Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1913-01-17

coNUOcT1D 81
rS-AIice 6itCheH Kirk

steak, and with the pastry bag filed
with the potatoes, arrange a border
close to the edge of the plank Of pota-
to roses. Put into hot oven and fin
ish cooking the steak and brown the
potatoes. While this is being done,
cook and season the peas and broil
halves of small tomatoes. Remove the
steak when done and put around it at
equal distances the tomatoes and peas,
and on top OF the steak pour over melt
ed butter seasoned with salt, paprika.
Harvey sauce and finely chopped pars-
ley. Sailed mushroom caps are very
nice on the top. The tomatoes or
green peppers may be stuffed If pre-
ferred. Vegetables should be in re-
serve in dishes for extra serving. This
will serve four people
CHEESE FONDUE.
Materials-Hot milk, l 1-3 cups; soft
stale bread crumbs, 1 1-3 cups; cheese
! (grated), 1-S cups; butter, 1 table
spoonful; eggs, 4; salt, Il teaspoonful;
paprika or cayenne.
| Utensils cup, measuring
spoon, tablespoon, crater, bowls, egg
/ beater, double boiler, baking dish.
Directions-Mix with bread crumbs,
salt, paprika, butter and cheese with
the milk IN the double boiler; remove
from the fire and add the yolks of eggs
we'll beaten and fold in the stifiy-beat-
en- whites. Pour into a buttered bak-
Nng dish and bake 80 minutes in mod
crate oven. Protein value equal to 1 Il
pounds Of potato and beef. Food val
ue much more.
Cheese dishes may be grouped under
the following heads:
Cheese dishes which may serve
as meat substitutes.
2-Cheese soups and vegetables cook
ed with cheese.
similar dishes.
Cheese pastry, cheese balls,
cheese sweets and similar dishes.
The best fiavoring with cheese dish
es may be varied by the following:
Onion salt or grated onions, olives,
sweet green pepper, pimientos (Span-
ish sweet peppers), parika and cay
enne.
| 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.
Directions-Scald the bowl with hot
water and fill with cold, adding 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 ii
feels waxy, divide into four parts. Pat
three of them until thin and round
wrap in cheese cloth or an old napkin
and place in pan between two pans
of ice. Remove the water from the
bowrand add -four, salt and one OF the
} parts of butter. Chop or cut this into
the -four and then gradually add the
ice water; it may be necessary to ado
a 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 pin into fiat cake and roll out
: until half an inch thick Lay one pa
: Of the butter on the middle of the
, paste. Fold the sides toward the mid
die, then the ends over; cover with e
: bowl and let stand five minutes. Rol
: out as before and continue until al
the butter is used, resting five minute!
between each roll. Chill whenever the
J butter softens.
After the last rolling, fold as before
place in cheese cloth, set IN a, dish anC
cover. Place in the coolest part o
} the refrigerator until ready to roll, Gu
and shape. Bake in a very hot over
: underneath heat, as It is the expansion
Of cold air in the pastry while baking
2 that will make light and fiaky pastry
2 This pastry is used for patties, shells
Y French pastries, etc, for desserts.
r All measurements level Flour sifteC
before measuring