The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-11-04

piece of firm cabbage and a small piece
OF cucumber Add teaspoonfu Cf
celery salt and q dusting Of sugar. II
a bowl mix one teaspoonful OF dry mu.-
tard, one tcaspoonful Of minced onion,
two tabespoonfuls of olive oil and two
tablespooufuls OF vinegar. Let stand
until ready to send tomatoes to the
table. then mix with the stuffing and
fll the tomato shells, which have been
on zee. The tomato pulp may be used
for cream soup or added to beef
broth.
cornmeaI Mullins.
sft together one cupful of cornmeai.
one-half tablespoonful of sugar, one
cupful of bread flour. two teaspoon
fuls OF baking powder, one teaspoonful
Of salt Beat one egg thoroughly and
mix with one and one-half cupful OF
milk; add this to the meal mixture,
stirring well together Stir I'm half a
tablespoonful of butter. melted after
measuring, and beat TO a smooth bait
tel. Flll hot muliin pans two-thirds
iuIl and bake thirty minutes in hot
oven.
Pear fritters.
one -.lful o. min. ADDED TO the
yoiks or two eggs, nGlf tabierooonrul
or melted butter, one teaspo ocufo! of
salt, and flour enough to fae&e a
smooth batter stiff enough TO adhere
the fruit. Mix in the whites OF eggs,
beaten stiff and dry Dip pared. haived
and cored pears In the batter and fry
In deep hot rat until they float and
are delicately Drowned. Serve hot.
Lemon Sauce.
r g. -. level tablespoonful OF -four
wiz one cupful of granulated sugar
ana add to half a cupful of cola water:
mix Ia paste and stir into one and
onc-half cupful Of boiling water; cook
until creamy, then add Il level table,
spoonful Of butter. the grated rlnd of
half lemon and the Juice OF one Cook
slowly until clear.
EscaIoped Corn.
Place in buttered dish alternate
layers of uncookcd corn cut from the
cob and bread crumbs. adding bits OK
butter pepper and salt to each layer.
Have the top layer Of crumbs mixed
with grated American cheese Pour
on enough milk between each layer to
mniston the bread. then cover the dish
with pan and bake in a hot oven
| twenty minutes. Remove the cover and
finish cooking until the top is puffy
and brown. Serve Immediately 1t is
| done.
Colo slaw.
! Crop crisp cabbage very fine. then
with "a potato m@sher pound the cab
bage until 1t becomes very Juicy; add
salt. sugar, pepper and vinegar
Fruit Float.
Cut fresh fruit into small pieces
Whip the whites OF two eggs until
stiff. then add two tablespoonfuls OF
granulated sugar and whip again until
II viii keep its shape when dropped
from the spoon. Sprinkle the fruit with
lemon juice and place In a dish. alter
nately with the merlngue.
Vanilla Waters.
Peat one cupful Of butter 10 cream;
aGU one cupful OF suga. and cream
again then beat one egg and add with
three tablespoonfuls OF milk and two
teaspounfuls of vanilla 10 the butter
mixture. Sift two teaspoonfuls OF bak-
ing powder with two cupfuls of flour,
and stir into the wet mixture; form
into a smooth dough, adding more
flour If necessary to roll out to wafer
like thinness. Cut into the size OF a
silver dollar, place on creased tins and
bake pale golden yellow. w.
BroiIed White Fish.
Split the fish down the back after
removing the head. tail, entrails and
| fms: rinse IN cold water. dry on q
cloth. dust with salt and, after brush
ing with melted butter. lay on broiler
brushed with butter. Cook flesh side
toward the clear Goals for five seconds.
then turn and cook the skin side a few
seconds. turning often until the fish Ia
done. This may be determined whea
the flesh can be separated easily. Lay
on a hot platter and add more butter
and a sprinkling of green minced pars-
| ley.
Fruit Pudding.
| Soak half a package Of gelatine in
half a cupful of leftover fruit juice
until soft. then add one pint OF boil
ing juice and stir until the gelatine is
dissolved. Season with enough lemon
Juice to give 1t zest, then pour In a
! fancy mold, and when cool set on the
! ice to become firm. When ready to
serve dip the fish In hot water a mo-
ment and invert over a cold dish, and
the pudding viii slip out unbroken.
! Garnish with pieces OF oranges.
shredded pineapple or other fruit.
Serve with plain cream.