Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1907-03-30

PURGE to which has been added bits OF
sweet Spanish peppers, chopped fine. At
each corner is a whole pepper, from which
the top has been cut, the seeds removed
and the skin boiled for twenty minutes or
until tender in sailed water in an open dish;
then put in cold water to cover while
white sauce was made OF a tablespoon OF
butter and one Of flour cooked together and
a cup OF milk stirred in, with seasoning.
fill the shells half full with this sauce and
cook until the white is set; two peppers
red two green at alternate corners. II
properly blanched and cooked in an open
dish they win retain the color. Two of the
six assembled scorned the peppery egg,
while the other four ate It telling them
meanwhile OF its delicious flavor, and all
united in the appreciation Of the omelette,
and the odd shaped tomato rolls accom-
panylng. as we'll as the tomato sauce.
shRd Roe the Luxury.
Then came the dish OF shad roe, partaken
Of SO very seldom and so enjoyed when they
were the special luxury, and the ending Of
the fish season. They had been boiled for
FIVE minutes in sailed water then broiled
after being dipped in melted butter, salt
and pepper, for ten minutes; melted butter,
lemon juice and chopped parsley poured
over them, and garnished with tiny slices
Of bacon cooked an instant in a very hot
frying pan and eurled as they were taken
out. Toasted brown bread and a cup of
coffee left them all bright and alert to
don the mysterious contents Of the large
boxes that had been coming for the last
day or two, and to go forth to give thanks
and praise.
For the Dinner.
When the dinner hour came they sat
down to the following menu:
Clam Cocktails.
Broiled LAMB Steaks with Bearnalse Sauce
Soufied Potatoes.
Asparagus and Peas on Toast.
Hspic of Beets and Carrots.
Coffee.
Clam Cocktails-Put half dozen clans
in a small glass, pour over tablespoon
OF lemon Juice, a drop of tabasco sauce,
three or four drops of onion juice. salt. and
a bit of horseradish IL liked. Serve ice
cold
Broiled Lamb steaks-Broil or pan-broil
steaks, making the pan very hot at FIRST
and then cooking slightly more slowly, but
being careful not to let the pan get cool
enough to allow the juices to run; place
on hot platter and salt lightly then pour
over a
Bearnaise Sauce-Put half cup OF vine
gar and water mixed over the hre with
level teaspoon OF minced onion and two
or three tarragon leaves cook until re-
duced one-half, let cool and mix with It
four egg yolks we'll beaten; return to the
fire and cook very slowly adding three
rounding tablespoons Of butter. one at a
time and stirring until It thickens like a
mayonnaise; add salt and a teaspoonfuI OF
chopped parsley.
Potatoes Souhied-Pare and cut in half
inch slices enough potatoes and cover with
cold water for an hour Drain, put in a
wire basket and cook In hot fat until tender
but not brown. Let stand TO drain and
cool and just before serving plunge again
in very hot fat and they will pun up, or
soufier. Salt and serve at once.
Asparagus and Peas-Peei the tough ends
OF asparagus, cut in inch pieces, keeping
out the tips; cover with boiling sailed
water and cook, uncovered. until almost
tender, then add the tips and as many
peas. either canned or fresh; make a cream
sauce, and when Eufhelently cooked drain
the asparagus and peas and put into the
sauce; serve on slices OF toast.
Aspic OF Beets and Carrots-w When max
ing the consomme, have double quantity
boil half OF Il down until thick enough 20
jelly put layer OF 1t in a border, mold
and lay in 1t small pieces OF beets and
carrots cooked until tender In sailed water
and cut in pretty shapes with vegetable
cutter. Cover with a layer OF aspio and
let harden. continue TO add layers OF aspic
and vegetables until mold Is fun. Let
stand until arm. invert on a cold salad dish
lay a hot cloth on the mold II necessary
and It will drop out; MI center with mayor
naise.
strawberry Mousss-Dissolve a level ia
blespoonful Of gelatine In one-quarter cup
OF water. add three-quarters cup OF pull
verified sugar and a level teaspoon OF salt.
When very eOid strain gradually into two