The Detroit times., 1915-11-30
THE TIMES PURE FOOD PAGE
dbyPAI
Conducted by PAUL PIERCE.

serve at opce.
Baked Onions.
Remove the outer skin from large
round onions and little or the
center. Make a filling with a ut
tie sausage meat or chicken finely
chopped. dry bread crumbs. season
ing TO taste, some soft butter, and
the onion removed from the centers
chopped fine. FIJI the onion cups
with this mixture twist hnitered
paper around each onion, and bake
in a hot oven.
Buttered Parsnlps
Scraps the parsnips and. II large.
cut IN halves. Cook In slightly
salted water until tender. Drain.
sprinkle seasoning over each par
snip. and spread generously With
soft butter. Bake In hot oven
until lightly Drowned.
cauIIfiower a Ia Huntingdon.
Remove the outside leaves from
the caulinower. cut OF the stalk.
and soak In cold water for half an
hour. Put into colander, cover
closely, and steam over kettle OF
boiling water until tender. When
done separate the caulihower into
small pieces and pour over sauce
made as follows. One and one-hali
teaspoons OF mustard, one and one
quarter teaspoons OF salt, one tea
spoon OF powdered sugar. and one
Quarter-teaspoon OF paprika- Add the
yolks OF four eggs, slightly beaten
and one-quarter cup of melted but
ter. When thoroughly mixed, add
half a cupful OF weak vinegar. In
which one-half teaspoon OF onion
has stood for 10 minutes TO intuse.
Cook over hot water until thick.
remove from the FIRE. and add one
half teaspoon of curry powder, two
tablespoons OF melted butter. and
one teaspoon of finely chopped pars-
ley.
Dreaded Potato Balls.
Pare. boil and mash sufficient po-
tatoes TO make three pints. Beat
into them two tablespoons each OF
scalded milk and butter, pepper and
salt TO taste. two teaspoons chop
ped parsley. four tablespoons milo
grated cheese. and the we'll beaten
eggs. Beat thoroughly together, and
set aside until cold. With the hands
mould into balls the size OF wal
nuts, dip each in slightly beaten
egg and bread crumbs. and fry 10
a golden brown in smoking hot fat
or oil.
Sweet Potato SouffIe.
Season two cups OF baked ano
mashed sweet potatoes with three
fourths OF teaspoon OF salt, one
fourth teaspoon OF paprika. and two
level tablespoons OF brown sugar.
Moisten with fourth cup OF rich
cream and beat thoroughly together.
Add the yolks OF three eggs well
beaten and fold in the whites beat
en- to a firm snow. Turn into but
tered pudding dish and bake 20 min
utes In a hot oven.
Drowned Sweet Potatoes.
Boil the potatoes until they can
be pierced with a fork, but not un-
I'll tender. remove the skins, dust
lightly with sugar, roll In melted
butter. and brown in a good oven
Celery ErItters.
Beat the yolk OF one egg with
three tablesp poons OF cold water, add
one-fourth cup of -four. and beat
until smooth. then add one-half tea
spoon OF salt, a dash OF pepper.
half a tablespoon OF melted butter.
and beat again. Stir In the stiffiy
whipped white OF the egg. and set
away for two or three hours. In
the meantime, cut the celery into
four-inch pieces and cook in slight
ly salted boiling water for Is min
utes, drain. and dry on a towel.
Drop each stalk into the batter ana
fry in smoking hot fat 10 a golden
brown. Drain on unglazed paper.
and serve at once.
Celery In Beet Cups.
Cook the celery until tender in
slightly salted boiling water, then
chop II very fine. and keep hot be
side the range. Carve small cups
from boiled beets. dust them with
seasoning. brush lightly with but
ter and set in the oven until hot
Fill them with the celery. and pour
over little sauce piquant
Brussels Sprouts In Batter.
Wash and pick over one quart OF
brussels sprouts. then steam until
soft. Cook two level tablespoons
OF butter and one-half tablespoon
of finely chopped onion for five min
utes. Add the sprouts and cook five
minutes longer. Drain, dip In bat
ter, and dry IN deep fat. For the
batter. mix one-half cup OF -four.
one-fourth cup of milk. onehah
tablespoon OF butter and one egg
slightly beaten. Season highly with
salt and pepper
Tomatoes In Msearonl TInbales.
Break one pound OF macaroni in
inch lengths and cook in slightly
salted boiling water until tender
Drain well. Soak half a pint OF