The Washington herald., 1911-07-04
-MORROW'S MENU,
HOW TO PREPARE IT
Delicious Dishes Easily Pre-
pared at Home.

BREAKFAST
Mock Strawberries
Cereal. Cream, and Sugar
Boston Scrambled Eggs
Potato Cakes Rolls
LUNCHEON.
Slices of Cold Lamb
Martha's Vineyard Salad
Brown Bread with Butter
Seven Gates Farm Gingerbread
Tea
DINNER.
Asparagus Soup
Vineyard Haven Chicken Pie
Mached Potatoes Asparagus with Dress
ing
White Bread and Butter
Presidents Custard Waters
Black Coffee
Mock Strawberries-Cut into pieces
enough pink rhubarb to make one quart,
sprinkling two cupfuls Of sugar over.
Place in a baking dish and cover tight
ly. baking Just long enough to cook the
rhubarb tender. Each piece will be whole
and the Juice will have the flavor and
color Of Strawberries. Prepare this the
day before, so it will be cold. Good.
Boston Scrambled EggsToast thin
round slices OF bread a delicate brown,
moisten the edges with hot salted water
or milk. arrange nicely on hot platter. and
I2aaf 70 voIka of fn,1. a0era
add four tablespoonfuls Of thin cream or
rich milk. one-fourth level teaspoonful of
salt, then fold in the weII-beaten whites;
melt a tablespoonful Of butter in hot
omelet pan, add the mixture, and as It
cooks draw the thickened bottom toward
the center; take up by the spoonful and
lay on toast. Serve hot.
Martha's Vineyard Salad-Dice six medi-
potatoes, three stalks OF celery,
three hard-boiled eggs, one small carrot,
cooked, two slices best bacon. fried until
crisp; slice thin one cucumber after It has
lain in salt and water; then add one CUP
Of peas; season with pepper and salt.
Add salad dressing mixed with cream.
covering top. with whipped cream, II you
want it to look extra nice.
Martha's Dressing-Beat yolk Of three
eggs. add one-half cup of sugar and
beat again, one-quarter teaspoonful OF
salt and one teaspoonful of -four; stir
in one-half cup vinegar and one-half cup
Of water and cook until creamy, then
remove from-the fire, add small piece Of
butter, and one teaspoonful Of ground
mustard in a little water.
= Seven Gates Farm Gingerbread-Ons
cupful of molasses CNew orleans), one
cupful sugar, two eggs, one cupful butter
milk, one cupful butter, four cupfuls OF
-four, one teaspoonful soda, one table,
ginger, one teaspoonful OF
grated nutmeg, and one teaspoonful Of
salt. Beat butter and sugar to a cream.
add eggs well beaten, then the molasses,
the soda dissolved in the buttermilk, the
salt, flour, and spices. Mix well and put
into a buttered and floured cake tin.
Bake In a moderate oven. Cut in squares
and serve with cheese. Delicious!
Vineyard Haven Chichen Pie-Make q
rich brown chicken fricassee. Flavor Il
with aromatic herbs left in the fricassee
i've minutes, add two hard-boiled eggs.
chopped. and cook.TelI over a slow fire.
Have ready a medium rich pie crust and
pour in fricassee Prick the top crust
With a fork to prevent fermentation,
which is certain to spoil the savory dish.
serve hot.
Presidents Custard-Take one pint OF
,weet cherries, after pits have been re-
moved, and roll them in powdered sugar
ill they will take no more. Make a
,ustard by adding eight lightly beaten
lolks to one and half pints of boiling
cream, which has been sweetened with
one cup Of sugar; stir until 1t becomes
thick. Flavor delicately with rose water
Just before serving and lightly mix the
,ruit through 1t. Serve in grapefruit
glasses. This can be made with good
milk, and eggs If the whole egg is used.
P, S-This is an old-time dessert, well
worth the attention OF modern house
wives,
The recent census Of India, the most i,