Omaha daily bee., 1916-04-08

Thets arc many ways n preparing
ilastsr sHEr hat arr holm novel and ~,
sitinr. and Il nis season gf me year
no menu IL complete without ssGs sergad
IN one o. more wnys
ROC BAaRlE rs
ais hard c4aksd fEKsi ten French ear
fihes. one feHHp9ouful huttsf. one taas
water cfoss ono hair isaHpDonfnl pars
ut sREs ~ halYes frnHFa yoihH and
pia6s thsm n m0raf attn sardiHes,
butter, parsley Rnd lemon Juice aaaaab
70 iasts silh pepper and salt Pound 10
. paste ami nll the halves with this,
Form small baskets w making handles
~ ffraS Aerta On he'd N cross
LILY SALAD.
1'his novel salad il made ~ hard .rooand
saes arranged n ilis form ~ pond tiiy
This goik forms tbe yellow center and
the whIle IA 8uf into eiEhtha 10 rupfaaani
petals Fresh, crisp nasturiinm leaves
lake fhs piAes of lettuce, and ma yonnalso
dressing 10 which o Hiiis aufny whipped
tfaatn Las bern added. IL passed sapat
ntaiy
roo AHD itAN TfMBATdea
iftt eggs. abe NupfIi fitik two fupfaia
fh6ppsd roof 81 bam, salt ana pepper
iIssi sEgs slightly and mir Niih milb
season 10 taste win aalt and Pepper
and add ham Pour into DBttared tim
hale in0lds. SET IN pan u hot walsr.
Ard bats Until firm Take out ~ naldn
and KHFuish ssifb uarrisv
nAHTBH cAKE.
Dpe aHA gHe baif eipfuls suRaF, one
hhH capfIl water sir eggs, 0ne Gupfui
flour one hsif isaspoonfiil ffssm NJ taf
tsts brabaif ieaspo0HfBi vanilla
rut sugar IN Dsn with water AMI
holi nB'i ~ threads from the tines N
fork Pour slowly N fine stream 0var
The suffly beaten eKK whites, beating
until cool Then s1d the we'll beaten
gdiks snd vaniiia sin flour with cream
n tartar ana fold IN carefully. Bake IN
~ Bnsrshssd round TN FOR forty on fifty
minutes IN moderately slow oven, In
vert when cooling, ard remove from I'm
lee when cold, adding . little spinach
iuifs 10 ordinary whits icing. This Will
give n n pretty green fGlar, Decorate
with white ieinR and make = nesf ~ The
eidR, ~ which shredded e0f0snut haA
barn added. IN Tho ceBtsf ~ lhs cake.
fiii The nest With candy Faster eggs and
piaco = ilitis Toy chicken 90 top
roo RELISH
..Hif hard cooted aFss, oBs half eupful
finely Winced eeid ehlfkaH. 1no fsasp6op
~ mslied butter. ona leaspo0nfJl ne
isaap0onfilH fnlHeed pasisy, ono e8pfu
chicken etOek, three abesp8gnfilH rpfHm
GHa iephpooHfui f0fDHiafeh, salt and pep
per
Remove shells from sgEs spd cut n
haiVss, cf0ssNise. Take oar yolks MASH
v9ika 10 pasts sHd ADJ chicken. butter
seasoning, and hslf ~ the parsley. When
thoroughly mixed nii tbs whites Heat
stock. season 10 taste with salt aBd pep
per. add tic remaining taanDoOBfu ~
parsley hnd the cream miEea with The
cobstarah. lei n boil Two minutes hnd
pour OVER the sFRs. c0Vef closely and
sci IN The oven for five minutes. BsfVe
Of oHes
MOCK poAcUTD Dgg DESSERT
Mis- boiled rice with a little swsstsned
whipped cfesm and shape into round,
flat patties Cover with layer ~ Htlfny
beaten gag whites swssteDod and fla
Vorsd, on top Of sseh place half Of o
eanned peach,
EARTTn LtrsDH
Three NRFs, 0Ha fDpfui sugar on6zhalf
fupful watnfs 9na Bnd 6ns half eupfuls
flour. ons aud one half taaHp00nfnis balts
Ing p0wGof, whipped cream.
Beat sRa Foiks until thick AMI lemon
colofed; add The suEar gradually and
cont Bne beating, Then aad tbe water,
fold IN tho whites ~ The eggg. beatsn