The Barre daily times. (Barre, Vt.) 1897-1959, 1912-09-25
Recipes of Various Kinds.

Chicken Salad-Cut the meat from a
pair Of boiled or roasted chickens, re-
jecting all bits of skin. Cut the meat
into neat dice and mix with ii half as
much crisp celery, cut small, Season
with salt. pepper and dash OF paprika.
Moisten with French salad dressing,
turn into a chilled bowl lined with crisp
lettuce leaves. and pour good mayon-
naise dressing over all.
Italian Veal Soup-Wash the bones
taken from a shoulder of veal. add to
them a quart Of water and one third of
a teaspoonful of salt. Simmer over a
slow fire for an hour. bring to boil,
and add one-quarter of pound of spa
ghetti, broken into bits, and keep boil
ing, stirring occasionally, until the spa
ghetti is done. Add three teaspoonfuls
OF barley that has been soaked in one
half a cup of cold water until clear, and
cook, still stirring, for ten minutes after
the barley is put in, or until it is ten
der and well done, Beat three eggs
light and add them gradually to the
soup. Serve very hot.
Boiled Salad Dressing-Mix a tea
spoonful each of sugar, salt, and corn
starch. Add 30 them two eggs, beaten
light, and when these ingredients are
well mixed add cup of sweet milk
Heat one-half cup of vinegar to boil.
ing, pour it gradually upon the egg mix
ture, put ell over the fire, and boil,
stirring constantly until thick. Take
from the fire and when cold set in the
ice chest. The dressing viii keep for a
month, When wanted thin with sour
cream.
Baltimore Corn Bread--Two eggs
beaten lightly, onehalf teaspoonful of
salt, one-half cup of yellow cornmeai,
two cups of milk into which has been
stirred level teaspoonful of baking
powder. Beat all together quickly and
turn into iron gempans that have been
well heated. Bake in good oven,
Baked Hominy-0ne cup and half
of cold boiled hominy well beaten with
one egg whipped light, one-half tea
spoonful of salt. one-half teaspoonful
of baking powder, three-quarters of a
cup of sweet milk. Mix well, turn into
a buttered dish dot the top with bits
of butter, and bake in a steady oven to
a golden brown. Serve as vegetable
with hot or cold meats
welsh Ddttblb--lldli a. vi SIdb-
ed cheese. a cupful of ale, two eggs, a
of butter, a teaspoonful
each of lemon juice and of Worcester
shire sauce. half teaspoonful of celery /
salt, a pinch each of cayenne and dry
Melt the butter in the pan of
the chatting dish and as it Kisses stir in
the grated cheese; next, stirring all the
time, put in the dry seasoning. Have
he whites and yolks of the eggs beaten
separately and light, and when the
,heese is melted mix the whites with the
golks rapidly in a large bowl Set the
pan containing the hot mixture in an
,ther of boiling water and proceed TO
i'd this rapidly to the beaten eggs, keep
ng the spoon busy all the time. Stir
or minute to cook and incorporate the
eggs, add the lemon and Worcester
hire sauce, and pour the rabbit upon
ounds of buttered toast, piping hot.
f mixed quickly and not overlooked,
t should not curdle. You may substi-
ute milk for the ale if you like. If
'ou do. stir in a pinch of baking soda
o prevent curdling. Heat the ale in
eparate vessel and add Just before the
mixture is poured over the toast. This
essens the danger of curdling. Do the
anne with the milk When ale or milk
: cooked with the rest of the ingred1-
nts. the cheese is likely to clot.-New
FORK Globe. Dorothy Dexter.