Evening star., 1947-01-02

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or bridge game. If you have had
hamburger at recent meal and
saved a little of it, raw, make use
of it in this French sandwich -
Mix together 1s-pound raw beef,
ground or chopped, J small, grated
onion, with salt and pepper to taste.
Spread this mixture between slices
of bread, press firmly together and
cut in halves.
Beat up l egg with Y a cup of
milk and dip each sandwich in this
mixture. Brown on both sides in
butter in skillet.
If you are tired of macaroni in
the same old way, try serving 1t as
G macaroni mousse.
Take a cup of cooked macaroni,
cut very small, and add it to l cup
scalded. milk, with a cup Of Ameri-
can cheese, cubed small, cup of
soft bread crumbs and quarter cup
of melted butter.
Mix in a chopped pimento, tea
spoon each of chopped parsley and
onion, some salt and a dash of cay
enne. Last, stir in well-beaten
eggs.
Pour the mixture into a we'll
creased baking dish and bake it in
a moderate oven for about three
quarters of an hour.
Serve with pungent sauce made
with tomato paste and good dash
of the herb oregano or marjoram.
A recipe for mushroom souff1e
comes from the famous Au Petit
Gordon Bleu in London. 1t makes
a delightful dish to serve at meat
less meal.
Add a quarter pound of brushed,
sliced mushroom caps to about three
tablespoons of butter, and season
with salt and pepper, and dash of
marjoram. Cook slowly for 5 min
utes. Dust three tablespoons flour
over all, and then add one cup
chicken stock or strained chicken
broth. Mix in tablespoon of grated
Parmesan cheese and bring to a boil.
Remove from the fire and beat in
the yolks of two eggs. Let cool, and
add the stiff1y beaten egg whites.
Dust buttered baking dish with
bread crumbs, and pour in the mix
ture. Put the baking dish In an
other dish of hot water and bake in
hot oven for 80 minutes. Serve at
once, so 1t will not fall.
Don't turn up your nose at pigs
feet. They're wonderful eating when
properly done, and popular with
the menfolk.
Have the butcher split the feet
lengthwise for serving whole. (Trot-
ters are the epicure's choice) Cover
them with warm water, in a deep
kettle, add lemon cut In quarters,
an onion cut in quarters and stuck
with cloves, a nubbin of garlic, bay
leaf, and season with salt, pepper
and little vinegar. Cook slowly
until tender. Let cool in the liquid
In which they have cooked.
When cold, rub them slightly with
salad oil and roll them in fine bread
crumbs Saute or broil them, and
serve them good and hot with wedges
of lemon for squeezing. Sweet pota-
toes and cole slaw are "naturals"
with these.
There's nothing like a golden hot
roll for breakfast of a wintry morn
ing-and these lily rolls are favor
ties.
Dissolve one cake of yeast and
2 tablespoons of sugar in cups
scalded and cooled milk. ct should
be just lukewarm) Add cups
flour to make a sponge.
Let this rise until it doubles in
bulk, and then add "a cup of soft
ened butter, three more cups of
flour and a teaspoon of salt. Knead
until smooth and elastic, then let
rise again until doubled in bulk.
Roll dough thinly as possible in OBJ
long shape and cut into strips 6
inches wide. Dot with half a cup
of butter, and then build up the
strips one on top of the other. Cut
into sections one inch wide, and cut
each section into four parts. Place
two of these squares together in
slightly creased muffin pan, with cut
side up. Let rise to double in bulk.
and then bake in hot oven for
90 minutes.
A reader asks for real French
onion soup. This cookie has
no peer, so we are glad to pass it
along once more.
If you have real, homemade soup
stock, strained and clear, that is,
of course, the thing to use. But you
can use canned bouillon with almost
as great success.
Cook 3 sliced onions in butter
until golden brown. Add 2 quarts of
stock or bouillon, season with a good
dash of salt and pepper. and let
cook for Is minutes. Check for sea-
soning, and if the bouillon does not
taste rich enough, add some beef
extract or bouillon cube. Gf you
plan to do this, go light on the In
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cubes are pretty salty0
Pour the soup, onions and all
into one large or several small in
dividual earthenware casseroles
float thick piece of toasted French
bread on top. Sprinkle the bread
with grated Parmesan cheese, and
run under hot broiler until top is
well Drowned.
Most men like chocolate, and a
chocolate chiffon pie that doesn't
use too much sugar would please
both the gentleman and the lady of
the household.
Scald a pint of rich milk and add
to it 2 cups sweet chocolate bits
Stir until melted. Mix quarter
cup sugar with the yolks of 3 eggs
and 2 tablespoons cornstarch. Blend
carefully with a couple of table
spoons of the milk and chocolate
mixture. Then mix altogether
cooking in the top of a double boiler
until thick.
Turn the mixture into baked pie
shell, cool, top with merinque ane
brown in oven.