Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-12-31
THE TABLE.

THE TABLE.
Glazed Sweet Potatoes-Wash
and pare six medium sized pota-
toes. Cook in boiling salted water
until soft. Drain, cut in halves,
lengthwise, and put in buttered
pan. Make a syrup by boiling TO-
gether three-quarter cup sugar and
one-ouarter cup corn syrup with 4
tablespoons of butter. Brush the
potatoes with the syrup and bake
until brown, basting twice with the
remaining syrup.
Lemon Pudding-One and one
half cups soft bread crumbs, three
tablespoons butter, three-quarter
cup boiling water, one-halt cup
sugar, one-half cup corn syrup, one
and one-half teaspoons corn starch,
two egg yollls, three tablespoons
lemon Juice. grated rind one lemon.
Add the butter to the crumbs,
Dour boiling water over these ana
let them stand until soft. Mix the
sugar, corn starch and corn syrup;
add egg yolks, well beaten, anu
lemon Juice and rind. Combine the
mixtures and bake in individual
dishes or in a pudding dish.
Eggs a la king-Melt four table
spoons butterine. and in this COOK
one tablespoon minced green pep
per and one cup OF fresh or canned
mushrooms. When tender sprinkle
with three tablespoons flour, ada
one and one-quaTter teaspoons salt,
a few grains pepper and a dash or
nutmeg and stir constantly until
well blended. Then add two cups
of milk or one cup milk and one
cup cream, or one cup rich mix
and one cup chicken stock. Gently
add six or eight hard-cOoked eggs
sliced thin. Add more salt and pep
per if necessary. It is best to be
very sparing with the use OF nut
meg. Heat again over hot water
and serve very hot on buttered
toast.
Mock Scallopes-Remove bones
and skin from a two-pound slice of
halibut, haddock or cod. With
sharp knife or scissors cut the fish
into cubes. Cover with two cups
Of milk and let marinate in the
milk thirty minutes. Drain off the
milk, reserving it for fish soup or
chowder Let the drained fish
soak in Wesson oil about ten min
utes. Drain, dust and bake eight
or ten minutes in a hot oven. Serve
with lemon slices, creamed egg or
tartaTe sauce.
Peanut Croquets - One cup
bread crumbs, one cup mashed po-
tatoes one cup chopped roasted
peanuts, one teaspoon salt, one
teaspoon lemon juice, one beaten
H.rr "a IN
seasoning, and add one-half beaten
egg. Shape into croquets, dip in
cracker crumbs and egg. Brown
in hot CREASED griddle.
Rice and Cheese Rarebit
quarter cup rice, threo-quartor cup
cheese, one and one-half cups milk.
two tablespoons flour, one and one
half teaspoons salt. one-quarter
teaspoon pepper. Boil rice in plen-
" OF water. When cooked tender
add milk and the flour mixed with
one-quarter cup Of water. Allow
this to boil, add salt and pepper and
when II again reaches boiling point
remove from fire and add cheese
chopped fine. Stir cheese through
the hot mixture until II meits
Serve on toast
Dreamed Fish with Peas on PO-
tato Cakes Cream cooked FISH and
a few leftover peas or carrots
For potato cakes use mashed or
riced potato. Form into cakes,
sprinkle with a little corn hour and
saute in a small amount OF fat un-
I'll brown on both sides. Cover with
creamed mixture and serve at once.
Cabbage Salad Equal parts OF
shredded cabbage and finely cut
celery, one sweet red pepper or pl-
mento mayonnaise dressing: mix
cabbage. celery and chopped pI-
mento together; put mayonnaise
over top when serving. A few
chopped nuts sprlnkled over may
Onnaise may be added IL desired.
Devils Food Cake Two table
spoons butter, ono and one-half
cups sugar. three well beaten eggs,
one-half cup milk, one-half cup
fiogT. two tablespoons baking pow
or. one tablespoon vanilla, stir two