The Bridgeport evening farmer., 1912-06-17

piece of firm cabbage and small piece Of cucumber. Add . teaepoonfui Of celery salt and a dusting of sugar. In bowl mix one teaspoonful of dry mus two tablespoonfuls of olive oil and two tableepoonfuls of vinegar. Let stand until ready to send tomatoes 10 the table. then mix with the stufIing and fill the tomato shells, which have been on Ice. The tomato pulp may be used broth.
 Cornmeai MuMIns. < Sift together one cupful of cornmeal one-half tablespoonful of sugar, one cupful of bread flour, two teaspoon fuls of baking powder. one teaspooufu1 of salt. Beat one egg thoroughly and milk: add this to the meal mfxtura stirring well together. Stir in half . tablespoonful of butter. melted aftof measuring, and beat to . smooth bat. ter Fill hot mufnn pans two-thirdS Hull and bake thirty minutes ln hot oven. Pear Fritters. s Ono eupful of milk added to thD yolks of two eggs. half a tablespoonful or melted butter, one teaSpoonful of salt, and flour enough to make . smooth batter stin enough to adhere 10 the fruit. Mix In tho whites of egGH, beaten stiff and dry. Dip pared, haivs6 and cored pears in the batter and ffy In deep hot fat until they float and are delicately Drowned. Serve hot ss Lemon saues.
 Mix ono .1evel tablespoonful of -four with one cupful of granulated sugar and add to half . cupful of cold water; f1 mf oYA kyr &S.k<a one-haif cupful of boiling water: cook until creamy, then add a level table spoonful of butter, the grated find of half a lemon and the juice of one. Cook slowly until clear.
 EsealIoped Corn.
 Place in a buttered dish aiternaes layers of uncooked corn cut from tho cob and bread crumbs, adding bits 01 butter. pepper and salt to each layer. Have the top layer of crumbs miDod with grated American cheese. Four on enough milk between each layer Co moisten the bread, then cover the 61ah with a pan and bake in . hot oven twenty minutes. Remove the cover and finish cooking until tho top ig pu6y
 and brown. Serve immediately t is
 done.~ <-@s eS~e Cold slavs f Chop crisp cabbage very Ane. then with a potato masher pound the cab
 bage until it becomes very juicy: add
 salt. sugar, pepper and vinegar.
 Fruit FioaA
 Cut fresh fruit into sman pieces:
 Whip the whites of two eEgs until
 stif, then add two tablespoonfuls of granulated sugar and whip again until
 1t will keep its shape when dropped lemon juice and place In d1oA, alter nateIy. with the meringue. a
 Vanilla Wassfs.
 Beat one cupfuI of butter to . cream: add ono cupful of pugar and creem
 again; then beat ono seGG and add with
 three tablespoonfulss of milk ana two
 mixture. Sift two teaspoonfulD q bak-
 ing powder with two cuptuls .ef Jour, and stir into tho wet mfxtufO: form into a smooth dough. adding more
 flour If necessary to roll out to . W1tef- like thinness. Cut into tho e1xo q . silver dollar, place on greaoed - o3o
 bake . pale golden yellow s
 :. prolled WhIts F'sE
 Split the fish down the back a&ter lremovinT the head, tail. entrai1s and fins; rinse In cold water. dry on cloth. dust with sat- an0s o1te5 OI linr with melted butter, lay on . broler
 brushed with butter; Cook s,,f nssn ,ses slds | then turn and cook the skin stdo . few seconds, turning often until the Ash is
 done. This may be determined wnen the flesh can be sAparated easily: Lay lon a hot platter and add more butter
 and a sprinkiing fofsgfeen ninced 1ass-
 ley. ST. Fruit Pudding.
 Soak half q package of gsiatine II | half a cupful of leftover fruit 9uco
 until soft. then add one pint of boil-
 ing juice and stir until the ge!Atine 0
 dissolved. Season with enough lemon fuice to give 1t zest. then pour fn . fancy mold, and when cool set on tns ice to become firm. When ready p
 serve dip the fish in hot water q mo.
 ment and invert over a cold ,.,s. dasn; snc Garnish with pieces of orangces shredded pineapple or other nu1s. Serve with plain cream.
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