Every evening, Wilmington daily commercial., 1918-08-10
Hot Weather Luncheons
and Dinners OfTWOD Dishes

/ Stuff the tomatoes with this mixture and
cover the tops with buttered bread crumbs
/ Place in a baking tin and bake in a hot
oven for half an hour
/ Melt teaspoon Of butter in a pie tin,
and carefully break the eggs into it. Bake
them for five minutes, or until the whites
are set. Have ready neat rounds Of but
tered toast. slip an egg carefully onto each
piece of toast and arrange the baked to-
matoes around the eggs and toast and
serve at once.
CADILLAC CHICKEN
10 tablespoons chicken fat, | table
spoon cornstarch, q cup chicken stock,
= cup milk, Il cup cream. cup boiled
chicken cut in thin strips, - cup sauted
sliced mushrooms, l egg volk, 4 cup
canned plmentoes, > tablespoons butter.
salt
Melt the chicken fat. add the cornstarch
and stir until blended While still stirring.
gradually pour on the chicken stock milk
and cream. Bring TO the boiling point,
then add the cold chicken, sliced mush-
rooms. plmentoes, and the voik of the
egg. Season with salt, and Just before
serving add the butter
Serve IN cases made OF bread, buttered,
and Drowned in the oven.
good sized ears Of corn, 5 eggs, , table
spoons cream, i teaspoon salt, l table
spoon butter, pepper
Score the corn lengthwlse and scrape
out the pulp. Beat the yolks and whites
OF the eggs separately. mix the corn
cream Nolks and the seasoning all together.
and beat well for about two minutes Put
the butter in the omelct pan, and while
II is heating add the stifflv-beaten whites
of the eggs to the other mixture Pour
into the hot butter. raising the center with
a hot knife. and tipping the pan TO let all
the uncooked part reach the hot par
When nicely Drowned and eveIlv cook d
fold lit over, turn out on hot platter. ana
serve at once.
STUFFED HEARTS WITH VEGETABLES.
Cleanse and wash calls hearts. stuff
with bread crumbs molstened with melted
butter and seasoned with pepper and
thyme skewer into shape lard season
with salt aud pepper. dredge with flour
and saute in pork fat, adding to the fat
stalk OF celery, | tablespoon chopped
ONION. sprlgS parsley, t slices carrot, cut
IL pieces. slices turnip, bit of bay leaf,
, cloves Il teaspoon peppercorns. Turn
the hearts occasionally until we'll Drowned,
then add Il cups brown stock. cover,
and cook slowly one and half hours.
serve With cooked carrots and turnips cut
IN strips or fancy shapes.
CAUiIFLowEB AND sHRIMPs.
Take cauhfower and cut off the green
part and wash it several times in salted
water Boil gently until cooked, being
careful 10 keep it whole. Put aside to cool
and when it is quite cold make hole in
the center down to the bottom Nix a cup
Of shrimps with good mayonnaise, and
with this mixture fill the hole in the cauli-
flower Pour more mayonnai over the
top OF the cauli1ower and serve very cold.
MUTTON SALAD.
Cut some slices Of cold mutton or lamb,
removing every bit Of fat and skin pos
sible Mix lettuce leaves with may on
naise dressing, adding sliced cucumber if
desired Put some of the salad on each
slice Of meat and roll the meat over as
tightly as you can Lay the rolls closely
together, and sprinkle a very little salad
dressing over them This wav of pre-
pairing a salad is very useful for taking to
picnles or on a Journey, or serve on lettuce
makes a good warm weather meal