The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1916-03-26

- S0Po A4A9AGN R9@AGQGHs
/ tablespoon finely chopped pars-
ley.
1 teaspoonful salt.
l teaspoonful granted onion.
Y teaspoonful grated nutmeg.
u teaspoonful paprika.
To the hot mashed potatoes add the
peanut butter, / welI-beaten egg.
parsley. onion, nutmeg, salt and pap
rika., mix we'll. When cold form into
6HoTSS crouuettes, either cylinder or
oblong shape. Beat l egg with 1
tablespoon cold milk and dip the Gro
quettes, being sure they are well COW
cred; then roll in breadcrumbs. Fry
in deep, hot fat or oil. Serve on
hot platter, with Well-seasoned green
peas. e
Eggs with Creole Sauce.
2 cups tomatoes.
tablespoons finely cut onion.
tablesoons drippings or butter.
tablespoons pimentos or chopped
green peppers. n
2 teasoons salt.
tablespoon -four.
II cup mushrooms.
4 eggs.
Put the drippings into pan, add the
onion and cook until tender (but
not brown; add the tomatoes and
boil 40 minutes; rub through strain-
er, then add pimentos, peppers and
mushrooms cut into small pieces;
then salt and boil 10 minutes. Add
the flour, which has been mixed with
q little cold water. Pour into shall
low bakedish or deep agate plate;
open eggs carefully, put Into the
souce and bake Until firm. or Won
can have the eggs hard boiled. cut
In hall, place on hot platter and cover
with the souce; garnish with border
or boiled rice,
Eggs Aurora.
hard-boiled eggs.
II tablespoon butter.
j tablespoon flour. lf1t
u tablespoon finely cut onions. .
Dcup milk asa "a
cups mashed potatoes.
teaspoon SALT
u teaspoon white pepper.
= teaspoon paprika.
Put the butter into saucepan with
the onion and fry slowly (but not
brown stirring constantly; when the
onion Is tender add the -four and
mix well; then add the cold milk
slowly, stirring until 1t thickens. then
add the salt and pepper. Cut the
nard-botled eggs IN half, remove the
yolks and press through fine strain-
er; add to the sauce: bring to boil
Ing point, spread the mashed pota-
toes on a platter, put the whites of
eggs over top. round side up, cover
with the sauce and dust paprika
around the edges. Garnish with a
little parsley.
Eggs Newburg. =
6.hard-bolled eggs.
garine.
2 tablespoons -four,
Is cups milk.
tablespoons chopped green pep
pers.
teaspoon salt.
teaspoon grated onion.
y teaspoonful Worcestershire
sauce.
Put butter. onion and pepper in
souce pan; fry a. few moments (but
do not brown. add the -four. mix
well, then add the, cold milk. Bon.
. minutes, cut the eggs In half, sep
arate. Chop the yolks and add to
the sauce. Cut q thin slice from the
end OF each half so they set on
piece OF toast; then. pour the thick
sauce in and over the white. Dust
with paprika and garnlsh with pars-
ley, n
Curried Rice and Kidney Beans.
l cup rice.
Y Q cups kidney beans.
Is cup cut onion.
tablespoon curry powder.
tablespoons grated American
cheese.
I ! tablespoon drippings.
E i tablespoon salt. sis i
\ y teaspoon white pepper.
f Dash paprika. ,.l.z'
Wash and soak the beans over
night. Next morning change the wa
ter. put on to boil with 4 quarts OF
boiling water, adding teaspoon salt.
It should only take hours to boil
them, but 1 find they differ very
much. ] have had some that take a
n0urB and some that are tenderstini
~ hours; therefore ]. twould say
startsthem early. and when tender
drain. put into double boiler on back
Of the stove. They are much better
II done too soon than to have them
half cooked. as they improve while
standing. M .s ! M. 49,
Boil and 'blanch the rice as usual,
and sprinkle with 4 teaspoonful salt.
Put the drippings In small 'frypan
and add the onion and fry, but do not
brown; mix the. curry powder with
one-hah cup cold water and add to
the onion and boil until It thickens
slightly; add 4 ;teaspo onfuItsalt. dash
white pepper and grated cheese. Put
the beans In center OF chop plate and
the boiled rice around the edge! at
the edge where the curry and rice
meet put the curry and onion. Dust
the rice with paprika and. garnfbh
with sprigB or parsley.
ANY Of the above dishes makes a