The Washington times., 1925-01-16

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butter and sugar mixture. Drain
dates. mix with walnut meats
and add to dough- Bake in TWO
round cake pants In = moderate
oven about twenty-five minutes.
When cold put together the two
cakes with filing Of whipped
cream, sweetened slightly.
Potato Salad.
Six medium sized potatoes.
boiled; SIX small green onions 81
one medium white onion. q small
cucumber, very thfnly sliced, four
stalks celery, cut fine, four medium
sprtgs parsley, minced fine:~two
n4rd cooked eggs II desired for
garnisl1. S.
Slice freshly boiled potatoes
while still warm (us9 silver knifel.
place q layer In mixing bowl.
cover with q layer of chopped
onion. cucumber. parsley, finely
cut celery. When. cold pour over
dressing and let It stand at least
two hours. Just before serving.
mix with forks, 50 that dressing
10 all through salad, Garnish with
slices Of hard cooked eggs.
~ Salad Dressing.
One pint sour cream, four egg.
ycllxs. one teaspoon cornstarch.
one-half teaspoon dry mustard.
one teaspoon sugar, salt and pap
Heat the cream in q double
boiler mix together the corn.
starch sugar and mustard, add
70 the beaten egg yoIl1s. Gradu-
ally pour the cream on the eggs.
stirring all the time. Return to
double boiler and cook until mix
ture thickens. Set in, cold water
and beat until cool, season with
salt and paprfka, and thin to-
consistency of rich cream with
vinegar, just before using.
Ham Pie.
Five large potatoes. sliced; one
pound raw ham, cut One-Quarter
inch thick two medium sizad car
rOts. boiling water, aeasonings.
Place layer Of the sliced DO
tafoes in bottom Of baking dish..
crate sOne-half the ham. cut In
pieces the size for q serving:
place another layer Of potatoes
and carrots, cover with ham.
Pour in boiling water to lalf fill
pan. Cover and bake until pOta.
toes are soft. It win take about
one hour in hot oven. Uncover
for the last quarter oE IN hour.
Add more water r PIE seems
dry.
Cheese RalEs
Go Serve With Salad
Two egg whites. two cups
grated Wisconsin cheese. one-Falf |
teaspoon salt, a few grains
Beat eggs to stiff frOth. add
cheese and seasOnings. Form
into balls the size of marbles:
roll in fine bread crumbs or corn
meal and fry in deep hot Eat |
about one minute, or until a gold |
en- brown. Serve hot. Balls may
be made ready for frying and
kept on ice until. ready for use.
Cheese CrOq1etteS
Two cups grated cheese, one
cup thick white sauce, cne-half |
teaspoon salt, one-quarter tea
spoon paprika, one egg beaten,
bread crumbs and egg. Thick
white sauce-four tablespoons
flour, two tablespoons butter or
substitutes, one cup liquid (may
be milk. cream. stock), one-half
salt, One-Quafter tea
spoon paprika.
Crate cheese and add to hot
white sauce, add beaten egg and |
seasonings. Cool, then shape |
into long rolls, about two and
One-hah inches long and one |
inch thick. Dip In q beaten egg
to which has been added one |
tablespoon Of milk. then RON in
finely sifted bread crumbs, egg
and crumbs second time and
dip frying basket In smoking |
hot tat for about two minutes,
or until croquettes are a golden |
LrOwn.
Note-if croquettes are too
soft to handle. q small quantity
OF soft bread crumbs may be
added to mixture before mold.
ing. A thick coating of egg
and crumbs is desirable as
otherwise the cheese in melting.
win run into the hot tat.
welsh IRarebit.
One tablespoon butter, one
tablespoon flour, one cup milk,
seasonings Of salt and paprika,
One.half pound Wisconsin cheese,
grated.
Melt butter, add flour ana
when frothy add milk and
s9AOOnings. Stir untfl ernnnnfIn