Evening Republican, Volume 15, Number 252, Rensselaer, Jasper County, 25 October 1911 — SOME DAINTY DISHES [ARTICLE]

SOME DAINTY DISHES

IDEAS THAT WILL SERVE TO VARY THE. MENU. -- Excellent Way to Serve Spinach— Creamed Chicken With SweetBreJds and Mushrooms—Stuffed Egg Salad With Mayonnaise. Palusanie.—Pick young, fresh ’spinach, wash and boil ten minutes in boiling spit water, drain and chop. Grate the white -part of cocoanut, press it through a heavy cheesecloth to extractthe milk, mix well with the spinach and pou; into small cups. after adding two beaten eggs. Cook like custard. If you like. it hot add a couple of chopped chill peppers. Creamed Chicken. One chicken, four sweetbreads, one can of mushrooms. Boil the chicken and sweetbreads, when cold, cut up for salad. In a saucepan put a quart of cream, in another four large tablespoons of butter and five even ones of flour., Stir until blended and smooth, then pour on the hot cream, stirring until thickened. Flavor with a small half of a grated onion and a> little grated nutmeg. Season highly with salt, pepper apd a little paprika. Put the chicken with the sweetbreads and mushrooms, cover with bread crumbs and a piece of butter, and bake 20 minutes. Bordeaux Puffs.—Make a sponge cake batter of three eggs, a cup of sugar, a cup of flour and salt to taste. Pry in boiling lard like doughnuts, bn brown paper to absorb the lard.

Make a sauce of a pint of sherry, a pint of water, and the juice of a whole lemon, heated over boiling water. Just before serving pour the hot sauce over the puffs. They are delicious. Waldorf Salad.—-Cut off the tops and hollow out some large red apples. Fill with a mixture of the scraped apple, chopped celery, nuts, grated cheese and mayonnaise. Replace the tops and insert a celery plume for a stem, and serve each apple in a plate bordered with lettuce leaves. Stuffed Egg Salad.—Boil the eggs 12 minutes, cut them in half, remove yolks, mash them sfnd mix with mayonnaise. Return them to the whites, and place them together, then put each one in a scooped out half of a tomato, which is put on a small plate bordered with lettuce leaves. Pour over each a tablespoon of mayonnaise. - Orange Baskets.—Remove the pulp from six oranges, carefully cutting the orange peel in the shape of a little basket with a handle. Make a wine jelly as follows: Cover two cups of gelatine with a cup of cold water for half pn hour. Pour one pint of boiling water over it, stir for a moment until dissolved, add one cup of sherry wine, one cup of sugar and the cringe pulp, one teaspoon of cinnamon, half teaspoon of cloves. Strain through a piece of cheese cloth, and fill the orange baskets with the mixture and put away to jell. , English Puff Paste. —To one cup of lifted flour add salt to taste and nearly half a cup of water. Mix with a spoon until the dough leaves the bowl. Roll out thin and spread all over with lard, then sift flour over the lard. Fold twice, roll out, spread with lard, sift with flour. Do this three times. This' will make three pie crusts, or can be made into pattie crusts and filled with creamed oysters, mushrooms, chicken or jelly.