South Bend news-times., 1915-08-24
Here S Novel
Dinner Menu
Expert Supplies Recipes
For Several Delectable
Dishes.

Menu-Allgator pear relish. lemon
soup, nut and crumb croquettes. pea
sauce. finger rolls spinach loaf. Aus
tralian potatoes. sorrel salad. cheese
triscuit, spiced peach pie
Dice one alligator pear. mix one
Ia bIeSpOOn of chutney sirup with the
iuice of a lemon. six drops Of tabasco
amount of Worcestershire sauce and
small pinch of salt. Mix all together
and serve in small glasses with
pimento olive on top OF each. This is
sufficient for two people and may be
increased for more by following the
same proportions.
Make a quart of rich strong lem
. Onade; CRATE into il after straining
il. the rind of one lemon and place
in il a little spice bag Heat to boil
! ing point and thicken with a little
cOrnstarch or arrOwroot Serve cold
in bouillon cups with a spoon of whip
ped cream on top. Remove the spice
! bag as soon as it is time TO serve the
soup. after it has been chilled.
To one pint OF dry crumbs and one
cup Of finely chopped nut meats add
enough rich but not too thick cream
sauce. we'll seasoned. to bind the mix
! ture. When cool. shape into small
crOquettes, roll in fine crumbs after
! dipping in beaten egg. and fry in hot
/ fat "A delicate brown. Place each on a
toast sippet. turn over them the pea
sauce very hot. and serve at once.
| To make the sauce. take quart Of
/ fresh green peas, stew until very ten
der in sufficient water to keep them
! from burning. put them through a
.puree sieve and add a big tablespoon
of butter, pepper, salt. "a dessertspoOn
of sugar. gill of hot cream and the
stiffly beaten white of one egg. IL
the sauce is too thick. a little more
/ hot cream may be added. Garnish
the top Of each crOquette with a tiny
strip of crisp bacon and serve hot
finger rolls and fresh butter with
them.
I Take two cups OF cold boiled spin
ach. add to it a cup of bread crumbs,
/ a gill of melted butter, a tablespoon
Of lemon Juice. the juice of an onion,
one chopped boiled egg. two beaten
RAW eggs and Il large homeless sar-
dimes, faxed. Mix we'll together.
shape into a well-buttered loaf mOld,
and bake half an hour. serve garnish-
ed with sliced boiled egg and a hot.
: tsmooth. rich tomato sauce. The Aus
! trian potatoes are made by taking
three cups of creamy mashed pota-
! toes. two cups of smooth apple sauce,
/ q small cup Of whipped cream, ana
! beating well together. Put in but
tered casserole pie plate. shaping 1t
/ into a mound in the center dust with
pepper and salt; then beat two egg
whites stiff. adding TO them two table
spoons Of crumbs fried in butter and
teaspoon of powdered sugar. Sprea q
/ this over the top and heat in the oven
/ long enough to brown delicately.
| Carefully pick over and wash one
quart of sorrel or field salad and set
away to chill Take one dozen
! 81
wash and prick them with a needle
/ Put into a saucepan one cup of water
/ a cup and half of light brown sugar.
a half cup of vinegar, strong spice
/ bag and six thin slices of lemon with
/ the pips removed. Let this slowly
/ come to a boil skim carefully and
boil five minutes hard then drew aside
where II will boil evenly but slowly
and add the tomatoes. Boil five min
utes. then remove the tomatoes and
oct 10 drain and cool. Boil down the
sirup 10 about one half. strain and
set il to cool When ready TO use the
salad. mix the tomatoes that have
been chilled with the sorrel. To a
! half cup of cold sirup add four table
spoons of heavy French dressing
turn over the salad and garnish with
strips Of red pepper and angelica.
Sprinkle as many triscuits as are
needed with finely grated English
cheese and melt in the oven, dust
with a little mignonette pepper be-
fore serving them piled log cabin
fashion on a napkin.
Line a deep pie plate with good
rich crust and fill the pie with ripe
cut peaches. Take a cup and hall
Of sugar and a half cup of water and
put IL into saucepan with a spice
/ bag and half a thinly sliced lemon;
let the mixture melt. then slowly
come TO boiling point and boil five
! minutes. remove from the fire and let
stand and cool When cold remove
the lemon and the spice bag and turn
over the peaches. put on the tor
| crust and bake. Serve hot with plain
cream or cold with whipped cream.
LODGE NOTES.
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