The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-05-29
Observation-Disclosures
cUcUM BERs.


a dainty dish for summer breakfast.
They taste not unlike nicely fried
eggplant, but have more delicious
flavor and are, moreover, easier to do.
Peel and slice the little melons
lengthwise, dry on a soft towel, dip
in egg and bread crumbs, and fry or
saute. Serve with slices of lemon,
decorated with cress or parsley
sprays, or have sauce to accompany
the dish just as you prefer with egg
plant.
And speaking of ,cucumbers sug-
gests a pSetty new salad that is de-
lightfully offered in cucumber cases.
The chief ingredient is fresh crab
meat, which, after being removed
from the shells, is lightly faxed with
silver fork. The cucumbers are
first peeled and the inside removed
carefully with spoon. Take the
seeds and Juice thus obtained and stir
them into a quarter cupful of French
dressing.
Let this mixture stand for say 20
or rs minutes on the ice. Strain
through a fine sieve and beat up once
more to mix the conflicting ingredi-
ents thoroughly. Mix part of this
dressing with the crab meat and re.
serve the other portion in which to
marinate or steep the cucumber cups.
Stand both in the ice box to become
cold.
Mix the crab flakes carefully with
nice mayonnaise dressing, made by
the usual household recipe, and fill
into the melon cups. Arrange the lat
ter on tender lettuce leaves. Finely
chopped green peppers may be sprin-
killed. over the dish, which is repast
in itself without conveying any inn
pressions of too great heaviness.
Excellent to serve with either of
these salads are cheese circlets or
crescents made by rolling out puff
paste (Which may be as rich as one
likes it,, not too thin, and cutting
with a crescent-shaped cutter. The
shapes are then sprinkled thickly
with good, rather strongly favored
cheese, grated, of course, followed by
a busting of paprika. They are to be
baked in a quick oven. Serve at
once.
For a warm day luncheon-to re-
turn to the topic of cucumbers-these
odd little sandwiches will be found
very tempting.
Into a well.dressed French dress
ing dip slices of fresh, crisp cucum-
Der. Spread thinly sliced wheaton
bread with unsalted butter. Lay the
cucumber thinly on one slice of each
sandwich, sprinkle with very finely
chopped, crisp, green mint leaves,
and cover with the second slice.
Serve cold, as you value the proper
flavor.
An odd salad qualified as a meat
substitute on account of certain
hearty quality of its composition,
which has met with great favor, is a
combination of cooked fresh green
peas and English walnut meats.
Use the ingredients in the proper
ton of one cupful of peas to half a
cupful of the meats, and stir them to-
gether with rich mayonnaise.
Bread Pudding Soften 1 cupful of
dry breadcrumbs in 1 quart of sweet
milk; add the beaten yolks Of 3 eggs
and the stifiy beaten white of one;
then 2 tablespoonful of dissolved
cocoa. Sweeten to taste and flavor
with teaspoonful of vanilla extract.
Bake in slow oven until the pudding
is set. Cover the top with me-
ringue made with the extra whites
and tablespoonful of powdered SUI
gar; brown lightly in the oven.
Tomato Soup-Put into a saucepan
1 tablespoonful of butter, pinch of
salt and dash of red pepper. Add 2
tablespoonful of flour and stir until
blended. Add cupfuls of cold milk
until the mixture is as thick as a
cream sauce. Strain cupfuls of
stewed tomatoes and add to the con-
tents. Put in a pinch of sugar and
" teaspoonful of baking soda. Bring
to boil, stirring constantly. A little
onion juice or bacon gives fine fla.
vor.
The candied sweet potatoes are
made by dipping sliced portions in
sugar before frying in butter or drip
pings that are soaring hot.
Potato Puff-Put pint of cold
mashed potatoes cleft from the previ-
GUS days dinner) in saucepan. Add
" cupful of milk and beat until the
potatoes are hot and flaky. Take
from the fire and fold in the beaten
whites of eggs. Heap in baking
dish and brown quickly in hot oven.
Fruit SaIad.-Stone and halve
white grapes. Add the halves of Eng
lish walnuts, sections of either or
anges or grapefruit (the outer skins
being removed), chopped celery, rails.
ms, and pour over the whole French
dressing. Serve on lettuce leaves.
RossINI.