The Washington herald., 1913-03-25
SOME SEASONABLE AND
ATTRACTIVE DISHES

used In decorating a meat dish or salad
do not cut them to represent flowers
/, simply trim them neatly. cutting OF the
large leaves, but not the tiny heart
leaves in the center There 10 a theory
that these aid in the digestion of pep
perry little morsels. At any rate, they
add a contrasting touch of color that
satiies the eye: and this has much to
do with good digestion
Fricnssee of Guinea Fowl.
Young guinea makes a delicious fricas-
see. To make a brown Iricassee,
clean and cut up same as chicken.
Put some strips of bacon in a frying
pan and fry out most of the fat, then
put in the pieces of guinea and brown
well. For two guinea fowl add two
tablespoons flour and stir into the fat
until thoroughly mixed: then add a
pint Of hot water; tablespoon salt, and
quarter teaspoon pepper. Stir until It
boils up: Turn into a stew pan: cover
well and simmer gently for about one
and half hours until the meat is tender.
Add more seasoning IL necessary, and
serve with macaroni croquettes.
Kidney Omelet.
Cut the fat and fibrous part from three
small veal kidneys and cut them in small
pieces. Fry them lightly in a little butter
over a hot fire. Do not let them dry or
cook hard. Add a little tomato sauce well
seasoned. adding little lemon juice and
minced parsley. Keep hot while the ONE
let is prepared. Beat yolks of four eggs
to a cream: add two tablespoonfuls milk:
half teaspoonful flour; salt and pepper
to taste. Beat all smoothly together and
then mix in the whites beaten to a stifr
froth. Heat a tablespoonful OF butter in
frying pan: turn in the omelet. let 1t
stand. shaking occasionally to prevent
its sticking to the pan, until the eggs
are set. Then put In the kidney mixture.
which should be moist but not liquid,
fold the omelet over, slip onto q heated
platter and serve at once.
Little Sausaxcs and Apple.
1t is not too late to serve the tiny little
pork sausages with apples. Pare and cut
the apples In halves, removing the cores;
cook them tender and clear in sugar sirup.
Lay half an apple at each end of a little
oblong platter with two of the little
sausages in the middle and sprig af pars-
ley and tiny red radish at the side. Serve
the apple sirup In little glass pitcher or
dish. either pouring it over the sausage
or eating 1t with your toast of muffin.
Ham and Macaroni Croquettes.
bredh up ndlI a pOunQ OF macdrOnl In
quarter-inch pieces and boil in plenty of
salted water for fifteen minutes. Drain
and put back into the saucepan with a
little grated or Clipped cream cheese, salt
and cayenne and half a cup Of cream or
rich milk Let 1t get perfectly cold and
mold into small cylinder-shaped cro-
quettes. Dip in egg and bread crumbs
and fry In deep fat until a nice brown.
Place these in center of a heated platter
and surround them with dainty slices of
crisply broiled ham and lettuce hearts.
Tomato or cream cheese sauce may be
served with this dish. but for a,breakfast
dish sliced tomatoes. fresh cucumber, or
radishes will be more to the taste.
Crcss and Dandelion Salad.
fairly above ground, gather them while
fresh and cool and wash carefully and
drain. Toss in salad bowl with
equal quantity Of fresh gathered cress.
Chop a young spring onion fine and
sprinkle over the top. and serve with
plain French dressing.
An Easter Dessert.
Whip a pint Of double cream and
set on ice. Beat the whites Of two
eggs with two cups sugar and a cup
of ripe Strawberries until stiff enough
to stand alone. Flavor with sherry
and chill on ice. When ready to serve
mix the whole berries through the
strawberry whip and nearly fill broad.
stemmed glasses. with this and heap
whipped cream on the top. Decorate
with whole berries. The glasses should
before hlling with the cream.