Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1916-08-02
Luncheon VI enus

seaSonablc luncheon menus, with re-
cipes used, follow.
Rice With Cheese.
Lettuce Salad.
Iced Coffee. Graham Waters.
Rice With Cheese.
One-half cupful rice, one-haif table
spoonful salt, one and half table
spconfuls butter, one-quarter pond
milk cheese grated, milk, two cup
fuls bread cdumbs and speck paprika.
Wash rice carefully through several
waters. Cook in boiling sailed water
until tender Turn into strainer, drain
and let cold water run through it to
remove sickness. Butter baking
dish and place layer of the cooked
rice in it, dot with butter; sprinkle
grated cheese over top then season
with paprika. Repeat until all rice and
cheese have been used. Add enough
milk to half fill the baking dish.
Cover with breadcrumbs and brown
in a moderate oven. Serve hot and
garnish with sprig of parsley.
Lettuce Salad.
Remove outer wiIted leaves, then
remove leaves from stalk. Wash in
several waters, then let stand in cold
water until crisp When ready for
use dry between bowels. Serve with
French dressing.
Baked Corn Pudding.
Beet Salad.
Celery. Rolls.
Sliced Peaches.
| Tyo cupfuls corn, one-half cupful
milk, one egg, one cup breadcrumbs,
one tablespoonful butter, one tea
spoonful salt and speck paprika.
Use fresh corn. Butter baking
dish. Mix egg, milk and seasoning to-
gether, then pour on corn which has
been chopped fine. Pour into baking
dish, cover with breadcrumbs and
bake until brown in a slow oven.
Beet Salad.
Wash beets sarefully and remove
green tops to within two or three
inches of beet. Do not cut off root
else they will lose their color in cook
ing. Cook slowly in boiling water
until tender; when done remove skin
and cut into 'one-fourth inch slices
crosswise. Place three or four slices
on crisp lettuce leaves and a ribbon
of fresh green pepper to garnish.
Serve with French dressing.
Carrots With Peas.
| Carrots with Peas
Graham Mullins Tea
/ Sliced Pineapple
One bunch carrots, two cupfuls
peas, three tablespoonfuls butter, two
cupfuls milk, two tablespoonfuls
flour, half teaspoonful salt, speck
pepper
Wash and scrape carrots, cut into
one-eighth inch slices. Cook carrots
and peas separately in boiling sailed
water until tender, drain and then mix
together. Make sauce OF remaining
ingredients. Melt butter and remove
from fire, stir in flour and season.
ings until smooth, then milk. Re-
turn to fire and boil for three min
utes. Pour over peas and carrots and
serve hot.
Graham Mullins.
| One eupful graham flour, one cupful
white flour, one-eighth cupful sugar,
four teaspoonfuls baking powder, one
teaspoonful salt, one cupful milk, one
egg, three tablespoonfuls butter.
| Mix and sift all dry ingredients,
then cut the butter until in fine bits.
Beat egg slightly and add milk to it.
Add liquid to dry ingredients, beat
we'll together, Turn into creased gem
pans and bake from twenty-five to
thirty-five minutes in moderate
oven.
/ Oatmeal Cookies.
| Half cupful butter or lard, one cup
full sugar, two eggs, half cupful milk,
two taspoonfuls baking powder, one
cupful oatmeal, two cupfuls flour,
one eighth teaspoonful salt, one tea
spoonful cinnamon, one cupful raisins
(seedless).
Cream butter and add sugar to It
gradually. When all sugar has been
creamed in with the butter add the
well-beaten eggs. Mix all dry in
gradients and mix with raisins, which
have been thoroughly washed. Add
milk and dry ingredients alternately
to the first mixture. Drop from a
spoon onto a creased baking sheet
and bake until brown and crisp in a
slow oven. This quantity will make
three dozen. Three-fourths teaspoon
full OF baking soda and one-half cup
full of sour milk or buttermilk maybe
used in place Of the milk and baking
powder.