Los Angeles herald., 1909-09-04
Week S Menu BY One Who KnoVS

teaspoonful of melted butter, add four
tablespoonfuls of cold potatoes cut in
small dices, with a pinch of chopped
parsley, half a tablespoonful of chopped
green pepper, and a pinch of salt. Make
an Omelette in the usual way, put the
filling in the center, fold and serve.
Russian veal tlmbale-Grind two
pounds of lean veal through the sau-
sage grinder three or four times. Put
in bowl and set in a pan of ice water
or cracked ice, and stir until thoroughly
chilled, add six whites of eggs, one at
a time, until thoroughly Incorporated.
Add pint and q half of sweet cream
by degrees. Add salt and a pinch of
cayenne pepper and little nutmeg and
a little sherry wine to flavor if desired.
Add one quart of elbow macaroni, put
in two buttered round pans and bake
in a water bath in medium over for
thirty or thirty-fiVe minutes. This Will
be enough to serve ten people. A rich
cream sauce to serve with the above is
best suited.
Brunswick salad-Shred celery and
mushrooms and dress with mayonnaise.
Serve on artiChoke bottoms.
Formosa salad-Same as described
above, with the addition of sliced lean
cooked ham and sweet red peppers.
Tomatos en- surprise-Cut tomato
in shape of a sunflower, make an in
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with a spoon, stuff with any kind of
salad on hand and serve very cold
Peaches a la sultane-Plunge some
peaches in boiling water long enough
to remove the skins, cut them in
halves, remove the pit and cook the
peaches in a light sirup for a few
minutes only. Drain them and put
them in a dish with the smooth side
down. Put a spoonful of vanilla ice
cream in the center of each half.
Dilute some strawberry jam with the
sirup in which the peaches were
cooked, strain and serve with peaches.
Spaghetti florentine-Drain spa
ghetti previously cooked in salted
water, saute in a little butter, add 4
enough tomato sauce TO bind it, flaw
or with a dash of sherry if desired, Il
little paprika pepper and parmesan
cheese grated and serve very hot.
Scandinavian saiad-Cut into shreds
one inch long one part each of pota-
toes, beets, gherkins, hard boiled eggs
and picked herring; season with salt,
pepper vinegar and whipped cream;
serve on lettuce leaves.
Cantaloupe Saladiers-Cut some ripe
but firm cantaloupe into half inch
squares, put in bowl with a little lem
on juice and a dash of Madeira or
orange juice and set on ice for two
hours, and serve on lettuce leaves very
cold.
Beef Roulade-Take two pounds Of
hamburger steak, one pint of bread
crumbs soaked in cold water and
squeezed very dry, one chopped onion
and one green pepper chopped very
fine and fried to a golden brown, two
eggs, a pinch of salt and pepper, u
spoonful of chopped parsley, pinch
of thyme, mix the ingredients thor
oughly; roll out some pie crust and
put the filling in the center, roll it up
and bake in a medium hot oven for
half hour. Serve with good brown
gravy or tomato sauce.
Lorette Salad-Take equal parts of
celery and pineapple, bind with may
onnaise and serve on lettuce.
Tea Shake-To each glass of tea
take two teaspoons of sugar and the
juice of half a lemon, and shake the
same as lemonade and serve with
piece of ice.
Eggs a la Waldorf-Butter a small
casserole dish, lay in it a slice of ham
and a thin slice of breast of chicken.
Put on top of this a spoonful of cream
sauce, add two eggs and bake in an
oven until eggs are cooked, and serve.
Macaroni Salad-Take a quart of
boiled elbow macaroni which has
been cooked in salted water, drain
and cool or we'll, add cuptul OF
English walnuts and the whites Of
six hard-b eggs, cut in dices.
Bind with mayonnaise and serve on
lettuce leaves. Rice all the yolks of
the eggs and sprinkle over the salad
before serving.
Cantaloupe Cocktail-Take a firm,
but ripe cantaloupe, cut in small
discs, use half the amount of peaches,
same amount of bananas, sprinkle
with sugar. Make a saucer of the
end of a small cantaloupe and serve
very cold.
Carolina Salad-Scald and peel some
nice ripe tomatoes, make an incision on
the side of the stem and scoop out
the interior of the tomato. Chop
fine some green pepers, add to them
some cold boiled rice; season with
salt and pepper, and dress with may
onnaise sauce. Fill up the tomatoes
and set them in a cold place until
ready to serve.
Egyptian Salad-One quart of cold
boiled rice, cooked twenty minutes
only, a quart of cold cooked corn,
cut off the cob, a pint Of celery cut
in dices, two green peppers chopped
fine; bind the whole with mayonnaise
and serve very cold on lettuce leaves.