Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1912-04-27

stir and add this to the ingredients in the
kettle; stir until smooth and boiling. Add
salt and pepper. Slice the eggs and put
them in the tureen; pour in the chowder
and put the toast over the top. Serve at
once.
Olive Salad.
Stone and chop twenty-four olives; cut
one beet and one boiled potato into dice;
chop one small cucumber pickle. At
serving time line the salad bowl with
lettuce leaves; put in the boiled beet
and potato. the pickle and olives. then a
busting Of salt and pepper and two hard
boiled eggs cut into slices. Pour over
French dressing. mix carefully and serve
BroiIed SQUADS on Toast.
SINCE, draw and split down the backs
as many young squads as desired. season
with salt and pepper, have a fryer on
stove, heat In II some fresh butter. lay
in the squads. meat side down, put pie
plate or cover on top, press down with q
smoothing iron or heavy weight. When
Drowned on one side turn the squads. add
a little more butter. and II the birds are
not young. a spoonful or two of water.
Cover and weight down again until
brown on other side. Lay as many
pieces Of nicely Drowned toast on the
platter as there are squads, put one
SQUAD on each piece Of toast. and to the
butter In the fryer add one teaspoonful OF
flour brown II, and add a little water,
cook few minutes and pour over squads
and toast; put thin slice Of lemon on
each SQUAD. Serve at once on hot dish.
Bean Croauettes.
Boil two cupfuls Of white beans that
have been soaked In cold water over
night. Add one SLICED onion and cook
until beans and onion are tender. Pass
through a sieve and season with heap
ing tablespoonful Of butter. melted, two
eggs well beaten. salt. pepper and minced
parsley. II necessary. moisten the mix
ture with gravy or hot water favored
with beef extract. Mould into croquettes.
roll in egg and bread crumbs and fry in
deep hot fat. Serve with tomato sauce.
Mushroom Catsup.
Wash and slice two quarts of mush-
rooms. Put layer OF mushrooms in the
bottom of stone jar: sprinkle with u
teaspoonful Of salt. Then put In another
layer OF mushrooms, another teaspoonful
OF salt, and so continue until the jar Is
filled. Cover and stand aside all night.
! Next day drain the liquor from the
mushrooms and chop fine. Measure the
liquor; turn II at once into a granite or
porcelain kettle, and to each pint allow
/ ~ IaA.
Of mace. two whole cloves, teaspoonful
Of celery seed. a saltspoonful OF ground
ginger and two bay leaves. Boil rapidly
five minutes and strain. Add the mush-
rooms: boil again five minutes. Take
from the fire; add one gill Of port wine.
Bottle, cork and seal.
Nut Cheese.
Mix sufficient nuts OF various kinds to
make one quart. Chop the nuts, mix
them with one pint OF bread crumbs. add
two raw eggs, beaten. season with tea.
spoonful Of salt and a saltspoonful OF
pepper. Put this mixture into small bak
ing powder cans and steam for two
hours. When cold. stand in the refrig
orator until wanted. Serve cold cut intC
thin slices. This is very nice for sand
witches or may be served with tomato
salad for supper or luncheon.
BISCUIT Tortoni.
Mix half pound Of grated macaroonI
with the yolk Of one egg and half a cup
full Of sugar. Then add one pint o.
stlffly-beaten cream. stirring lightly
Flavor with vanilla to taste. Put Who'll,
In pudding mold, which has a tigh
cover. Pack box or bucket with rocl
salt and lump ice. place mold on. anC
cover with ice. Let stand and freez'
four hours.
German Haxlenut Tart.
Beat together for twenty minutes unit
very light the yolks of eight eggs with
half a pound of graduated sugar. thei
add the very stiffly-beaten whites of tn,
eggs, place the bowl in which II hai
been stirred over a boiler in which waite
is boiling on the stove, stir constantly blu
slowly until all the batter is well warme,
nuts; add the nuts gradually. mix well an
salt and half pound Of grated hazel
nuts; all the nuts gradually. mix well an,
pour into a creased spring form. Bak
very slowly. The grated rind Of half
lemon can be added is desired. Ice witt
boiled icing.
Coffee FIummey.
Soak four sheets Of gelatins in tw,
scant pints Of water overnight. The mex
morning set the gelatine over the fir
to melt and add q cupful Of coffee, mad
Of the strength OF two Tablespoonful
Of ground coffee. Set away to cool, hav
ing sweetened to taste. When the jsll!
begins to set. beat the whites Of two egg
and q small half cupful of sugar and adj
ii to the Jelly, then beat all until solit
and white. Serve cold.
Braised Loin of Mutton with Muzh
rooms.
Remove the bone from the mutton
thoroughly rub II with one teaspoonful o
salt. one teaspoonful Of pepper. and
few grains Of red pepper mixed: rol
up and tie into neat roll; cut up tn
celery, onion, carrot, and turnip, an
lay them at the bottom Of q stewpal
with the sweet herbs and parsley; la,
the mutton on the top Of these, and pou
round enough water to three-parts cove
II, simmer slowly one and one-half I
two hours; lift the mutton into q drip
ping tin with Q few tablespoonfuls @
gravy; set In a brisk oven until NIGEL
brown; strain the gravy and skim off tn
fat, put the butter into q saucepan. an
: when brown, add the gravy gradually
a little pepper and salt and about on
: dozen button mushrooms, skinned; bo
! eight minutes: dish the mutton with IN
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