Evening Republican, Volume 19, Number 68, Rensselaer, Jasper County, 22 March 1915 — WORTH WHILE RECIPES [ARTICLE]

WORTH WHILE RECIPES

SAVORY METHODB OF PREPARING VARIOUS VIANDS. Tlt-Blts to Serve With Game or Cold Meat—New Ideaa for Vegetable*— Combinations of Cheese and Sweets. Here are some worth while recipes and ways of preparing food that will give a different savor to the viands: Take a small Quantity of boiled cod, flake fine, add enough mayonnaise to make spreading paste, spread on lettuce leaf between rye slices. Salmon and tunny fish may toe fixed in the same way, or instead of the mayonnaise add enough catchup and sea* soning to make the paste. Cold boiled lobster, cold boiled shrimp may be shredded or cat fine and prepared In the same way. Many will like them with the French dressing, however, rather than the mayonnaise. Game. —Minced chicken, guinea fowl or turkey are good mixed with a tiny bit of chowchow, sweet pickle, current Jelly or orange marmalade, as well as with good mayonnaise made with mustard. Meats.—All cold meats, thinly sliced or minced, are acceptable with any of Ihe dressings, or lightly spreading the bread with apple sauce before laying on the sliced meat. Vegetables.—French peas that have been stewed, mashed to a paste, seasoned to taste, lighted with a little whipped cream and a teaspoonful of chopped ham or tongue make an excellent filling. The macedoine of vegetables, drained and finely chopped, mixed with mayonnaise, Is good. Grated with onion with a little finely minced cold roast beef, pepper and salt and a few drops of mustard dressing it is quite appetizing if one likes onion. Cheese and Sweets. —Combinations with cream cheese which has been softened with whipped cream are numerous. Little finely chopped preserved ginger and a tablespoonful of the sirup mixed to a spreading paste; puree of chestnuts mixed with the cheese, orange marmalade, bar-le-duc, a little of any of the preserved fruits, or finely chopped fresh fruit may be blended with the cheese. If needed, a little mayonnaise or whipped cream may be used to bind the paste. A little grated cheese sprinkled on triscuits, then placed in an oven for a minute or two to melt, with another triscuit placed on it, are frail to carry out, but very nice sandwiches. Pumpkin Pudding.—lnto a pint of stewed pumpkin beat the whipped yolks of five eggs, two pints of milk, three-fourths of a cupful of sugar and half a teaspoonful each of powdered mace, nutmeg and cinnamon. Last of all stir in lightly the stiffly beaten whites of five eggs, turn the mixture into a buttered pudding dish and bake until set. Serve hot with a hard sauce.