The news scimitar. (Memphis, Tenn.) 1907-1926, 1920-03-02
For the Table

Satisfy soup-Psel the roots OF Jbis
vegetable, wash and stew gently dniH
tender in saltrd water Put them
through riCer and season with Pepper
more salt if desired butter. Adj sBt~
ficient milk also The water "a which the
roots were cooked, Three or four roots
or more, according 10 the size will be
required.
Potato salad.-Dice several small.
cold, boiled potatoes, add one small on
ion. also diced. one small piece Of Gel
cry, and several small pickles tu' into
tinv pieces Season with salt pepper
Serve with this dressing; Heat one
half cup of vinegar, ditto OF water
quarter cup Of sugar ana one quar-
ter cup Of butter together Add two
eggs well beaten, salt To taste and
pepper
Thicken with one teaspoon Of corn
starch mixed with milk After well
cooked add one tablespoon of French
prepared mustard This will keep for
long time, and may he thlnned with
cream or top-milk.
Lemon Pie.-Gratc off the yellow
rind of one lemon, being very careful
not "a get the white part squeeze
out the juice, add to the grating, Stir
in the yolk Of enc egg, two and one
half tablespoons OF flour and one-halt
cup OF sugar BE sure there are no
Jumps.
one and Qne-half cups of boiling wa
ter and bring 10 a boil. Put into ready
baked pie shell Frost with the egg
white well beaten, and one-hait cup Of
sugar added. Beat these together well
and spread over the top Of the pie
smoothly and brown
Steamed Pudding Without EGGS. One
cup of molasses. two cups Of flour one
cup Of water, one-half teaspoon OF
ginger, one rounding teaspoon Of soda,
one-half teaspoon Of salt Steam two
hours.
Sauce: Cream together one -half cup
Of butter substitute, one cup of contec-
tionery sugar one-han cup Of syrup,
Flavor with vanilla, or according TO
taste. 1t is light as feather, and
children may eat ii without harm,
Mint Sauce.--One- fourth cup of chop
| ped mint leaves tdried mint leaves may
| be suhstitutedl, one tablespoon Of pow
dered sugar, one -half cup of vinegar
one-half teaspoon OF salt
| Mix the above ingredients together
and allow 10 stand In IA warm place foi
| half an hour With cold lamb this
| makes an attractive sauce,
Meat and Maearoni Puddlng.-Chor
| two cups Of cold cooked mutton, TAXI
| one cup of stock nicely favored, ont
| egg, four tablespoons of tomato sauce
| two tablespoons of bread crumbs o.
1 cooked vermiCeli, half teaspoon sal
| and quarter teaspoon pepper nib
all together, and add one tablespoon
chopped parsley.
Line a creased mold with macaroni
| previously boiled until tender. fill tn,
| mold with the chopped meat, cove
with, creased paper and steam TO
| 40 minutes. Turn out Of the mold ant
| serve with white sauce.
New and inexpensive Puddlna-Thi
is steamed pudding, ana Wst. wuro
| trying: One egg well beaten, two
thirds cup OF dark molasses one pint 0
bread crumbs tput dry bread througl
meat grinder one teaspoon Of CHINA
mon, one-half teaspoon cloves, one tea
spoon Of soda dissolved In one4half Gu
Of buttermilk (you may use cold waite
4 ii you do not have buttermll), one Gu
Of rasins dredged with graham flou
Tor roll them In crumbsl,
/ Steam this one and one half hours
| This. viii serve eight, and, should an
be left, steam the second time. Serv
with any kind of pudding sauce, or mil
and sugar.
You will marvel at the richness o
this pudding when you stop to thin
that ii takes no sugar, butter. lard o
shortening of any kind, and no flour
Roll Jslty cake--une cup slfted nou,
one teaspoon baking powder, one Gu
, soft white sugar, three eggs broke
into above without beating, Bake in
, thin sheet Turn out on dry clotl
spread quickly with jelly and roll,