Omaha daily bee., 1919-10-26
S 0 N { THINGS
TO SERVE OUT Of
THE ORDINARY
Chicken Fried Whole, Puree
du Barry, Egg Pickle,
Cocoa CruI|ers, Rasp.
berry Puffs.

Wncn you are wondering what to
serve that will be little out Of the
ordinary try one of the suggestions
which follow. Some, of them require
skill in their preparation. but so de-
llcious will they prove that you will
feef well rewarded for your effort
Chicken Fried Whole.
Truss a young chicken as for
roasting, but do not stuff II. Put
INTO a steamer or cover CLOSELY in "a
colander over pot of fast boiling
water tor half an hour. Haye ready
some very nice dripping, or mix
ture of one-third butter and two
thirds lard; put in a deep frying or
sauce pan. Flour the chicken all
over, put in when the fat is hot,
When the lower side is fine
brown turn fowl; when both sides
are cooked take it out, lay few
slices OF onion in the bottom OF
tin pail or kettle. put in the chicken.
flt on the top, set in pot DIVA
ter, which must be kept at a slow
boil. half an hour. Rub the chicken
well with melted butter in which
has been stirred pepper, salt and
chopped parsley, and serve.
Puree Du Barry.
Chop six bIanched almonds fine
and add to them two cupfuls of
shelled lima beans, one teaspoonful
ef chopped onion. one tablespoonful
OF parsley. one tablespoonful of
flour mixed with a little cold water,
dusting of grated nutmeg, bay
leaf and three pints of hot stock.
lHot water and beef extract or
bouillon cubes may be used.)
Bring to the boiling point, SIM
.mer for three or four minutes and
cook in the cooker for two hours.
using one disc or radiator. Rub
through a. sieve, reheat and dilute
with hot milk to the desired con-
sistency. Season highly with salt
and paprika before serving.
Cocoa Crullers.
Two eggs, one cupful sugar, one
tablespoonful butter or lard, one
tablespoonful cocoa, one teaspoon
full cinnamon, two-thlrds cupful
milk, three eupfuls flour, three table
spoonfuls baking powder. Beat the
eggs and sugar until light, add the
butter (melted) and the milk. Sift
and add cocoa, cinnamon, flour and
baking powder. Roll out about one
half an inch thick, cut out and cook
Egg Pickle.
The.following recipe we have used
for years for putting down eggs, and
it never has failed: One-half pint
fine salt, one-half pint unslacked
lime, eight quarts of boiling water.
Put in crock jar in order given.
When cold put in she eggs. This
recipe will cover 10 dozen eggs.
Raspberry Puffs.
Mix we'll one pint flour, two level
teaspoonfuls baking powder and a
little salt; make into soft dough
with milk, about one cupful; put
spoonful of the dough into we'll
creased cups, then a spoonful of
raspberry preserves; then another
of dough: stearfl for 20 minutes;
turn out into platter and serve
with RASPBERRY sauce made. as fol-
lows: Cream two tablespoonfuls of
butter and gradually one cup pow
dered sugar and a little lemon juice;
beat in as many crushed berries as
the mixture will hold Serge cold
or melt over hot water and serve
hot. ~
Coffee Caramel Custard.
Put half cupful sugar in smooth
saucepan, stir over fire until light
colored caramel is formed. Avoid
burning. Heat one cupful milk and
one cupful strong coffee add to
caramel and keep over hot water un-
til caramel is dissolved. Add two
eggs, slightly beaten, and salt. Strain
into cups, bake in slow oven until