SELECTED RECIPES.

Cromwell Argus, Volume LXI, Issue 3160, 27 April 1931, Page 7

SELECTED RECIPES.

Beef a la Bretohne. —Cut up small about %lb. cold roast beef. Slice 2 carrots and 2 onions finely. Put loz. butter in sauce pan, when melted add the vegetables and fry for 10 minutes. Add two finely-sliced potatoes and brown for 5 minutes, then put in the meat with a clove of garlic crushed, i teaspoonful finely-chopped parsley, 3 peeled and cut up potatoes, 2 or 3 chopped mushrooms in season, salt, pepper, and 1 pint white stock. Turn all into a casserole, cover and cook in the oven for 1% hours. Serve in the casserole. Eggs a la Asperge.—Beat up four eggs with a little pepper and salt. Cut up the asparagus into small pieces. Melt a couple of ounces of butter in a pan, add the eggs, and stir until they thicken. Drop in the asparagus, and let the mixture continue to simmer for five miriutes. Serve on hot. buttered toast. Rice-Salmon Loaf. —Take 2 cups boiled rice, 3 eggs, 1 tablespoon butter, 1 tin salmon, 1 cup rich milk, salt and pepper. Mix eggs and rice thoroughly. Into a buttered baking dish put first a layer of the rice mixture, seasoning with salt and pepper, and then a layer of salmon, repeating until you have it all in the dish. Over the top put the butter in little pieces. Then pour in the milk and bake in moderate oven. Mrs. Brindle: "Now, Mary. I want you to be careful. This Is some very old table linen —been in the family for more than two hundred years, and —" Mary: "Ah, sure, ma'am, you needn't worry. I won't tell anyone, and it looks as good as new, anyway."