The Washington bee., 1908-04-25
TABLE DELICACIES
APPETIZlNG SALAD AND AN
EMERGENCY DESSERT.
Light Meal Easily Provided and Ap-
peaIing to the PaIate-Corn Pud-
ding with Tomato - Recipe
for Chicken Croquettes-


A salad may he made with tomato
without vinegar for an invalid. Use salt,
pepper and sherry. but no oil. Choose
very firm tomatoes for salad. Sliced
| tomatoes may be dressed with horse
radish and chopped parsley and laid
upon lettuce. Pass French dressing.
Emergency Dessert. - An Edam
cheese, a crock Of pure apple butter,
a tin of good crackers and some choice
coffee or tea provide a dessert at
short notice. To neglect the table for
mental pleasure is not right, but it is
perfectly right to satisfy the appetite
and palate with food that is easily
provided, and so leave time for other
pursuits, and to some to the table
rested and the mind filed with agree
able thoughts gained from reading or
a chat with cultured friends.
With food so well prepared for use
now there is little reason for undue
amount Of time and strength used up
over the mixing table and the oven,
and, what is far more weaTisOme, the
scullery work. Good fruit costs some
thing, but far less than doctors bills.
1t always sets of a table, and is sure
to meet the needs Of the rising genera
tiOn. The wife of a learned man said
recently that her half-grown children,
mostly boys, smile at their parents
clinging to cooked desserts and refuse
them, taking fruit instead, and saying
to their parents that it is useless to
make cooked desserts at all, as the
| parents have such to eat up for lunch
| con another day.
Corn Pudding with Tomato.-The
corn that comes canned without any
skins in it makes an excellent corn
pudding or soup. Some people like it
mixed with tomato for a soup. 1t is
also nice to stuff tomatoes with and
to make corn chowder, which is a good
Lenten dish. Make corn chowder by
frying out some onion and adding
sliced raw potato, the corn, some milk
| and seasOnings such as are used in
| chowders of fish and clans. Add
crackers just as they are used at the
| coast.
Fruit Pudding.-A frozen fruit pud-
| ding made with dates, figs. rice, gela-
tine and grapejuice is put together
in this fashion: Soak half a package
| of gelatine in one cupful of cold water
| for 80 minutes, and set it over hot
water until the gelatine is all dis
| solved, and then partially cool it. Add
| to it a cUpful of either Concord or
Catawba or other pleasing variety of
grapeiuice; a small cupful of sugar,
half a cupful of boiled rice, and a
| fourth of a cupful of cut up seeded
; dates and the same of figs. Freeze IN
I'll a smooth, firm mass, and serve in
Z ice cream dishes or high glasses.
Chicken quettes.-Occasions arise
when chicken Croquettes seem a neees-
sity, and the following recipe will be
| found invaluable:
Boil a tender, mOdeTate-siZed chick
en- till tender and cut the meat into
dice Saute in butter One-quarter
pound of fresh mushrooms, which have
| been peeled and stemmed Make q
! cream sauce by rubbing three table
| spOonfuls of flour into One-quarter
| pound of butter. melted, and adding
One-half cup Of chicken stock and half
a pint of sweet cream, stirring until it
boils and is very smooth Remove
from the fire and add salt and pepper
to taste, the juice of half a lemon and
/ Just hint of nutmeg. Spread this on
a platter until cool. then form into Gro
quettes, dip in egg, then in crumbs.
then in egg, then in crumbs, and fry
70 golden brown in deep fat.