The Watertown weekly leader. [volume] (Watertown, Jefferson County, Wis.) 1912-1917, 1912-06-21
SELECTION OF DISHES
HINTS THAT OFFER SOMETHING
NEW TO THINK ABOUT.
Housewife Who "Can't Think What
to Have Next" viii Find Some
Useful and Timely Sugges-
tons Here.

"Missus, All want something to
think on and then Ah'u go to NAH
washing and git done right soon," our
old laundress used to say to mother.
VINO would satisfy her wandering
mind with some bit of news or an an
ecdote and send her back to her tubs
happy.
These selected suggestions are COM
piled to give the housewife who
cant think what to have next"
"somethin' new to think on
An entree is a made dish to be
served with the second course. Very
small tender beef stuffed and baked
and dressed with a fine herb sauce
is an attractive entree that any one
can accomplish
Calls brains, au gratin, or Dreaded
or scrambled on toasted squares of
bread or blanquettes of lamb with
mushrooms or pigeon pies in individ-
ual serving dishes are all timely this
month. A savory garnish for any en-
tree is pigs In blankets but instead
of oysters in the bacon use chicken
or lambs liver
The slices of bacon should be Just
long enough to cover the liver and
may be secured IN place with tooth
picks, withdraw when the bacon is
crisp and done In a pan in a hot
oven Is the best place to cook them,
or in a cookery bag.
Hors doeuvres are appetizera
served with the main course or before
or between course, usually on crou-
tons fried brown and cut neatly.
A Bengal sandwich is a new hors
d'oeuvre served in a new way. For
six sandwiches use six hard boiled
egg yolks, two tablespoons of butter
and a level tablespoon of curry pow
der A few drops of anchovy es-
sence may be added but generally
American palates do not approve of
this Russian flavor. Mix the above
with a little herb vinegar and a table
spoon of cracker crumbs to a smooth
moist paste. Cut Boston brown
bread in thin slices and spread and
garnish with water cress.
Bouchees Of sardines taste like
deviled crabs when made my way and
taste, too, like moro, which is what a
hors d'oeuvre is meant to do
Mix canned boned sardines into 4
paste with snappy cheese, salt, pep
per and chilli vinegar, chop a few
scalded oysters fine and mix and form
into small balls the word bouchcs
means mouthful, so shape the balls
with this in mind).
Roll the balls in crumbs and fry
brown in butter.
Haddock canapes are for Fridays.
Finnan haddie or other fish may be
used. Flake 1t and pince in an egE
and a little pepper and fry until the
egg Is just set and serve on a square
toasted crouton.
Indian croutans: Fry rounds OF
bread in hot butter, then spread, first
with deviled ham, then with chutney
and then sprinkle with sharp cheese
and brown in the Gwen.
Among these sa1.a suggestions
you may find one taas Is Eew to you
and that you will enjoy trying.
Asparagus salad; With salmon:
Mix fee cold mayonnaise ard heap on
chilled lettuce leaves ami garnish
with asparagus points c2lt about two
inches long Cauliflower may be used
also with this
Appropriate luncheon rtlishes ara
small patties of bouohettes, canapes
croutons, fancy toast, ramakins, dill
pickles, picked onious, and walnuts,
chutney, chow-chow and all the differ.
ent catsup.-Henrietta D. GraueI, Do
| nestle Science Lecturer