The Washington times., 1934-05-08

poSS ble!-
and when, before leaving, I
plucked up courage to ask for
a few Of the recipes for these
special dishes. I was afraid they
were going to turn out to be
"specialties de la maison," and
completely unobtainable for the
outsider.
So you can picture my pleas
ure and gratitude when Mrs.
Southgate sat down then and
there to write most of them out
for me to give to you all!
The first one she gave me
was for her excellent accom-
paniment to fish; tomatoes and
mushrooms, which were as love-
ly to look at as they were de-
liciouS to eat. So simple, and
yet so unusual!
Baked Tomatoes and Mushrooms
Scoop out the centers from
eight raw tomatoes. Do not
remove the skins. Season we'll
with salt and pepper. Fill CEN
ter holes with creamed mush-
rooms, and bake in the oven un-
til tender. Be sure the cream
sauce is very thick, and also
take care that a large, whole
mushroom is on top, covering
the stuffing entirely.
Dessert that day was out
standingly good, so Mrs. South
gate gave me that recipe. too.
'Lemon Chiffon Pie Especially"
Grated rind Of 2 lemons
, 7 eggs ... ....
! % cup lemon Juice
: IA cups sugar
Heat juice and rind of lemon
In a double boiler. Add sugar
very gradually to the beaten
egg yolks. Add this to the
lemon juice and rind, and cook
until very thick. Remove from
the fire, and add whites OF
four of the eggs. beaten stiff.
Fill individual pie shell, and
cover with meringue. Brown
lightly under the flame.
Meringue-Beat whites OF
three eggs stiff, add six table
spoons sugar slowly. Add grated
rind of one lemon and one"
half teaspoon vanilla.
Pie Dough-One and one
half cups flour, two-thirds cup
lard, pinch salt. Enough ice
water to make a stiff dough.
Mix well, and roll out to
one-fourth inch thick, spread
evenly with one-quarter cup. Of
lard, folding back and forth.
Roll, and again fold six or
seven times. Cut and place
on outside of tins. Prick with
a fork and bake in hot oven.
This recipe makes 10 individ-
ual pies.
Another dish, which we did
not have that particular day,
but which Mrs. Southgate rec.
ommends, is:
Sn2Q noe OmeleC
Boil two shad roes in salted
water for five minutes. Mash
and season with a little minced
shallot, or onion, and when
well mixed, place in a sauce
pan with lump Of butter,
and let fry lightly. Next, beat
up IL eggs. Season the hot
shad roe, and pour over the
eggs, stirring until well mixed.
Melt a large lump of butter in
q pan, and cook the omelet
In the usual manner.
WEDNESDAYS MENUS
Luncheon
Pot Roast
CaulifloWer.
Steamed Chocolate Pudding
Children's Supper
Cream of Tomato Soup
Carrots
Baked Apples
Milk
Dinner
Cream of Tomato Soup
Eggs Benedict
Carrots
Spoonbread
Apple Pie, Cheese
Coffee
Wine Suggestion: Moselle
Pot Roast
4 lbs. beef round.
u cup hot water.
Pinch cube fat salt pork.
Rub meat with salt and pep
per. Try out pork, and brown
meat in fat. Place, in cas-
Serole, with water, cover, and
cook slowly in oven for four
hours. Add more water if
necessary, and turn several
times during cooking. When
done, place meat on a hot
pla tier, and surround with
boiled, sliced carrots and po-
tatoes. Pour melted butter
over the vegetables, and salt
to taste.
Steamed Chocolate Fudge