Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1915-06-12
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whites OF as many eggs as may be re-
CURED. being careful not TO break the
yolk. Beat whites 10 a stiff froth. and
pile IN as many heaps as you have
yoIks on the hash. Make slight de-
preston in each side and slip yolk
into each OF these Place in oven until
the yoik is set and white slightly
Drowned. This makes very attract
I've dish.
Chickened Veal-Have veal stripped
from tho shank. cut In pieces large
enough 20 serve. boil In salted water
until very, very tender: roll in -four
and fry the same as chicken. II de-
sired. cooked peas may be heated in
/ the skillet after the meat has been
taken out and served as a garnish
/ for the meat
Jeuicd Ham-Nince fine sufficient
ham tWiltshirel. which has been left
over from yesterday. 10 make one
and one-half cupfuls. Season with
sal; and pepper. n little paprika and
few drops OF onion juice. Moisten
with one and one-half- cups thick
white sauce. 10 which a heaping tea
spoonful OF gelatin. dissolved in cold
water. has been added. cat this
time % year better use two teaspoon
fuls OF gelatin. Have ready a num-
bor 90 moids lined with aspic Jelly.
hil a cold place TO harden. Turn
out. Serve with mayonnaise dress
ing made the previous day.
Jellied Rhubarb - One pint rhu-
barb cut in one-inch cubes. one cup
sugar. Cook without stirring in double
boiler till the rhubarb IS soft. drain
of the Juice and boil till reduced TO
one-haif the quality. return the rhu-
barb 20 Il and set away 20 cool.
Ham omlet-Put enough boiled
ham through food chopper so as 10
have one cup OF ground meat, put
small piece OF butter in frying pan.
put In meat and heat. have ready four
well-hcaten eggs. stir into meat and
keep stirring until eggs are cooked,
remove from FIRE and put on nicely
toasted slices OF bread.
Curried Eggs - Six hard-boiled
eggs. one cup curry sauce. one-half
teaspoon salt. one-quarter teaspoon
pepper. the eggs in halves, slice
enough OF the white of the end Of
each 10 make them stand upright.
sprinkle with salt and pepper. with
sauce poured around them. Curry
sauce: Two tablespoons butter. two
tablespoons four. one cup milk, pinch
salt. one teaspoon curry powder mix
Cd with the -four. melt butter, add
flourish. then cook milk till thickens.
Nut Bread-Four cups -four. one
cup sugar. one-half cup sweet milk.
one cup nut meats. one egg. four tea
spoons baking powder. salt; sift
four. sugar. baking powder together.
then nut meats and lastly the beaten
egg and milk; bake about - minutes
in moderate oven; this is enough for
two ioaves.
Graham Gems-One and one-half
cups -four. one and one-half cups
graham -four. one tablespoon sugar.
two eEEs. one cup milk. one-half cup
water Nix -four. salt. sugar. add
milk 20 beaten yolks. then the water;
add this 90 the other ingredients. add
the whites beaten dry and bake in
kissing hot gem pans for so minutes.
Cream OF Tomato Soup-One-half I
can tomatoes. one quart milk. one
third teaspoon soda. one sliced onion. /
three tablespoons butter. three table /
spoons -four. one teaspoon salt one !
half teaspoon sugar. one-third tea /
spoon white pepper. few grains cay
enne. Scaid milk with onion. remove !
onion and thieken milk with -four and /
meter butter: cook tomatoes with /
sugar 10 minutes. add soda. rub 1
through sieve. add seasoninEs. com
oine mixtures Immediately before |
serving.
Whipped Cream Nut Cake-Cream
one cup sugar with two tablespoons
ard. add yolks OF two eggs. one tea
spoon vanilla. extract. three-fourths /
up sweet milk. two cups -four sifted
with two teaspoons baking powder.
pinch OF salt. one-fourth cup finely I.
chopped nut meats and eggs beaten !
o n sun froth. Beat we'll and bake \
n three layers. To make filling: l
Seat one cup thick cream. add half 4
ablespoon confectioners' sugar and
cup chopped nut meats.
Spread between layers and on top of
axe Just before serving.
Silver and Gold Custard-One quart
milk. yoiRs OF four eggs. whites beat
IN separately. one-half teaspoon va
nilia, one-quarter cupful sugar. a little
salt Heat n quart OF milk in a double
boiler. Separate the yolks and whites
- four eggs. For the silver Gus
ard part: With the egg whites put
quarter OF a cupful OF sugar. and
easpoonful OF the milk and beat
slightly until all is blended. The
will not be as smooth II the
whites are beaten alone. Combine with
me pint OF the hot milk. add a very
title salt and the extract. Strain
nto small creased molds. let cool till
hickened in the center. For the gold 4
art: Make the yolks and the other
int into soft custard. Sweeten,
train cool. favor with vanilla Serve I
8 a sauce around the white part (un-
nodded on individual plates). These
re very attractive and please the
hildren. 4