fT+P,
TESTED RECIPES
Potato Soup
3 potatoes
1 quart mdk
2 slices onion
3 tablespoons butter
2 tablespoons flour
I'A teaspoons salt
14 teaspoon celery salt
J4 teaspoon pepper
Few grains cayenne
1 teaspoon chopped parsley.
Cook potatoes in boiling salted water;
when soft, rub through a strainer. Scald
milk with onion, remove onion and add
slowly to potatoes. Melt half the butter,
add dry ingredients, stir until well mixed,
then stir into boiling soup; eook one min
ute, strain, add remaining butter, and
sprinkle with parsley.
Clam Poulet
1 small can minced clams
1 cupful milk
2 tablespoonfuls butter
3 tablespoonfuls flour
1 teaspoonful salt
]% teaspoonful pepper
'4 tcaspoonful paprika
Speck cayenne pepper
3 sweet pickled gherkins
1 hard-cooked egg
2 canned pimentoes
f> slices toast
Melt the butter in the top of the cha
fing dish, add the flour aril seasonings,
and stir together. Then add gradually
the liipior drained from the clams and
the milk and stir constantly until smooth
and tbii k. Then add th« clams and the
pickles, egg and pimcntoes, all finely
diced. Heat until very hot and serve on
slices of buttered toast.
Cheese and Nut Sandwiches
1 cup grated cheese
Yt cup nuts finely chopped
Mayonnaise dressing or cream to
moisten.
Mix the cheese and nuts with sufficient
cream to moisten. Spread between very
thin slices of buttered bread. Cut the
crust off and cut in triangular and oblong
sandwiches. Chopped dates may be sub
stituted for the nuts if preferred.
Orange Cake
Va cup butter
1 cup sugar
2 eggs
Vt cup milk
2 cups flour
Yi teaspoon soils
1 teaspoon cream *artar, or
2 teaspoons baking powder, and the
grated rind of 1 orange.
Bake in two pans. Stir confectioner’s
sugar into the juice of the orange until
it is thick enough for frosting and spread
between the cakes.
Custard Souffle
Stir 2 tablespoons of butter and 2 scant
tablespoons of (lour to a cream; pour over
this gradually 1 cup of hot milk and then
cook eight minutes in a double boiler,
stirring carefully. Beat the yolks of 4
eggs with 2 tablespoons of sugar, stir
into the milk, and set away to cool. Half
an hour before serving, beat the whites
of the four eggs stiff and lightly add
them to the mixture. Turn all into a
buttered pudding dish, and bake in a
moderate oven 36 minutes. Serve at
once.
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