Gilpin observer., 1910-12-01
USING UP TRlFLEs
some ECONOMICAL AND TASTY
LUNCHEON DISHES.
Only Skill and Remnants Of Food Are
Required for the Preparation Of
DalntIes That Are Described
Below.

Luncheon dishes need never cost
much Of anything. since only skill
and remnants Of food are necessary
to obtain dishes which you can share
with chance visitors without shame.
The piece Of salmon left from the
dinner Of the day before and the
cooked peas obtained from the same
source may be turned into an appe-
tizing salad by judicious treatment.
Squeeze a little lemon juice over the
fish and let 1t stand to chill. Dress
the peas with oil. vinegar, pepper
and salt. and turn them into a salad
bowl with the fish. which has been
cut into small pieces. placed in the
center; II you have a few lettuce
leaves from the heart of the vege-
table use them as decoration after
the mayonnaise dressing has been
poured over the salad. CT use bits OF
cooked beet, chopped parsley or
sliced olives.
Should you like to know how
boiled sauerkraut" is served at a
famous New York hotel? Like this:
Soak the sauerkraut in plenty of cold
water until just palatably salty. Put
over the fire in a saucepan of boiling
water or in the same pot in which
bacon or picked pork are boiling.
and cook until tender. Drain, put on
a hot dish and serve as a vegetable,
If cooked without meat. When cooked
wit hmeat. lay the meat on it and
serve them together. When the boiled
sauerkraut is cold 1t may be chopped
and fried in butter or reheated in
gravy or a white sauce.
Sauerkraut with apples Is another
dish of which this hotel makes a spe-
cialty.
Shred fine some crisp white-heart-
ed cabbage. then peel about half the
quantity Of tart apples and slice thin.
Rub the inside of a saucepan over
with butter. Put at the bottom a
slice Of fat bacon. then a lay
er Of cabbage, also some small bits
Of butter. flour or five slices Of lem
on. a little ground mace and pepper.
two or three tablespoonful Of vine
gar. then some of the sliced apples.
Follow with a little ham or bacon.
and more cabbage in alternate layers.
layer Of veal fat on top and bake
three hours in a moderate oven.
SerSs on a hot dish.
Tongue Is aspic jelly q pretty and
palatable combination. Cook a small
tongue until tender. which will take
between two and three hours. and
much longer II It is large. Let the
tongue cool in the water. then reheat
a little and skim. Trim OF the roots
and make 1t shapely. Put a layer of
aspic jelly into a mold. and when
cool lay in the tongue and pour aspic
Jelly around and over it. To make
the mold look more attractive 1t will
take longer. but after the jelly Is first
poured In and has become partly stiff
put some slices Of beet and carrot
cut In fancy shapes. and II liked lem
on stars and points and some gren
peas making any design that sug-
gests itself on the side Of the dish.
Put in the tongue and I'LL with great
care not to dislodge the garnishes.
When the second addition of jelly Is
firm put in more to cover all WELL
To make the jelly take one quart of
canned boullion heated. and add
to It two-thirds of a box Of gelatine
soaked in two-thirds Of a cup of cold
water for half an hour. To serve the
tongue unmold on a large platter and
garnish with parsley.
A delightful dish Is the cheese
ramekin. Use two rounding table
spoons Of grated cheese. a rounding
tablespoon OF butter one-Quarter cup
Of fine bread crumbs. the same OF
milk and a saltspoon each of mustard
and salt and the yolk of one egg.
Cook the crumbs in the milk till soft,
add the stifiy beaten white of the
egg. Fill china ramekins two-thirds
full and bake five minutes. Serve
Immediately.
Ever try fried bananas? Peel some
bananas and cut in halves cross
wise: roll in -four and fry in deep
hot fat. Set on end and pour a hot
lemon sauce round them.
Or fried tomatoes? Wipe some
smooth. solid tomatoes and slice and
fry in spider with butter or pork
fat. Season with salt and pepper.