Evening Republican, Volume 19, Number 191, Rensselaer, Jasper County, 13 August 1915 — Jested Recipes [ARTICLE]

Jested Recipes

PATE DE FOIE GRAS SANDWICHES—Get tins of the delicious paste at the delicatessen or grocer’s and open them half an hour before using; cut white bread into thin finger strips, spread the lower slice of the sandwich with a wisp of fresh, tender lettuce, put a little of the foie gras over this, add salt, cayenne and a squeeze of lemon juice. Cover in the usual manner. In using any tinned meat or fish for sandwiches it is always advisable to add fresh seasoning to take away the canned taste. Lemon Juice Is a great reviver for canned foods. CREAM WALNUT CAKES—Sift together three times one cup sugar, one and one-half cups flour, two teaspoons baking powder. Break one egg into measuring cup, fill cup with milk, beat well Into dry ingredients and add three tablespons of melted butter. Beat all well and bake in layer cake pans. WALNUT CREAM FOR FILLING— One and one-half cups milk, scalded, one egg well beaten, scant one-half cup sugar, dessert spoon each of flour and cornstarch, one-fourth teaspoon salt, mix all with egg, add to milk and cook In double boiler until quite thick. When cool flavor with vanilla and add one cup of hickory nuts, ground fine. Spread on cake. If you prefer, use a white frosting on top and decorate with whole nut meats. CORNED BEEF H^H— In making any kind of hash, particularly corned beef, the meat should be chopped very fine and the usual proportion Is onethird meat with two-thlrds potato. The addition of any other vegetable Is superfluous and spoils the dish, unless It be a dash of onion, which many people like. It should not be cooked too long and when served should be quite moist, but not moist with grease. A nicer way Is to heat It In the oven. After chopping mix meat Into potato thoroughly, salt and pepper and plaqp In a small dripping pan Just large enough to hold the quantity. Dredge with flour and pour in sufficient water at the side of the pan tq come up level with the hash. Remove from the oven when well browned and a little crusty. Stir in a generous lump of butter. BOILED CHICKEN SANDWICHES —Boiled chicken goes a deal further than roast when used in this manner and it has the advantage of being more tender. Boil the chickens in only enough water to cover them, adding an onion and a tablespoonful of Worcestershire sauce for each one. Let them simmer until meat Is very tender then strip off the skin and shred the chicken up with the fingers. Put the filling on a lettuce leaf between thin white bread, adding salt and cayenne before closing.

BACON SANDWICHES— Wisps of breakfast bacon, delicately broiled, make the most appetizing of sandwiches, especially if put between toasted sippets of graham bread. The small shreddlngs of bacon must lie on lettuce and be seasoned with paprika or red pepper. These are as appetizing cold as hot. MAYONNAISE SANDWICHES Make a piquant mayonnaise, using plenty of red pepper and lemon Juice in the seasoning. Spread on a bit of lettuce put between fresh gluten bread trimmed of crust Only a little of the mayonnaise must be used for It Is likely to drip with the heat of the rooms. DREAM SANDWICHES—Cut stale bread In one-fourth-inch slices, remove crusts and cut in halves lengthwise. Cut mild cheese In slices the same size as slices of bread and sprinkle with salt and cayenne. Put a slice of cheese between each two slices of bread and saute In butter until delicately browned on one side; then turn and brown other side. Pile on plate covered with a lace paper dolly. PUMPKIN PIE —Mix two-thirds of cupful of brown sugar, one teaspoonful cinnamon, one-half teaspoonful ginger and one-half teaspoonful of salt, and add one and one-half cupfuls of steamed and strained pumpkin, two eggs, slightly beaten, one and one-half cupfuls of milk, and one-half cupful of cream. Bake In one crust, cool and serve. BEEF RELISH—Cook beets the same as for table, one quart of beets chopped fine, one quart of raw cabbage chopped fine, one cup grated horseradish as prepared for the table, one cup granulated sugar, one tablespoon of salt, one teaspoonful black pepper. Vinegar enough to mix well.