The Columbus journal., 1908-09-23
TABLE DELlCAClES
0loHE9 THAT ART WORTH ADD.
ING TO THE DAILY MENU.
ooeooberry Pudding . Splendid Dee
oort-6roWn Chicken Frieaoeee
-FIounders In . New
Way.


pint Of green gooseberries till soft. and
sweeten to taste. When quite cold mix
In thoroughly four well-beaten eggs
and one ounce Of butter. Butter q
mold and sprinkle 1t thickly with
equal parts Of sugar and flns bread
crumbs, then pour In the gOOseberry
PURGE. being careful not to disturb the
casing; cover the top nearly half an
inch thick with crumbs and sugar, and
bake for an hour. When taken from
the oven cover with a cloth, and only
turn out when wanted. Serve with
clotted or whipped cream.
Mushrooms Stewed with Cream
This 10 q favOrite recipe. Prepare .
pound of mushrooms by pairing OF the
ends. Clean and wash well and II
very large cut In halves. Drain and
place In q saucepan with three ounces
Of butter. Season with salt and pep
per and cook I'VE minutes. Add two
tablespoOnfuls of the white sauce
made from q tablespoonful butter and
one Of hour. blended. then cooked with
three-fourths cup milk to a smooth
cream. Add also q half cupful Of
sweet cream to the mushrooms, cook
three minutes longer and serve in q
hot dish with eight heart-shaped bread
croutons for garnish.
Sauce for Mushrooms.-Put three
tablespoonfuls olive oil In q sauce
pan with one teaspoonful each Of
minced parsley and anchovies and a
Glove Of crushed garlic. Heat five min
utes. add to mushrooms that have
been stewed in oil and serve.
Sauce for Stewed MushrOOms.-Peol
and remove the stalks from some
large mushrooms, wash and cut In
halves. Put two tablespoonful but
ter in . saucepan with two tablespoon
fuls -four When blended add q cup
and q half hot milk and stir until
smooth and thickened Add the mush-
rooms. season with salt. pepper and
q little powdered mace. and simmer
gently until the mushrooms are ten
der. When cooked. turn on hot dish.
garnish with fried cr0utOns or bread
and serve.
Brown Chicken Fricassee-For q
brown chicken fricassee. Creole style.
cut up the chicken In the usual way
and fry in equal quantities lard and
butter until nearly tender and brown.
Dredge q little -four into the gravy
and brown. Add . pint of boiling va
ter, q small onion minced. q quart of
potatoes and q small bunch of pars-
ley. Simmer gently an hour or until
very tender, and serve with rice. II
preferred the rice may be added and
cooked with the stew.
Founders in q New Way.-Floun-
ders are good fried In the ordinary
way in crumbs or in -four. and espe-
cially nice II melted butter seasoned
with lemon juice and chopped parsley
ID passed with them: but here is quite
. new way of cooking them: Wash
the founder and wipe 1t dry; lay 1t in
. roasting-pan on top Of two table
spoonfuls of minced onion, and
sprinkle 1t with salt and pepper and
q tablespoonful of chopped parsley:
put 1t into q very hot oven and haste
With half cup Of boiling water mixed
VIII q tablespoonful of melted butter;
when brown put the ash on hot plat
ter and put q teaspoonful Of -four
and q small half-cup Of hot water into
the pan, and stir and scrape over the
IRE till there is q nice brown gravy.
adding q little kitchen bouquet to
darken and season It; strain and pour
this over the ash, and serve at once.
-Harper's Basar.