Council cook book

Six celery roots, peel, steam in soup or water, with butter. When cooked, mash through a sieve. Beat four eggs, add celery, one-half cup of cream, pepper, salt. Bake in timbal forms or muffin pan in pan of boiling water about twenty minutes. Serve with poulette sauce. Green Peppers and Oysters. Scoop out some bell peppers and fill with the following mixture : Some grated bread crumbs, one or two well-beaten eggs, thin slice of butter (melted), salt, pepper, some chopped celery, and when mixed add three fried oysters. Moisten with a little soup stock and bake the filled pepper about fifteen minutes. Brain Timbals. Skin and boil brains. Press through a sieve. Soak bread in milk, and strain. Beat brains and bread together. Grate some garlic and onion, yolks of two eggs ; beat all together. White to snow, pinch of salt, pepper to taste. Bake in well-buttered timbal cups for one-half hour, putting boiling water in pan. Serve with following sauce : Melt a thin [illustration: advertisement], all lengths, 5c a Pair Monthly contrsicts for the care of gentlemen's clothing. We have just installed the most modern plant in the west for Dry Cleaning Ladies' Dainty Garments, Blankets, Curtains, Etc. Phono West 926. Our wagons will call. 1955 Chestnut SL slice of butter in a double boiler; add one tablespoon flour and mix till smooth. Add a cup or more of cold milk, stirring until thick. Add a tablespoon tomato catsup, a pinch of baking soda, one glass sherry, one teaspoon Worcestershire sauce, one teaspoon mushroom sauce, pinch of salt. Stir well and let all come to a boil. Tomato Custards. Simmer for fifteen minutes in a covered saucepan four cups chopped tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of parsley. Strain, and if there be not two cups of liquid, add water. Beat four eggs and add to liquid. Pour into greased baking cups and stand them in a pan of water and bake until firm — ^about fifteen minutes. Turn out and serve with cream sauce containing green peas. Creamed Mushrooms. Make a poulette sauce, flavor with sherry. Cut into halves one can of mushrooms, and chop finely three hard-boiled eggs. Add all to poulette sauce; let it come to a boil. Put it into ramekins, then sprinkle with cracker crumbs and pieces of butter, and bake in a pan of water for twenty-five minutes. Cauliflower With Shrimps. Boil a cauliflower in salt water and strain. Take one-half pint pastry cream, one-half teaspoon corn starch, butter the size of an egg, one tomato pressed through a strainer, pepper ahd salt to taste. Boil all thoroughly; add one-half or one pound of picked shrimps, and pour over the cauliflower. SOMMER & KAUFMANN Two Slorei--119-lZ5Grant Are. ar. Gearj, 836-840 Market St., nr. Stockton Good Shoci Onlf Chicken i la Sweetbread. Take the breast of chicken that has been fricasseed, cut up into small pieces, and add mushrooms. Make either brown or cream sauce. Serve in pate shells. Sweetbreads or Veal Fricassee. Brown butter, flour, and grated onion; add tablespoon of white wine, a little lemon juice, one-half cup of bouillon or liquor of can of mushrooms, yolk of one hard-boiled egg, red pepper, salt. Boil until tender, add caper and chopped parsley. Mushrooms may be added. Sweetbread Saut6. Clean sweetbread, boil until tender, and cut in small pieces. Take one tablespoon butter; blend in one table-spoon flour; add half the liquor of a can of mushrooms and enough soup stock to make the necessary amount of gravy; add a little catsup, Worcestershire sauce, mushroom catsup, and a few drops of kitchen bouquet, a clove of garlic, and a small onion; salt and pepper to taste. Cook this about an hour, and then remove garlic and onion. Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very fine. Sweetbread and Oyster Pie.