Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1912-04-06
Easter
Sunday
Menus and
Eauorite
Recipes

Grated Pineapple.
Hominy with Milk.
Broiled Sansages.
Saratoga Potatoes.
Popoycrs. Coffee
DINNER.
Artichoke Soup.
Roasted Guinea Hen.
Asparagus. Mashed Potatoes.
wstercrsss Salad.
Cheese sayory.
Frozen Apricots. Coffee.
SUPPER.
Oyster Patties.
sardine Sandwiches.
Ribbon Jelly. Sponge Cakes.
Cocoa.
Gingerbread.
SIT three quarters Of pound Of -four
Into q basin. ada half q teaspoonful OF
salt, half teaspoonful Of carbonate Of
soda. one teaspoonfui Of ground ginger.
one tsaspoonful Of sllspice. . little grated
nutmeg. half teaspoonfui Of ground
cinnamon and . little powdered mace.
Nett together IN . saucepan one cup
fui Of molasses. four heaping tablespoon
fuis OF butter and half cupful Of milk.
Cool and add to dry Ingredients with two
well beaten eggs. Nix well. then pour
into buttered and Toured cake tin Bake
slowiy I'LL ready.
veal and Ham Pic.
One and a half pounds OF veal
tive hard cooked eggA few
grains Of red pepper. dust OF pow
dsrsa mace. half . teaspoonful OF grated
lemon rind. half a pound Of lean ham.
ons tablespoonful Of flour. one teaspoon
full Of salt. one-third Of . teaspoonful Of
white pepper. quarter OF q tsaspoonful
u powdered herbs. one Tablespoonful OF
chopped parsley. little oaion juice, and
four chopped mushrooms Cut the veal
aud ham into very thin pieees; mig on a
plata the -four. salt. pepper. red pepper.
nwsst harris. ehoppjed parsley. mace.
mushrooms and onion juice. roll In this
seasoning each piece Of veal, and lay In
dap pudding dish, alternately. layers
Of veal. ham and egg, cut In slices. add
two tHhlsspoonfuls OF water. lane the
edge Of the dish with pastry. then cover
and decorate with pastry. Servo hot or
eold.
Artiehoke Soup.
Two and q half pounds Of Jerusalem
ertichoksA two heaping tablespoonfuls
VI butter. one teaspoonful Of salt. two
bav leaves. one cupfui Of milk one onion
ons tsaspoonful OF whole white peppers
two potatoes. one quart Of white stock
Cut VI the vegetables into slices and put
thsm Into saucepan with the butter, fry
lightly for eight minutes. taking care
tlsry DO not brown. then add the stock.
Who'll, psppsrs. salt and bay leaves. Sim
insr slowiy Cor one and half hours. then
rub through a sieve. rubbing the pulp
through with the back Of wooden spoon.
Jour back Into the saucepan. add the
milk. . little more seasoning IL required.
AMI heat up. II liked half . eupful OF
ersm may 10 put into the tureen and
iiss soup poured TO n. Serve with toasted
bread SIT IN small squares.
scalieped kernlet.
One ON Of kornist. two hesping table
spseufuls Of butter. tso-thirds Of q cup
fM of milk. one teAspoonful Of salt. two
aupfuis of bread crumbs. . crate Of
nHtmss. Q quarter Of . seaspoonful OF
whlts psppsr and . dust Of red pepper.
sS,x tho kornjet and the milk. add sea-
seninss cad pour into buttsrsd baking
Ghh. Cut one tablespoonful Of the but
Ter into ANAL pieces. and place II on
shs top Ths remaining butter ID melted
asd mixed with the bread crumbs and
spread over the top. Brown In . hot oven
Gar half an hour. servs hot.
Buttersa Eex..
Brosk four eggs into q basin. add sail
and pepper to taste. beat up well with q
fork. ~ ~ 10 thoroughly mix up thu
whites with the yolks Put two table
spsoafuls Of butter iato q saucepan, add
the sEg. and one Tablespoonful Of milk
SIR over the sirs untii the mixture be,
K;ns 10 tkieksn ane n hot through IL
must not On any account be allowed to
tslD. Have ready . slice Of hot buttered
toast. put this on . hot dish or platter
Pour over the esg mixture. sprinkle oves
NTH shoppsd parsley. and serve hot.
Stuffed Tenafe<s.
Three large tomatoes. half cupful oil
breed crumbs. one heaping tablespoonful
Of grnted chssssI one ounce Of bacon. one
tablsspoonful of chopped parsley. on,
small un,on o. shalios. enc ts2spoonf1i o.
-four one hsapins sshlespoonful of but
tsr. seasoning Of salt. pepper and grated
nutmeg. Cat the tomatoes In halvel
scross. and shake out the liquid and seed
contained IN them Put all this into I
small saucepan. with the bacon chopped
shailct o. onion finely chopped. the but
ter psxslsy. pepper. salt and grated ant
moi stir all over the IRE FOR qusrtel
Of an hour tn all are quite cooked Their
edd tbs bread crumbs and mix tho
rvagh,y; divide this mixture into the 81,
p5rtIcns. sprinkle . few bread crumbs OF
the top aud put them I'm hot oven fol
fiftsen minutes. ssrvs On small round
s< toast
Gallery nna 0yster Salad.
rxxbca tive cupfuls ef oysters. ther
trazn. snd out into auzrtsrS drain agziz
aa1 mtg WITH hslf > cupfui Of flnel,
cns1psd esIsrS. and cover with French