Every evening, Wilmington daily commercial., 1918-08-14
COLD BOUILI.ON.

COLD BOUfLLON.
Before the bell Is rung put small
so,p-plate Of this in front Of each plate,
and in each portion scatter about a dessert
spoonful of very Anelyshreddcd cucumher.
Make fresh meat stsck for It, II you Ike,
but good meat extract answers quite
as well, and IS less trouble.
One quart Of well-fiavored vegetabie
stock
Cubes. or tcaspoonfpls of the meat
extract. as directed BY the makers 81
lowing one extra If YOU want the soup
to hc especially strong,
Half an ounce OF geiaunc
One ounce of spaghetti
Boil the spaghetti in sligttly-salted
boiling water till soft-tlme probably
about twenty minutes. Then dram oil
and save the liquid from It Tor stock.
Dissolve the gclatinc and extract III
tie stock beng careful that the iofu"r
melts entirely. and does not get over
heated
Add the spaghetti and season. re
membcring that for a cold dish NOR
seasoning is required than Il Is TO be
eaten hot
Leave till cold, stirring it now and then
10 prevent the spaghetti IRON sinking
If it appears 10 be more than ilghtN
iellied add more stock Then ladle 1t
out into the plates, shake IN the shredded
cucumber, and serve very cold, with 4
few strips of thin, dr. toast.
cUcCMrER AND FISH cAssoLErrES.
One large thick cucumber.
About one pound OF any cooked Haii
Hall a pint OF milk and fish stock ,miXed
-Tt,, fft hfaT
| -four substitute.
One hard boiled egg.
Two tcaspoonfuls Of chopped parsley.
Anchovv essence to taste.
Wholcmeal bread and butter.
ANY nice salad Seasoning.
Make the filing first Boil the milk
| and stock, pour in. and STIR tlll hotllhg
| the rice -four. mixed thlnly and smoothly
| with a little cold liquid.
Add the fish, freed from bones and SKIN,
and coarscly chopped, also the shelled,
chopped egg, the parsley, essence, and
seasoning to taste.
Mix well, and leave to become cold.
Peel the cucumber thinly, cut It III
| blocks about two inches and II half long.
| Simmer these in stock, or milk and water,
| till tender but on no account must they
be broken
Then lift them out, dram well, ana scoop
out some cucumber from the center OF
each block, 50 as T. leave Il hollow III cao Il
Fill these cucumber eases With the fish
| mixture, piling it up IN the centre. Place
each c;ssolette on a Eeat, fairly thick
round OF Observation-Disclosures, OF on a slice
Of tomato, and arrange on dish With
nicely-prepared salad round.
Timed fish, well cooked through IN
the sauce, answers well, or cooked meat,
game or poultry can be substituted
JELLIED CHICkEN SALAD.
If chicken is too dear, use rabbit or veal
One pint Of chicken stock.
One breakfastcupful lhalf Il pint of
cooked chicken cut in dice.
Two hard boiled eggs
Half-ounce Of gelatine powdered, or
according to makers directlonsl
One tablespoonful of some bottled sauce.
Two tcaspoonfuls Of chopped parsley.
Juice Of half lemon
Seasoning.
Lettuce, cucumber, etc.
Salad dressing.
Flavor the stock carefully with the
parsley, lemon Juice, sauce and seasoning
Stir the powdered gelatlue into the stock
whilst cold, then stir and heat II gradually,
but do not boil 1t.
Stir in the chicken and pour into
wetted mould on BASIN STIR nov and
then until set sufficiently to keep the
| chicken from sinking to the bottom.
| Then dip the mould into hot water and
| slip 1t out on "A dish.