The Birmingham age-herald., 1915-10-24

ueS1Sned by Mrs. Betty LyleS wilson,
 and made by her on the last day of
 the cooking school given by The Age Herald last week. Owing to the many
 requests sent to The Age-Herald for
 the menus given by Mrs. Wilson during her five days in Birmingham, they are here republished in the order in which
 they were given:
 MONDAY
 | Asparagus Loaf-Two tablespoons
 butter, two tablespoons flour, four
 eggs, one scant tablespoon gelatine, one
 lemon (juice), seasoning to taste (salt,
 paprika and pepper), one can asparagus.
 one pint whipped cream.
 i Heat butter in double boiler and | strain flour to which has been added
 water into butter, stirring all the time until it becomes thick. Beat eggs well
 and pour over eggs the flour and but
 ter, stirring eggs continually Put this mixture again in double boiler and cook until eggs are done, stirring same | until ready to remove from the fire. | (T'his only takes a few moments). Then
 add the dissolved gelatine. Add sea 1 sonings and juice of lemon. When
 cool add whipped cream (about four large kitchenspoonfuls) Line pan with asparagus tips and pour over same this mixture and layer of asparagus on top. | Put on ice to congeal and serve with 1 whipped cream mayonnaise. 1 Celery and Fruit Salad--Two stalks celery, one-half pound walnuts, three
 oranges, one pound Malaga grapes. | Cut celery in half-inch pieces, or
 anges in halves and scoop out meat.
 Seed grapes mix lightly with either
 cooked dressing or mayonnaise. Serve
 in orange cups in wreaths of smilax. | Valentine Salad-One quart can to- l metoes one large onion one cup water. one box gelatine, dissolved in one-half 1 pint water; add tablet with gelatin to make a pretty red. Salt and pepper to taste
 l Put tomatoes, onion cut in pieces, water and seasoning on fire in stew pan. Let cook until tomatoes are soft. | Strain over gelatin and stir until thor
 oughly dissolved When cool, put in
 square pan an inch deep. Cut out with
 heart cake cutter and serve on lettuce l with wreath of celery. Write Valentine with mayonnaise across heart 1 Nodded Fruit Salad-One cup boiled dressing, one-half cup whipped cream,
 One rounding tablespoon gelatin soaked in one-fourth cup water. 1 Mix cream and dressing together. pour in gradually the cooled gelatin. | Have ready one can white cherries, one small bottle maraschino cherries. one | can pineapple, one cup nuts. Cut in
 small pieces. Drain and dry in towel. 1 Sprinkle with salt; fold lightly in dress l ing Put into mold and let stand on 1 ice several hours.
 l Chicken Salad With Almonds-Ten
 people. One good hen, one-half pound
 almonds, blanched. three stalks celery. | Steam or cook chicken until tender.
 When ready to take from the fire have one quart or more stock. Cut chicken and celery same size. Cut almonds | lengthwise, each into two or three
 pieces. Mix all lightly together and
 add enough cooked dressing to season we'll Serve on lettuce. with mayon- naise or same kind of dressing with whipped cream.
 | TUESDAY. | Our Favorite Dressing-Yolks of 4 l eggs 1 cup vinegar F cup butter, F
 cup sugar, 1 teaspoon salt, 1 teaspoon ] black pepper. dash cayenne l teaspoon l celery seed, teaspoon made mustard | and a little onion juice if liked. l Put vinegar and butter in double
 boiler. Beat yolks very, very lightly.
 Add other things to yolks. When vine- | gar is hot, add eggs and cook until | thick When cold, add one pint whipped | cream. Half of recipe makes enough l for small family. This will keep for week in refrigerator. Add whipped
 cream when ready to serve. | Tomatoes and Mushrooms-SiX toma- | toes, 1 can mushrooms 1 cup tomato sauce 1 onion, 1 cup bread crumbs l One can mushrooms sauted in but | ter Wash and peel six tomatoes, slice
 and put layer in baking dish, with all ternate layer of mushrooms. When dish l is filled cover with tomato sauce high 1 ly seasoned with onion. Cover top with ! buttered bread crumbs and bake | brown.
 Cinnamon Apples-Six medium ap-
 ples, peeled and cored, cups sugar | bananas, 1 cup water. 1a cup candy 1 cinnamon drops.
 Make sirup. When boiling put in ap- | ples stuffed with bananas two or three
 drops, then put into sirup. sprinkle res' | of candy over apples. This makes 1 lovely pink color and gives a delight 1 full flavor
 l Put in crystal dish and serve colo l! with meat course
 Ginger may be used instead of ban anas.
 Cauliflower and .Cheese-One cauli flower. F pound grated cheese, # tea spoon red pepper. 1 cup cream sauces l tablespoon butter.
 | Boil cauliflower; when cold cut il pieces Put in dish alternately witt
 cheese and pepper. Pour over thi
 cream sauce, add buttered breat crumbs and bake ID minutes.
 Y Cauliflower and Mushrooms Served il Green Peppers-One head cauliflower
 l can mushrooms. 1 cup cream sauce.
 green peppers.
 T. Cook cauliflower as directed above Saute mushrooms in butter. Have cul cream sauce ready. Cut caulfflower int small pieces. add mushrooms ant
 sauce. Fill green peppers. after hay ing put them in hot water for 10 min utes. Put in pan and run into oven t season.
 Creole Chicken-One chicken, l onion can tomatoes. l can mushrooms, pepper, seasonings.
 Boil one hen until tender, then tea to pieces.
 Sauce for chicken. Cut one onion int, small pieces. and fry in butter unti yellow, using spider Cut into this on' green peppep. l can tomatoes, 1 can O mushrooms, salt and pepper to taste lone tablespoon sugar. one teaspoon Worcester sauce. Cook this mixture until thoroughly done, then add chick
 en, cover and let cook. until well sea soned.
 WEDNESDAY. Pot Roast: Three pounds beef round two slices suet for two spoons butter one carrot. diced, one onion, half-cu celery and turnips or tomatos.
 Fry out suet. Wipe meat dry. Dredg with flour and brown the entire surface in the fat or. butter. Place meat in pot
 surrounded with vegetables Add tw'