HOUSEHOLD RECIPES.

Lake County Press, Issue 2392, 7 September 1911, Page 7

HOUSEHOLD RECIPES.

Special!} Written for this Column. Scalloped Turkey: Cover the bottom ol ,i well-;; reused baking-dish vvitli finely chopped cold roast turkey. season a little, sprinkle with bread-crumbs, dot with bits of butler, then spread on a layer of cream cinee. Continue the alternate layers until tin.' dish is (died. Sprinkle bread-crumbs mixed with the yolk of an (I'.r.y and one spoonful each of melted butter and milk over the top. Cover closely and bake for thirty

minutes; serve hot. For the cream sauce mix together one spoonful each of butter and flour, adding half a cupful each of milk and broth. Season with salt and pepper.

Celery Souffle: Cut one pound of white celery into small pieces. Put it in a pan with a little milk and let it simmer till tender, then boil rapidto reduce the liquid. Pass it through a sieve, and put it aside to cool. Beat two ounces of butter to a cream, and add to it the yolks of tour eggs, one at a time, beatingeach one well in. Add the celery gradually, mixing well, also add one and a-half ounces of grated cheese, and season with a little celery salt. Beal the whites of five eggs to a very stiff froth, and stir them into the mixture very gently. Put into a pic-dish and bake in a hot oven.

I urnip Pic: Take one cupful of mashed turnips, one pint of milk, two eggs, one cupful of sugar, and a little grated nutmeg. Mix all thoroughly together, and bake in a shallow piedish lined with crust.

Custard Pie: Beat four eggs with four lablcspoonfuls of sugar until light, then add one pint of milk, and a little flavoring. Line a piedish with pastry pour in the custard, place in a moderately hot oven, and bake until the custard is firm.

(linger Omelet: Beat up four eggs, add half an ounce of castor sugar, the grated rind of half a lemon, and a little nutmeg. Turn into a pan containing three-quarters of an ounce of butter. Stir over a quick fire until it sets, then shape and let the omelet take color. Have ready a tablcspoonful of chopped preserved ginger mixed with two tablespoonfuls of syrup, and a tablcspoonful of cream. Put in the centre of the omelet, roll, turn out on a hot dish, and pour a little ginger syrup round and serve.

Oranec Cream: Boil the rind of a Seville orange very tender; beat it fine in a mortar, add to it the juice of a Seville orange, four ounces of loaf sugar, and the yolks of four eggs. Beat all together for ten minutes; then by degrees pour in a pint of boiling cream; beat it till it is cold; put it into custard cups or glasses and set them in a deep pan or dish of water to get cold. If preferred in a mould, half an ounce of isinglass dissolved in a very little water must be added with the cream.