Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1907-04-09
HOME SLIPPERS AFTER PLAY
Some Stunts that will Serve to Top Of
Evening at heater,
DISHES THAT ARE EASILY PREPARED
ChnhnE Dish Preparations and the
Like May he Made at Little E1-
pcnse and to Great Sat
isfaction to All

A really delightful supper after the thea
ter may be readily managed I'm ones own
home and with much less expense than at
one OF the hotels or down town cafes
The hostess so entertaining may arrange
the deaails before leaving the house, the
table may be set and everything left in
readiness Where only a few are to be
entertained the chadng dish affords one Of
the most popular methods OF preparation
There are many, however, who do not use
the chatting dish and for these the same
dishes may be prepared in the kitchen and
brought to the table.
There arc scores OF dishes for this sort
OF supper that are not fficult to prepare
and among the most popular is the Welsh
rarebit, a good receipt for which follows:
Cut thin slice OF bread lengthwise from
stale loaf, trim away the crust and have
II toasted a light golden color; lay it on a
long, narrow dish and keep Il warm.
Crate fine FIVE ounces Of the best Ameri-
can cheese and put IT I'm the blazer; add a
full ounce of butter, One-half gill Of cream
one-haIf gill OF beer or ale, one saltspoon-
full OF salt, one-half spoonful Of English
cayenne Mix this over the blaze, stir until
Il Is smoothly melted and forms into a
creamy miXturei remove from the fame
and add one well-beaten egg and turn out
the toast
This makes but a small amount
And these dishes need not necessarily be
expensive. Such ingredients as are not IN
common to the average refrigerator may
be combined in most palatable and really
dainty offerings. Such a dish is a frica-
see OF cold roast beef.
Some slices OF cold roast beef one onion.
bunch Of parsley. three-quarters OF a
pint Of gravy. yolks OF four eggs, the Juice
Of half q lemon, three dessertspoonfuis OF
port wine, a little pepper and salt.
Cut the beef into very thin slices season
with pepper and salt; chop some sprigs
"a al mil Inf Inv
pieces and put all together in the blazer,
with a. piece Of butter and three-quarters
yollJs OF two well-beaten eggs, the juice OF
half a lemon and wineglass of port wine;
sur quickly for a moment and turn the
II the flavor Of he shallot is liked the
dish can be previously rubbed with it.
The oyster season is nearly over but
oysters are stiu to be had, and nothing is
more desirable for a supper dish.
Put IN a chatting dish 1--WE ounces of but
Of English mustard Mix these thoroughly.
Add stalk Of celery chopped fine. Pour
In a pint Of cream; add a teaspoonful of
cracker dust; let It BOIL when 1t comes to
the boiling point drop In one dozen oysters
freshly opened. Cook for two or three
minutes and season with either sherry OF
Oyster Chartreuse-Six potatoes. pared
boiled and mashed, with half cupful OF
hot rich milk; season with salt, pepper
and large spoonful of butter. Beat the
whites of four eggs TO a stlf froth and
Stir into the mashed potatoes. Butter q
long charlotte russo mold sprinkle with
bread crumbs and line with potatoes about
an inch thick One pint of cream is then
boiled with slice of onion; take this out
after few moments and sift in two table
Epoonfus OF -four. Cook eight minutes
longer; add TO the cream gravy one quart
of oysters, scalded in the liquor and
drained; season and turn over into the
mold; add "A cover of potatoes, sprinkle
with bread crumbs and bake for half ar
hour.
Chicken Terrapin-Have ready a colC
chicken cut into small pieces, being care
ful to reject every particle of skin. Put 1
IN the blazer with large piece OF butte
rolled I'm flour. Add a pinch OF mustard
one scant teaspoonful OF salt a small
pinch OF cayenne, dash OF ground cloves
nutmeg and mace. Have ready three hare
boiled eggs add the yolks finely powdered
into the butter and -four with the season
ing mixed to a paste add a half pint o
Dream to the chicken while cooking: wheI
II comes TO boil let It remain for abou
hve minutes, stirring constantly. Add tw
wineglassfuls OF sherry. Cut some OF tn