The Ekalaka eagle. [volume] (Ekalaka, Mont.) 1909-1920, 1910-07-29
MANY TASTY DISHES
RECIPES WHICH WILL BE REL.
ISHED BY JADED APPETiTEs.
Delicious Din,~~ Salad, ChantiIly Tarts
With Fresh Standardization
to Prepare Boiled Lettuce and
Other Hints to the Cook.

Dinner Saiad.-For a dinner salad
shred a small head of cabbage and let
1t stand in ice water for an hour or
two. Just before it is to be served
drain and dry it, mi it with very fine
ly cut white celery-enough tt give it
a celery flavor-and toss it thoroughly
in the following dressing: Rub a bowl
with the cut side of a piece of garlic,
put in a salt spoonful of salt, a dash
OF pepper, a drop of tabasco sauce and
six tablespoonful of olive oil. When
he ingredients are blended add a
tablespoonful of terragon vinegar and
emulsify.
Boiled Lettuce.-Boiled lettuce is
little known to the average house
keeper, but it has many friends among
Europeans. The heads should be
cleaned. washed and tied SO that the
leaves wiAe close together. Put the
lettuce heads in a large saucepan in
which they will be apart and cook them
In boiling sailed water until tender.
Lift them carefully from the pan, drain
them and press free of water. Put
them in a circle on a round dish and
ca er with a sauce made of melted but.
Y reasoned with salt, pepper and a
l1coe vinegar. Or it nay be served
with cream sauce.
Home Made Bontons.-Colored bon.
bons, home made, are served with tea
instead OF cube sugar. They are usu-
ally favored with lemon. Tea with
lemon clears the complexion. For ex.
haustion tea should be drunk clear
and slipped very slowly.
Stuffed White cherries.-White cher
ries stuffed with cream cheese and
served ina(ceuce leaves with mayor
nalse' are ~1cious for the salad course,
but are not recommended for the fam
lily Where there is enc maid and six
small childxen."
C~hant'lly Tarts.-Chantilly tarts are
excellent made with fresh strawber-
rles~ The shells are made O: puff
paste. The strawberries should be
sWeetened n allowed to stand in the
sunshine for fifteen or twenty minutes.
Both the strawberries and the shells
should hen be set on the ice anS when
cold put together and the berries COW
cred with a rosette of whipped cream.
A Fireless Cooker.-A new fireless
cooker, made of heavy timed copper,
with heavy sheet aluminium kettles
GAINS many merits because of its
materials and insulation. With the
cooker goes a pamphlet giving the
time required for cooking the various
cereals, meats. fish, fruits, vegetables
and deserts.
Cake for ChiIdren.-Cakes that the
children are crazy about" call for a
cupful OF sugar, a cupful of rolled oats
and an egg beaten with the sugar. At
the last stir in a handful of stoned
ralslns and vanilla and drop on creased
pans by the teaspoonfuls. Bake in a
slow oven.
strawberry Sponge. - Strawberry
sponge is made as follows: Soak half a
o OF gelatine in a cup and a half of
cold water. Add a cupful of sugar and
when the jelly Is cold, but before it be.
gins to thicken. stir in a pint of straw.
berries that have been mashed and
rubbed through a sieve. Fold in the
stlfhy beaten whites of two eggs and
when the mixture is thoroughly blend.
ed turn into one large or several small
individual molds and place on the ice
Serve with cream.
Almond Cake FiIIing.-For almond
cake filling beat the whites of two eggs
stiff and whip into them a cupful and
hree-quarters of powdered sugar. Add
half a pound of almonds that have
been blanched and mortared to a paste
with a little sugar and flavor lightly
with vanilla. The ~frosting should be
beaten very thoroughly after the nuts
90 in.