The labor world. [volume] (Duluth, Minn.) 1896-current, 1909-06-26
CHOICE RECIPES FOR II. .ass 9.
! :=*1 .* THE HoUsEKEEPER

d '%$% IaG nOOSGAE iEE Ell
Selected, Purloined and Gathered from
%2,s tho Best Culinary Authorities >s
< 4: l.@2 Of the Day. r - ~ /
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Sometimes, 1t is q little puzzling to-
the housekeeper to know just what to
have when company is expected to
tea, for every woman worth the name
takes q pride in serving a dainty and
palatable meal and likes to offer her
guests something tout Of the. usual
run" Perhaps the following tested
recipes will help solve the problem
and can be made use Of on numerous
occasions: !. t>.t* (: +: -! ~ x5 1 *,
9ardine Omelet ~ Skin and bone six;
sardtnes; melt q very little butter hin:
a clean frying pan and fry them light.
and cook It in the ordinary way, and
when sufficiently set to be folded oyer,
lay the fsh neatly in the, CENTER. sea-
son with pepper and salt. fold over
and serve Immediately. Scatter q
few bits Of finely chopped parsley over
the omelet and put some. sprigs
around the dish. -, i. : -:
Turkey or Chicken Souffte. Cook
one cupful Of milk with one teaspoon
full OF cornstarch that has been mois-a
tened with little milk. Add to this
one cupful Of cold minced turkey or
chicken and the yolk Of one egg.
Take from the fire, add pepper and
celery salt. and let cook while you,
stir In the white OF an egg: Now fill
some buttered cups with the, mixture
~
Mushroom and Bacon Pie.-Cut the
mushrooms In small pieces and sprinkle
with salt and pepper. Cut thin slices
OF nice bacon in small pieces; put
them in the bottom of a rather shall
low bakdng-dish. On these put a
layer Of mushrooms, and over these
put a layer. of finely mashed and sea-
soned potatoes. Fill the dish, alter
mating in this way, but have the pota-
toes on top. Now scatter bits Of but
ter over. Put a cover ON and bake
half an hour in moderate oven.
When nearly done, remove, the cover
and brown the top. -, -;
Chicken PepPsrs Chop spme.: cold
chicken up fine and add breadcrumbs:
season with melted butter and salt,
and mix in the pulp OF ssa> tomato.
Clean the inside OF some green pep
pers free from seeds. fill with the MIX
ture and bake. Any cold meat can be
utilized in the same way. < :;
Turkish Salad.-Take one green pep
per, free 1t from seeds and shred it up
fine; then add to it one cupful Of
chopped cabbage, one cupful Of
chopped celery, one cupful Of apples
cut in small pieces, about twenty
seeded white grapes cut in two; and a
few English walnut meats. Mix thor
oughly and leave in cold place for
three hours. Just before serving. turn
off all the liquid possible by pressing
the mixture. and dress is with mayon-
naise. . go
A Supper Dish.-Butter thin slices
Of brown bread, sprinkle them lightly
with worcestershire sauce, cover with
generous layer of grated American
cheese, season with salt and paprika
and bake in a hot oven j., until ! the
cheese Is melted. Serve a poached
egg on top of each piece. -. . H.
Walnut and Celery Salad.-Take
equal parts Of English walnuts or
blanched almonds, and tender celery
cut into small pieces. Mix together.
Select some firm, round beets all the
same size and boil until tender: skin
and scoop cut the inside until nothing
but red shell remains. Fill these
shells with the celery and nuts and
put a generous spoonful of mayon-
naise on each. Make 4 bed Of lettuce
leaves on the salad plates and put q
f1lled beet in the center. =. <i- =. - y
The Famous Waldorf Salad.-Two
cupfuls of celery chopped fine, the
grated rind of one orange and one
cupful OF apples cut in dice Take
SIX fine red apples and scoop out the
inside, making little, cups for the
salad Mix the above with the fol-
lowing mayonnaise: Z: One very cold
egg yolk with one teaspoonful Of. onion
juice and the yolk. Of one boiled egg.
one cupful Of cold olive oil, one table
spoonful. of sugar, one tablespoonful
or vinegar, one tablespoonful Of lemon
Juice, one teaspoonful Of salt, quar-
ter OF a teaspoonful Of cayenne ana
half teaspoonful Of mustard. Mix
thoroughly by stirring the oil, drop
by drop, to the egg and few drops Of
vinegar, lemon salt, pepper, d etc.,
Tt-~e~@ ~ASSv = PAOV1ONS4y5 USSU To-
gether. Fill the cups and serve on
white lettuce leaves. s.@ =. 4ss sfs
Maple Tutti Frutti Lime q shallow
buttered pan to the depth OF half an
inch with finely cut or chopped nuts 81
different kinds hickory, pecans, wal
uuts, almonds, etc: and also dates,
figs, raisins. candied orange or lemon
peel grated ,cocoanut and citrun. Boil
two pounds Of grated maple 4 sugar
with one cupful OF hot water until ii
Will harden when s little ssis dropped
" cold water. Do not stir lie while
boiling. Then add one tablespoonful
Ct lemon Juice and pour It over the
nuts and fruit ii the pan. when al
most. cold colo mark OF into squares with
g buttered knife. ss5s
Orange Short Cake peel sir
ORANGES. remove seeds and white skin.
slice and sprinkle with susa let
these stand until you bake the cake.
Cream together one cupfuI 81 sugar
ana tsllsk half = cupful Of butter. Stir into
the mixture one we'll aten erE. half
a.cupful of milk and one pint 81 -four