The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1918-04-11
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(Wheatless Day.
Breakfast. -
Steyed Eyaporated Fruit
Panned Rice Cakes.
Syrup, Coffee.
Luncheon.
Macedolne Salad Combined Vegeta.
blcs).
Mullins from "Tempered Out Flour.
y Cocoa.
Dinner.
Celery Soup.
Goldfish and Potato Souifle.
Baked Potatoes.
Halved Grapefruit
The Table
Easter Breakfast Dish-To a pint oi
mashed potatoes add q tablespoon but
Ter or drippings and well-beaten egg
Mold into cakes with the hands, Dip
them into a wll-beaten egg ther
crackers or bread crumbs and fry a
deep brown in fat Have ready as
many poached eggs as potato cakes and
lay one on the top OF each cake. Garnish
with parsley and. serve very hot
Onion Soup-Melt two tablespoons
butter, add one Bermuda onion sliced
fine and cook till tender Now add two
tablespoons flour and remove from fire
Take three bouillon cubes and four cups
boiling water; stir until the cubes are
dissolved, then add to above mixture
and return to the fire. Cook twenty
minutes. Have ready two slices toasted
bread cut in squares; put in bottom OF
baking dish and cover we'll with Par
mesan cheese Now pour the soup over
the bread, when II will come to the top
and sprinkle with more cheese. Put
in oven and bakesill cheese and bread
are nice golden brown.
Califlower With Cheese-Soak a
caullflower thirty minutes in cold water
with a little salt in it then cook in
boiling water twenty minutes or till
tender. Drain the water off put the
cauliflower in baking dish and cover
I with thin cream sauce; then sprinkle
well with bread crumbs and Parmesian
cheese; bake till the cheese melts and
becomes brown.
Curried Apples--Peel and core four
sour apples and cut into rings, then
sprinkle with curry powder and fry
tender. Serve on platter of boiled
rice and pour over a curry sauce
Wartime Dumplngs-Two small po-
tatoes grated, oneN egg. one teaspoon
baking powder, one teaspoon salt, two
tablespoons cornmeal, one CUP water or
milk, flour enough TO make dough stiff.
Gut dough 10 three pieces and put in
boiling water for ne-half hour These
dumDlings are very good, especially
when served with sauerkraut and pork.
This serves four persons.
Fairy Cakes for Easter--For these
tempting little company cakes you re-
quire four ounces butter, four ounces
sugar three eggs, six ounces flour, one
half teaspoon baking powder, three
ounces candied cherries and the rind of
one lemon Sift flour and baking powder
together and add the grated lemon rind
Nhop cherries fine Cream butter and
tsusar together, then add eggs one at a
time beating thorouphIy Add the
MIXED flour and cherries and stir all
together lightly Have ready patty pans
well creased and half fill with the
stnixture. Bake in moderate oven from
sfiflpen 10 twenty minutes.
y Goldfish and Egg Sauce--Soak bone
less fish over night in cold water
Ne-t morning drain and cover with
fresh cold water. let come to boiling
point slowly, then simmer twenty min
utes Make white sauce as follows
Place two level TABLESPOONS butter in
skillet; when melted stir in two level
tablespoons flour when thoroughly
mixed. add one mint hot milk, stir and
cook until creamv Cut two or three
hard-boiled eggs into slices and lust be-
fore pouring the sauce over drained
fish stir eggs In carefully. Season the
sauce with salt and pepner TO suit taste.
Wartime Molasses Cake-LOne cup
suet put through meat grinder, one cup
mo'asses, one Gun sour milk. two cups
white flour one-haif cup barley flour /.
salt and Snice to taste.
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