The Monmouth inquirer. [volume] (Freehold, N.J.) 1865-1933, 1924-09-25
Tried Cooking
Recipes


Dreamed Lima Beans-H dried lima
beans, soak over night, boil in little
sailed water until tender, cook down
all the water, or If in a hurry, drain
Add a cup Of cream, a little butter,
and pepper and salt. simmer few
minutes and serve.
Macaroni Pudding-Two ounces OF
nlacaroni, two tablespoons of sugar,
two cups milk, one egg and one-half a
teaspoon of vanilla extract. Break the
macaroni into short lengths and boil
It for ten minutes in plenty of boil
ing sailed water Then pour away the
water, add the milk and sugar and let
simmer for fifteen minutes. Beat up
the egg and add it to the macaroni
and milk. Put all into buttered pud-
ding dish and bake in the oven for
half an hour.
Fish in Flemish Fashion-Fish is
very good when cooked in Flemish
fashion. Brush the bottom of an ordi-
nary baking pan with little butter
and cover with layer of chopped on
ions. On top of this place the fish.
which has been carefully washed and
dried; brush the top with the yolk
of an egg, dust with salt and pepper
and squeeze the juice of q lemon over
all; bake in quick oven thirty min
utes; dish carefully on hot platter
and garnish with parsley and lemon;
put half pint of water in the pan in
which the fish was cooked, add two
level tablespoons of butter and two Of
-four, rubbed together; stir until
smooth, add one-half teaspoon Of
salt, then strain this over the fish.
Molasses Cookies - Boil together
(not more than three minutes) one
cup Of sugar, one cup of molasses, one
pings is the best If not burnt, take
from fire and let cool; one rounded
teaspoonful of soda, put 1t Ia cup yoG
had your molasses In, and pour on 1t
nearly one-haIf cup Of boiling water,
stir in the cooling mixture, when cool
stir in two well beaten eggs, one tea
spoonful each of ginger and CHINA
mon, sifted with some -four for mix
ing, add flour enough for rolling, using
half-pint measure cups, This recipe
makes four dozen good-sized cookies.
Barley Soup--W Whether looked upon
as sweet or sour, this is is nourishing.
satisfying dish. Soak for twelve
hours one teacup of carefully cleansed
pearled barley. Drain; cover with
three pints of boiling water. add a tea
spoon of salt, telscup OF seeded rails
ms, and the grated rind ana juice OF
an orange; set on the back OF the
range and simmer for three to five
hours, adding water rs it cooks away
Epicurean Salad-Line a pretty cut
glass or china salad dish with water
lcress; then heap on this one cupful
of sliced, crisp celery, one onion sliced
thin, one green pepper, boiled and
sliced, with seeds first discarded, a
dozen of green nasturtium seed pods,
two dozen round radishes cooked ten
der and sliced, a generous pinch of
dry mustard, salt; smother In mayon-
Inaise sauce and sprinkle with Rogue
fort cheese.
Quick Dessert-Beat two eggs, yolks
and whites together, and turn into
a cup. Fill the cup with sweet cream,
add one cup of fine graduated sugar
and one and one-half cups Of flour in
which three level teaspoons of baking
powder have been sifted. Also tea
lspoon of lemon hayoring. Bake in a
round pan. When ready for use take
a sharp knife, cut through the crust
an inch from the edge and remove tn.
crust and part Of the crumbs, Ieay
ling a thick shell of cake. Beat cup
lOf cream, sweeten and flavor It and fill
the cake This is nice If you happen
ITO have loaf of sponge cake in the
house and you want to prepare a quick
dessert.
Veal Terrapin-Cut into wide dice
sufficient lean cooked veal to measure
Ia heaping pint. Melt In a saucepan
two tablespoons of butter, add one
large tablespoon of chopped onion.
land cook slowly for ten minutes with
|out browning. Add one tablespoon
land half Of -four, cook ten minutes,
then stir In gradually one cupful and
In half of hot milk. When smoothly
lthickened add the meat, salt and pep
Iper to season and simmer for fifteen
minutes. Add the yolks of three hard
boiled eggs cut fine, one tablespoon
tDf lemon juice, one tablespoon Of
mushroom catsup and two tablespoons
lDf sherry. and serve garnished with