Perth Amboy evening news., 1920-04-09
Home Cooking
By Mrs. Nj. A. Wilson
Former Chief Cashmere In Royal
Household of tha Late Queen
Victoria
IN MRS. NJ. A. WILSON.

markets., and thiS month l5 also IHe
last for the succulent oyster until
family on Sunday to some southern
greens and oysters. All! Madam, do
L hear you say, Most expensive, nay,
All To be sure. Now.
Just think for a moment. Have you
no iced that Friend Husband looks
tired and WORKOUT; that your daugh-
ter, too, looks a little rundown? TO
be sure. you have, and perhaps you
have thought only to say, Il must nave
the doctor look John and Annie over
give them a tonic, n l guess
that perhaps I need one, too =,
Now, Madam Housewife, by all
mean have your physician on the gop
at once and then to supplement- ms
good advice by a generous diet OF
succulent greens. ggs and oysters
providing q change OF diet from meat
and potatoes.
A SUGGESTIVE SUNDAY MENU
Breakfast.
Grapefruit Juice
Bohemian Omelet
Toast Coffee
Dinner.
Celery
Oysters Supreme
Spinach Corn
Southern Tomato Salad
Rhubarb Strudel Coffee
Supper.
Deviled Eggs
Potato Salad
Sliced Tomatoes
Rhubarb Short cake Tea
The market basket will require for
six persons
Three grapefruit.
One and one-half dozen eggs,
Two stalks of celery,
Fifty stewing oysters.
Three green peppers,
One-quarter peck spinach,
One can crushed corn,
One head lettuce.
One and one-half pounds of south
ern tomatoes,
Three punches of rhubarb.
One quart of potatoes,
One bunch of parsley,
One quart of onions,
Two large loaves of bakers bread
Cut grapefruit in half and use
orange reamer to ream out the juice
Strain into thin glasses and add little
crushed ice inc uga This may DC
easily prepared on Saturday. placed In
pitcher In refrigerator. ready for sery'
ing Sunday.
bohemian Omelet.
Wash and crop very fine
One bunch of leeks,
Six onions,
| One-half bunch of parsley,
The green top of the stalk celery.
Now place one-half cur of cooking
fat in the frying pan and when no
add the herbs. Cover closely ant
icook slowly until the herbs are soft
lNow place in mixing bowl
Eight eggs.
One-half cup of milk,
One-half cup of fine br~eadcruHps'
One teaspoon of salt,
One-half teaspoon of paprika.
Beat well to mix, pour over tn
lcooked~herbs and place the pan Il
moderate oven to bake until firm 4
jcenter and lightly Drowned. MAX
toast and coffee while omelet IS pre-
pairing. Turn on large. hot platte
and cover with three finely choppe
and seasoned southern tomatoes.
Oysters Supreme
Take the coarse outside branches G
the celery and cut into three-quartei
inch pieces. You will require tw
and one-half cups of parboiled celer.
Now cut two large buck loaf brea
into three pieces each. !
shape with spoon. Dig q well In cente
making O little casserole OF the prea'
place in oven and toast ghtly. -
lin place where they will keep warn
Now look over oysters quickly II
bits of shell. Wash and drain and pa
boil for six minutes. Now place
saucepan
TWO and one-half cups of milk.
One cup Of strained oyster juice
One-half cup Of -four.
Stir to dissolve thoroughly. FLO
! them; bring to a boil Cook nve mi
, lutes. Add the oysters n
l The prepared celery, a.
TWO green peppers chopped fl
: and parboiled.
s Two teaspoons salt.
, One teaspoon of paprtka,
. One-quarter teaspoon OF mustard.
Heat to boiling point and COOK
!, ten minutes. Now add
!. Three well-beaten eggs.
. Juice of n lemon,
u Tiny pinch Of nutmeg. .
= Stir to mix thoroughly. FIJI N
i the prepared bread casserole. III
with paprika and serve.
Rhubarb Strudel.
Wash and crop fine one bunch
lrhubarb. Add
One-half cup of seeded raisins'
n One and one-half cups OF sugar.
d Mix and let stand while prepar1
le the strudel.
ID Place In mixing bowl.
One and one-half cups OF Hour,
70 One-half teaspoon of salt,
r. Two teaspoons of baking POWDER
One tablespoon of sugar.
ee Sift to mix. Now rub into the p
f. pared -four six tablespoons OF snort
s. ing and mix to a dough with 4 tai
le spoons of cold water. Roll out IN
long sheet one-quarter incn TN
Dr. Snread with prepared mixture. I
as for Jelly roll. Place In we'll grea
- pan and bake in slow oven forty
minutes. Brush strudel with sht
ening and dust with cinnamon Del
putting In over
Serve with rhubarb sauce.
an Rhubarb Sauce.
Wash and cut one bunch OF T
ar barb In small pieces. Place IN sal
at pan and add
do Ona cup of water.
er Coob until soft. Now add
One cup of sugar,
rive taoisSpoo"
RI One egg