Bake
as soon as mixed. The loose rolled
oats are much cheaper than the pack
age goods and can usually be bought
by the pound at any reliable grocery.
Potato Soup.-Boil six potatoes and
one onion; when done sift potatoes
into the water in which they have been
boiled; season with salt and pepper;
mix a little flour in milk or water and
stir in; just before taking from the
stove add milk to make it thin enough
(three pintS) and small piece of butter.
Crumb Crust.-A crumb crust for a
meat pie makes an agreeable change
from the crust made like a biscuit
dough, which Is generally used. Make
the pie in the usual name with lay
ers of seasoned meat and a generous
supply of gravy or stock. Have the
bread crisp and put it through a meat
chopper. Season the crumbs with salt,
add a little melted butter, a beaten
egg, and enough stock to thoroughly
moisten them. Spread abOu an inch
thick on the top of the pie. Cook fer
a short time, or until the pie is thor
oughly heated, with the top covered,
then remove the cover and brown the
crumbs. If the meat of the pie has
absorbed the gravy, send an extra
bowl of gravy to the table.
Strawberry Ice Cream.-Allow two
cups of sugar to two quart boxes of
strawberries. Hull the strawberries
and wash them, and if necessary
sprinkle them with sugar. Let stand
two or three hours, her mash them
and strain through cheesecloth. Freeze
three pints of thin cream to a mush,
then add the fruit juice and freeze till
it reaches the proper amount of stiff.
ness. A few whole berries may be
added to the cream with the berry
juice if liked. If the berries were not
very thoroughly drained a little more
sugar may be added to them and the
whole cooked slowly into a very good
filling for Washington pies or roll jelly
cake.
DumpIings.-One quart pastry flour,
one teaspoonful salt, two and one-half
teaspoons baking powder; mix soft
with milk, roll and cut in squares
about two inches each way and a lit.
tie thinner than biscuit; take the boil
ing stock from the fire, drop dump
lings in one at a time, then replace
over the fire, cover them, and boil 20
minutes; take up and serve immedi
ately. If care is taken about having
| stock stop boiling before putting them
in, and then keeping them boiling the
| 20 minutes they will be light and de-
licious.
Date and Rhubarb Pie.-One pound
of dates, one quart of canned rhubarb.
| three-quarters cup Of sugar. Strain
the rhubarb and stone the dates. Chop
the two together, add the sugar, mix
thoroughly, and bake between two
crusts. This makes two pies.