NATIONAL GROCERY CO

ENTREES 47

A good cream sauce is the foundation for many toothsome entrees. By the addition of various condiments, as sherry, grated cheese, chopped hard-boiled eggs, chicken or meat broth, etc., a pleasing va- riety of dishes may be served. A great number of entrees are well suited to chafing dish dishes, being quickly and easily prepared. Left- overs can be used to good advantage in the preparation of entrees. Almost any cold cooked vegetable, meat or fish may be scalloped — that is, placing in alternate layers in baking dish with grated bread crumbs, seasoning and butter, and half the quantity of liquid, prefer- ably white sauce poured over.

Spaghetti, Spanish. Break y2 box spaghetti into a pot of boiling salted water. Cook until tender. Make the following Spanish sauce: Pour a tablespoon of olive oil in a saucepan and a little chopped onion. When the onion turns yellow add \y2 cups strained tomatoes (or Campbell's tomato soup), chili powder, paprika, salt, green pepper cut up fine, and a little grated cheese. Stir well, and when it boils add the drained spaghetti. Bake 15 or 20 minutes and sprinkle the top with grated cheese.

MRS. CARL SCHERMER.

Spaghetti, Italian Style.

10 cents round steak cut up and browned in fat. Add 1 teacup claret. Simmer 10 or 15 minutes. Then add % can tomatoes, 2 bay leaves, sprig of parsley, sprig of celery, 1 large onion, 1 chili pepper, pepper, salt and paprika, 1 carrot, 3 or 4 dried mushrooms. Simmer gently 1 to iy2 hours. Strain. Boil spaghetti in salt water until tender. Add to above. Also 10 cents grated parmesan cheese, 1 tablespoon butter, 2 tablespoons flour. MRS. A. COBLENTZ.

Calf's Liver and Mushrooms. Take part of a calf's liver which has been stewed gently in butter and a little water in the morning and cut it into small even squares. Mix with y2 pound of butter the yolks of 3 hard boiled eggs. Put on the stove, add salt, pepper and a pinch of dry mustard. When heated put in the liver and part of a can of mushrooms. When it has cooked 5 minutes add a small glass of madeira and serve with hot toast.

MRS. W. S. ROSENBLATT.

Fried Chicken Liver.

Roll in flour, fry in hot butter, put in some chopped onion, cover for a few moments and serve on toast. MRS. GUS BROWN.

The Great Majestic Bang-e is as essential as a g-ood cook book.

ONE THOUSAND FAVORITE RECIPES

Stuffed Liver.

Sprinkle salt over a calf's liver and put on oven grate with a pan of water underneath to catch the drippings. When half done take out and wash clean, and let drip. Take bread crumbs, finely chopped parsley, a little garlic and onion, pepper and salt. Mix together. Slice liver % way through, and spread with fat between the layers and fill in dressing. What is left, put on top, then drop into a little hot fat, add soup stock and baste from time to time. Cook about an hour in the oven.

MRS. A.COBLENTZ. Calves' Liver Saute.

Slice liver and cut in small pieces. Put in colander and scald it. Take a good slice butter and a small onion chopped fine with little garlic. When onion is yellow, stir in a tablespoon flour and let it get quite brown. Then put in liver and stir around few minutes. Then add 1 cup soup stock, salt, pepper, chopped parsley, some strained tomatoes, teaspoon Worcestershire sauce, y2 cup Liebig's extract, *& teaspoon each of anchovy sauce, mushroom catsup, 5 or 6 drops kitchen bouquet. Let all boil 10 minutes. Serve on toast.

MRS. E. EPSTEIN, San Francisco.

Leber Klase (Liver Dumplings). One pound liver chopped, % pound suet chopped very fine, 1 onion chopped, 2 cups bread crumbs, salt and pepper, a little nutmeg, 3 eggs. Mix well. If not stiff enough, add y2 cup flour. Take mixture in spoon and drop in boiling salt water. Let cook for about 15 minutes. When cooked drain and fry in fine .bread crumbs. MRS. E. BORIES.

