The citizen. (Honesdale, Pa.) 1908-1914, 1911-03-10
Look at our streets-beautiful CD
with their coat of mud.
JENTEN FARE.

Leek Soup (Welsh recipe) A
bunch of fresh leek, cut in quarter
inch rings, well up in the darkest
green; three medium potatoes, graf
ed or cut in small dice; butter size
of walnut, pint and half of fresh
milk, one hard-boiled egg cut in
rings. Place leek in chafing dish,
cover we'll with water and boil twen-
ty minutes. Add potato and boil
another twenty minutes. Season
high with salt and white pepper.
Lastly, add milk and remove when
near the boiling point. Add butter
and sliced egg just before serving.
A very wholesome spring soup.
Oyster Patties (Florida recipe). -
Place twelve medium-sized oysters
in small saucepan and add one-half
tablespoonful of butter, one-quarter
teaspoonful of white pepper, one
half even teaspoonful of salt. Put
over the fire and cook until the oys-
ters begin to curl, then mix the
yolks of two eggs with one-half cup
full of cream; add to the oysters,
stir over the fire until nearly boil
ing, then instantly remove and fill
them into six hot patty cases, or
melt one-half tablespoonful of but
ter in a saucepan, add one-half
tablespoonful of flour, stir few
minutes, add the broth from the
cooked oysters and enough milk to
make one cupful in all; stir and cook
to a thick, smooth sauce, then add
the cooked oysters.
Baked Herrings (Tipperary, Ire
land, recipe) Two herrings, two or
three tablespoonfuls vinegar, two or
three cloves and bay leaf, pepper
and salt. Use either fresh or salted
herrings. Clean and scale the her
rings; cut them in two; remove all
the bones. Wash the fillets in cold
water; roll them round the fingers,
the skin side out; tie round with
thread; put them in the bottom of
pie dish; put them with some
cold water, half filling the dish; add
vinegar, cloves and a bay leaf; put
a creased paper on top and bake the
herrings slowly for one hour. Re-
move the thread; put the herrings
on hot dish; pour the sauce round.
Hot Potato Salad German re-
cipe) Take from four to five white
potatoes and boil till done in hot
water; peel the potatoes and put
in a porcelain pan and mash with
the potato masher. Season with
pepper, salt, two teaspoonfuls of
mustard, cupful of milk, teaspoon
full of sugar. Worcestershire sauce,
one egg beat we'll. Have the frying
pan hot, with butter and an onion
cut fine; stir while cooking. Served
while hot is delicious.
Sauce Normande for Fish (French
recipe) Mix a tablespoonful of
flour with an ounce of melted but
ter in an agate saucepan. Add a tea
spoonful of lemon juice and half a
dozen mushrooms. Stir all, then
add two tablespoonfuls of cream and
let the sauce boil up once, after
which add the beaten yolk of a raw
egg. Take up the sauce, stir it
briskly, and finally season with a
little salt, a thought" of cayenne
pepper and a pinch of mace.
! Baked Omelet (St. Louis Tecipe)
Put one pint of milk. in a double
| boiler. Rub one tablespoonful of
butter and one of flour together.
Add to the hot milk, stirring con-
stantly. Let cook five minutes. Re-
move, add one-half teaspoonful of
salt, When cold add yolks of two
eggs, beaten. Then add the beaten
whites. Pour into a buttered dish.
Bake in a moderate oven twenty
minutes.-GCatholic Standard and
! Times |