New Britain herald., 1914-07-08


 Pour over the caulif1ower and serve.
 Walnut Gravy.
 This may be used successfully with sweetbreads parboiled and diced, or with breast of chicken, either cooked and boned at home or imported in glass from England. Chop or grind four tablespoonfuls of English wal nuts and put them in a pan with large tablespoon of butter. Fry until the walnuts brown, stirring constantly to keep them from burning. Pour on one pint of very rich stock and let simmer half an hour. Just before serving thicken with one tablespoon of flour, blended with little butter, and add few drops of onion juice. a few drops of kitchen bouquet and a teaspoon of Mandalay sauce or chut- ney. Lay in the sweetbread or breast of chicken just a minute or two to heat, then serve with olive rings or curls and parsley.
 Hot Cocktail Piquante.
 These give the. warm touch needed on cool rainy summer nights, and will render the cold things that fol- low quite acceptable. For four peo- pie, steam open twenty-four medium sized Little Neck clans, remove the clans from the shells and drain them. Carefully strain the juice through fine cheesecloth into a pitcher and place in the icebox for next days dinner. Take one cup of rich stock, add juice of an onion, tabasco, salt, half a tea spoon of Worcestershire sauce and tablespoonful of catsup. Take half cucumber, remove and chop with section of green pepper very fine and add to the sauce. Boil gently ten minutes, then thicken with a little flour and butter blended, add the clans, heat up one minute and serve in ramekin sets with toast sippets.
 Potato Fingers.
 These are to serve with chops Take freshly mashed potato, add a cup of bread crumbs, salt, pepper, one small grated onion, a lump of butter and enough milk to soften and one egg to bind the mixture, which is then formed into fingers three inches long and an inch through. Dip them, in egg. then into fine crumbs and fry in butter. Lay around the edge of a hot platter with the center heaped with French peas and garnish the chops with toast sippets and parsley.
 Asparagus Souff1e.
 Boil asparagus and rub through a a sieve, add three we'll beaten eggs. pepper, salt and a small quantity of milk. Beat the mixture thoroughly and fill buttered souffle dishes with it. may be grated over the top before hol {yaer N1,io summer use, served with tiny hot biscuits. Caulifower may be used in the same way and makes an equal ly palatable dish.
 Savory Batter Pudding.
 Boil three cups of rice until it separates easily. Boil six onions, drain and chop fine with parsley, add pepper, salt, little butter and a dash of sugar. Tn buttered- pudding dish place a layer of rice, then of onion mixture, and over all pour the same batter that one makes for Yorkshire pudding. Bake in a quick oven and serve with a good tomato dressing. This is used in place of meat for luncheon dish, with vegetables and simple salad.
 Sauce "HOney Love-"
 This sauce is to use with French vanilla cream. Chop fine a half cut of English walnuts, thin strip of angelica, six seeded raisins, four maraschino cherries; add a cup of strained honey, to which the juice of half a lemon has been added A tablespoon of sherry or of rum added is an improvement, but not a neces- sity. Pour the mixture over the ice cream and heap a tablespoon or whipped cream on top and decorate with a cherry.