Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-06-25
DOMESTIC SCIENCE
Conducted by Mrs. Alice Gitchell Kirk

In the Dinners for a Week In
June" series the following menu is
given as the fifth:
Chilled Clam Broth
Planked HOLSTERS
Tournedos of Lamb
Rissole Potatoes
Carrots and Peas, French Style
Philadelphia Squads, Roasted
Salad Mouquin
Strawberry Bavarian Cream
Frozen Cheese Toasted Crackers
Coffee
Chilled Clam Broth.
Make one and one-half quarts of
clam broth and chill in the usual
fashion, setting in the ice box until
wanted Whip one-half cupful of
heavy cream until stiff, fiavoring
with a little celery salt and covering
with paprika to taste. When serving
in bullion cups put a large spoonful
of the whipped cream on top of each
cup.
PIanked HOLSTERS.
Split small chicken Holsters, allow
ing one lobster for each two persons,
and put in a dripping pan. Brush
the shells over with olive oil or melt
ed butter and bake fifteen minutes in
a hot oven. Remove to the plank,
arrange on this in bed of water
cress and garnish with slices of
peeled tomatoes, julienne potatoes
crisp and hot, slices of cucumber and
parsley.
Make a sauce of melted butter,
seasoned with salt. pepper and lemon
Juice, to pour over the Holsters.
Some people consider the covering
of the lobster meat with buttered
crumbs an addition to the dish, but
this Is optional.
Tournedos of Lamb. Rissole Potatoes.
Six kidney lamb chops cut two
inches thick will be required. Re-
move the bone and fat and with
skewers arrange in six circular
pieces-around each wrap thin
strip of bacon, fastening in place
with wooden skewers. Sprinkle with
salt and pepper, place on we'll
creased broiler and broil over clear
fire about fifteen minutes. Remove
to a hot platter, garnish with rissole
potatoes and pass mint jelly with
them.
The potatoes are done in this way:
Peel and wash eight Bermuda pota-
toes of uniform size, put in ice water
for fifteen minutes, dry in a towel
and fry until delicate brown in deep
fat. Drain on brown paper, then
bake until soft. Remove to serving
platter and pour around one cup of
rich white or cream sauce or a cup
of heavy cream scalded and sea-
soned.
Carrots and Peas, French style.
Cut three good-size carrots in one
fourth-inch slices. then, with fancy
French vegetable cutters. cut in fancy
shapes and cook fifteen minutes in
boiling sailed water. Drain and put
in a saucepan with one-half cup but
ter, one-half cup sugar and one table
spoonful minced fresh mint leaves.
Cook slowly until soft and glazed.
Drain a can of French peas and
rinse thoroughly in a colander; drain
and season with butter, salt and pep
per and place over the fire until hot
Pour into a hot vegetable dish, sur
round with the minted carrots anc
serve.
| Squads. Roasted.
Dress, clean and truss one jumbo
SQUAD for each person to be served
Brush over with melted butter plac'
a thin slice of salt pork over tn
breast of each and roast until tender
Serve each squad on thin slice o
fried bread, garnished with water
cress and a piece of lemon, removing
pork when taken from the oven.
Salad sIouquin.
Seed and peel white cherries an
in each one put a tiny strip of can
ned pimento One cupful of tn
cherries will be needed for six per
sons. Separate tangerines in sec
lions and free from skins and seed
until one and one-half cups hav
been prepared.
Mash cream cheese, the ten-cen
size Add one-fourth cup OF peca
nuts that have been put through tn