molds. Stand them in a pan of hot water in the oven or put into a steamer and cook slowly until firm in the centre as a baked custard would be. This is a delightful lunch- eon dish. 29.-^Potato Klosse. Boil sufficient peeled potatoes to weigh i pound, and when cold grate them. Cream thoroughly ^ of a pound of butter and work into it 3 well-beaten eggs. Blend this with the grated potatoes, add salt and pepper to taste, with, if liked, a very little nutmeg✪ Potato Klosse. Shape into marbles or small balls, drop into a saucepan of simmering, slightly salted water, and cook gently for ten minutes. Serve these as a garnish with meats. 30. — Baked Tomatoes with Eggs. Select small firm tomatoes of even size, scald and peel them. Scoop out a spoonful from the centre of each and chop this fine. For 6 or 8 tomatoes chop fine i small onion and fry it brown in i large tablespoonful of butter, add pepper, i cupful of fine stale bread crumbs, the chopped tomato and i teaspoonful of chopped parsley and stir over 117 July. the fire for five minutes. Pack the tomatoes closely together in a shallow baking-dish, fill the centres with some of the cooked mixture and put the remainder between the tomatoes. Bake in a hot oven until brown, then break carefully over the top i egg for each person✪ Baked Tomatoes with Eggs and return to the oven until the eggs are set. 31. — Fried Cucumbers. For fr3ring cucumbers should be somewhat mature. Peel and cut them lengthwise in thick slices, dry on a towel, roll in flour and fry quickly in a little hot drippings or butter✪ Fried Cucumbers, seasoning as they are turned. A cream gravy can be served with them. 118 AUGUST, X. — Mock Tomatoes on Lettuce. Form tomato jelly into molds to resemble a tomato in shape and serve whole on lettuce leaves with i tablespoonful of mayonnaise on each. The jelly is made as follows : Boil i pint of strained tomato juice a few minutes with I slice of chopped onion and a little chopped parsley, salt and pepper, ^ tea- spoonful of celery salt and i teaspoonful of sugar. Soak i tablespoonful of gelatine✪ Mock Tomatoes on Lettuce in cold water a few minutes, add to the hot juice, strain and pour into wet cups. Canned green beans, asparagus tops and French peas may be used in the salad by chilling after re- heating. Remember always to drain liquor off of all canned vegetables and remove to an open dish, to stand awhile. Reheat and season before chilling and using as a salad. 2. — Mulberry Shortcake. Where the large, luscious French mul- berries can be secured, a shortcake of a U9 August. type rivaling that of the strawberry may be made. One-fourth of the berries gathered should be reddish and tart. Failing these (as when purchased ready picked) lemon juice will supply a suitable degree of acidity. Clip the stems of i quart of berries, then mash, stirring in ^ cupful of sugar and yi cupful of water. Set this aside and spread on the cake, just before serving. For the cake itself, sift with i quart of flour 2 tea- spoonfuls of baking powder, i teaspoon- ful of salt and ^ cupful of sugar. Into the centre of this stir i large teaspoonful of shortening and just sufficient water or milk to make a soft drop dough (not to be touched with the hands). Bake at once in hot, greased baking tins in a rather quick oven. This will split readily and may be spread with butter just before serving. 3. — Clams a la Norfolk. Chop fine i pint of clams. Mix to a paste 2 tablespoonfuls each of butter and flour and rub into it the hard boiled yolks of 4 eggs. Cook the clams slowly in i tablespoonful of butter, but do not let them color. In five minutes add paste; when it begins to melt 190 Augusts add gradually i pint of milk and stir until smoothly thickened. Season with i scant teaspoonful of salt✪ Mulberry Shortcake, a dash of cayenne and a pinch of mustard; add i teaspoonful of lemon juice and serve at once. Thin sand- wiches of graham bread and butter go nicely with this dish.

AI-modernized reading of the original text

molds. Stand them in a pan of hot water in the oven or put into a steamer and cook slowly until firm in the centre as a baked custard would be. This is a delightful luncheon dish. 29.— Potato Klosse. Boil sufficient peeled potatoes to weigh i pound, and when cold grate them. Cream thoroughly ^ of a pound of butter and work into it 3 well-beaten eggs. Blend this with the grated potatoes, add salt and pepper to taste, with, if liked, a very little nutmeg. Shape into marbles or small balls, drop into a saucepan of simmering, slightly salted water, and cook gently for ten minutes. Serve these as a garnish with meats. 30.— Baked Tomatoes with Eggs. Select small firm tomatoes of even size, scald and peel them. Scoop out a spoonful from the centre of each and chop this fine. For 6 or 8 tomatoes chop fine i small onion and fry it brown in i large tablespoonful of butter, add pepper, i cupful of fine stale bread crumbs, the chopped tomato and i teaspoonful of chopped parsley and stir over July. the fire for five minutes. Pack the tomatoes closely together in a shallow baking-dish, fill the centres with some of the cooked mixture and put the remainder between the tomatoes. Bake in a hot oven until brown, then break carefully over the top i egg for each person and return to the oven until the eggs are set. 31.— Fried Cucumbers. For frying cucumbers should be somewhat mature. Peel and cut them lengthwise in thick slices, dry on a towel, roll in flour and fry quickly in a little hot drippings or butter, seasoning as they are turned. A cream gravy can be served with them. AUGUST, 1.— Mock Tomatoes on Lettuce. Form tomato jelly into molds to resemble a tomato in shape and serve whole on lettuce leaves with i tablespoonful of mayonnaise on each. The jelly is made as follows : Boil i pint of strained tomato juice a few minutes with I slice of chopped onion and a little chopped parsley, salt and pepper, ^ teaspoonful of celery salt and i teaspoonful of sugar. Soak i tablespoonful of gelatine in cold water a few minutes, add to the hot juice, strain and pour into wet cups. Canned green beans, asparagus tops and French peas may be used in the salad by chilling after reheating. Remember always to drain liquor off of all canned vegetables and remove to an open dish, to stand awhile. Reheat and season before chilling and using as a salad. 2.— Mulberry Shortcake. Where the large, luscious French mulberries can be secured, a shortcake of [illustration: untitled] August. type rivaling that of the strawberry may be made. One-fourth of the berries gathered should be reddish and tart. Failing these (as when purchased ready picked) lemon juice will supply a suitable degree of acidity. Clip the stems of i quart of berries, then mash, stirring in ^ cupful of sugar and yi cupful of water. Set this aside and spread on the cake, just before serving. For the cake itself, sift with i quart of flour 2 teaspoonfuls of baking powder, i teaspoonful of salt and ^ cupful of sugar. Into the centre of this stir i large teaspoonful of shortening and just sufficient water or milk to make a soft drop dough (not to be touched with the hands). Bake at once in hot, greased baking tins in a rather quick oven. This will split readily and may be spread with butter just before serving. 3.— Clams a la Norfolk. Chop fine i pint of clams. Mix to a paste 2 tablespoonfuls each of butter and flour and rub into it the hard boiled yolks of 4 eggs. Cook the clams slowly in i tablespoonful of butter, but do not let them color. In five minutes add paste; when it begins to melt Augusts add gradually i pint of milk and stir until smoothly thickened. Season with i scant teaspoonful of salt, a dash of cayenne and a pinch of mustard; add i teaspoonful of lemon juice and serve at once. Thin sandwiches of graham bread and butter go nicely with this dish.

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Potato KlosseFrozen Tomato SaladBaked Tomatoes with EggsClams a la NorfolkCorn in Tomato CupsMock TerrapinFried CucumbersMock Tomatoes on LettuceMulberry Shortcake

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