Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1916-01-10
THE TABLE.

HE TABLE.
Rice With Pimentos-To a can of
tomatoes add one teaspoon sugar, two
teaspoons salt, one7fourth teaspoon
pepper, small onion chopped fine. But
ter baking dish, spread layer of toma~
toes in the bottom of dish, then one Of
RIGA, and sprinkle with chopped pimen-
toes. Dot with butter, repeat till dish
is filled. Sprinkle top with bread
crumbs mixed with a tablespoonful Of
butter, and bake in moderate oven
about forty-fve minutes. This will
serve six persons.
Oysters With Onions-Peel and cut
four small onions into dice and fry in
two tablespoons hot butter until a
golden color. Add one quart oysters,
one teaspoon finely chopped parsley,
one teaspoon lemon juice, salt, pepper.
AS soon as edges Of oysters begin to
curl pour into hot tureen and serve at
once.
Oyster Rolls-Procure from three
quarters to one pound of rump steak
(cut very thick, cut meat into thin
slices and dip each slice in -four, which
has been seasoned with salt and pep
per. Roll in each slice of meat two
large oysters which have been sprink-
led with lemon juice and little cay
enne pepper. Skewer each roll with
a small, thin wooden skeWer (tooth-
pick will do. Melt in a sauce pan
IA ounces of butter; when hot add
prepared meat rolls and fry nicely;
they will take about ten minutes at the
most. Take up the fried rolls and ar
range them on plate. Pour off the fat
in the pan, add little stock, boil up
and strain it over the meat Serve at
once.
Indian Pepper Cups-Take six large
green peppers from which tops are
cut and seeds removed; one pint boiled
rice, one tablespoon butter, one toma-
| to, one good-sized onion, one teaspoon
salt. Add onions to rice with the to-
mato chopped, and salt. Wash pep
pers, stuff them, put on tops like a
lid and stand in baking pan, covering
! bottom of pan with little water to
which add your butter Bake this all
in quick oven for about twenty minutes
basting three Or four times.
Roast Beef Heart-One heart, one
quarter pound suet, six onces bread
crumbs, one-half cupful milk, two Ia
lespoons finely chopped parsley, one
tablespoon powdered mixed herbs, salt
pepper, paprika, one pint gravy. Wash
the heart in salt water, taking care to
remove all the blood; wash in sec
ond water and dry with a clean cloth
Chop the suet, mix with it the bread
crumbs, parsley, herbs, salt, pepper
and paprika; then add the milk and fill
all the cavities of the heart with the
| stuffing. Grease a piece of white pa
| per well, place this over the cavities
and tie it up tightly with a string. Put
one heaping teaspoon of dripping into
pan, put in the heart and allow il
to roast for two hours, basting we'll
For the sauce, put one teaspoonful OF
butter into sauce pan, stir in one
tablespoonful of -four. When blended
together add gradually the gravy. al.
low 1t to boil, then add one onion fine.
ly chopped, little salt and pepper
and large spoonful of mushroom cat
sup. Cook for five minutes, pour the
sauce over the heart aud serve hot
Cream of Peanut Soup-One quart
milk, one cupful peanut butter. one
tablespoonful chopped celery, one tea.
spoonful onion juice, one-fourth tea.
spoonful pepper. Stir and cook unit,
hot. Moisten one tablespoonful of corn,
starch in a quarter cupful of hot milk
and add it TO hot milk, stir until
smooth and thick. then strain. Add hall
a teaspoonful of salt and serve with
croutons.
Orange Float---One quart water
| juice and pulp OF two lemons, fy,