Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1912-07-17
LUNCHEON FOR EIGHT
PUZZLED HOUSEWIFE WILL Ftan
THIS OF INTEREST,
Elaborate Menu Composed UY Sun''
Old Dishes In New Form and
seme That Are Realty New
Rector Leaf.


Rector Leaf.-Remove prrfp from
four grapefruit, add one-haR cup
full powdered sugar, two tea
spooufuls OF orange curacoa, ons
;easpoonful each OF lemon iuice
and Kirach, and speck Of salt. Chill
and serve in coupe glasses with mini
leaves.
Cream Of Watorcress soup.-Wash
pick over and finely chop one
bunch watarcress, add to three cup
fr!s of white stock, bring TO q boiling
point and let simmer ten minutes;
then .stra:n through dos1bln thickness
cheese cloth. Nett three and oae-ha1i
tablespoonfuls OF butter, add iouI
tablespoonfu!s Of -four and add to
stock. Cook until mixture thicEens
add one cupful Of heavy cream, sea
.on with salt and pepper and color
.reen. Serve with thin triangular
:eces of toasted bread.
scaIiops en- srochette.-Clean seal
lops, cook Until they begin tc
shrivel, drain and dry. Put OF
e!Sewers alternating with small
slices OF bacon. Cook in hot oven
until bacon is crisp and brown. AT
range on seTying.dish and garIish
with cucumber CUPS filed with cubes
OF cucumber, lemon and parsley.
sweetpreads.-Pa four pairs
of sweetbreads in white wine te
which is added oDe onion, ter
slices carrot. three stalks celery
one teasnooCfrl salt and one
fourth teaspoon repper-corns 20 min
utes. Drain sweetbreads and glaze In
butter to which is added beef extract
Arrange oa pieces Of sauted breat
and pour over thick sauce made OF
four tablespoons each Of butter ano
-four, two-thirds cup each chicken
stock and cream, yolk two eggs, salt
pepper, cayenne and lemon Juice tc
taste. Dip fork In beef extract and
trail through the sauce. Garnish with
strips of cooked ham and green pep
pers.
A Basket Of Mushroon1s.-Coot
long strips Of macaroni In boil
ing salted water, drain but do moi
rinse with cold water. Stick small
wooden skewers at equal distances IN
a circular mound Of cooked honhny
Cover skewers with macaronf and
weave long basket. Fill with stewed
mushrooms prepared as follows:
Clean one pound mushrooms, remove
caps and slice in pieces. Saute II
FIVE tablespoons butter three minutes
Sprinkle with salt and pepper, dredee
with -four and pour over one-haf e
three-fourths cup cream. Cook fHs
minutes.
Porcupine SsIad.-Remove skins
from eight small tomatoes ant
let stand until chilled. Arrange
lettuce leaf en- plate, in cen
ter put one :ab!e9pcon ealad dress
ing. on dressing Place tomato which
has been stuck with small strips OF
celery and green peppers at regula:
intervals. Sprinkle with faelJ
chopped parsley.
Waitham Salad Dressins.-Mlz tive
teaspoons each salt and sugar
one teaspoon mustard and . zone
eighth teaspoon pepper. add one egg
slightly beaten, one-fourth cup vine
gar and one cup sour cream Coos
in double boiler until mixture thick
ems
Siberian chariotte-Ltne individ
ual moulds with lady fnger
Bushed over with rum. Cove'
bottom Of mould with orange Ice to
the depth Of one-half inch; then ed5
enough whipped cream sweetened
and favored with vanilla to fill mould
Place small moulds in pail or larger
mould. Cover, pack In salt and Ice
and let stand one and one-half hours
Lady Finsers.-Beat whites thfet
eggs until stiff. add gradually
one-third cup powdered sugar ant
continue the beating Then adj
yolks two eggs beaten until thics
and lemon-colored, and oDe-foartn
teaspoonful vanilla Cut and fold IN
one-third cup -four mixed with one
eighth teaspoon salt Shape on 8
Tin sheet covered with yuhuttsred pa
per, using q pasty bag and tube
Sprinkle with powdered sugar ale
bake In slow oven.