The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1926-11-01
A Series of
Neu Recipes
From the
Institute
CookeryStaH

W winter months. bringing their
round of Iuncheons. card parties and
fireslde gatherings OF trends, the
hospitable hostess seeks to express
anew her most cordial instincts
through Informal yet dainty spreads.
And for these spreads she is wont
10 select such delicacies as Will
surely Please. and yet do not drain
the family purse to excess. Here
are some recipes. Fish croauettes
may be made with salmon. halibut,
haddock or canned tuna fish. Flake
one large can OF tuna fish and mix
lightly with two cupfuls of hot.
thick white sauce, highly seasoned
with salt, dash Of cayenne, one
teaspoonkul OF seFaped onion and one
tahlespo onful s5f minced parsley, Turn
onto a buttered platter spreading
this mixture about one inch thick.
Let stand IN the refrigerato. until
thoroughly cold, then form into
croquettes, roll In beaten egg, and
then. Ia finely chopped or sitted
dried crumbs. Fry in deep fat AZ
$50 degrees F. until golden brown.
Savory Potato Balls
Cook six mediun1-sixed potatoes in
boiling sailed water until tender,
Rice them and season with one
eighth teaspoonfui Of paprika. two
teaspoonfute Of salt. tour tablespoon
fuls OF butter. one.fourth teaspeons
ful Of celery salt. and one tablespoon.
full OF finely chopped green pepper.
= IA zv,es sk,cofaVa 0oO R0of 4 he
mixture until light and fluffy. than
make into balls the size of small
egg. Place in buttered pans. not
touching each other. brush with
beaten egg, aud sprinkle grated
cheese over all. Brown In a 450-de.
gree oven. Serve garnished with
parsley.
Carrots and Peas. Giverny Style
Mix one can OF peas. drained and
rinsed, with two cnpfuls OF cooked
carrots. dice the sizes OF peas. Add
one teaspoonful OF one-eighth tea.
spoonful OF pepper. ene-eighth tea.
spoonful OF mace and two tablespoon.
fuls OF butter. SERVE very hot.
Orange Cream
Combine one cupful OF boiling
water with one and one-fonrth cup
fuls of granulated sugar and boil to-
rether for five minutes, Meanwhile
Dour one cupful of cold water over
one tablespoonful OF graduated
gelatin and let soak for five u1in;i
Ufes. Pour the boiling syrup over
sfle softened gelatin and stir until
dissolved Cool and combine with
zone and one-half cupfuls Of strained
3tfce Of five oranges, and the Juice
e one-half OF lemon. Pour into
two quart mold and fold in one
pint Of cream, stiffly whipped and
pteetehed with one-third cupful OF
sugar. Pack in ice and salt and let
stand four hours. Unmold and serve.
re preferred, the fruit mixture may
be poured on top and then packed
IN fee and salt. Always use COW
cred mold.
For the impromptu afteRtheater
supper or the treat after 4 small
card party chatting dish entertain.
ing Ii most popular az well as In
formal and Jolly, cbaflns.dish Gem.
sbinations are iIlnunefable and always
enjoyed, Try ssFdines de luxe. Heat
NORWEGIAN sardines In hot catsup or
highly seasoned tomato sauce and
serve at once en- obionss Of hot
euitereo todsl.
Mexican Relish
Slice fine, One.half pound OF soft
American cheese and melt in two
: tablespoonfuls of butter, stirring
constantly. Add one green and one
red pepper, finely chopped, and
season with one.fourth teaspoonful
of salt, one-eighth teaspoonful Of
paprika, one-half teaspoonful Of
sugar and a speck of cayenne.
Add one can OF kidney beans and
two tablespoonfuls of catsup. Heat
thoroughly and serve on hot but:
tered toast.
Chatting Dist Spaghetti
Cut up three unlocked sausages
in small pieces and fry in chat
ing dish until brown. Move to one
side and add one onion minced
, fine and sapte five minutes, stir.
] ring frequently. Then add two
/. cupfuls well seasoned tomato sauce
or condensed tomato soup. When
thoroughly heated add two cupfuls
OF cooked and seasoned spaghetti.
Toss about and serve at once.
Spaghetti, Italian Style
Melt two tablespoonfuls Of but
4. - Il