Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-05

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oeufs au Fromage eggs with Cheese.
/ Materials-Grated Gruyere cheese,
| 4 h.; butter, tablespoons; parsley,
tablespoon; grated onion or chopped
olives, teaspoon; salt, teaspoon:
milk or white wine. " cup; eggs. s;
nutmeg and pepper, 1 pinch; toast.
| Utensils-Double boiler, tablespoon,
measuring spoon. measuring cup,
wooden spoon.
Directions-Cut the cheese into the
double boiler and place over a mod
crate fire with all the remaining in
| gradients except the eggs. Stir the
contents of the boiler until the cheese
is well melted. Break the eggs into
a, bowl, add to the cheese sauce. Stir
and cook like scrambled eggs Serve
in the centre of a dish with toasted
or fried pieces of bread. diamond
shaped.
Eggs a Ia Gounod are poached and
served on round slices of tongue and
French fried bread brown sauce
and garnished with watercress.
Eggs a la Frascale are hard boiled.
bread crumbed with grated ham or
tongue, mixed with the crumbs, fried
in deep fat and served with white
sauce.
Eggs a la Portuguese are baked in
scooped-out halves of tomatoes until
white is set.
Eggs la Suisse are baked in a
dish lined with slices of cheese, COW
cred with cream and sprinkled with
grated cheese.
Eggs en- aspic are Slices or whole
hard boiled eggs, set in aspic jelly
! and left to harden.
Omelette aux Leutres-Pla.n ONE
lette with oysters in white sauce
turned over and around.
PIankcd Steak.
Iaterials-Porterhou steak, 31a
pounds; shad, whitefish. eggs, chops
or chicken; mashed potatoes, pints'
tomatoes, . plnts; peas, / can;
lemon, one-half; parsley.
Utensils-Eighteen-i plank, po-
tato rlcer, two, stew pans, vegetable
knife, pastry bag and tube.
| Directions-Select a porterhouse
steak at least one and three-fourths
inches thick and the given weight.
Wipe this with a cloth wrung out
of cold water and remove any extra
! fat Peel and boil sufficient potatoes
! to make the required amount. three
pints, when mashed and seasoned.
Put the steak into the broiler or pan
and broil it from seven to ten min
utes. In the meantime the plank
should be in the oven heating and
the potatoes done by the time the
steak is ready. Butter the plank
lay on the partly cooked steak, and
with the pastry bag filled with the
potatoes arrange q border close to
1.-THE edge of the plank of potato roses.
Put into a hot oven and finish cook
ing the steak and brown the pota-
toes While this is being done cook
and season the peas and broil halves
of small tomatoes Remove the steak
Iequal distances the tomatoes and
peas, and ON top of the steak pour
over melted butter seasoned with
salt, pakrika, Harvey sauce and finely
chopped parsley. Sauted mushroom
caps are very nice on the top. The
tomatoes or green peppers may be
stuffed if preferred. Vegetables
should be in reserve in dishes for ex-
ira serving. This will serve four
people.
Fancy Pastry.
Materials-Pastry flour, two cups;
butter. one cup; salt one-half tea
spoonful: ice water. one-half cup.
Utensils-Large bowl, spatula, mar
BILE slab or pastry board, rolling pin,
pans. measuring cup, teaspoon, chop |
ping knife.
DirectionsAScald the bowl with |
hot water and fill with cold, adding |
a small piece of ice. Measure and |
wash the butter in this, first dipping |
the hands in hot water to keep the /
butter from sticking. When well
washed, until it feels waxy, divide |
into four parts. Pat three of them
until thin and round. wrap m cheese
cloth or an old napkin, and place in
a pan between two pans OF ice. Re-
move the water from the bowl and !
add flour, salt and one of the parts
of butter Chop or cut this into the |
flour and then gradually add the ice
water; 1t may be necessary to add
little more or less, but just enough so
it can be taken up clean from the |
bowl.
Flour the board or slab, pat with
the rolling-piuA into a fiat cake and
roll out until half an inch thick. Lay
one pat of the butter on the middle
of the paste Fold the sides toward |
the middle. then the ends over; cover
with bowl and let stand 1--WE min
utes. Roll out as before and continue 1
until all the butter is used. resting