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

Prune Pie Coffee
SUPPER
Maearoni CroQuettes
Chocolate JunAet Whipped Cream
Sugar Waters Tea
stuffed HaIibut.
Take a deep baking pan and
cover the bottom with slices of
a rather thin halihut steak and over
this spread thick layer Of bread dress
ing-the same that is used for chicken
or turkey-and bind this together with
beaten egg. Cover with another steak
and cover the top of this with slices
of pork. Dredge on a little flour and
put some water in the pan to prevent
burning. Bake about half an hour and
garnish with slices OF lemon.
DcefsteRk Fare.
Take two pounds OF sirloin steak and
spread It on the following mixture: One
eupful Of bread crumbs. one tablespoon
full Of butter, the same Of parsley and
minced onion, a little salt and pepper
and moisten all with half cupful of
stock. Now roll the steak. and tie 1t.
put In roasting pan with a little water
and bake half an hour. basting often.
When served remove the string and cut
in slices.
Cabbage with Cheese.
Take a cold boiled cabbage, chop
coarsely and season with salt and pepper.
Butter a pudding dish. put layer OF
n cabbage in this, sprinkle with buttered
NJ n ed
cheese. Repeat and when the dish is
Gull. pour a eupful OF beef stock or some
4 ,ouiIlon over all. Bake half an hour In
moderate oven.
Prune souffle.
Remove the pitts from a large cupful
Of stewed prunes and chop fine. All the
whites Of three eggs and half eupful
of sugar beaten to a stiff froth. Mix WE'LL
turn into a buttered dish, and bake
thirty minutes In a moderate oven, Serve
with whipped cream.
Rice Padding without EGGS.
Soak half a cupful OF rice over night
In a little cold water. Put in pudding
dish with two quarts Of milk. half
cupful of sugar, a tablespoonful OF salt.
a tablespoonful Of butter. Crate nutmeg
over the top Bake in a slow oven. stirr-
ing frequently until the rice Is well
cooked and then let II brown. This Is
very delicious served with a small por-
ton of grape Jelly on each plate
AppIes In Maple syrup.
Remove the cores Of eight apples and
cut them In halves. Put In saucepan
with one cupful Of maple syrup. two tea
spoonfuIs Of butter and one and half
eupfuls Of water. Cook until the syrup
is thick. Serve cold with whipped cream
Red Pepper Butter.
Beat one-fourth OF a cupful OF butter
To a cream; gradually beat into 1t the
pulp from cooked red peppers, sorapped
from the skin and seeds. to give the
color and flavor desired. Finish with q
tablespoon of lemon juice added rev
drops at time. Chilli peppers, the length
of the finger, are used. These come pu'
I'D in small bottles, imported from Eng
land. They are Of good flavor and may ot
used in preparing anchovy sandwiches
or canapes. tomato sauce. rechauffes oil
meat or fish or in Philadelphia relish oil
other recipes where green peppers ar'
called for.
Philadelphia Relish.
Chop very fine enough crisp cabbage te
make a pint; chop very fine, also Two
mild green or red peppers, then set asio'
(eoyered) In a cool place until ready t'
use. Note that both peppers and caooag'
are TO be chopped exceedingly nne' a.
fine as possible to chop them. MIX 10
gether thoroughly one teaspoonful OF mus
tard seed half a teaspoonful OF sait
one-fourth of a cupful Of vinegar and ie
stand some time. When ready to serv'
mix the two together. This perhaps 4
not too much to prepare at once, as 1t Il
good, IL kept chilled, as long as 1t lasts
Lemon skins (either whole or In halves
carefully freed from pulp, and with
thin slice cut from one end, to max
them stand level, are often used as
receptacle for this relish.
APRICOT souffIe.
splir, peel and stone a dozen apricots
Put them into a preserving pan witt
half pint of water and half poun'
Of sugar which has been sifted. Keep Tn
aprieots sommering gently until they cal
be beaten through fine sieve Mix fou
ounces Of flour and add to the pulpe'
apricots, with two ounces Of butter. ST.
over the fire until the mixture boiis. The
take it off the fire and stir in the beatel
yolks Of six eggs. and lastly the white
Of nine eggs, whisked to a firm froth
Pour into the prepared souffle-dish an
bake in a moderate hot over for thre
uuarte<s Of an hour. Turn the dis
around so that all parts Of the souffl
may be alike.
Peach Tapioca.
Drain one can of peaches. sprinki
with one-fourth Of q cupful Of powders
sugar and let stand one hour. Soak on
eupful OF tapioca one hour in cold waite
to cover. To peach syrup add enous
boiling water to make three cupfuls
heat to boiling point, add tapioca draine
from cold water, half a cupful Of suga
and half a teaspoonful Of salt; the
cook in double boiler until transparent
Line a mould or pudding dish wit
= peaches cut in quarters. fill with tapioc
and bake in moderate over thirt
minutes: cool slightly, turn on dish
serve with cream sauce.
Cream sauce: Mix half pint Of THO
ard ara-fhfrd Of cttnftl of mill