Rural Retreat times. [volume] (Rural Retreat, Va.) 1892-1918, 1912-03-08
LUNCHEON FOR EIGHT
PUZZLED HOUSEWIFE WILL FIND
THIS OF INTEREST.
Elaborate Menu Composed of Some
Old Dishes in New Form and
Some That Are Really New
Rector Leaf

hSShOi~ -Cdls
Rector Leaf-Remove pulp from
four grapefruit, add one-half cup
full powdered sugar. two tea
spoonfuls of orange curacao, one
teaspoonful each of lemon juice
and Kirsch, and speck of salt Chill
and serve in coupe glasses with mint
leaves.
Cream of Watercress soup.-Wash,
pick over and finely chop one
bunch watercress, add to three cup
fuls of white stock, bring to boiling
then strain through double thickness
cheese cloth. Melt three and one-half
tablespoonfuls of butter, add four
tablespoonfuls of flour and add to
stock Cook until mixture thickens,
add one cupful of heavy cream, sea-
son with salt and pepper and color
green. Serve with thin triangular
pieces of toasted bread.
ScaIIops en- Brochette.-Clean seal
lops, cook until they begin to
shrivel, drain and dry. Put on
skewers alternating with small
slices of bacon Cook in hot oven
until bacon is crisp and brown. Ar
with cucumber cups filed with cubes
of cucumber, lemon and parsley.
Sweetbreads.- four pairs
of 'sweetbreads in white wine to
which is added one onion, ten
slices carrot, three stalks celery,
one teaspoonful salt and one
fourth teaspoon pepper-corns 20 min
utes. Drain sweetbreads and glaze in
butter to which is added beef extract.
Arrange on pieces of sauted bread
and pour over a thick sauce made of
four tablespoons each of butter and
flour. two-thirds cup. each chicken
stock and cream, yolk two eggs, salt,
pepper, cayenne and lemon juice to
taste. Dip fork in beef extract and
trail through the sauce. Garnish with
strips of cooked ham and green pep
pers.
A Basket of Mushrooms.-Cook
long strips of macaroni in boil
ing sailed water, drain but do not
rinse with cold water. Stick small
wooden skewers at equal distances in
g circular mound of cooked hominy.
Cover skewers with macaroni and
weave long basket. Fill with stewed
mushrooms prepared as follows:
Clean one pound mushrooms, remove
caps and slice in pieces. Saute in
five tablespoons butter three minutes
Sprinkle with salt and pepper, dredge
with -four and pour over one-half to
three-fourths cup cream. Cook five
minutes.
Porcupine Salad.-Remove skins
from eight small tomatoes and
let stand until chilled. Arrange
lettuce leaf on plate, in cen
ter put one tablespoon salad dress
ing. on dressing place tomato which
has been stuck with small strips of
celery and green peppers at regular
intervals. Sprinkle with finely
chopped parsley.
Waltham Salad Dressing.-Mix two
teaspoons each salt and sugar,
one teaspoon mustard and one
eighth teaspoon pepper. Add one egg
slightly beaten, one-fourth cup vine-
gar and one cup sour cream. Cook
In double boiler until mixture thick
ems.
Siberian charlotte.-Line individ-
ua moulds with lady fingers
brushed over with rum. Cover
bottom of mould with orange ice to
the depth of one-half inch; then add
enough whipped cream sweetened
and favored with vanilla to fill mould.
Place small moulds in a pail or larger
mould. Cover, pack in salt and ice,
and let stand one and one-half hours.
Lady Fingers.-Beat whites three
eggs until stiff, add gradually
one-third cup powdered sugar and
continue the beating. Then add
yolks two eggs beaten until thick
and lemon-colored. and one-fourth
teaspoonful vanilla. Cut and fold in
one-third cup flour mixed with one
eighth teaspoon salt. Shape on a
tin sheet covered with unbuttered pa
per, using pasty bag and tube.
Sprinkle with powdered sugar and
bake in a slow oven