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

STHChUTH
Strawberry Bavarian Cream
e. Coffee
Fruit Cocktail. i.'
cupful separated orange. cut small.
1-2 cupful diced pineapple.
1-2 c,lpful green grapes or canned
peaches. 800 r., Eili'l
] tablespoon lemon Juice.
l tablespoon currant Jelly, or any
other red Jelly.
IL 8 strawberries. ,,ess %.
6 tiny sprays Of maiden hair fern.
Sugar to taste.
Skin the grapes and cut in half and
remove the seeds or dice the peaches
the same size as oranges and pine
apple. MIX the lemon ttAce and Jelly
together with sugar to taste. ut
should not be very ssweet.) Mix the
orange, pineapple and grapes togeth-
err; put into cocktail glasses with a
little Of tho lemon and Jelly over tho
top. Decorate with strawberry that
has been rolled in pulverized sugar.
Lay the maiden hair fern In cold wat
er few moments: shake dry and
place on the side Of fruit. This makes
very attractive decoration.
Clear Soup.
] 1-2 pound lean soup beef.
l tablespoon cut onion.
tablespoon cut carrot.
teaspoon salt. little pepper.
Wipe the meat on wet piece OF
cheesecloth: cut small same as for
d al AIH
seasoning. onion and carrot. Add
eight cups OF water and boil slowly
until the meat is very tender. Strain
through fine strainer and set aside to
COOL. When cold remove all the fat
and return to fire. Add few crushed
egg shells: bring to a boil and strain
through cheesecloth. This can be made
the day before and q little caramel
added to give It a light brown color.
The meat can be used next day for
croduets. hash or meat loaf.
l dozen soup sticks. W.
small bottle of olives.
2 punches red radlshes.
Spring Lamb with Mint Sauce.
Either hind or forequarter OF lamb
can be used. The forequarter is much
easier to carve and especially for the
beginner; but most good butchers
know how to Ak either quarter 80 1t
will carve easily. II the hind quarter
Is used be sure part Of leg bone, hip
and Chine bone are removed. Only
leave q bone in the leg. II forequarter,
all shoulder bones. chin and neck
bones are taken out The bones can
be used for broth or stock. 5
The meat is wiped, seasoned with
salt, pepper and flour and a little drip
pings III the meat is very lean). Put
in, hot oven and scar quickly. Re-,
duce the heat and add two cups Of
water. Roast slowly. ono and half
hours, basting quite frequently. Make
two cups of gravy with either piece
OF meat fsl =. Id
| ti.i ~ Cold Mint Sauce. - ~ 81
/ -1-2 cup. mint leaves chopped fine. 3,
u tablespoon pulyerized sugar.
l tablespoon vinegar or lemon juice.
tablespoon water, pinch Of salt.
/ Mix all we'll together and serve sep
arate with the meat. The meat Is
placed on hot platter and garnished
with sprigs of mint.
New Potatoes, Cream and Parsley
Sauce.
( IA peck small new potatoes.
/ l cup cream sauce.
7 2 Tablespoons finely chopped parsley.
! tablespoon butter.
< ] tablespoon flour.
cup milk.
1-2 teaspoon salt.
Wash and boil the potatoes with the
skins on. While the potatoes are
boiling make the cup Of cream sauce
as usual. When potatoes are tender,
about twenty to twenty-five minutes,
drain and skin at once. Put into
warm tureen. Dust with little salt
and cover with the cream sauce.
Sprinkle with parsley. This is q very
attractive dish. sai
Asparagus with Melted Butter or
Hollandaise Sauce.
bunch asparagus. Fis
] teaspoon salt.
tablespoons Of butter.
small slices ofvery thin toast.
Dash pepper f''
The asparagus Is cleaned as usual;
then divide into six parts, and pin or
tie with tape. Put INTO boiling water.
Boil. Dust with salt and pepper and
little melted butter. or 1t can be
served with Hollandaise sauce. The
stock Is saved for next days soup.
Hollnndaise Sauce. ne
e tablespoons butter. ~ > Z tel7iit
i tablespoon flour. ef = 3t' 1,s'ei
Yolks Of two eggs. ssss' =
1-2 teaspoon salt.
1-S teaspoon pepper. si.'i
2 tablespoons OF tarragon vinegar
or lemon Juice. y .sais az s'-s'
I tablespoon chopped onion.
liz pint boiling water. "
Put the onion In the vinegar, bring
to the boiling point and cool. Rub tho
butter and -four together, add grad
ually the water, stir until boiling, add
the strained vinegar. Take from the
fire. stir In gradually the yollrs OF the
eggs. Heat very. gently just mo-
ment. add the salt and pepper and
- y.