The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-07-23
Fashions : Household Hints - Recipes
Recipes
Tomato Selly.

quarter D0x Oh Reiatlne Ill ohe noAA
a cup of water. Stew eight toma-
toes and press them through sieve
Season with pepper and salt and pour
over the gelatine while the tomato IS
still hot. Lave ready a mold dipped IN
cold water. Pour in the tomato mix
ture and set away for several hours to
chill. Serve on bed of crisp lettuce
leaves with mayonnaise or French dress
ing; or the jelly may be cut up into
little blocks and served on individual
leaves. /
Larded SweetMeada
Trim the sweetbreads, cook in boiling
water to which suspicion Of onion,
bit of bay leaf and small stick OF
celery has been added, then throw into
leo water to blanch. When cold and
stiff, lard with strips of bacon not
larger than pencil, and place IN
baking dish. Season with salt and pep
per, dredge with flour, throw eupfui
of stock over the sweetbreads, and roast
in hot oven until the whole is deli
cate brown. If The stock cooks away,
add enough liquid to keep the sweet
breads from drying. Use small peas
When cooked, drain, season with salb
pepper, butter and, if the flavor Is
agreeable, little mint. Place the sweet
breads on a hot platter, pour the peas
about them and serve as quickly as pos
lsible.
Rico Croquettes.
Boil half teacupful Of rice in one
Gun of milk and one cup of water until
1.-THE kernels are thoroughly swelled and
soft While still hot add a piece OF.
butter the size of walnut, half table
s, oonful of sugar, one egg well beaten
and the Juice and grated rind OF halt
a lemon. Nix thoroughly together and
set aside to cool. Form into Small ero-
quotes. Dip in egg and brsaderumps
and fry in smoking hot fat. Serve AZ
once. f
Herring Salad
Take two medium sized beets that
have been boiled tender, fsur cold boiled
potatoes, one small onion, smoked
herring (that has been steamed and
freed from bones) and half a cup Of
French peas. Gut bcets, potatoes ana
onion into small dice. Mix with the
herring and peas and pour a cup Of
vinegar over all. Let stand an hour of
SO. When ready to servo drain off vine
gar and pour mayonnaise dressing over
all. Celery may be added if desired.
Scalloped Fish.
Make some thick white sauce with
one cupful OF milk, one tablespoonful
of butter and one Tablespoonful OF flour.i
Add to this a sprinkling of chopped.
parsley and dusting of cayenne pep
Der. Into this sauce stir cooked white
fish which has been picked in pieces,
and fill the mixture into small china
cups that have been buttered. Pour
small quantity of melted butter over
the TOP and cover with the dried bread
crumbs that have been seasoned with
celery salt and pepper. Bake IN quiek
oven until the crumbs are evenly
Drowned.
Sweetbread Croquettes.
In another choice and tested receipt
for croquettes, sweetbreads are used
With chicken. Use half the quantity OF
,immered sweetbreads that you use of
chicken. Cut fine, and for every pint
u meat used, make sauce to hold it to-
yether in the following way: Heat to.
he boiling point onehalf pint of rich
milk or cream and thicken it with .
of butter rubbed to q
.ream with two tablespoonfuls of flour.
When thick and smooth, take from the
ire and add the meat. Season with
of chopped parsley, salt,
oeper and nutmeg to taste. A teaspoon
'ul of onion juice and dash of red
pepper improve the flavor. Cool, bread
md fry as in other receipts. This guam
ity will make twelve or thirteen GRO
luettes.
Three Chinese provinces have total