Evening Republican, Volume 18, Number 39, Rensselaer, Jasper County, 14 February 1914 — SANCTIONED BY CHEFS [ARTICLE]

SANCTIONED BY CHEFS

GROUP OF RECIPEB THAT HAVE WON APPROVAL. j- ‘ ' 1 Possibly Here Are Bome New Ideas Worth a Trial —Additions to Ordinary, Everyday Menu Always Find a Welcome. y 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.—Boll parsnips, then mash and season. Remove them from the Are and before allowing them to cool add one well-beaten egg. When cold, make into balls abont 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 IS 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, threefourths tablespoonful of lemon juice, yolks of four eggs, five ounces of flour, one-quarter 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 sift 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.