The labor world. [volume] (Duluth, Minn.) 1896-current, 1909-03-06
THE LABOR WORLD

into quart Of furiously boiling wa
ter. When tender. put it where the
steam will evaporate. leaving it dry.
Cook the meat in plenty OF dripping
in a hot pan with a cover: make
gravy; pile the rice in a platter with
tine meat in the center; garnish with
sprigs Of parsley; pour the gravy over
the rice. and serve hot.
Broad Fritters-Cut stale bread in.
| thin slices; then shape with a biscuit
cutter, spread with raspberry jam, and
press a. pair together" Dip into the
following batter and try in deep hot
| fat Serve with maple syrup.
! ,.Currisd Pork Chops-Fry chops as
usual. When cooked cover with hot
| water, not too much, and simmer I'M
til tender, on back OF stove. Then
make thick, white sauce of milk,
butter and flour, one tablespoon flour,
one tablespoon butter, one-half pint
milk. Flavor with one nalf tablespoon
table sauce, one tablespoon tomato
catchup and a pinch Of curry powder
more, If you like t-also salt and
pepper to taste, then add meat and
let simmer a moment and I think
you will find this, with minced car
rots, very good.
EscaIloped Potatoes-Slice layer Of
raw potatoes in baking dish, add few
slices Of onion, little salt, pepper and
butter. Have last layer of potato,
placing a few slices Of salt pork across
1.-The top. Fill the dish about one-half
full of milk or water and bake one
and one-half hours.
l naLHI ok~A-Koov@ an $nA IAo'l anH
fins Make dressing Of grated bread
crumbs, cold boiled ham or bacon
minced fine, sweet marjoram, red pep
!! per and little powdered mace or
Glove. Moisten it with beaten yolk
Of egg. Stuff the inside OF the fish
with it, reserving a little to rub over
the outside, having first rubbed the
fish all over with yolk of egg.
Potato croquettes-Coli mash po-
tatoes, one onion chopped fine, one
egg, salt and pepper to taste (some
like just a little nutnneg), a pinch of
baking powder. Take as many po-
tatoes as you need for meal and
beat the egg into them we'll. If you
> have a large amount of potatoes take
two eggs, add the onion and enough
flour to make them easy to roll. Make
into small balls and drop into hot
/ lard and cook a light brown. These
are fine.
Cheese SIices-M1x we'll together
, blue label Royal lunch and grated
: Pennsylvania cheese and enough
, whipped cream to form soft paste;
, add little salt, paprika, and some
, finely chopped celery. Roll out about
. the size Of broom handle, sprinkle
; with fine parsley; cut in slices and
2 serve with salad.
New Fruit Salad-Three large, ripe
! apples, pulp of three oranges, two
= ripe bananas, cut all small and add
one-half cupful hickory nut meats.
, Make a dressing Of one egg, four
tablespoonful vinegar, one table
, spoonful Of butter, boil until thick
, When cool add one-half cupful heavy
2 cream about to turn. Beat until
creamy and pour over salad. Mi1
well and serve cold.
Cream Oysters with: chieken-Take
three .tablespoonfuls Of flour and two
of butter, put in baker, set on stove
and stir s,until jbutte1.ssAnd flour are
thoroughly cooked: add one and one
half cupfuls of sweet milk. Sti,
slowly until it thickens Have one
cupful cold boiled chicken cut in dice
one and one-half cupfuls oysters
= washed and drained, one cupful celery
,, cut into quarterback pieces; add Gel
cry to the sauce and let cook slowly
: for fifteen minutes, then add chicken
and oysters; cover with one cupfu
cracker crumbs mixed with two table
spoonfuls OF melted butter; put iatt
> oven and bake until brown. Garnis1
with sliced stuffed olives. Season
I with salt and pepper to taste.