New Britain herald., 1915-06-04
SAVORY DISHES FOR
SUPPERS AND TEAS
Eggs MarcheSa.

Eggs Marchesa.
Butter muffin tins and warm. In
the bottom of each place a teaspoon
full of soft bread crumbs and a table
spoonful Of milk. Break an egg in
each one and season with salt, pepper
and paprika.. Add tablespoonful of
milk, small lump Of butter, sprinkle.
over few bread crumbs and grated
cheese. Bake ten minutes in hot oven.s
They should be golden brown. Run
a knife around the edge and turn out
upon plate.
Escalloped Crab Meat.
To each cup of baked crab meat add
a half cup of bread crumbs. salt, pep
per, three tablespoonfulsS of melted
butter and two of cream and the beat
en- white oft.one egg Toss together
lightly and put into we'll ~ buttered
ramekins. Sprinkle a few crumbs
and bit Of grated English cheese on
top and bake to a delicate brown.
Garnish with fresh parsley and serve
with tiny hot biscuits. Shrimps also
are excellent cooked in the same way
Oyster Salad.
Take twenty oysters; drain Add
three or four sweet pickles, cut in
cubes, and six or eight unsweetened
crackers broken in, bits. Mix lightly
and serve with the following dress
ing: Mix one-fourth teaspoonful Of
ground mustard with the same guam
tity Of sugar; add one-half teaspoon.
full Of celery seed, one-fourth cup
vinegar and one-half tablespoonful OF
butter. Boil until thick. The ad
dition of beaten yolks of two eggs will
improve this dressing, but do not boil
after the eggs are added. ~
sat. Hawaiian Salad.
Place round slices OF either fresh or
canned pineapple in bed of lettuce
leaves. Around the pineapple ar
range balls OF cream cheese rolled in
chopped English walnuts. Garnish
with puffed rice and serve with
mayonnaise or French dressing.
Oysters and Macaroni.
Cook one cup OF macaroni until ten,
der. Butter a baking dish. Fill dish
with layers of n1acaroni and oysters,
alternating, seasoning each layer with
butter, pepper aanH salt Pour over
with bread and graisds cheese
and bake foF twenty minutes.
srfiste-N III cake,
Sift together one and one-half cups
of flour, one cup of sugar and one
teaspoonful of baking powder. Melt
one-fOurth of cup of butter, add
one well beaten egg and I'LL UP the
cup with sweet milk. Stir into the
floor mixture. Beat the batter hard,
to make it light, flavor with any pre-
ferred extract, and bake either in
layers or in small fancy moulds.
Orange, Banana and Apple
Combination. .-. +
Slice oranges, bananas and apples
alternately into a glass bowl, sweet
ening with powdered sugar and adding
a little chopped or shaved ice If
desired. In another dish make a
dressing of one part olive oil, two
parts lemon juice and one part sherry
or rum. Stir well together and add
a sprig of crushed mint to give flavor.
When the dressing is we'll mixed pour
over. the fruit and place the mint on
top. .a1.a.{-r.. ..s+.. 49, =. ::
.:.-~. Cheese souGle.
Melt one tablespoonful of butter in
the blazer of the chafing dish, and stir
in one tablespoonful of -four. When
smooth add one cup OF milk and one
cup Of cheese cut. in very small pieces.
Into this drop the yolks of three
eggs and stir until the mixture thick
ems. Beat the whites very stiff and
fold lightly into the materials already
In the chafing dish. Put the blazer
over the hot water pan, cover and let
steam for twenty minutes. Season
with salt, pepper and paprika.
Cantaloupe, Cream and Peaches
Take small cantaloupes and cut In
half, rem owing seeds. Fill the hollow
ed half Of the melons with ice cream
and lay slices Of sweetened peaches
on top II more convenient the mel
ons may be filled. with whipped cream,
into which small pieces of peaches
may be stirred. Flavor this cream
with bitter almond E&@
Fruit Punch.
Squeeze the kjuice of four lemons
! and two oranges into glass bowl or
pitcher. Odd a small can of shredd-
| ed pineapple and put in any berries
that you wish. Add a generous guam
| tity of cracked ice and sugar to taste.
| Add a quart Of carbonated water and
1 garnish with generous bunch Of
! mint. ~ 4ssA At
| FOX PRODUCTION