Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1916-06-17
THE TABLE.

Eggs in Nest-Slices of bread, eggs,
cheese, milk, salt, paprika. Cut thick
slices of bread from a small loaf and
SCOOP out a hollow in the center of
each, leaving the crust as rim. Crate
some cheese, season with salt and pap
rika, moisten with milk and spread
mixture on bread, dot it with butter
and bake about ten minutes.
Asparagus Omelet-Prepare an ON
elet as usual Put one-half of it I'M
der the asparagus prepared as below,
fold the other half over and slip the
omelet onto a very hot dish. Aspara-
gus for omelet: Cook about two dozen
sticks of asparagus in slightly sailed
water about ten minutes. Drain them,
cut all the tender pieces half an inch
long. Melt a tablespoon of butter in
a sauce pan and mix smoothly with 1t
half an ounce Of -four, add half pint
of white stock, cook, add very little
salt and pepper Put in the pieces Of
asparagus to warm; when hot use
them as directed above.
Sweetbreads and Bacon - Soak the
sweetbreads in lukewarm water two
hours, boil them five minutes, then
plunge them in cold water; then cut
away all the windpipes and tibrous
nerves. Fry in bacon fat and sur
round with thin slices Of fried bacon.
Dreamed Onions on Toast - Peel
Spanish onions all of size. Put into
pan covered with water or stock.
Add a small blade of mace and cook
gently until tender. Drain and keep
the onions hot, then add a gill of milk
to the onion liquid. To every gill Of
this liquid add heaped teaspoon of
-four moistened with little cold milk.
Boil up, add lump of butter, salt and
pepper. Make square of buttered
/ toast for each onion. Add the yolk OF
an egg to the sauce. lay an onion on
each square of toast, pour some sauce
over each, then little chopped pars-
! ley and serve hot.
! Ginger Cake - One-half cup brown
sugar, one-half cup molasses, one-half
cup butter, two eggs, one and one-half
! cups flour, one teaspoonful soda, dis
solved in one-half cup hot water
pinch of salt, one tablespoon each OF
ginger. cinnamon and allspice. Add
one-half cup of chopped raisins, one
! half cup currants and one-eighth
pound diced citron Bake in moderate
/ oven.
Cheese Fingers-One pint of dried
-four, one-half pint grated cheese, one
fourth pint of water, two eggs Gust
whites), two tablespoons butter, one
half teaspoon salt, one-fourth tea
spoon mustard, just speck of cay
enne pepper, If very strong, if not, one
fourth teaspoon; roll thin, cut with
sharp knife in strips one-quarter inch
wide and six inches long. Bake in
moderate oven.
| Meat Loaf-One and a half pounds
ground steak. one egg, one cup bread
crumbs, one teaspoon grated onion
seasoning. Beat egg. mix with meat
| bread crumbs, onion, seasoning Shape
into loaf. Put in Overt with piece OF
suet in rooster After half hour put
in small potatoes. Roast one and a
half hours altogether. Make gravy in
! pan.
Mock Hassenpfeffer- 2la pounds
lamb from the shoulderl in small
pieces as for stewing, put in earther
dish and cover with half water and
half vinegar, one sliced onion. halt
teaspoon whole pepper, two bay leaves
and little salt; let stand two hours
Put tablespoon of drippings n frying
pan, add tablespoon -four and stir until
brown. Lift out the meat and put in
the frying pan with the onion. pepper,
bay leaves, cup of the liquor and a
little fresh water. Let stew 80 or 40
minutes, adding some of the liquor as
needed. II too sour, add fresh water.
This will serve five people.
Dampfnudlen - Take two pounds
-four. one pint milk, one-half cup su-
gar, one cake compressed yeast; make
| soft dough. When risen, put four