Perth Amboy evening news., 1920-04-16

Peas q Ia DOWllnS 4apaiaSuS i
Peach Dumplinrs Coffee
Supper
Sardine Canape
Savory Eggs
Macaroni au Gratin
Lettuce
Peune Short Cake Tea
The market basket will require
One pound of prunes,
One-half pound of cranberries.
Two pounds of perch, |
One-quarter peck of potatoes,
One bunch of watercress.
One bunch of locks,
Two punches of s~cullions,
One bunch of radishes.
One bunch of parsley.
One head of salad.
One bunch of asparagus,
One-half pound of dried peas,
One can of tomato soup,
One-half pound of peanuts.
One box of sardines,
One dozen eggs,
One package of macaroni,
Two large s~weetbreads,
Six French or Vienna rolls.
Baked Prunes and Cranberrics
Soak prunes over night and now lft
twenty-four prunes into baking dish.
Add
one cup of cranberries,
One cup of brown sugar or strip.
One-half cup of water in which
prunes were baked
Place in I'VE and bake slowly.
To Broil Perch
Cleanse the fish and split. Remove
the bones; lay fiat on baking pan and
brush with plenty of shortening. Dust
lightly with -four. Place in broiler
and broil In usual name Basic
frequently with well-seasoned French
dressing. As soon as fish Is well
Drowned, place in the oven to finish
cooking.
Potatoes a la Princess
Cut six cold. boiled potatoes into
dice. Now add
Two onions,
Two green peppers. chopped fne.
! Mix potatoes, onions and peppers
and turn in a casserole dish. NOW
make
One and one-half cups of cream
sauce,
One-quarter cup of fnely-chopped
parsley,
Two teaspoons of salt,
One teaspoon of white pepper.
Pour over the potatoes. Make
smooth on top n dot with tiny bits
of butter. Place In hot oven and bake
twenty-five minutes.
Glover Leaf Biscuits
Place in q mixing bowl
Three cups of sifted -four.
One teaspoon of salt,
Three level tablespoons of baking
powder,
Two level tablespoons Of sugar.
Sift between fingers to mix. Now
add seven-eighths Of a cup OF milk
or water and work to a smooth, elastic
dough in the mixing bowl. Form dough
into balls the size of a walnut and
place three in every cup In we'll
creased muffin pan. Press slightly to-
gether. Bake in hot oven fifteen min
Iutes.
Savory Tomato Soup
Turn into saucepan n AN or oma
to soup. Add two cans of water and
Small piece of bay leaf.
One-quarter teaspoon of allspice,
-Four tablespoons of cornstarch,
Two onions chopped fine.
Stir to dissolve the cornStarch. Bring
to a boil and simmer slowly for ten
minutes. Serve In bouillon cups.
Dreamed S~weetbreads
Soak the sweetbreads in cold water
and add the juice of one-half lemon
for two hours. Drain and place In
saucepan and cover with boiling water.
Bring to a boil n cook for ten min
utes; then turn in colander under cold
running water. When cold, remove
the tubes and fatty particles.
Now cut crust from rolls n care
fully scoop out the crumbs. making
a bread CASSEROLE. Brush inside OF
rolls lightly with good salad oil and
place In oven to brown.
When ready to serve dinner, place
In saucepan
Two and one-half cups of milk.
Two grated onions,
One-half cup of flour.
Stir to dissolve hour. Bring mixture
to q boil. Cook three minutes. Nov
add
One-half cup of inely-chopped pars
ley.
Two teaspoons of salt,
One teaspoon of paprika,
Juice OF one-half lemon.
Two well-beaten raw eggs.
Beat hard to mix and now d three
{ h~ard-boiled eggs cut into quarters ant
the sweetbreads cut into c pieces
Heat to the boiling point and I'LL int
e~ed rolls. Dust with papr1ks
and place In oven for five minutes.
Peas a Ia Bowling
Wash and soa over night one-hal
pound of dried peas. In morning