Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-07-08

USED 10 IlAho Lu0 OIO"H SLOIh. 14oSO
the butcher cut -four slices of veal
from the loin or leg, one-half an inch
thick, free from bone and gristIe.
season them with pepper and salt, dip
in, -four, and fry slowly in butter to
a nice golden brown. Place the cut
lets on a hot platter, pour over the
prepared paprika and garnish
with boiled rice, we'll drained.
Popular Roast Beef Hash.
This anne cafe serves a beef
hash that Is very popular. Cut in
small dice one pound of clear cold
roast beef, mixed with a little of the
beef fat. Fry to a light brown one
finely chopped onion in a little but
ter, then add four tablespoons of -four
and cook for two minutes. Ado a cup
Of stock and stir until smooth. Add
the beef, a tablespoon of tomato
ketchup and a teaspoon Of table sauce.
Place the hash in an earthenware
baking dish and cover with mashed
potatoes that have been mixed with
two beaten eggs, sprinkle with bread
crumbs and melted butter and bake
for ten minutes, or until h pota-.
toes are nicely Drowned.
Style.
One of the desserts demonstrated. at
one of the schools of cookery here
was an apple charlotte, and although
\. is very a to make, 1t was h
Best apple dish hat I have tasted in
a long time. Dip in melted, clarified
butter slices of sandwich bread cut
in pieces one inch wide and three
inches long and s them to line a
pudding mould four inches deep and
four inches in diameter, have-them
overlap; cover the bottom Of the
mould also. Place in a saucepan four
CUBS of. sliced apples, me cup OF seed
ed raisdns, one slice Of Lemon and a
small piece of stick cinnamon, with
q very little water and cook until h
liquid has evaporated and the apples
are soft. Remove the lemon and Gin
namon and place the apples in the
bread lined mould; place the mould
in q moderate oven and bake slowly
for half an hour OF until the bread
is a nice brown. Turn out on q hot,
round dish and serve hot with lemon
or orange sauce.
Riverside Drive Frozen Pudding.
, At one Of b tea rooms on River
side Drive they serve q frozen fruit
pudding that your readers will u
during the hot days this summer.
Cover half a pound Of shelled and
skinned chestnuts with cold water
and cook until very soft, remove from
the IRE and press through a fine
sieve. Beat until light the yolks Of
Ave eggs and one cup of sugar, add
the mashed chestnuts and two cups
Of sweet cream, stir smooth and place
in ia double boiler, add a quarter Of a
teaspoon Of salt, place ON the fire and
stir until the mixture starts to boil,
then remove from the fire and set
aside to cool. Place in a bowl one
quarter pound of candied cherries,
cut in half, one-quarter pound chop
ned candied orange peel, one-quarter
pound candied pineapple chopped,
one-half pound chopped seeded rails,
sins and a half cup OF orange Juice.
Place in a freezer the chestnut cream
and freeze ten minutes. then add two
cups Of cream whipped until stif with
two tablespoons Of powdered sugar;
turn until the cream starts TO get
stiff and then add the fruits and
freeze for five minutes longer. Place
the pudding In watered pudding
mould, cover tightly and pack in ice
and rock salt for three hours.
BOILED HAN.
Time to prepares hours.
Number served-1ve with half left
oyer for other dishes).
'6f,,t a Ave pound piece from the