The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-08-02
SUMMER RECIPES
Egg and Radish Salad.

OnOp LLTGH udIu COOhGu eggs luLO
small pieces, but dc not mash them.
Cut IL small, round red radishes into
thin slices, crosswise. Shred the let
tuce by cutting it in narrow strips
with the scissors. Form a nest of
| the lettuce on salad plates. Mix the
chopped eggs and radishes with
boiled salad dressing and season the
| whole to suit the taste. Arrange
this mixture in the nest of lettuce
and garnish with radish rings. One
whole radish cut as a rose makes an
attractive garnish for this summer
salad.
Apple Sauce Cream Pie.
Use l cup of sugar,1 egg, 1 table
spoon of cornstarch, 1 cup of thin
cream or rich milk, and 1 cup Of
mashed applesauce flavovred with
lemon or your favorite spice. Beat
egg, mix dry ingredients and combine
with egg. Add applesauce and last
of all cream Fill pastry tin lined
with pie dough. Bake in moderate
oven.
Duttc1AAy Odhou.
To make one salad take a slice Of
tcanned pineapple and cut it in two.
Lay it on alettuce leaf with round
ing sides together to form the wings
of the butterfly. Cut a date or a fig
in an oblong shape and place it be-
tween the wings to form a body.
Slice thin rings Of stuffed lives and
lay the circles on the VIZ to form
spots. Make the feclers &C thin se.-ips
of celery and dot the eyes vyith pieces
of raisin. Serve with French dress
ing.
Picnic Orange.
Wipe orange. With a sharp knit,
cut the skin in ~lengthwise sections
being careful not to cut into the pulp
Begin at the blossom end and cut Il
within one inch of the stem end
Loosen skin and turn in end of eacl
section. Remove tough white por
ton from pulp. Wrap in paraffil
paper and pack in lunch basket.
Green Pea Omelet.
, Melt one tablespoon cf butter i
an omelet pan. Mix 4 tablespoons 0
water with the yolk of A eggs beate
until light. Add salt and pepper t
. suit taste Carefully fold this mix
ture into the stiffly beaten whites o
: four eggs. Turn into heated par
/ Let the pan remain on the stove unit
the bottom of the omelet is a delicat
} brown. Place in a moderate oven III
til top of omelet is firm. Cook fres
peas, season and thicken. Spread 0
/ half of omelct, field other half owe
peas. Place on hot serving dish.
Plum Conserve.
Five pounds plums, 5 pounds sugar
2 pounds r~aisins, half cup nut meat
3 oranges. Grind the fruit, plum,
oranges and raisins. Either chop c
grind the nuts. Add sugar and COO
n Until as thick as desired. Seal.
Berry Preserves.
Combine equal parts of ~raspberrie
b~lackberries and strawberries an
sugar. Crush the fruit and put in
kettle with half cup cold water. 30
until the mixtuer thickens. Put INF
tumblers and when cool v wit
paraffin.
Cherry Conserve.
Two pounds cherries, 2 pounds b
u gar, | orange, half lemon. Wash al
pit the cherries. Wash and rerao'
the seeds from the orange and lemo
and then put them through q fox
grinder. Combine the ingredien
and cook together until the mixture
thick. Put into glasses and sen
when cool, with paraffn-
Raspberry and Currant Preserves
Three pounds ~currants, 3 DonnI
sugar, 4 quarts raspberries. ri
over and wash currants. PAT into
kettle ans mash tlk4roughly. Cox
] one hour and strain through n
~ ~thicknesses Of cheeaeclokh. Plaoe Il
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