Evening Republican, Volume 18, Number 37, Rensselaer, Jasper County, 12 February 1914 — SANCTIONED BY CHEFS [ARTICLE]

SANCTIONED BY CHEFS

GROUP OF RECIPEB THAT HAVE WON APPROVAL. _ Possibly Here Are Some New Ideas Worth a Trial—Additions to Or« - nary. Everyday Menu Always Find a Welcome. Celery Eggs—Boil six eggs until hard, let them cool and chop rather coarse. Chop one bunch of celery into fine pieces; season with pepper and salt. Add the chopped eggs, three crackers crumbled, and one cupful of milk. Fry in hot butter. Parsnip Balls. —Boil parsnips, then mash and season. Remove them from the fire and before allowing them to cool add one well-beaten egg. When cold, make into balls about half the size of an egg. Dip into beaten egg, then into bread crumbs and fry a delicate brown in boiling lard. —Mothers Magazine.

Cream Cheese Soup:—Boil An onion for 15 minutes in a pint of veal stock, then strain it out and return the stock to the fire. Heat a pint of milk to scalding, thicken with two tablespoonfuls of flour rubbed into one.of butter, season with white pepper and celery salt, and add to the veal stock. Stir in slowly the beaten yolk of two eggs, then four tablespoonfuls of grated Parmesan cheese and serve. Lemon Queens. —One-quarter pound of butter, one-half pound of sugar, grated rind of one lemon, three fourths tablespoonful of lemon juice, yolkß of four eggs, five ounces of flour, onequarter teaspoonful of soda (scant), whites of four eggs. Cream the butter, add the sugar gradually, and continue beating. Then add to the grated rind, lemon juice and yolks of eggs beaten until thick and lemoncolored. Mix and Bift the soda, salt and flour; add to the first mixture and beat thoroughly. Add the whites of the eggs beaten stiff. Bake from 20 to 25 minutes in small tins.

Potato Apples,—Two cups of hot riced potatoes, two tablespoonfuls of butter, one-third cup of grated cheese, one-half teaspoonful of salt, few grains of cayenne, slight grating of-nutmeg, two tablespoonfuls of thick cream, yolks of two eggs. Mix the ingredients in 'the order given and beat thoroughly. Shape in form of small apples, roll in flour, egg and crumbs, fry in deep fat and drain on brown paper. Insert a clove at both stem and blossom end of each apple.— Janesville Gazette.