The Rock Island Argus and daily union. (Rock Island, Ill.) 1920-1923, 1921-12-23
Recipes for a Day.

| Popovers - One cup flour. one
quarter teaspoon salt, one cup OF
milk, one large egg. Mix the salt
and flour, ada the milk until a
smooth paste is formed. Add the
remainder of the milk with the
well beaten egg and beat thorough
~. Bake in hot buttered gem pans
| in a quick oven 80 to 40 minutes.
or until puffs are brown and well
| popped over. (PufTs may be bro
ken open and filled with cream)
Pea Salad Dressing) - One-half
/ cup vinegar, one-quarter cup su-
! gar, one teaspoon mustard. one tea
/ spoon salt. one-haIf teaspoon pep
per. two well-beaten eggs. After
boiling, cool and pour over one
bunch celery tdiced). one can peas
mot the liquid four sweet pickles
tdiced), four hard boiled eggs
(chopped). Mix well one-half cup
whipped cream. Serve on lettuce.
Snowballs - One and one half
cups OF flour, two eggs. one-quarter
teaspoon salt. Roll out as thin as
noodle dough. Cut strips two
inches wide and four inches long.
Fry in deep fat. Sprinkle with
powdered sugar.
Baked Halibut, Spanish Style
have halibut cut two inches thick. !
Place in buttered roasting pan. |
Add one cup canned tomatoes. one
onion tsliced thin, one green pep |
per tchopped) one cup water. three !
tablespoons butter, and salt and /
pepper to taste. Bake slowly.
Charlotte Pudding a cup of /
rice in water. Wash again in cold !
water so each kernel is separate.
Remove from fire Add two we'll
beaten eggs Qarge), three-quarters
cup sugar, one-half teaspoon salt.
six apples (grated), one-half Gun
raisins tchopped) one-half cup nuts
tchoppedD, One-haH teaspoon va
nilla. Bake in moderate oven As
minutes.
Boiled Ham-Boil a small ham
until tender, remove from kettle 7
One hour before dinner add cab
bage cut in quarters or eighths. ac- !
cordlng to size, and half an hour
later add as many potatoes as are !
needed. Reheat the ham in the
oven, slice and serve on one plat
,er with cabbage and potatoes.
JeIIIed Fruit Salad - Cut into Z
small pieces two bananas. two or
inges, and one grapefruit. Add
light or ten marschino cherries
Dissolve two tablespoons gelatine
n one-half cup cold water. when
dissolved fill the cup with boiling
water. Pour into the chopped fruit
nd add the juice of one lemon and
. tablespoon Of sugar Pour into |
nolds. let stand until stiff. Serve |
With mayonnaise or sour cream |
ressing.
Escalloped Eggs-Cut into quar- |
ers four hard cooked eggs, put into
aking dish. Make a cream sauce
t pint of milk thickened with
wo tablespoons of -four, seasoned |
nth salt and a tablespoon butter.
id one chopped green pepper.
our over eggs, sprinkle with
read crumbs, little grated
heese, and bake until brown. |
Baked Spareribs with Apples
'lpe fresh spareribs carefully with
cloth that has been wrung out of
ot water. Arrange the meat in a
tipping pan and place in a hot
zen which should have the tenn
.rature lowered gradually. Basic
it'll drippings occasionally.
When the meat is well Drowned
ace apples, which have been cored.
the pan with the meat. Fill the
witty of each apple with sugar and
bake until soft In serving. ar
nge the apples as border around
e spareribs.
French PicAle-One peck green /