Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-06-24
- SCIENCE
Conducted by
Mrs. Alice Giichell Kirk.

Here is the third menu In the
dinners for week in June" series:
Clam cocktails
Broiled trout, fremont style
Waldorf sweetbreads
Broiled spring chicken
Spinach souffle
Tomatoes, Delmonico style
Hearts of lettuce Carlton dressing
Marion parfait biscuits
Cheese Coffee
Clam Cocktails.
Make a cocktail mixture as follows:
Mix together one teaspoonful salt,
one-fourth teaspoonful pepper, one
teaspoonful finely minced cloves and
the same quantity Of minced parsley,
one-half teaspoonful minced shallot,
one-half teaspoonful dry mustard, one
teaspoonful grated horse radish root.
one-half teaspoonful olive oil and
one-half teaspoonful Worcestershire
sauce, two tablespoonfuls vinegar,
three tablespoonful eatsup' and ten
drops sauce.
Mix these thoroughly and set in the
refrigerator to. chill. This is sufficient
for six cocktails. Serve cherrystone
or little neck clans in their shells on
bed of ice with a glass of the cock
tail mixture in the centre
BrOiIed Trout, fremont style.
Clean the trout and wipe dry. Rub
the inside with soft butter and broil
until crisp under a clear flame. Serve
in a bed of watercress, garnished
with lemon cut in fancy shapes. With
each trout serve a small baked po-
tato cut open on the side and sea
soned with butter and paprika.
Waldorf Sweetbreads.
Soak two pairs of sweetbreads for
an hour in cold water; then drain,
wipe dry and cook in equal parts OF
white wine, sauterne preferred, and
| boil in sailed water for ten minutes
Drain and after trimming put under
weight and let stand until thor
oughly cold. Put in a saucepan,
cover with thin strips of salt pork
a few slices of onion and carrot, a
sprig Of parsley and one and one
| half cupfuls of chicken stock Bring
to the boiling point; then remove
to the back Of the range and let sim
mer half an hour.
Drain. cut in pieces and arrange OF
artichoke bottoms which have beer
sauted in butter and seasoned around
a mound of freshly cooked white
hominy. sprinkled over with chopped
parsley. Garnish with watercress
and parsley and pour around the
sweetbreads the following sauce: Ruiz
together three tablespoonfuls each Of
butter and flour until smooth, anc
over it pour gradually one and one.
half cupfuls of chicken stock
Bring to the boiling point and ado
one-half tablespoonful beef extrac
and two tablespoonfuls Of finely
chopped trufles. Season with sal
and pepper and dash of paprika.
Hearts of Lettuce, Carlton Dressing
Drain one-hah can of tomatoes
bring to the boiling point in a sauce
pan and simmer until reduced one
half. Force through a fine sieve. re
turn to the saucepan and simmer un
til thick on the back part of tn
range. Let this chill and to tw
tablespoonfuls of the PURGE adj
three-quarters of a cup of mayor
naise dressing. one-half tablespoon
full lemon juice, one, and one-hal
tablespoonfuls Brands Al sauce an
one-fourth teaspoonful Worcester
shire sauce. Have the hearts o
the lettuce free from all moisture an
serve accompanied by this dressin
and toasted biscuits.
BroiIed Spring Chicken.
Wash the chickens carefully, spill
rub over with soft butter, dust wit
salt and pepper, and broil under
clear flame, taking care that the
do not get too brown. Serve one
half chicken to each portion on
triangular slice of brown buttere
toast and garnish with watercres
and lemon baskets.