Richmond planet. [volume] (Richmond, Va.) 1883-1938, 1910-05-14
NEW FUK TIE TABLE
NOVELTIES THAT WILL PLEASE
YOUR GUESTS.
Nut Croquettes Are Inviting and Eas
lily PrePared-StuHec Peppers
Made Along Same Lines
Dumping Desserts.


When guests are expected some lit
tie novelty In the way OF an entree
helps ont wonderfully One such is
nut croQuettes very unusual and
dainty made thus
Crate enough secondary bread 90
make two cupfuls chop in the meat
chopper or the nut mill one and one
third cupfuls OF shelled English wal
nuts Stir these together In a basin
with small piece at butter a table
spoonful Of grated onion juice and a
tablespoonful OF mace Melt Tn
skillet one large teaspoouful OF but
ter. with half a teaspoouful OF -four:
add slowly one cup of. sweet milk Al
low 'his 10 boil then add the other In
gradients with salt 10 taste Add a
beaten egg and. when removed from
the fire. teaspoontul of lemon Juice
Mix thoroughly and turn upon a plat
ter 20 cool Roll INTO balls or cones
Dip in egg and bread crumbs as usual
and fry In deep tat Serve with 20
mato sauce
Stuffed Peppers.-Have as many
stuffed peppers as there will be guests
OF The stem and smooth with sharp
knife Extract the seeds and the tough
membrane with small knife having
sharp point Then rinse and drain
STUFF them with q force.meat made
as directed for croquettes IN the above
recipe. cover the ton with bread
crumbs and arrange IN n baking pan
with dot OF butter ON each and Just
| enough butter 20 prevent burning and
brown nicely Serve with brown
sauce
Dumping Desserts-To some young
people this dessert is the chef d'ouvre
OF the household repertoire Either
canned or stewed fruit Is available.
the 1uicier the better Berries are
especially good II any one has com
Functions as 10 marring the perfec-
ton OF raspberries or strawberries by
stewing them. the hint may be pre-
served for huckleberries and black
berries. which are delicious as a com
pote.
Stew or rather simmer the berries
until tender when done add sugar
enough TO make them pleasantly
this. as Il would cause the sugar 70
candy. Keep them hot over a low
flame and turn into the saucepan
dumpling made OF milk -four. sugar,
one egg and baking powder The pro
portions OF the dumpllng vary accord
ing TO the size OF the PURGE For one
or medium size begin with a cup OF
-four. to which stir In enough milk to
form a thick batter. Add one egg.
two tablespoonfuls OF sugar. a gener-
Gus teaspoonful Of baking powder. Mix
thoroughly and turn into the steaming
PURGE. Cover closely and cook for 20
minutes without lifting the lid. To
serve. reverse the skillet over the
compete. when the dumping will be
underneath with the fruit under and
around il Or in making Il. the
dumping batter may be put in by the
spoonful TO form small dumplings.
Canned peaches cherries. etc, are
nice I'm this way When using them IL
is frequently necessary to add a little
water to the Juice from the can, as q
good quantity of syrup is necessary
TO boil the dumplings
New Peehe melba.-A variation OF
the celebrated "Peche Nelba" is pos
sible even out OF fresh fruit season
Simmer some good canned peaches
until tender in their syrup with the
addition Of a little sugar and favored
with rum Place q portion OF vanilla
cream on each saucer OF in each sher.
bet glass; add 20 this one-balf peach
with the hollow left by the stone
turned up Fill the hollow with
whipped cream and surround the
whole with raspberry syrup. Serve
Immediately