The Richmond Virginian. (Richmond, Va.) 1910-1920, 1916-03-16
SOME ODD DISHES TO TRY.

Novel dishes must make their APP
peal, not through novelty alone, but
also through merit, and they should
be carefully tested. at least once, be-
fore being 4, mally served: this Is done
because all the ingredients may not
be at hand and substitutes may have
Ito be used, which will possibly alter
the flavor OF the dish. Again, IL may
be desirable 10 use less Of strongly
favored ingredient than native rec
ipe calls for: for instance, not all care
for the very hot. peppery flavorins
that the Mexican enjoys. or the gen.
erous use Of anchovy paste and caviar
that the Russian finds so delightful.
So the dish must be modified.
In selecting odd dishes. one should
be careful to choose those which go
well together. go that the meal may be
not only o.d, but harmonious. The
following menu Is a good example TO
follow:
Portuguese Soup--Soak eight prunes
in one pint Of water over night. In
the morning remove the prunes and
add to the water one pint OF stock
with three thickly-sliced leeks and
seasoning to taste. Let the soup SIM
mer until the ieeks are tender, then
add the prunes: boil five minutes and
turn into a tureen that has been wiped
with a bud of garlic. Serve toasted
croutons with the soup.
Russian Pancakes--These pancakes
take the place OF the fish course. Make
the usual pancake batter, frying the
cakes a little thinner and larger than
usual When they are cooked, spread
each lightly with a little sweet butter
and anchovv paste mixed; then put
on thin layer of caviar and minced
onion, busting the top with pepper
and lemon jrtce. Roll the cakes ana
serve them very hot.
Egyptian Meat Pie--1Line deep pie
dish with good crust. Chop fairly nne
a half pound of calf's liver and half
pound of fresh pork. Add half can
of mushrooms, gut In pieces. one graf
ed onion and chopped pepper FIJI
the pie and pour over all half gill
of melted butter, tablespoon or
chutney strip. one tablespoon or TO-
mato catsuo and. over the top, very
light dredging of flour. Put on the
top crust and bake from thirty TO forty
minutes in a medium oven. Serve with
the pie, mashed potato. stuffed baked
tomatoes, cui rant jelly and horseradish
sauce.
Dutch Salad-Pare and dice enough
white turnips to fill two big cups. Boil
the squares II water until tender when
pierced with a straw. Drain and set
them to cool. Take one pint of highly
seasoned tomato Juice and add to 1t
two tablespoons of powdered gelatine
that has been dissolved in little cold
water; let IL heat until the gelatine Is
all melted, then set aside to cool.
When cool. arrange the turnip squares
in a wet mold and pour in layer of
the tomato; let that slightly stiffen,
then add another layer of turnip, then
the rest Of the liquid. When ready
to serve, cut the jelly with a sharp hot
knife and serve on lettuce leaves, heap
ing mayonnatse on the top. Garnish
with a ra1ish rose in the center OF
each portion.
French Pineapple Bisque--Beat the
yolks of four fresh eggs with one cup
OF sugar, adding slowly one pint OF
heavy cream stir until the mixture
is very light: then add one grated
fresh pineapple. the crumbs of one
dozen stale rnacaroons and half glass
OF spiced vanilla strip. Turn into the
freezer and freeze; then let stand one
hour to ripen. Small fancy cakes are
nice to serve with the bisque. though
many prefer one of the old-fashioned
plain cakes. such as silver or lady
cakes, with a sugaring of pistachio,
rose, chocolate or vanilla.
The horseradish sauce, served with
English recipe. Take four tablespoons
of grated horseradish, one teaspoon OF
sugar, one teaspoon of salt, half
teaspoon Of pepper, two teaspoons of
made mustard. and sufficient vinegar
to moisten the ingredients. Just be-
fore serving, add three tablespoons of
heavy cream. If one wishes. the
sauce hot, 4ust set the dish 1t Is in into
a pan Of hot water until the sauce Is
hot. but do not allow It TO curdle.
IL a warm dessert is preferred. n
mock cherry pie may be substituted.
Chop two cups of large cranberries
with one cup of raisins. Add two
cups of sugar, one cup of boiling
water and two teaspoons of vanilla.
Mix we'll and add two teaspoons of
flevF-Liae- the plate with good
crust turn in the mixture and add
the top crust. When serving, II Is
nice to put tablespoon of whipped