The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1913-03-13
Cookery
Points
Luncheon Dainties.

er again and lay in the bottom of but
tered pudding dish. Make a custard
of three eggs. three cupfuIs of milk
and half a cupful of sugar. Flavor
with a teasponful OF vanilla, pour
over your cake and bake half an hour.
The cake will swell and fill the Gus
tard
Cream of Rice.-To three pints Of
new milk add a stick of cinnamon, two
tablespOOnfuls of rice and three table
spOonfuls of sugar Bake down slowly
until it is reduced to one part Serve
cold.
Buttered Eggs.-Put a tablespoonful
of butter in your omelet pan and when
melted break in carefully as many A
eggs as you require without crowding
them. AS soon as they begin to set
pour over them enough hot water to
just cover and let them finish cooking Il
without boiling. Season with salt and
pepper and carefully place each egg on
a round of well buttered. softened .
toast.
Graham Cake.-Take a cupful each /
of raiSins, sugar and sour cream. Stew /
the raisinS until tender. Add -four and I
a teaspoOuful of allspice and CHINA +
mon, half a teaspoonful OF soda. a
pinch of salt and enough graham -four
to make rather stiff. The addition OF
two eggs will improve the cake which
is an excellent one.
Chicken Cream.-Chicken cream is
delicious. and it's not the same as
ahinLyan nv bo
directions are that you should pound
one-half cupfuI of cooked chicken till
quite smooth with one and a half ia
tablespoonfuls of thick creamy sauce.
a little red pepper and two tablespoon
fuls of butter. Add one cupful Of stiff
aspic and one tablespoonful of thick
cream. put through sieve, pour into
dish and put it in a cool place. Pound
one-half cupful OF lean ham or tongue
with one and a half tablespoonfuls of
tomato sauce. q wineglassful OF sherry
and very little red pepper. Mix in
| one cupful OF aspic. put through a
| sieve and put away TO set. Line some
molds with aspic, place in each a round
| of the chicken PURGE cut to fit the
/ mold. set this with a little aspic,
then a layer Of ham PURGE. and fill
| the dish with alternate layers and put
| aside again until set Turn out on a
| platter and arrange about a macedonia
! of cold cooked vegetables with mayor
naise in the center.
/ Pittsburgh Potatoes (Fannie Farmer.
Wash and pare potatoes, cut IN one
half incn slices and slice in one
| half inch cubes There should be one
| quart. Add one small onion. finely
chopped, and cook in boiling sailed
water to cover seven minutes. Add
One-half can of pimentos. cut into
strips. and boil five minutes. then
drain. Put III a buttered baking dish.
pour over two cups of white sauce. to
which has been added one-haIf pound
OF grated cheese. and bake until pota-
toes are soft.
Salmon Mousse.-A good cold dish is
known as mousse of salmon. remove
skin and bones from half a pound OF
raw salmon. put it into buttered bak-
ing dish. sprinkle with salt and pep
per and pour over it a winegassful OF
white wine. Cover closely with a
piece of butteTed paper and let it cook
, twenty minutes In u moderate oven.
When cold put the fish through a wire
sieve and stir into it one and one-half
cupfuls OF half set aspic jelly which
has been thoroughly beaten iutO one
, cupful of whipped cream. Add one
teaspoonful of anchovy essence, u few
drops of lemon juice and enough vege-
! table COloring redi To make the mix
ture a clear. pale pink and till china
mold With it, Smooth the surface.
, sprinkle with chopped truttles or pars-
. ley and set il away on the ice for two
: hours before serving.
/ Rice CuStard.- Rice custard is not q
bit like the ordinary rice pudding TO
make it you must first beat thoroughly
together two eggs. oue-half cupful OF
sugar and one heaping teaspOOnful OF
butter Next put one cupful of colo
} boiled rice through meat grinder
using the finest cutter. or through &
! sieve. Mix this we'll with the egg
J sugar and butter add two cupfulS oI
! not milk and stir thoroughly. Ado
vanilla or nutmeg for havoring anC
bake in a pan of water until brown.
Peanut Sandwiches .-'rhere are sew
eral ways for using peanuts for sand
witches. They may be simply pOunde,
OF chopped tine. we'll sprinkled wit
salt, moistened with few drops o
olive oil and spread thickly betwee
4 | slices OF buttered bread. or they ma
\ be powdered and stirred in mayor
1 naise for the filling. mixed with crear
cheese and spread between cracker
i or slices of thin buttered bread. Al
other way: With a biscuit cutter Gu
\ slices of bread round. cover with whiT
4 ped cream mot sweetenedl; mas
some peanuts fine and sprinkle thickl
Il over the cream. Nice for afternoo
II luncheonS.
Ri | Ralrnl Sn11nsh -Cnf nnnn the snno 81