The Barre daily times. (Barre, Vt.) 1897-1959, 1916-12-04
Little Chatting Dish Spreads.

"Woodchuck" is favorite, especially
with college girls, and the following
recipe is considered particularly good
One can of tomatoes, one-half pound OF
cheese cut into small pieces, two eggs
beaten until light. Cook the tomatoes
till all the Jumps have disappeared, then
add the cheese, stirring constantly till il
is melted; add the eggs, and stir until
the whole thing thickens somewhat. Then
season with salt and pepper and serve on
crackers.
Another is sardine rabbit, made as fol-
lows: Bring to boifhne cupful of cream,
one cupful of cheese and one tablespoon
full of butter, adding dashes of paprika,
salt and mustard from time to time.
When boiling add one box of boneless
sardines mashed fine, and two eggs beat
EN- light. This you cook a few minutes
longer and serve on crackers.
English monkey: Soak one cupful of
breadcrumbs in one cupful of milk for Is
minutes. Add one tablespoonful of melt
ed butter to half cupful of crumbled
rheese and stir them in the chatting dish
till the cheese is melted To this add
the bread and milk, one egg well beaten,
salt and cayenne. Cook till creamy, and
serve on crackers or toast.
Sandwiches to go with the cheese dishes
are good made of olives and celery, as
follows: "a olives chopped fine, one tea
spoonful of tomato ketchup, a pinch OF
mustard, one half cupful of finely chopped
relery, one-half cupful of mayonnaise.
Other sandwiches which are well liked
are chocolate, bacon and one kind which
bears the name of strips" For the
chocolate sandwiches, which are too sweet
for many, take five teaspoonfuls of chloe
plate, one spoonful of water, one spoon
ful of sugar, a little vanilla. Cook till it
boils, and spread on the bread.
Bacon sandwiches: Thin strips of cold
bacon, mayonnaise dressing with chopped
pickle in it, one slice of white bread and
bne slice of Boston brown bread.
Strips: Cut the crust from loa t
zach of white and brown bread, so they
ire left the same size; then cut three
halfinch slices of each. Spread them
With a mixture of deviled ham and pea
nut butter and press the six together, |
alternating white and brown. Put the
sube under weight Ia couple of books |
pr sol, and let it press while you make
another set. Then slice the cubes and |
the sandwiches look like layer cake
"Moly's Patent: Take slices of
steamed brown bread and use chopped |
almonds and cucumbers as filler.
Water cress sandwiches: Cut the cress
Fairly small to get rid of the tough
stems, mix it with hard boiled eggs,
chopped fine, and season with salt and
pepper Spread on bread and sprinkle
With little lemon juice before putting
Dn the top slice.
Salmon Hollandaise is favorite chat
Ing dish supper: One can of salmon, one
san of peas one big lemon, butter and
reasoning. Melt the butter, put the sal
mon and the peas in the pan and stir.
Season with lemon juice, pepper and salt,
md serve on crackers.
Chicken wiggle: One tablespoonful of
butter, two tablespoonfuls of flour, one
IAN of peas, one pint of milk, one can of
chicken, salt and pepper, one egg. After
melting the butter and the -four make a
Jmooth paste. Add the milk slowly and
boil. Add the chicken, then the peas,
then the beaten egg. The egg can be !,
dispensed with, though the "wiggle" is
better with it. shrimp wiggle" is made :
by substituting shrimps for the chicken.
"Squizzlcd oysters: Drain the oysters, :
tea son them with pepper and salt and
lrop them into the pan, which has been I
we'll heated. Melt two ounces of butter
in a dish over the teakettle and when
The oysters are pulled up, drop them into Q
The butter. Then eat them.
Mexican eggs; Take a heaping table e
spoonful of onion chopped fine. Put this II
n your chatting dish and fry until dark c
Thpn odd of upnnI IN. l