The Rock Island Argus and daily union. (Rock Island, Ill.) 1920-1923, 1922-06-19
TOday's Recipes.

RalSln cream CneeSe SALAD
One cream cheese, one-half cup of
chopped raisins, three tablespoons
cream, one teaspoon salt, speck of
paprika, lettuce, salad dressing.
Mix cheese, raisins and cream to
a paste. Season with salt and pap
rika Form into balls the size of
a hickorynut Press a whole large
raisin on each side. Serve three
or four balls on crisp lettuce leaves
Serve with either mayonnaise or
French dressing.
Liver and Bacon-Parboil the
liver, drain and dredge with flour
Fry bacon crisp, fry liver in bacon
fat, serve hot.
Strawberry and Pineapple Jam
Three quarts Strawberries, two
pineapples, four pounds sugar, one
orange, one lemon.
Potato salad Ito serve six peO-
ple)-BoiI potatoes in salt water
with jackets, till tender; drain and
cool; pare and slice, place in bowl.
Take one-half pint thick sour
cream, two tablespoons vinegar COR
to taste), one-half teaspoon salt.
one teaspoon granulated sugar and
little ground pepper, one onion
sliced or grated (can be omitted),
one-half cup celery sliced fine, one
hard-boiled egg chopped fine to
garnish with celery leaves or let
tuce.
eggs beaten light, one-half cup of
sweet cream, butter the size of an
egg (if milk is used, one-quarter
cup butter, three tablespoons of
graduated sugar., one teaspoon of
dry mustard, one teaspoon salt, one
half cup vinegar. Boil in double
boiler. Put sugar, salt and butter
and mustard together, add eggs and
cream, stir in vinegar while heat
it thickens. Cool in cold water.
Garnish with pimentos.
Cocoanut Macaroons-One can of
sweetened condensed milk, three
Zone quarter pound) packages
cocoanut. Mix thoroughly and let
stand overnight. In morning drop
from spoon on buttered tins and
bake lin medium oven), until a
golden brown
Nut Bread-Two cups sour milk,
two teaspoons sugar, three table
spoons shortening, one teaspoon OF
soda, one teaspoon salt, two cups
white flour Tour cups graham flour,
one cup nut meats. Mix all togeth-
er after dissolving the soda in the
milk and bake for one hour in a
moderate oven. This will make
two medium sized loaves.
Beef Loaf-Mix well together two
pounds ground round steak, one
half pound ground pork, one egg,
one cup cracker crumbs, one cup
tomato pulp. Season with salt and
pepper, shape into loaf and bake in
moderate oven an hour and a half.
By using the tomato pulp instead of
milk the loaf is not so dry and of a
much better flavor. For the sauce
heat one cup tomato pulp, season
and thicken slightly. Four over
loaf just before serving.
Grapefruit Pie-Crust Mix
three-quarters cup flour with one
quarter cup lard and pinch of salt
Add enough cold water, preferably
ice water. ami roll rather thin.
Line pie pan and bake in moderate
oven 20 minutes.
Filling-Mix three-Quarters cup
sugar and two tablespoons corn
starch. Pour three-Quarters cup of
hot water over this mixture and
cook until thick. stirring constant
ly. Remove from stove and add
juice of one-half grated rind of one
orange, beaten yolks of two eggs
Cook until thick. Place in baked
crust and cover with the beaten
whites of the two eggs. Place in
oven until the meringue browns
Baked Apple Salad-Bake large
juicy apples with skins on, first
stuffing cavity with raisins and
chopped nuts and filling with sug-
ar. Serve on lettuce leaves with
oil mayonnaise.
Stuffed Pork Chops-Have pork
chops cut thick and let the butcher
slit each one to form a pocket.
Stuff these pockets with your ia
vorite bread crumb dressing. Sage,