Perth Amboy evening news., 1912-07-19
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 Sugues-
lions Here.

"Missus, All want something to
think on and then Ahll go to nah
washing and git done right soon," u
old ~laundress used to say to mother,
who 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 O made dish to be
served with the second cours 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, " 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 q pan in a hot
oven Is the best place to cook them.
or In a cookery bag.
Hors d'oeuvres are appetizers,
served with the main course or before
or between course, usually on crou-
tons fried brown and cut neatly.
A Bengal sandwich Ia a e hors
d'oeuvre served in a new way. For
six sandwiches use six hard boiled
egg yolks, two tablespoons of butter
and q level tablespoon of curry pow
der. A few drops of anchovy es-
sencs may be added but generally
American palates do not approve of
this Russian favor. Mix tho 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
sarnish with water cress.
Bouchees Of sardines taste like
dsv1Ied crabs whsn made my way and
taste. too, like more, which is what n
hors d'oeuvrs is meant to do.
Mix canned boned sardines into a
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 bouchee
means q mouthful, SO shape the balls
with this In mind.
Roll the balls in crumbs and fry
brown In butter.
Haddock canapes are for Fridays.
F1nnan haddie or other fish may be
used. Flake 1t and mince in an egg
and q little pepper and fry until the
egg In just set and serve on a square
toasted crouton.
indian croutons: Fry rounds of
bread in hot butter, then spread, first
with deviled ham, then with ehutney
and then sprinkle with sharp cheese
and brown in the oven.
Among these salad suggestions
you may find one that is new to you
and that o will enjoy trying.
Asparagus salad; with salmon:
tix ice cold mayonnaise and heap on
,hilled lettuce leaves and garnish
with asparagus points cut about two
inches long. Caulifower may be used
also with this.
Appropriate luncheon relishes are
small patties Of bouchettes, csnapes
croutons. fancy toast, ramaktns, dill
pickles, picked onions, and walnuts,
ehutney. chow-chow and all the differ
emit catsup.-Henr.etta D. Grauel. Do
nestle Science Lecturer.
Limit to Hls Foollshness.
Wife-You say | ought to practice
economy, John. Now, what did your
dinner downtown cost you today? Hus-
band "a trife weakly)-About three
dollars. Wife-Heaveps, John, three
dollars just for a dinner? Husband "a
trife indiguantly)-Well, that inelud-
ed a bottle of wine. Of course. (More
Indignantly You don't s'pese / would
pay three dollars Just for food, do
yoa?-New York Sun.