New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1915-05-26

p, olives s,used with anchOvie'
.,.s vltA toast hngers followed
- :, and they come IN little glass jar;
~ :. ,...sred. 50 arc easily arranged
-.r,k. A. sppet.ring relish
= -, II. asparagus soup tie a bunch
-, -... asparagus securely then cut
-. .n. Cover with water and
~ = -,.1 thoroughly tender. Remove
. -, N. vs.er and add a pint OF
..,.L., b-o,h. season and add the tips
,a.,>. r..tlv. then add q pint Of rich
=. .syes made OF e pint Of cream
s 80, tablespoons Of -four and four
' ~, Of butter mixed to
49, ana sa't and pepper. MIX
''.lv With .Ae stock and drop re"
r r,.y. Of parsley on top at serving
~ :.,l,on,t clans are a good spring
-. 20 take TIE place Of the n'n
' and are easily made. Open and
~. .v.,t7.4ve round clans, add pep
.,d ver- N,tle salt, blend TO-
- ''.,., tablespoon each Of butter and
a., and cook with cup Of sweet
-rE and 8 haN cup Of the clam juice
80. - .moo,b and creamy, adding a
49, It...-b,-ate OF soda. Add one
s.,,., erc 70 tire clans, then put them
-. -. cream sauce. Add table
,,,,, Of very dry bread crumbs ana
=. ,nie. Of an onion. Fill well but
.,.i shells OF ramekins with the mix
,s,,; arrange in pan and bake until
her .re & delicate brown on the Top
G,s,,h with q spray Of parsley drawn
,.,.grb 8 thin slice Of lemon.
Select two tender short, thick frying
cbolling chickens, Join, them and par
~, mil very tender. adding one onion
,r.lk Of celery, q bay leaf and q Glove
,.pper ard salt and teaspoon OF
vo,,.s,ershire sauce. Remove the
,s,ksn ana take out the large leg
b,s,. Pr, the chicken in deep baA-
l,s dish lined with good pastry and
lie. four .-uHes and six mushrooms
u. Slightly thicken and boil down the
rsyv and ada as much as Is needed to
Il. pie; put on ,he top crust, leaving
1 good sized hole ~ the top for the
"a. 70 escape. This pie is rich and
goo8 no, or cold. Serve with d napkin
folded around the dish.
Select firm. large tomatoes for bak-
l,e and hollow out The centres, filing
With this stuHng; chop fine the
chicken livsrs, hearts and gizzsrds
lpnboled until tender with one
sn!on. b stalk Of celery, a BIZ Of pep
per, a tablespoon Of bread crumbs, sea-
euing, butter and httle catsup,
Bah. until q delicate brown. but not
Until they lose their shape.
Boil potatoes until nearly done pare
them and when cold cut lengthwise
into thick slices. Make q paste OF
green peas and & Z package Of cream
cheese, q teaspoon OF bread crumbs
butter, pepper and salt and one beaten
sgg, then spread he paste between the
slices Of potato and tie with kitchen
tape. Lay the ~ cites in a well but
tered baking dish and haste with a
little melted butter while they brown
Ia the oven. Make rich brown sauce,
Jay the potstoes on hot plate and
turn the sauce ever them. Garnish
VIII sprays o. fresh cress.
In making the orange salad selecI
tru, large navel oranges, cut them IN
ia'sk round slices, placing thin slice
o. onion between two slices placed on
er'p lettuce leaves and covered with
heavy French dressing. Another way
Of making the salad Is 70 cut up the
oranges into small pieces, add half
cup Of chopped nut meats, cup. OF
chopped celery, and the heart OF let
'uee cut with kitchen scissors, toss
Agniy with two tablespoons OF French