Los Angeles herald., 1909-08-10


Stew the stalks and coarse leaves of
| lettuce IN one pint of water with a
! slice of onion until tender, about twenty
minutes Put through a fine sieve.
| Thicken one quart of milk with two
! tablespoons of flour and two of butter;
when boiling add the strained lettuce,
season with salt and pepper and serve
at once.
Lamb salad is made of cubes of lamb
and green peas. MaI'fnate with oil and
vinegar and chopped mint. Let 1T get
very cold, then place on lettuce with a
generous supply of mayonnaise. This
may be prepared in the morning by the
maid, and she would have little to do
when getting dinner ready. The short
cakes may be made in the morning anu
reheated before adding the fruit.
Croustades for lima beans are made
of cubes of bread. Cut the bread in
pieces three inches thick, trim off
crusts and make into perfect cubes. cut
out the center from one side leaving
wall an inch thick. Fry in deep fat or
spread with melted butter and brown
evenly in the oven. Anything creameG
is delicious served in these cases.
A bread pudding is delicately favored
with almond extract and a half cup Of
chopped blanched almonds added and
baked as usual. To the meringue are
added burnt almonds extract This is
Drowned on the pudding very slowly SO
that it becomes very dry. This pudding
is never scorned, as are most bread
puddings.
Macaroni and Cheese Croquettes
Make a. thick white sauce, adding half
a cup of cheese and two tablespoons of
thick tomato to each cup of sauce.
Have the macaroni boiled, drained ana
tn ,,ia M no
and cool Roll, egg and crumb, and fry
in deep fat. Serve hot. AT the same
time these are cooking make the hall
but ramekins for dinner. Butter the
ramekins and sprinkle with crumbs. In
the bottom of the dishes put a thin
layer of seasoned cream sauce then
thick layer of cold, cooked and
faxed halibut, then layer of minced
pickles and onion. another layer of the
halibut, cream sauce and finally
crumbs. These may be left and heated
in the gas or oil stove oven when the
potatoes are being baked for dinner.
Strawberry Junket
Put a strawberry in the bottom of
each glass or mold. Fill the glasses
with chocolate junket, and let it set
Serve with a heap of whipped cream
and strawberries.
Baked Eggs
Cover the bottom of a pie plate with
a good gravy, break the eggs and slip
whole into the gravy, and bake until
the whites are set.
Rhubarb Sauce
Two pounds OF rhubarb, y cup hot
water, 2 cups sugar, the rind. of - a
lemon, / tablespoon granulated gela-
tine.
Peel the rhubarb and cut it into inch
pieces. Place layers of it in pudding
dish alternating with layers of sugar.
Let the last layer be one of sugar. Then
add the lemon rind, cut into very thin
threads, pour over it one-half the water
and cover. Bake slowly until tender.
Dissolve the gelatine in the remaining
water and when the sauce is cooked
remove the cover and stir into 1t the
jellied solution. Let it stand until cold,
when it Is ready for use.
Spanish omelet
To a tomato sauce add sliced olives,
mushrooms and pimentos, and put this
in the fold and around the plain
omelet.
Salmon in Chafing Dish
Put into the blazer two tablespoons
of butter, a finely minced onion,
sweet green pepper, minced and seed
ed, and a cup of tomatoes. Let it cook
two or three minutes, then add half
cup of boiling water and half pint
of canned salmon, salt to taste. Serve
as soon as the fish Is heated
Fish Entree
Boil any firm fish, such as bass, hall
but or whitefish, in salted water. When
cool break in small pieces and mix with
white sauce, and serve in green pep
son will sail today from New York on
the Kron Princess Cecile for four