Pierre weekly free press. (Pierre, S.D.) 1889-19??, 1915-01-07
TESTED RECIPES.

TyroIienne Sauce.

YNY v
Tyrolienne Sauce.
Empty one can condensed tomato soup
into a saucepan; bring to boiling point
and boil for five minutes; take from fire:
stir in one cupful mayonnais dressing and
allow to get cold. Mix in a half cupful
whipped cream. and season to taste with
salt and paprtka. Serve with cold meat,
fish or salads.
Tomato Soup jolly.
To one can of condensed tomato soup
add one-half can of boiling water, one
teaspoon OF sharp vinegar. or sherry II
preferred; one-half OF a grated onion, one
half of a green pepper. not to finely
chopped, and bring all to the boiling point.
Season to taste with paprika and salt.
Dissolve one-half box of gelatin in cold
water. then pour the boiling soup over the
gelatin and stir well. Pour into soup cups
and place in refrigerator until chilled.
Serve very cold.
Emergency" shelf In Your Pantry.
There ought to be. Mrs. Anna b. Scott.
the famous expert on practical house
keeping, declares that every housewife
should have a special shelf reserved for
handy prepared food products, all ready
to help" out in an emergency. Among
the Items she recommends for this shelf
Is a supply of condense soups, including
specially pea soup and tomato soup.
These may be creamed," she says. "and
there is nothing nicer to start a meal than
a cream soup of this sort" The tomato is
particularly we'll suited to go with a great
variety of different menus. 1t Is sure to
make an appropriate and appetiZing course
with almost any meal you have planned.
1t is easily made ready in three minutes
Yet Its delightful quality gives every eff
feet of having been prepared with the ut
most care and elaboration.
1.-THE Party DISH"
Some call 1t Rum Tum Ditty'' and 9TH
ers Red Rabbit" but it seems to be very
popular ana more appetizing than the old
style welsh Rarebit," Try 1t tonight.
Pour contents of one can condensed To-
mato soup into chatting dish or double boil
err. When hot add one pound cheese cut
in dice. Cook until cheese is thoroughly
melted and mix with soup. Add red pep
per to taste, and one egg, slightly beaten.
| Stir we'll a few minutes and serve hot on
crackers or toast.
Bring one can of condensed tomato soup
to the boiling point, and thicken with a
heaping tablespoonful of cornstarch
ter. Add a sa%ltspoonful' of salt and
sprinkle with paprika. Pour into a flat
pan to cool and place on ice. Just before
serving cut the jelly into cubes an inch
and a half quare, and dip each cube into
a batter made of one egg, a cup of milk,
salt to taste, one-half teaspoonful Of bak-
Ing powder and iour to make sufficiently
stiff to mask cubes thoroughly. Fry in
boiling fat; drain and serve on a platter
sprinkled with grated cheese. This is a
uice substitute for meat at luncheon.
The Unexpected Guest.
1t may be dear old Jack" whom hubby
brings home without w~arning-just in
time for dinner, or. perhaps. some other
good friend, relative or neighbor, who
happens" in at the most unexpected mo.
ment, That is a familiar situation for al.
most every housewife. But nowadays
this should not cause undue embarrass
mont. Make 1t a point to keep your lar
der supplied with about a dozen ans o.
condensed soup from the grocery. AND
when Mr.. or Mrs. Unexpected" arrives
just add an extra can of condensed to-
mato soup to the meal. Prepare it as c
cream-of-tomato for a first course, ant
you'll find that this wholesome, satisfying
dish is a long step out of your difficulties