Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1912-04-06

dressing. Heap on crisp lettuce leaves or
wstercress. Serve with French dressing.
Ginger Ice Cream.
One eupful OF preserved ginger chopped
fine. four tablespoonfuls Of ginger syrup.
two tablespoonfuls Of lemon juice. one
cupful Of milk. three cupfuls of thick
cream. one cupful Of sugar. Mix the in
gradients and freeze.
Baked shsd.
Wash and wipe a large shad, make q
stuffing with three tablespoonfuls Of fine
bread crumbs, add one tablespoonful of
melted butter. one teaspoonfui Of onion
juice. pepper and salt to taste. FIN the
fish with this and sew II up. Lay It in
q creased baking tin and pour over It
one and half cupfuls Of boiling water
in which three tablespoonfuls of butter
has been melted. sprinkle the fish with
salt and flour and bake in q hot oven
for one hour.
Basic often; II should be very tender.
vanilla Padding.
Two cupfuls OF milk. two heaping
tablespoonfuls Of sugar. three eggs, some
lady fingers. few candled cherries, two
teaspoonfuls OF vanilla extract. Butter
a plain mold. Decorate the bottom with
the cherries. Split the lady fingers and
trim to exact height OF the mold. Ar
range the side OF the mold. placing a
light and dark side alternately to the
mold. Put tho trimmings Of the fingers.
crushed In the center OF the mold. Beat
up the eggs. add the sugar. vanilla ex-
tract, and the milk. Pour into the pre-
pared mold. cover with buttered paper.
let IL stand for q quarter OF an hour.
then steam very gently for one hour
Turn out to serve.
Potatoes.
wash. peel and remove the eyes from
the potatoes. drop them into cold water
until they are all ready; put them into
q steamer and place II over a pan of
boiling water until they are tender. they
will require forty or fifty minutcS When
done. remove tho steamer from tho pan
Of water. and set In q warm place. with
the lid half removed: shake occasionally
to make them fioury.
Parsley omeIet.
Take four eggs. one Tablespoonful OF
butter, one Tablespoonful OF milk or
cream. pepper and salt to season, three
sabiespoonfuls OF finely chopped parsley.
break tho eggs into basin. beat them
well with fork. add the cream or milk.
The chopped parsley. seasoning Of salt
and pepper. Dissolve the butter in an
omelet pan or small frying pan; when
not pour in the mixture. stir very slowly
with fork over hot fire. shake the
pan. when set shape the omelet on one
side of the pan. allow II TO take color
In the oven. then turn quickly onto a
hot platter. and serve. Sprinkle over
with chopped parsley.
Crumpets.
sift one cupful OF flour into . basin
add a quarter OF a teaspoonful Of salt,
one teaspoonful OF cream OF tartar. halt
teaspoonfui OF baking soda and two
.eyel teaspoonfuls OF sugar Beat up
three eggs. add one cupful of milk or
cream. half a teaspoonful OF vanilla ex.
tract then pour them among the flour
beat well Drop In spoonfuls on 9 hot
creased griddle.
Frisxied Beef.
Melt In a saucepan two tahlespoonfuls
Of butter. add one tablespoonful OF flour
and half q pound OF dried beef Cook
for five minutes, then add half eupful
Of stock or water. one chopped onion.
half q teaspoonful OF Worcestershire
sauce. seasoning Of salt and pepper and
two well beaten eggs. Cook for three
minutes and serve hot.
Clam nouiiion.
Chop fine three cupfuls OF clans. put
them in q saucepan over the fire In their
own liquor. scald and skin. then add
two and half eupfuls OF boiling water.
one tablespoonful OF finely chopped pars-
ley. one bay leaf. one blade OF mace and
white pepper to season. Bring TO q boil,
skim. strain through eheesecloth or hot
bag made Of felt and serve In bouillon
cups with whipped cream on top.
| Baking Powder Biscuit.
Two cupfuls OF sifted flour. three table
spoonfuls Of butter. half teaspoonful OF
salt. tour teaspoonfuis OF baking powder.
one eupful OF milk. Mix and sift the
dry ingredients. then rub the butter
finely into them with the tips OF thu
Anglers. Add the milk gradually until a
soft dough IL formed. Turn onto Toured
baking board. toss lightly and roll out
until half an inch thick. Cut into small
rounds and bake on q buttered baking
Tin in a hot oven for a quarter Of an
hour.
Chocolate Junket.
A quarter OF a cupful Of grated choco-
late. half eupfnl OF sugar. one-third
OF a eupful OF boiling water. one table,
spoonful Of cold water. few grains Of
salt. one junket tablet. one and a hall
cupfuls Of chopped nut meats. one table.
spoonful OF sherry wine and one tea.
spoonful OF vanilla extract. scald thu
milk. cool slightly. then add the sugar
boiling water and chocolate: when thor.
oughly dissolved add the junket table,
crushed and dissolved In the cold water
salt wine and vanilla extract Turn into
a serving dish. keep In a warm piae,
until thick. then chill When serving
sprinkle over with the chopped nuta
/ Indian Sandwiches.
Twelve small rounds Of very thlnb
cut bread. one tablespoonful OF chopped
cooked chicken. one tablespoonful Of