Oxford Democrat., 1920-05-25
Seasonable and Tested Recipes.
(By Janet n. Hill and Mary D. Chambers.)
ASPARAGUS AND CHICKEN SOUP.

ASPARAGUS AND CHICKEN SOUP.
Put on to boil In three pints of water
two pounds of chicken or fowl, cut into
small pieces, and let cook for two hours.
Cut the tender tips from two large
buucbes Of green asparagus, and sci
aside; cut the remainder Of the stalks
into one-inch pieces, and cook with the
chicken for thirty minutes longer.
Strain, separate the asparagus from the
chicken, and press through potato ricer
to extract juice and coloring. This,
with seasoning Of three teaspoonfuls OF
salt, one-half tesspoonful of pepper,
and one-fourth teaspoonful of celery
salt, 10 added to the chicken stock, with
the tips of the asparagus previously re-
served and kept in cold water. Cook flf.
teen minutes longer, and serve with
croutons, or with Royal Custard.
KING OF SOUPS (RUssIAN)
Wash, pare and cut into small pieces
three large red beets, and cook In one
and one. half quarts Of meat stock, unit
stock Is colored. Meantime fry to 9
light brown in one-fourth q cup Of but
ter, one stalk of celery, one small onion
and six mushrooms, all chopped fine
Drain out vegetables; add four table
spoonfuls of -four to the Drowned butter
and stir into soup. Season with scani
tablespoonful of salt, teaspoonful 0I
pepper, and two tablespoonfuls of fine
chopped parsley. Serve in tureen with
one-inch cubes of bread-hollowed out
u center, Drowned crisp in oven, and The
cavities filled with cooked beei's mar
row-arranged in tureen before it goe,
TO the table.
ASPARAGUS SAUCE FOR ROAST LAME
Oh CHICKEN
Thicken two cups of veal or chicken
stock with four tablespoonfuls OF -four
and two tsblespoonfuls of butter. Add
from one-half to one cup of asparagus
that has been steamed until tender sn0
cut into small pieces, one-fourth a cur
of cream, and one tablespoonful of vine-
gar. Let the whole get hot through
add one.fourth q cup of toasted bread
crumbs, and serve with any delicate
meat.
wAFFLES
Cream one cup of butter; add the beat
en- yolks of four eggs, and one cup OF
milk, alternately, with two cups of flour,
siftsd with two tesspoonfuls of baking
powder and one-half a teaspoonful OF
salt. Beat into the batter the last thing
the stiff beaten whites Of the four eggs.
These wsff1es may be served with straw
berries and sugar crushed together fol
the last course OF May breakfast.
PLANKED sHAD
Split q roe shad from head to tail.
Place on heated plank. Brush over
the fish with melted butter and sprinkle
with salt and pepper. Bake twenty five
minutes in hot oven. Basic frequently
with melted butter. Bake roe fifteen
minutes in pan spread with bacon fat.
When the fish Is cooked, fill the space
between fish and the edge of the board
with duchesse potato (recipe following).
Shape the potato by means of forcing
bag and star,tube. Return plank to
oven to brown potato. Remove from
oven; place roe and broiled bacon on
ish, gsrnish with parsley, lemon and
radishes.
DUCHEssE POTATO
To pint of hot riced potatoes add two
tablespoonfuls of butter, half teaspoon
full of salt, the beaten yolks Of three eggs
and enough hot milk to let the mixture
pass easily through forcing bag.
NODDED ASPARAGUS
Wash, scrape, and cut into half-ipcb
lengths bunch Of green asparagus, and
cook for fifteen minutes In one cup OF
water, salted with one teaspoonful OF
salt. When tender, add two tablespoon.
fuls of butter blended with one table.
spoonful of -four, and stir mixture care
fully until thick. Add four we'll beaten
eggs, and when cooked until thick, but
not curdled, hslf-fill six small molds
with the mixture. When cold unmold
on lettuce leaves, and decorate with bits
OF red pepper or slices of tomato.
PEAR SALAD
Select tender halves of canned Bartlett
pears and arrange on heart. leaves of let.
tuce. Fill the pear cavities with the fol.
lowing dressing and sprinkle with chop.
ped nuts.
DRESSING FOR PEAR SALAD
Into one cup OF heavy cream crumble
one cake OF cream cheese. Beat with q
Dover beater until firm.