Cut the tops from 6 large tomatoes and remove the inside pulp. Mix 2 tablespoonfuls of bread crumbs, i of chopped parsley, }^ pound of finely minced ham, % tablespoonful of butter, the juice of 54 a lemon, cayenne and salt to taste; add the white of an egg, well beaten✪ A Delicious Dish, and the pulp from the tomatoes. Stuff the tomatoes with this mixture, replace the tops and lay them in a well buttered dish, bake a %' hour, lay each one on a slice of toast, well buttered, garnish with parsley and serve hot. Mrs. Ben. Williams. SPAGHETTI ITALIENNE. Procure the yellow spaghetti which comes in coils. Put it in a colander set in hot salted water and boil ^^ hour. Allow one heaping tablespoonful of grated Edam cheese to each plate. Make a sauce of i quart can of tomatoes, i small chopped onion, a dozen cloves. Boil until thick. Put it through a sieve, return to the fire, add butter, salt, a little cayenne pepper, a dash of Wor- cestershire sauce and a few chopped mushrooms✪ Spaghetti Italienne. In serving, first put spaghetti on the plate, then a small butter ball, a heaping tablespoonful of the cheese and 2 of the sauce. The spaghetti and sauce should be hot. Mrs. Harry L. Ashton. A.N.Warner&Co.r"""'"'""""' 53r(l St. & Lake Ave., Chicago LUNCHEON. 57 MACCARONI WITH SAUCE A LA MILANESE. Melt 2 tablespoonfuls of butter, add 4 cloves of garlic, brown well and skim out, add 10 tablespoonfuls of cooked tomatoes and simmer down ^. Have ready boiled maccaroni about i cupful✪ Macaroni with Sauce a la Milanese, stir it into the sauce with a few shredded olives and pour it all over fried veal cutlets. Mrs. F. H. Wait. SALMON LOAF. One large can of salmon, i cup of bread crumbs, 4. Gggs, 3 tablespoonfuls of butter, pepper and salt✪ Salmon Loaf. Steam 1^4 hours and serve with tomato sauce. Miss Helen M. Topping. FRICANDELLE. Chop fine 5^ pound each of veal, fresh pork and beef, add 3 eggs well beaten, 2 cups of moist bread crumbs, a small minced onion, % cup of melted butter✪ Frikandelle, salt and pepper to taste. Mix well and form into a loaf. Put a tablespoonful of melted butter in a pan, lay in the loaf, bake i^ hours, basting often and adding water if dry. Make brown gravy to serve with it. Mrs. O. H. Ward. SALMON A LA CREME. Boil I pint of cream, mix one tablespoonful of flour, heaping, in cold milk, with parsley and a small white l/ALEUTINr^ VALENTINE & COMPflNY. VMr n ISHLO Coach and Car Varnishes and Colors. 58 LUNCHEON. onion and put it in the milk. Let it boil a few minutes, then strain out the onion and parsley and add i table- spoonful of butter. Butter a deep dish and fill it with alternate layers of flaked salmon, salt, pepper✪ Salmon a la Creme and the dressing. Sprinkle bread crumbs over the top and bake I hour. Mrs. A. C. Guion. FOR LUNCHEON. Round steak nearly an inch thick. Cut in small pieces about an inch square. Put a layer of meat in the bottom of a baking dish. Season with pepper and salt and dredge thickly with flour. Repeat, seasoning and dredging each layer, until the dish is about ^ full. Cover with water which has been seasoned with i^ cup of tomato juice, or i^ teaspoonful of Worcestershire sauce, or a little onion. Cover and bake 2 hours in a moderate oven. Mrs. H. L. Humphrey. CUCUMBER AND SHRIMP. A CREOLE RECIPE.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Cut the tops from 6 large tomatoes and remove the inside pulp. Mix 2 tablespoonfuls of bread crumbs, i of chopped parsley, }^ pound of finely minced ham, % tablespoonful of butter, the juice of 54 a lemon, cayenne and salt to taste; add the white of an egg, well beaten, and the pulp from the tomatoes. Stuff the tomatoes with this mixture, replace the tops and lay them in a well buttered dish, bake a %' hour, lay each one on a slice of toast, well buttered, garnish with parsley and serve hot. Mrs. Ben. Williams. SPAGHETTI ITALIENNE. Procure the yellow spaghetti which comes in coils. Put it in a colander set in hot salted water and boil ^^ hour. Allow one heaping tablespoonful of grated Edam cheese to each plate. Make a sauce of i quart can of tomatoes, i small chopped onion, a dozen cloves. Boil until thick. Put it through a sieve, return to the fire, add butter, salt, a little cayenne pepper, a dash of Wor- cestershire sauce and a few chopped mushrooms. In serving, first put spaghetti on the plate, then a small butter ball, a heaping tablespoonful of the cheese and 2 of the sauce. The spaghetti and sauce should be hot. Mrs. Harry L. Ashton. A.N.Warner&Co.r"""'"'""""' 53r(l St. & Lake Ave., Chicago LUNCHEON. 57 MACCARONI WITH SAUCE A LA MILANESE. Melt 2 tablespoonfuls of butter, add 4 cloves of garlic, brown well and skim out, add 10 tablespoonfuls of cooked tomatoes and simmer down ^. Have ready boiled maccaroni about i cupful, stir it into the sauce with a few shredded olives and pour it all over fried veal cutlets. Mrs. F. H. Wait. SALMON LOAF. One large can of salmon, i cup of bread crumbs, 4. Gggs, 3 tablespoonfuls of butter, pepper and salt. Steam 1^4 hours and serve with tomato sauce. Miss Helen M. Topping. FRICANDELLE. Chop fine 5^ pound each of veal, fresh pork and beef, add 3 eggs well beaten, 2 cups of moist bread crumbs, a small minced onion, % cup of melted butter, salt and pepper to taste. Mix well and form into a loaf. Put a tablespoonful of melted butter in a pan, lay in the loaf, bake i^ hours, basting often and adding water if dry. Make brown gravy to serve with it. Mrs. O. H. Ward. SALMON A LA CREME. Boil I pint of cream, mix one tablespoonful of flour, heaping, in cold milk, with parsley and a small white l/ALEUTINr^ VALENTINE & COMPflNY. VMr n ISHLO Coach and Car Varnishes and Colors. 58 LUNCHEON. onion and put it in the milk. Let it boil a few minutes, then strain out the onion and parsley and add i table- spoonful of butter. Butter a deep dish and fill it with alternate layers of flaked salmon, salt, pepper and the dressing. Sprinkle bread crumbs over the top and bake I hour. Mrs. A. C. Guion. FOR LUNCHEON. Round steak nearly an inch thick. Cut in small pieces about an inch square. Put a layer of meat in the bottom of a baking dish. Season with pepper and salt and dredge thickly with flour. Repeat, seasoning and dredging each layer, until the dish is about ^ full. Cover with water which has been seasoned with i^ cup of tomato juice, or i^ teaspoonful of Worcestershire sauce, or a little onion. Cover and bake 2 hours in a moderate oven. Mrs. H. L. Humphrey. CUCUMBER AND SHRIMP. A CREOLE RECIPE.

Delicate dishes