Evening journal., 1915-07-23
Summer Cottage Cookery
BY MARY JANE M'CLURE.

EscallOped Fish. Boil good sized
fresh fish in salted water; pick out
meat. add one-third quantity bread
crumbs. two hard-boiled eggs
minced; season with salt, pepper
dash of nutmeg, piece of lemon.
Add one teaspoon Extract OF Beef.
Bind together with butter or cream.
Place in buttered baking dish,
sprinkle with bread crumbs and
egg and a little butter and brown
in oven.
Mock Venison. Brown two table
spoonfuls butter. add two table
spoonfuls flour and brown Add
one cup stock and when sauce
thickens, two cups Roast Mutton
cut in thin slices. Season with
one tablespoonful Worcestershire
sauce, one tesspoonful lemon juice.
one tablespoonful currant Jelly,
salt and paprika to taste When
heated add one-nalf cup of Grape
Juice and serve.
Fried Sandwiches. To make
these delicious morsels, cut the
bread as thin as possible, spread
hountifully with softened butter.
then sprinkle grated cheese over
the butter. put the slices together
compactly, lei them stand az least
two hours before frying. Have
plenty of butter in frying pan. fry
sandwiches on one side tuln and
brown on the other Season with
paprika. Instead of cheese. use
potted tongue or chicken as a fill
ing and fry the same way Serve
creamed potatoes with these. They
are very appctizing
Baked Bean Salad. Remove
baked beans from the can and
marinate with French dressing.
Mix with hall cup chopped celery
and salad dressing Arrange in
suitable dish on lettuce leaves.
Lima beans, French beans and
baked beans may be made into a
variety of salads with the addition
of potted meats. fish chicken. OF
tongue. Vary by adding olives.
peppers and beets. or greens, such
as parsley. Watercress. etc. and
mixing with either French or may
onnaise dressing.
Egg Salad. Boil the eggs nard
cut in halves crosswise. remove
the yolks and iuash to a paste with
an equal Quantity of Salami
sausage. Mix with one teaspoon
full of melted butter. two table
spoonfuls of cream and season to
taste. Form into small balls. Cut
the whites Of the eggs in thin
rings. Mix with mayonnaise. Ar
range the eggs on a lettuce Leaf in
a suitable dish and garnish with
msyOnnaise dressing.
Grape Sponge Pudding. Rring
one cup of Grape Juice and one
cup of water 10 a boil. thicken with
two tablespoons of cornstarch
previously mixed smooth in cold
waterl. Add one-half cup OF sugar
and a small pinch of salt Let
mixture cook in double boiler
while beating the whites Of two
eggs to a stiff froth. Slowly pour
the hot mixture onto the eggs and
beat briskly until it is all taken Up.
Serve very cold in individual cups
With tu6ldIu.
Fruit Salad. Slice half a grape
fruit and two oranges. Cover with
one-half cup of sugar and let stand
while preparing apples and celery.
Using silver knife. peel and dice
three apples. Add apples. one cup
diced celery ard one-haf cup nut
meats to sugared fruit. Mix thor
oughly. Pour over all one-half
pint Of grape juice.
Grape Float. To each glass two
thirds full of plain lemonade. add
cube of ice and Grape Juice to
within an inch of the top of the
glass. Pour grape juice in very
carefully on the ice, that il viii
float on top. A very pretty bever-
age for a "color" luncheon.