The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1916-04-23

coiu wafer ana tnen pour IN tho mix
ture: pack in Ice and salt. When
ready to serve. wet tea towel In
hot water and fold around the mold;
turn out on shallow plate and gar.
nish with whipped cream and whole
Strawberries. ~
Menu No. g,
r.0 Pineapple Cocktail
34 Lamb Broth with Egg
Soup Sticks
Olives Radlshes
Grown Roast OF Yearling Lamb with
,tfs Mint Sauce
With Peas and Small Brown Now ~
,e.t. ID IN Potatoes -,qs.-t
Watercress and Cheese Salad
tsp Crackers, ,,.,. ,n..,.,.,,
3iri IA Frozen Custard 49,, q,
e.la Small sponge Cakes II
srsi..T san, Coffee. ~.
Pineapple Cocktails LAX \,
! medium sized pineapple.
tablespoon lemon Juice.
2 tablespoons sugar. hrsf
! tablespoon red jelly. si. ,.s,p
Wash the pineapple and remove the
top. Cut into quarters lido not ,peel).
Remove the core and crate away the
skin. Add lemon and sugar. Set in
cold place until ready to serve. Put
In cocktail glasses and on each place
little red jelly. This Is most attrac-
tive. 57t - - -
A little ice can be- added or q small
piece OF Ice put in glass. III u
Lamb Broth with Epp..
The trimming OF the lamb Is boiled
and strained the day before. and. set IN
cold place. Next day remove ali fat
and return to fire. Season to taste and
bring to a boil. Beat two eggs until
light and add d little stock to the eggs.
Then add to the remainder Of stock.
This is done 80 the egg will not curdie.
Add q little grated nutmeg and finely
chopped parsley. -
Crown Roast Yearling Lamb,
One rack OF lamb Is fixed and tied
BY the butcher. The trimmings and
bones that wore boiled yesterday are
USED IN the bottom Of the pan, and the,
meat "a seasoned and placed on same.
The .chopstick is covered with O small
pudding pan so It will not burn. Roast
quickly forty-five minutes. Place on
warm chop plate. Put the potatoes
In center and the peas around the
meat. n ~, ~ 49,, III, ~
IA peck new potatoes OF quart Of.
old ones mashed. t,l.s, Z. s..
] can Of peas or IA. peck Of new.
peas. -rt,. y I. ia, !
The rack Of lamb makes q very
small crown roast, but the rack can
be cut with the neck (chops) and
there will be enough meat for the
moderate meat eater. OF course, one
does not I'LL UP on meat with the
above menu. l--s
Watercress and Cheese Salad.
3 cups picked. watercress. ~ ~
] Neufchatel cheese.
3 cups shredded lettuce.
1-2 cup dressing favored with onion.
Dash Of paprika. rsas
Line bowl with lettuce. Cover with.
watercress and dressing. Put the
cheese in strainer and mash over top
OF cress. Dust with paprika. This
makes very attractive salad. laf
Frozen Custard. Fqtel
The custard Is niade In tho morning
and frozen late in the afternoon. II
ts a saving Of ice to freeze and use at
once. 1t is better Il not frozen too
hard.
/ quart milk. ansfe
3eggs. ~ - gl2e
cup sugar.
1-2 teaspoon salt.
2 teaspoons cornstarch.
+ Flavor to taste.
Put the milk on In top of double
boiler. when It comes to a boil add the
cornstarch, which has been mixed
with little cold milk, sugar, salt and
well beaten eggs. Boil Ave minutes;
set aside to cool. Flavor, to taste.
Pour into freezer, pack with ice and
salt and turn ten minutes. Fruit can
be added II desired.
Small Sponge Cakes. 49,
one-half pound small sponge cakes
are used, or make our regular sponge
cake mixture and bake In gem irons.
or bake in sheets and cut In fancy
shapes. $3.50
with either Of the above menus the
marketing can be. done the day before.
Most OF the things can be got ready
and the table set in the morning. Then
there will be very little left to be done
for the afternoon, and especially II
there is only one maid who does the
cooking and waiting on table. II the
things are prepared early IN the day
there Is no rush.
Both dinners are for spring, there
fore the decoration on table af,otIld