The Washington times., 1924-02-04

to cool. Remove, strain this, re-
turn it to the, range with the white
of an egg and the cracked shell, boil
up briskly, remove the scum, strain
the liquid again and set aside to
cool. Add to 1t salt to taste. salt
spoonful each of celery salt and
paprika, a teaspoonful Of lemon
juice and one of minced parsley.
Cut the chicken into small cubes
and when the jelly has begun to
harden pour a little Of it into a
mould-a heart.shaped one, II you
can get it--first rinsing 1t out with
cold water. Arrange the chicken
on the layer of jelly, putting in
here and there sliced pimolas,
shfeds of pistache nuts or Of
blanched almond, and capers. Turn
in more jelly and continue this
alternating the solid with the jelly
until the mould is full. Set 1t
away in a cold place and let it be-
come firm before you turn 1t out on
q flat dish and garnish 1t with
lettuce leaves and celery tips. AS
has been said, you can set this IN
form in individual moulds instead
Of in large one.
Cheese and Celery.
Into half a cupful of cream
cheese which has been softened
with mayonnaise until 1t will spread
easily, work two tablespoonfuls of
celery, chopped fine; four olives,
stoned and minced; a tablespoonful
of English walnut kernels, blanched
and chopped, and a scant teaspoon
ful of salt. Butter each slice of
H. Ali.
the crust and spread alternate
mixture; lay two slices together
with the filling between them and
cut into hearts with a heart-shaped
cake.cutter. Either white or brown
bread may be used. This is rather
wichcs, but the hearts are very
pretty and the trimmings may be
put to some service, such as stuff
fling for fowls; or they may be cut
into small pieces and dried In the
oven for soup croutons.
Snappy Sandwiches.
Into two tablespoonfuls of butter
which have been beaten to a cream
with n fork work ten drops of
onion. juice: a teaspoonful of lemon
Juice; half teaspoonful of salt,
a quarter teaspoonful of French
mustard and a pinch of paprika.
To this add teaspoonful each Of
capers, cucumber pickle and stoned
olives, all minced very fine. Spread
on brown or whole wheat bread.
Chocolate Hearts.
Cream half a cupful of butter
with a cupful of sugar: mix with
1t seven tablespoonfuls of grated
chocolate, dissolved and stirred
until smooth and melted in a half
cupful Of boiling milk. To this
put four well-beaten eggs, a tea
spoonful of vanilla and two cupfuls
of flour into which you have sifted
a heaping teaspoonful of baking
powder and the same of salt. Turn
into a square biscuit tin in q
sheet not more than half an inch
thick. bake in a medium oven and
take out as soon as a straw comes
clear from the thickest part of the
cake. Do not let this cook too long
or it will be brittle. Before the
cake cools turn it out very care
fully on a board, cut into heart
shapes with a small sharp coolky
cutter and coat each cake while
still warm with chocolate or van
lila icing.
Creamed Oysters.
Cook together in the pan Of your
electric chatting dish two tablespoon
fuls Of butter and the same of flour
and when they begin to bubble, stir
into them half pint of cream and
half a pint Of the liquid from the
oysters. The fluid measure should
be a little scant and that of the
flour liberal, since the juice which
cooks from oysters will thin the
sauce. AS soon as this thickens,
put in thirty oysters from which the
liquor has been drained and COOK
until the gills begin to crimp. Add
teaspoonful of salt and a dash
of pepper and then, drop by drop.
two beaten eggs. The oysters
should not cook more than three
minutes after the eggs go in, lest
they curdle. Have your hot toast
ready on the electric toaster and
serve the oysters on 1t. The quan-
tity given should be plentiful for