Los Angeles herald., 1909-08-10
Edited by
M. N. IF. Bridgham
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pers from which the tops have been
cut and the leeds removed. With these
are served cucumbers which have been
peeled and sliced very thinly.
New Potato Cream Sauce
Use the small round potatoes boiled
whole. drained, put in the serving dish
and hot thin cream poured over them
Grape or currant jelly served with the
crackers and cheese will be appre-
ciated.
FiIet of Halibut
Marinate the halibut; drain, cut in
pieces and spread with well-seasoned
mashed potato. Put together like sand
wiches, roll in fine bread or cracker
crumbs, then in eggs, then IN crurnpS
again, and fry in deep fat. Serve with
the following sauce: -
Make a roux of one tablespoon OF
butter and two tablespoons flour: sur
in one-half cup of cream, one-halI cup
of veal or chicken stock, and SAT- "
ta ste. Boil two tablespoons of vinegar,
o,,oNbalf tablespoon of finely chopped
onion and one-half teaspoon Of sugar
together for one minute, then add IL 7
m the sauce. with one tablespoon OIL
chopped olives.
stewed Asparagus
Tho French method of cooking as
no aro o-ns a c a vegetable is to tie UP the
stalks in a bundle, immerse IN poillnS
sailed water, allowing the tips TO stanu
above the water that they may sleai,i ~
tender instead of boiling. COOK untii
tender. but not broken, and serve WIN
uo1Iandaise. bechamel, bordelalse'
black butter or tarragon sauce
A Cocoa Egg Nog
A cocoa egg-nog is quickly made
Reat the white of one egg untll sIill'
and add gradually, while beatinS coIi,
stantly. one teaspoonful Of sugar oilo
teosnoonful of breakfast cocoa and a
feev Grains of salt, Add to one-half the
mixture. while beating constantly
three-fourths of a cupful of cold mix
Turn into a glass and pile the remain
ing mixture on top.
Chocolate and Egg Milk Shake
Chocolate and egg milk shake are
extremely nutritious, whlch nahes
them very desirable for children
.iuncbeons. and the little folks are usu-
aIIv very fond of them. 1t is wen 10
a1yyavs have on hand the chocolate
syrup from which they may pe iildue'
Melt four squares of unsweetened clo-
co1ate and add one and three-tourths
c,,nf,,1s of sugar and one-eighth of a
feasnoonful of salt; then pour on grad
uallv while string constantly one ana
one-half cupfuls of boiling water. sur
until smooth, bring to the boiling point
and let boil fiv minutes. Cool and tu:r
into Jar. Keep in the ice box TO use
as needed.
Pour one cupful of hot tea infusion
over one cupful of fine granulateo
sugar. and as soon as the sugar is DIS
solved add three-fourths of cupful
J,,fa r
ful of lemon Juice. Strain into punch
howl over a large piece of ice, and just
before serving add one pint of ginger
ale and one pint Of carbonated water.
Garnish with a few thin slices or
orange from which the seeds have been
removed. The ginger ale gives this
punch a delightful sparkle.
Midsummer Dainties
Chilled peaches-Pare ripe yellow
peaches, remove stones and cut the
fruit in quarters, dusting it generously
with powdered sugar. Pack in a tight
" covered mold and bury in ice and
salt for an hour. Serve with whipped
cream.
Sandwich-Pound yolks of three
hard boiled eggs with one ounce but
ter season with salt, a dash Of cayenne
and grated cheese. Spread on brown
or white bread which has been but
tered. trim sandwiches into any pre-
ferred shape, garnish with parsley and
serve.
Nodded farina-Cook farina the pre-
ceding day and mold in pound baking
powder tine. When ready to serve for
breakfast unmold cut in thick slices.
With a spoon remove enough of each
slice to leave a sort of cup. Fill with
bananas cut fine, chopped dates, stewed
figs, peaches or berries. Cover with
cream. Serve ice cold.
Lemon cream-Beat yolks of four
eggs light. add four tablespoonfuls of
sugar, juice and grated rind of lemon
and two tablespoonfuls of hot water.
Cook in double boiler till it thickens.
Remove from fire and fold in whites of
eggs beaten stiff and sweetened. Serve
cold with sponge cake
Plum snowbal1s-Ta,7e large blue
plums, remove pits carefully. refill with
finely chopped nuts and pulverized
sugar; dip each one into the we'll beat
en- white of an egg and roll into fresh
ly grated cocoanut