New Britain herald., 1923-07-25

4
water three or four hours before boil
ing. Put on to cook in cold water
When potatoes are done let cool be
fore dicing. Dice as fine. as possible
The potatoes should be cooked an,
diced in the morning. The salat
should be crisped and ready to pu
together and the dessert made. TIL
coffee should percolate while Dime
is being served. The salad dressing
could be made the day before and tn,
meat must be prepared the foregoing
day All other preparations ar
made In the morning.
Watermelon Cocktail
Make balls of watermelon with {
French vegetable cutter. Allow 81,
or eight balls to a serving. II the
melon is not sweet cover balls witt
sugar, about one half to "a spoon Of
sugar for each ball is a good rule
Squeeze the juice from oranges, al.
each cocktail Put the mixture into
glass jar, cover and let stand on
ice until needed Serve In cocktail
glasses with a sprig of mint In each
glass.
Creamcd Potatoes
Four cups finely diced potatoes, 4
tablespoons butter, 3 tablespoons
-four, cups milk, 1 teaspoon salt,
IA teaspoon pepper, l tablespoon
minced parsley.
Melt butter and stir in flour. Add
milk slowly, stirring constantly The
milk should be added and the sauce
allowed to thicken between each por-
ton of milk. This makes a smooth,
well cooked sauce. Add potatoes and
let stand over hot water for fifteen
minutes to reheat. AS the potatoes
are cold they will chill the sauce.
Sprinkle with parsley to serve. Sea-
son with salt and pepper after all the
milk Is in the sauce. &
Jellied Veal
Knuckle and shank of veal, 3
poundsalean veal, 6 hard boiled eggs.
Q onions, 3 tablespoons minced pars-
ley, teaspoons salt, pepper
Wipe meat with damp cloth to
remove any silver of bone. The bone
must be we'll cracked. Put in kettle
with onions and cover with boiling
water, Bring to the boiling point,
Swimming off the scum as 1t rises and
let simmer Just at boiling for three or
four hours. Remove meat from
bones and put through food chopper.
Be careful to remove any skin or
stringy fiber from the meat.
Put layer of hard boiled eggs in
a mold. Sprinkle with parsley and
add layer of meat. Season with
salt and pepper. Continue adding
layer for layer until all Is used
Let the stock boil while preparing
the mold. Strain stock over meat in
mold. Put plate over top and press
until the stock rises above the plate.
Lift plate and let stock recede. This
blends salt and pepper and thorough
ly moistens meat. Do this several
times.
Weigh lightly and let stand till
cool. When cool put on ice to set.
unmold and cut in slices to serve.
To remove from mold run a spatula
Under meat and put large plate
over top of mold. Turn upside down
and the loaf will drop on the plate. n
Stuffed Tomato Salad a
Eight medium sized tomatoes, 2
packages neufchatel cheese. table,
spoons finely chopped English wal
nuts or hickory nuts, tablespoons
minced celery, l teaspoon salt. "a tea
spoon paprika.
Peel tomatoes and cut slice from
stem end Scoop out center. Put
centers In a strainer' to drain off
juice. Mash cheese with a fork, add
remaining ingredients and mix we'll
Use tomato juice to make moist. Fill
tomatoes with mixture. Arrange on
lettuce and mask with mayonnaise or
cooked salad dressing.
Cooked Dressing
Four tablespoons butter, 2 table
spoons sugar, 1 tablespoon -four, 1
teaspoon salt, u teaspoon mustard.
IA teaspoon pepper, ga cup vinegar,
IA cup water, 8 egg yolks, l cup
whipping cream.
Melt butter. stir in sugar, -four, salt,
pepper and mustard. Add vinegar
and water and stir until smooth.
Cook, stirring constantly until thick.
Remove from fire and beat in yolks.
Let cool and add whipped cream.
This dressing will keep a week on ice.
Maple Parfait
One and one-half cups maple sirup,
Beat whites OF eggs till stiff and |
Beat whites of eggs toll stiff and
dry, with a wire whisk. Put srup |
over the fire and bring to the boiling
point. Add slowly to whites, beating |
and cooking the sirup |
while beating. Do not cook the strip |
enough for boiled frosting. but 1t
should be boiling when added to the
,ggs Whip cream and add egg mix
ture. Turn into mold, pack in Ice
and salt and let stand three or four
hours or longer.
This dessert should be made the last
hing in the morning. Use three
cups ice to one cup salt in packing.
The cake may be any light cake or
ady fingers or macaroons.
Copyright, 1928, NEA Service, 1nc)
Bath Tub 4