South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-09-16

| Menu - Alligator pear relish,
lemon soup, nut and crumb GRO
quettes, pea sauce, finger rolls,
spinach loaf. Austrian potatoes,
sOrreI salad, cheese, triscuit, spiced
peach pie.
Dice one alligator pear, mix one
| tablespoon of chutney syrup with the
| juice OF a lemon, six drops of tobascO
sauce. a tablespoon of catsup, the same
amount of Worcestershire sauce and a
small pinch of salt. Mix all together
and serve in small glasses with pi-
mento olive on top Of each. This is
sufficient for two people and may be
| increased for more by following the
same strong proportions.
Make quart of rich strong lemon
ade; CRATE into IL after straining it
the rind of one lemon and place in it
a little spice bag. Heat to boiling point
and thicken with little cOrnstarch or
! arrow root. Serve cold in bouillon
cups with a spoon of whipped cream
on top. Remove the spice bag as soon
as it is time to serve the soup, after it
has been chilled
To one pint of dry crumbs and one
cup of finely chopped nut meats add
enough rich but not too thick cream
sauce, well seasoned to bind the mix
ture. When cool, shape into small
crouqettes. roll in fine crumbs after
dipping in beaten egg, and fry in hot
fat a delicate brown. Place each on a
| toast sippet, turn over them the pea
sauce very hot, and serve at once. To
make the sauce, take a quart of fresh
green peas, stew until very tender in
sufficient water to keep them from
burning, put them through a PURGE
sieve and add a big tablespoon of but
ter, pepper. salt a dessert spoon of
sugar, a gill of hot cream, and the
stiffiy beaten white of one egg. If the
sauce is too thick, a little more hot
cream may be added Garnish the top
OF each croquette with a tiny strip OF
crisp bacon and serve hot finger rolls
and fresh butter with them.
Take two cups Of cold boiled spinach.
add to it a cup of bread crumbs. a gill
or melted butter, tablespoon of
lemon juice, the juice of an on on, one
chopped boiled egg, two beaten raw
eggs, and II large homeless sardines,
faxed. Mix well together, shape into
well-buttered loaf mold, and bake
half an hour, serve garnished with
sliced boiled egg and a hot, smooth,
rich tomato sauce. The Austrian pO-
tatoes are made by taking three cups
of creamy mashed potato, two cups
of smooth apple sauce, a small cup of
whipped cream, and beating we'll to-
gether Put in a buttered casserole
pie plate, shaping it into a mound in
the center; dust with pepper and salt;
then beat two tablespoons of crumbS
fried in butter and a teaspoon of pow
dered sugar. Spread this over the top
and heat in the oven long enough to
brown delicately.
Carefully pick over and wash one
quart of sOrrel or field salad and set
away to chill. Take one dozen smooth.
even sized yellow tomatoes, wash and
prick them with a needle. Put into a
saucepan one cup of water, cup and
a half of light brown sugar, a half
n vi CIV too hon
six thin slices of lemon with the pips
removed. Let this slowly come to a
boil, skim carefully and boil five min
utes hard, then draw aside where it
will boil evenly but slowly and add the
tomatoes. Boil five minutes then re-
move the tomatoes and set to drain
and cool. Boil down the syrup to about
one-half, strain and set it to cool.
When ready TO use the salad mix the
tomatoes that have been chilled with
the sOrrel. To a half cup of the cold
syrup add four tablespoons of heavy
French dressing. turn over the salad,
and garnlSh with strips of red pepper
and angelica. Sprinkle as many iris
cults as are needed with finely grated
English cheese and melt in the oven,
dust with a little mignOnette pepper
before serving them piled log cabin
fashion on a napkin.
Line a deep pie plate with good rich
crust and fill the pie with ripe cut
peaches. Take a cup and a half Of
sugar and a half cup of water and put
ii into a saucepan with a spice bag and
half a thinly sliced lemon: let the mix
ture melt, then slowly come 10 boiling
point and boil five minutes. remove
from the fire and let stand and cool
When cold remove the lemon and the
spice bag and turn over the peaches,
put on the top crust and bake. Serve
hot with plain cream or cold with
whipped cream.