Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1921-08-12
Vegetable Dinners for aSWeek.

loped potatoes and marshmallow rasp-
berry fluff.
10 two cupfuls Of mashed parsnips
add one cupful of grated cheese, ono
tablespoonful of melted butter, one
teaspoonful of salt, half a teaspoonful
of pepper and the yolks of two eggs
Mix over the fire and turn out to cool.
Form into neat outlets, coat with egg
and bread crumbs and fry in deep hot
fat. Drain and arrange in circle on
a hot platter, the center being filled
with fresh Lima beans cooked as fol-
lows: Boil two cupfuls of Lima beans:
melt two tablespOonfuls of butter, ada
one tCaSpoOnful each Of molasses and
mustard, two teaspoonfulls of onion
Juice and the juice of half a lemon
mixed with one cuprul of hot water;
add the beans and cook for ten min
utcs. Serve with this dish pi1uant
sauce made by mincing n dozen pick
les and olives and mixing into drawn
butter sauce with n tablespoonful each
Of onion juice, lemon juice and vinegar
and some caners. Season TO taste with
salt, pepper and paprika, and bring to
a boil.
For marshmallow raspberry fluff
whip n pint Of thick cream very stiff.
Fold in the beaten white of an egg and
sweetcn to taste. Have ready cup
full and a half of raSpberrics and hall
n cuprG1 of finely chopped soft marsh
mallows; sprinkle these through the
cream. mix and serve very cold.
Tuesday-Clear soup with noodles
tomato baked with potato. cucumber
salad with French dressing, pineapple
nut dessert.
Slice four boiled potatoes and -four
tomatoes in layers in baking dlsh'
add one tablespoonful of oil or butter"
season with salt. pepper and chlvcs'
cover with bread crumbs and bake in
quick oven.
For the dessert slice fresh pine
applc. cover with sugar and let stand
overnight. Drain off the sirup thuS
formed and boil until sugar is
dissolved, add three tablespoonruls OF
cornstarch moistcned with cold wator,
and boil five minutes longer. Remove
from the fire and add two tablespoon
fuls OF sugar, two tablcSpoonfuls ol
chopped nuts and the stifhy beaten
whites of two eggs. Chill and serve
decorated with the sliced pincappl"
and chopped nuts.
Wednesday-Onion sOuific. potai"
pears, tomato salad, mck!c4erry pnd-
ding.
For onion soufqe melt two table
spoonfus of butter in saucepan add
three large sliced onions, and steam
until tender. Remove from TN" fire,
mash the onions, add one tablespoon
full of -four the yolks Of three eggs and
three tabespoOnfuls Of sugar beaten
together one tablespoonful Of butter,
two tablcspoonfuls of cream. quar-
ter of teaspoonful of salt and the
beaten whites Of the three eggs. Pour
into buttered ramekins or casserole
sprinkle n little sugar and chopped
nuts over the top, and bake until
brown.
Potato pears are shaped of mashed
potatoes with cloves for stems, rolled
in beaten egg, Drowned in the oven
and served on lettuce leaves.
For hucklcberry or blackberry pud-
ding. cream together one-half cupful
,,f
sugar. beat in the yolks Of two eggs,
add one half teaspOOnful Of cinnamon
and onc-third tcaspoonful of salt. Silt
two cups of flour with three teaspoon
rus of baking powder, reserving tw"
tahlespoonfuls of the flour To mix with
the berries. Add the -four and three
quarters cupful Of milk alternately Ia
the first mixture, fold in the beaten
white Of eggs and add the Toured ber-
ries. Bake forty minutes in a moder-
ate oven, and serve with lemon or or
angc sauce.
hursday--Crcam of corn soup, eel
cry rice spinach salad with hard-boil-
cd eggs. hot mullins and fresh rhubarh
pie.
For celery rice cover with water
and cook until tender two cupiuls of
chopped celery; meanwhile, boil on"
cupful of rice in three cuptuls of salt
ed water in an uncovered pan. When
the water has. cvapUratCd pour III"
rice over the celery and let simmer for
,,,...,,t ., u,in,ttaC ''n.u int, a Iut dish.