Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1916-02-12
THE TABLE.

THE TABLE.
Tartar Sauce (easily and quickly
madeleine cup cream of rich milk,
one tablespoon butter, one egg, one
half lemon, -four salt and pepper.
Make cream sauce, heating the
cream and thickening with butter
and -four well blended. When hot
add to same juice Of one-haif lemon
with a small portion of the grated
rind Boil the egg and cut very fine
and stir through the sauce. Season
TO taste and serve with fish hot.
Date Pudding, With Brandy Sauce
One egg, two tablespoons brown
sugar, one-half cup milk, one-fourth
cup butter, one cup -four, two level
teaspoons baking powder, one cup OF
chopped dates, one-half cup or fewer
nuts. Cream butter and sugar and
add egg (beaten) and milk. Stir in
-four sifted with baking powder and
add nuts and dates Steam in cups
from twenty to thirty minutes. This
makes four or five individual pud-
dings. Serve with the following sauce:
Three fourths cup brown sugar, one
fourth cup butter, one large table,
spoon -four IL cups boiling water,
three tablespoons of brandy or less, to
| taste. Mix flour, sugar and butter
we'll. Stir in the boiling w:-,er gradu-
ally until quite smooth. Thicker over
/ fire, and when ready to use add
| brandy.
Leftover Fish-Flaked and used as
a salad combined with celery and
served on crisp lettuce makes an ex-
cellent lunch dish. Also may be used
in cream sauce and served on toast.
Salad Dressing (made to keep in
defnitely)-One dozen eggs, II
tablespoons vinegar, II tablespoons
cornstarch, one cup olive oil, two
large teaspoons salt, one teaspoon
dry mustard, one-quarter teaspoon
cayenne pepper. Beat eggs very light,
add vinegar and water with corn
starch. Mix well and cook in double
boiler until thickened, stirring con-
stantly. When removed from heat,
beat until cooled and when entirely
cold add oil and salt, pepper and mus
tara. Beat again until very smooth
and light This makes about a quart
and a half and kept in cold place
will last for weeks-as it can be used
with cream or without when ready to
use, as you like A very excellent
dressing for all salads.
Eggless Gingerbread (originaD-
One cup molasses (baking), one cup
sugar, two tablespoons shortening,
one tablespoon ginger, one table
spoon soda (scant) dissolved in 21a
cupsh sour milk; 21a cups -four, one
teaspoon cinnamon, pinch salt. Bake
in three large pie pans. This will
serve Is people.
Shepherd Pie-To one cup chopped
meat add one cup bread crumbs mois-
ten with sweet milk, cover top with
layer of cold potatoes, season with a
little butter, salt, pepper; moisten with
milk Bake in buttered tin.
Chilli Con Carne-Half pound beet
and half pound pork put through food
chopper together. Fry same in hot
skillet with one teaspoon butter and
two medium-sized onions chopped fine
until brown Add one can tomatoes
strained through colander, also one
can red kidney beans. Add half pack.
age spaghetti which has been boiled
until tender Season with salt and
one level teaspoon chilli powder, hall
teaspoon paprika and dash or SO rec
pepper if desired. Cook all together
20 or 80 minutes and serve hot will
saltines or rye bread, as preferred.
Fayorite Brown Loaf-One egg, one
half cup sugar, one teaspoonful soda
|, dissolved in one cup sour milk, one
!, cup graham -four one-half cup white
-four, pinch salt Use same rule fol
gems, by adding two tablespoons melt
ed shortening.
, Mock Pumpkin Pie (originaD-
Three eggs beaten, two tablespoons
sugar, one teacup cream, six table
spoons grape jelly. one tablespoon
melted butter Flavor with nutmeg
Bake in an under crust. This make.
two pies. Very good.