Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-04-08

HERALD
MARKET
BASKET
CHOICE RECIPES
SOME OLp RECIPES WHICH
GOODNESS KEEPS NEW

-
GOODNESS KEEPS NEW
~ Mr.. Wyman's search for new
SGishes and novel recipes he has re-
(IEiSauHared some old-fashioned dain-
kES ns which will never go out of style.
F1Hr readers will enjoy special tea
fecS'1 lobster and sw~eetbreads as
skTyed IN an exclusive country clue
where tho art of cookery is Highly
NJ sour cEeam Scenes as q Chicago
stry shop knows how to make
!Hcrn.
AS a. special, Mrs. wylnan offers
her famous "heatlcss and sugaries1''
sandy--a unique aud delicious con
fsss'ion.
ABBY a. J.. wyman. Chef
For the past week it has been my
pleasure to have lunch at some out
81 the way tea room or cafe, ana
WmlH | have not found any new re-
clpes. ! have found SONS very soou
Old ones that VIC seem to have over
locked in our rush to find something
.new.
Lobster Baked In Shell.
aANL.obslers are in season and are
Faoms baked in the shell. Thcy are
prepared by removing the meat from
Che. shells OF three medium sized,
$IGbstcrs and saving the shells. Cut
ttl'e meat in half-incll cubes and piac"
~, . saucepan with four tablespoons
OF butter. season with salt, paprika
and currio powder. Shake over the
tablespoons Of ORANGE juice and coo
until nearly dry. Add one cun of
medium cream sauce and boil up
once. Fill the lobster shells with the
lobster mixture, cover with, fresh
Tread crumbs IL small hits OF but
ter. place in the oven and brown.
Serve on hot plates and gurnish with
k~tSrsley and lemon slices.
- Swcctbrcads Country Club style.
Sw%cctbreads served At one of the
country clubs arc cooked with crab
tasty dish for luncheon. Remove the
SIS ms, from one puund Of parhoilcd
~sWeethresds and cut shcnl in quarter
inch slices. Peel half 4. pound of
fresh mushrooms and place them i'll
a. saucepan with tho swectbreads and
"A quarter Of Il cup Of butter. Season
with rarrika and salt and simmer for
ten minutes, Add one cup of picked
cooked crab meat and n cup of
drained small oysters and simmer for
five min uteS. Mix the yplks OF three
cEEs with ono and Il half cups of
cream and stir into the sweetbread
mixture, stir until thick. do not let it
boil. Serve in ramikins or large pat
tic shells.
Lamb Hash with Fried Cucumbcrs.
La NIB hash with fried cucumhers
is another nice dish served ut this
club. To three cups Of cold minced
Ii l1h add ono tablespoon Of chopped
onion. one CUP of mashed potatoes.
one Ia blcsnoon tnlnato catsup, -four
tablespoons milk, season with pepper,
salt and dry mustard. PLACE in 4
baking pan aud hroWn in the oven.
Serve with u roacllsd GEE on top aud
istr,ed ~cucunhers around.
For the fried rlcurlbers, cut u
cumbrr& like French fried potatoes:
remove TIN. seeds and blanrh in sal
Gw3trr. Drain tho pieces of cucumber,
4 roll in four, dip in esg. roll in crack
er crumbs and FRY light brown in
Grei. ho, fat.
Over on West Madison, nut
nrai. .Aus;in. QUO can find some
IF, tho fiHtSt pastry shops in the
country and the most Of them
make speciality Of serving lunch
cs. At II they serve sour milk
. scenes aud another small cakes
a ti,3t arc baked OF Il Sridd.c.
Here is tho sconc recipe:
N Sour Milk S.Oncs.
Silt f~our@cups Of flour with a tea
sroun of cream OF tartar and Il qua
tor teaspoon OF salt. Rub into The
t'our as for biscuits. fGur tablespoon!
- of hl1tter, add one and a third cups oI
srlr milk in which has been dissolved
ono taa spoon OF baking soda. Mis-
TO u smooth dough. add one and a
half cups OF chopped Seeded ~raistns,
turn out on we'll Toured board, .knear
%,uonth. roll out and cut in rounds
viii = large cutter and bake on 4
hot we'll creased griddle. Serve ho'
with marnalade and fresh butter.
Rich Tel Cake.
F., Another and richer cake is nladt
with four cups OFT sifted flour and hal
3. teaspoon Of salt miyed with three
quarters cup of huttcr. ono cup u
sncd,ess raisins and enough cream II
MAKE . smooth soft dough. Roll on,
rather thin. cut with round cutter
! and bake on a hot griddlc.
Special Cheese Tarts.
One Of the incest cheese ia rts tina
have tasted is made by mixing TIVE
CUPS Of cottage cheese with fouI
tablespoons Of whipped cream. Si1
tablespoons seedless %raisins, two eG,
,o]ks. four tablesoopns powdcrr,
sugar. quarter teaspoon powdered
i rinpamon, and ground nutmeg. one
teaspoon grated lemon rind. twt
tablespoons orange Juice and tWt
I tablespoons finely chopped almonds
pAccitl1is mixture in pastry linee
! tart tins and bake in a moderate over
! twenty minutes. Cool and sprinkle
with powdered sugar mixed with 8
little powdered cinnamon.
Special Tea Cake.
6ffl'or a nice tea pastry rub half .
y9cI1ip of butter into three cups of sift,
cd -four. add four tablespoons pow
Is G sugar, two tablespoons grated