The Rock Island Argus and daily union. (Rock Island, Ill.) 1920-1923, 1922-05-27
TODAY'S RECIPES.

! Cheese Custard-Four slices OF
bread, one and one-half cups of
! grated cheese, one and one-half
icups milk, one egg, one-half tea
spoon salt, paprika or pepper. Cut
THE bread into slices one-inch thick.
Remove the crusts and save toast
ed for soups. Grease the baking
dish and put in a layer of bread.
h cut to fit the dish, then layer OF
grated cheese, and proceed again
until the bread and cheese are used.
Mix the beaten egg, salt, paprika
land milk together and pour over
bread and cheese and bake in a
moderately quick oven until nicely
Drowned.
Stuffed Calves Hearts-Clean
and wash four calves hearts and
stuff with a highly seasoned bread
dressing and tie up well so as not
to lose it. Brown in bacon or salt
/ pork fat; while browning season
with salt, pepper, one chopped
onion, half a carrot, a sprig of pars-
ley and any other vegetables you
may choose which have flavor. as
hearts need much seasoning. When
nicely Drowned add one and one
half cups of stock or water and
cover. Cook slowly one and one
half hours. Make gravy and serve
over the hearts on the platter.
Rhubarb Tapioca-One pint rhu-
barb. one and one-half cup tapio-
ca, one lemon, one cup sugar, two
cups water, one tablespoon butter,
salt. Cook the tapioca in water
! till it is clear. If coarse tapioca is
fused it must be soaked in cold wat
er. Add salt to taste. Place the
lrhubarb in the baking dish and
pour the tapioca over it. Sprinkle
over the sugar, lemon juice and
| butter Bake thirty minutes in
moderate oven. Serve cold with
/ rich milk.
Stuffed Shin of Beef-Remove
the bone from a three or four
| pound piece of hind shin of beef.
Pare and dice one onion, one car
rot, one small turnip (may be
| omitted) and two stalks of celery.
Add one teaspoon of salt and stuff
the beef where bone was removed.
Roll and tie beef, dredge with -four
and scar in hot pan as for pot
roast, using the marrow from the
bone for the purpose.
When meat is brown add quart
of boiling water, and the bones, re-
serving a portion of the marrow to
brown potatoes in later Lower
! the heat and simmer until meat is
tender. Whole potatoes may be
| added about an hour before meat
| is done Just before serving time
remove the potatoes and brown in
! the marrow fat.
If the gravy is not thick enough
| it may be thickened with flour
moistened with water, and if not
brown enough few drops of kitch-
| ing may be added.
Serve the meat and Drowned
| potatoes on a hot platter. Serve
the gravy separately.
| Hominy Waffles-To one cup Of
cooked hominy add one pint of
sweet milk which has been scalded
| and cooled, one tablespoon of melt
ed butter, one tablespoon of either
maple or brown sugar, half tea
/ spoon salt, one pint of bread flour
and one-third of a yeast cake
| which has been dissolved in a few
| teaspoonfulS of warm water. Beat
well, then cover to rise overnight
in a warm place. In the morning
add one egg (beat white and yolk
separately and bake in hot, well
| creased waffle irons Serve with
ground cinnamon and sugar mixed,
or with honey or maple syrup.
| Potato Salad - Boil potatoes
with skins on; after cooling peel
and cut in small chunks, add l