The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1927-03-25
90 Table Talks.o
BY Jeanette Boyer, Home Service Dept.
Royal Milling Company
A COLLECTION OF LENTEN
LUNCHEON DISHES

- AON UT AENIEM
LUNCHEON DISHES
Cheese Dreams
Butter lightly thin slices Of bread from
which crust has been removed and sprinkle
wen, then dip into a mixture Of one
beaten egg and a cup OF milk, seasoned
with SAT- and pepper. Fry in deep tat to
a goloen Drown, or saute in butter in the
side.
Lenten Luncheon Dish
Five hard cooked & u raw onion. n
cup Rex -four, 5 cold boiled potatoes, L
salt 2 cups milk, 8 tbsp. melted shorten
ing, u cup cracker crumbs.
Cut potatoes and eggs in slices u inch
tnlck. Melt shortening, add -four and sea-
sOnlng. Add milk and stir until boiling
Put eggs and potatoes in creased baking
ulSn IN alternate layers, putting on each
a little onion juice and pulp, covering with
sauce. Have last layer same. Mix crumbs
with melted shortening and spread over
TOP: set IN oven to heat aud brown
Spanish Rice
One cup rice, knocked, 1 onion chOpDed
1ne' 1 green pepper chopped fine, "A cup
diced celery, 4 tbsp. butter or drippings. .
cups canned tomatoes, 2 tsp. salt, Il tsp.
pepper. d" "P
Wash rice thoroughly. Cook in boiling
salted water until tender. Brown onion,
chopped pepper and celery in the hot fat.
Aod tomatoes, salt and pepper and c1nk
Slowly 10 minutes. Add drained rice euS
INOOh MluuLcS longer. serve NlfHT ar
sprinkle with grated cheese. This arnSrOt
will serve six.
Shrimp WiggIe
Three tbsp. butter, 3 tbsp. Rex aOur. .
CUPS milk, L tsp. salt, Is tsp. pepper. -
slices bread.
Melt the butter, add -four and blend to a
smooth paste. Add milk gradually ana
cook ten minutes. Season with salt and
pepper. Add shrimp and peas and heat
thoroughly. Serve on slices Of well
Drowned toast. This will serve six.
MacarOni and Salmon Loaf
one cup milk, 4 tbsp. cream, 2 cups stale
bread crumbs, 2 eggs, 1 cup cooked maca-
roni cut in pieces.
Heat the milk and bread crumbs to-
gether. Stir in the slightly beaten egg
yOlks. Add macaroni, salmon, cream, but,
ter and salt. Either canned or cooked
salmon may De used. Fold in the stifly
beaten egg whites. Pour into a buttered
mold or baking pan and sprinkle with
paprika. Set mold in a pan Of hot water.
Bake 40 minutes in a moderate oven 1850
degrees FL This amount will serve six
Serve with Rex egg sauce.
Rex Egg Sauce
One-fOurth cup butter, 2 tbsp. Rex -four
"a cup milk, y tsp. salt, II tsp. pepper, :
{ egg. yoIks, 4 tbsp. lemon juice, grated rinC
of u lemon.
Melt the butter, add -four and blend to 8
smooth p9ste. Add the milk and stir unit
z the sauce boils. Add salt, pepper, and ege
l yOlks, and stir until smooth without allow
ing the sauce TO Doll. Add the lemon Juice
, very gradually. Serve at once on maca
rOni and salmon loaf.
Oyster Rarebit
One cup oysters, 9 tbsp. butter, u ID
soft milk cheese, "A tsp. salt, few grains
cayenne, 2 eggs.
Clean, parbOil and drain oysters, saving
liquor. Melt butter, add cheese which ha
been cut in small pieces, and seasOnings
As cheese melts gradually add the Oyste
liquid and eggs slightly beaten. As sOOl
as mixture is smooth add oysters. Serv
\ on bread toasted on one side, pouring owe
: untOasted side.
Z Cheese C~rOquettes
I Three tbsp. butter, "A cup Rex -four, 3
= cup milk, 2 egg yOlks, ~ cup milk chees
q cut in very small pieces, salt and pepper
= few grains cayenne.
I Make a thick white sauce, using butter
= -four and milk, add yOlks Of eggs withOu
first beating, and stir until well mixed
Fold in cheese cubes and season with sail
4 pepper and cayenne. Spread in a shallON
I pan and cool. Turn on a board, cut Il
small squares or strips, dip in crumb
Z egg and crumbs again, fry in deep fat an
! drain on brown paper.
e Cheese FOndue
One cup scalded milk, 1 cup soft stall
bread crumbs, "A cup mild cheese, cut i
small pieces, 1 tbsp. butter, y tsp. salt,
T egg yOlks, 3 egg whites.
Beat yOlks of eggs until thick, add mill
crumbs, cheese, butter and salt. Cut an
fold in the egg whites which have bee
beaten until stiff. Pour in a buttered baB