Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-06-24

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Baked apples
Milk
romatoe soup with crackers
Scrambled eggs
biscuits Butter jelly
Coffee or milk.
Fruit Salad.
To n cup of seeded ra1sins add l
cup Of diced apples, J. sliced banana.
1 shredded orange and mix lightly
with a generous amount of sweetened
and favored whipped rearn Sprinkle
with chopped nuts and serve.
Hotato Salad with Frankfurts.
Method: Slice cold boiled pota-
toes thin, marinate with salad dress
ing; arrange in center Of platter,
sprinkle with chopped parsley and
arrange hot Frankfurts as a border
Garnish with sprigs Of parsley and
serve at once.
Delicious Lobster Chowder.
Lobster chowder is a Speciality that
ID very easy to make and is very nice
for a light luncheon. Cut the meat
OF one cooked lobster into small bits:
scald four cups of milk and add one
teaspoon Of salt, quarter teaspoon OF
cayenne pepper, two tablespoons but
ter rolled in one tablespoon of flour,
and a pinch OF soda, cook n minute
and add the lobster, simmer five min
utes.~ Split six Boston crackers.
spread with butter, dip each piece
quickly in boiling water and = e
place them on the bottom and around
the sides of a deep soup tureen; turn
in the hot chowder and serve tmme-
diately.
Bosom Devfled Lobster.
For deviled lobster procure a,heavy,
cooked lobster and split carefully, re-
move the meat, which should be cut
IN small pieces, also remove and place
on separate plates the fat and coral;
rub the coral to a paste with the tat,
half a teaspoon of salt, qHaraer tea
parsley, teaspoon of lemon .1uice and
q teaspoon of anchovv essence: add
the lobster to the sauce and stir veil
together. Fill the shells with bread
crumbs, place a few bits of butter OF
top and brown. in the oven.
Dreamed Shrir1pe In Green Peppers
This Is a special served at one Of
the Boston hotels. Select six ven
sized green peppers, remove the stems
forty-five minutes. Cream two table
spoons of butter with a quarter OF Y
teaspoon Of pepper, = teaspoon mixed
mustard, one-eighth teaspoon celery
seed and n beaten egg, when well
mixed add half a cup of fine bread
unit and two cups of cleaned,
cooked shrimps. Drain and dry the
green peppers and fill with the shrimp
mixture, sprinkle With fine bread
crumbs and place a piece Of 0utter
on each; bake in a quick oven fifteen
minutes.
New England Salt Fish Dinner.
This will be q novel and agreeable
change for the Friday dinner. Soak 4
pound Of salt colfish in cold water IL
hours. Change the water and cook
IL minutes. Before boiling the fish,
boil some peeled potatoes, and when
potatoes are half done put on the fish.
Cut up n pound Of salt pork into
tiny bits and fry to a. nice brown.
Drain the fish and place on q hot plat
ter Put the pork bits in a hot gravy
boat and the potatoes in a covered
dish. To serve. mis- the potatoes and
fish on your dtnneS plate and pour
over the fried pork bits and fat.
Serve with this sour pickles, ~cornbread
and tomato sauce.
Fish Ioaf-"New England"
- OI q 14SIl lOdl NCuEc IWO lIlSLS VI
halibut weighing about ope and a
quarter pounds each. On the bottom
Of a baking dish place three slices Of
salt pork; on this place a Of the
hanbut slices, cover this fish with one
cup OF soft bread crumbs mixed with
salt, pepper and four tablespoons OF
melted butter; place on this the other
fish slice and cover with three slices
OF salt pork. Bake 80 minutes, and
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slices Of salt pork. cover fish with
half cup of bread crumbs, replace
the salt pork, and brown in the oven
Serve with egg sauce.
A New Way 10 Cook Ca1rs Feet
Cats feet with primes and chAst-
nuts will be a new dish TOR the cook
who wants something different. Two
cleaned cAtfss feet should be sawed
pepper the day before .usfns. Peel
and rAmove the skin from half 4
mound Of Italian cheEtnuts and place
IN an iron pot; over the chestnuta
placed the seasoned CATS feet, hall
- pound of seedlAss r1ieinS, half {
| pound OF fine ptunes. on0 15aall onion,
q small celery root, half 4 dozen
small olives, one-quAfter teA1poon 81
pAprfka and mi cup Of soup stock
Sew alowty FOR FIVE hours And one
shour befoSs serving odd q tAblS-
sepoono OF orange Juice. This 1houid
Z not b1 stirred while cooking.
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9oiled frooh be1f at0nxuSnWtth syEDed
AA6 senr nnee 10 : dish that mSn VIZ
81 MtfeG TO securA.L Lay 4 fresh bNsi
foelg tl4 "a wafer for two hours;