The Irish standard., 1915-04-10
The Home Circle
By Celia Hord Kenny
.AAAA
Prune croquettes.

Prune croquettes.
Prepare some very fine cracker meal
by drying we'll i'm the oven several
crackers. Put them between two nap
kins or folded in towel and roll to
powder with a wooden rolling pin.
Remove the pits from prunes. Make
pulp of the prunes and mix with
them an egg yolk and some of the
cracker meal. Take up in tablespoon
fuls, mold into shape and dip in beaten
egg. Roll i'm the cracker meal. Drop
into deep frying oil. Drain on soft
paper and serve with a sauce made
of the syrup of the prunes to which
sugar and the juice of an orange have
been added.
These may be served cold or hot,
though the latter is preferable.
Egg Timbales.
Ingredients: One heaping table,
spoon each of flour and butter, two
thirds cup of milk, three eggs, season
ing of salt and pepper and paprika,
minced parsley.
Cream the flour and butter. Put the
milk into double boiler and add the
creamed flour and butter. Remove
from the fire. Beat the yolks with a
rotary beaten until thick and lemon
colored. Add them to the cream sauce
with the rotary beaten and then add
the seasoning. Beat the eggs until
stiff and add to the mixture. Turn
into buttered molds. Place them in a
pan of water and then into a moderate
oven until firm. Turn onto a warm
platter and surround with Spanish
sauce.
Saute in some butter or oil some
finely sliced onion and green pepper.
Add one tablespoon (heaping) flour.
When we'll combined add two cups of
tomatoes and one of water. Cook until
creamy and then season with salt and
a generous sprinkling Of chilli powder.
Pour around the egg timbales and
sprinkle with minced parsley.
knoef1l.
Beat two eggs slightly and add one
fourth cup of milk. Add this gradual
ly to one cup of flour in which has
been sifted one level teaspoon of salt.
Place a colander over a kettle Of
boiling water. Turn in one-third Of
the mixture and force through the
colander with a PURGE sieve stamper
or with a wooden potato masher. As
soon as the buttons come to the top
of the water, dip them up with a
skinner and put them in a hot vege-
table dish. Sprinkle with cheese and
dash of paprika. Place in a hot
oven or under the broiler fire for a
few moments.
Cream Of Mock Oyster Soup.
Scrape, cut into thin slices half a
dozen satisfy or vegetable oyster.
Cook till very tender in unsalted
water.
Force them through a PURGE sieve
into the water in which they were
boiled and which should measure
about three cups.
Make cream sauce of one heap
ing tablespoon each of flour and but
ter creamed together and one pint of
milk. When creamy add the satisfy.
Season well with salt and pepper.
Serve hot with oyster crackers.
1t is always we'll to place crackers
in hot oven for a few moments be.
fore serving.
Cookies.
These are the most popular Small
cakes" the house mother can provide
for her brood, and it is always a great
convenience to have a stone crock
full of them in the house. They are
nice for luncheon, for afternoon tea,
and to eat with a glass of milk before
going to bed. They must be kept in
a dry atmosphere as they are doubly
delicious when crisp.
Grannie's Cookies.
Rub one cup of butter and two cups
of sugar to a cream; add three we'll
beaten eggs, one teaspoon of ground
nutmeg, half teaspoon of ground
cloves and half teaspoon of salt.
Stir until we'll blended; sift two cups
of dry flour with one teaspoon of
baking powder three times, stir into
the other mixture, and if you find it
does not make dough stiff enough to
roll out nicely, you can very cautious
ly add little more, flour varies so
it is impossible to be exact as to guam
tity. Roll into a sheet about a quar-
ter of an inch thick, cut into rounds
and bake in a moderate oven. If you
like you may stick a seeded raisin
or bit of citron in the top of each
, cookie before baking.
currant Cookies.
Rub one cup of sugar, four table.
spoons of butter and half teaspoon
of salt, to a smooth cream. Drop in
two whole unbeaten eggs (be sure
they are fresh) and add half a tea
spoon each of ground cinnamon and