Fried Calves' Brains. Soak for y2 hour in cold water and then remove veins and outer skin. Then parboil for 3 or 4 minutes in salted water. Let cool. Roll in beaten egg, then in fine cracker crumbs. Fry to golden brown in deep fat or butter. Serve on bed of lettuce leaves.

MRS. A. L. JAFFE. Brain Timbale. Wash brains well in salt water. Parboil. When cool put through colander. Add heart of bread soaked in milk, small can pate de fois gras, 4 eggs, pepper, salt. This is a recipe for about 20 cents' worth of brains and ^4 loaf of bread. Bake in forms, placed in pan of water. Serve with rich poulette sauce or tomato sauce.

BELLE BLUM. Swedish Timbale Cases. Beat lightly 2 eggs, y2 cup of milk. Add slowly 1 cup of flour, % teaspoon salt, same of sugar, tablespoon melted butter. Beat very well. Dip a timbale mold well greased into this mixture and fry in hot lard. MRS. I. BROWN.

RELIANCE SS

NATfONAL GROCERY CO.

ENTREES 49

Liver Timbales. Six raw chicken livers mashed. Add 2 slices of bread soaked in milk and squeezed dry, and mash through sieve. Add 6 mushrooms chopped fine, little grated onion, 2 tablespoons cream, yolks of 2 eggs and fold in the beaten whites. Bake in timbale forms.

MRS. W. ROSENBLATT.

Baked Calves' Liver.

Take a whole calf's liver, wash, season well and flour slightly. Gash the top and add onions, chopped garlic and about 4 or 5 tablespoons of chicken fat. Add little water and bake in not oven, basting well for about y2 hour. MRS. J. KOLEMAN.

Brain Patties.

Parboil brains, pass through sieve, season well, add lime juice, 1 tablespoon flour, 1 egg. Cut milk bread in slices, take off the crust, spread the mixture on, dip in milk but not to soak, and fry in hot fat without turning. Serve with tomato sauce and chopped parsley.

R. LOBE. Brain Timbales.

20 cents' worth of brains, well cleaned. Boil in salted water in which a bay leaf and y2 an onion have been placed for about 15 or 20 minutes. Mash through a colander and add 2 thick slices of white bread soaked in milk, piece of butter size of an egg, 3 eggs, salt, pepper, y2 pint cream, and 1 can pate de foie gras or the livers of 2 or 3 chick- ens mashed with a tablespoon chicken fat. Bake in buttered timbale forms about 20 minutes. Serve with cream sauce mixed with chopped mushrooms, hard boiled eggs and sherry. MRS. S. ARONSON.

Kidney Saute. Melt a piece of butter and fry in it a chopped onion till quite brown. Add the kidney chopped very fine. Fry quickly. Shake over a little flour, add stock, juice of a lime, sherry, salt and pepper and mush- rooms if desired. Serve on toast. MRS. CARL SCHERMER.

Baked Noodles With Cheese.

Cook broad noodles in boiling salt water until soft. Drain and pour cold water over them. Make iy2 cups of white sauce. Put a layer of noodles in a buttered baking dish, sprinkle with grated cheese, re- peat, pour over white sauce, cover with bread crumbs and bake until crumbs are brown. Tomato sauce may be used instead of the white sauce and cheese.

Cheese Souffle.

Stir 1 heaping tablespoon flour in 2 tablespoons melted butter until smooth. Add 1 cup milk, 1 cup grated cheese, yolks of 3 eggs well beaten, salt and pepper to taste. Cook 10 minutes. Allow to cool. Then fold in beaten whites. Bake in dish to be served in, set in pan of hot water about 20 minutes. Serve immediately. MRS. CARL SCHERMER.

The State Bank of Seattle will teach you how to economize by paying* your hills by check.

ONE THOUSAND FAVORITE RECIPES

Brain Fritters.

Parboil and chop fine. Make batter of 1 egg beaten lightly, 2-3 cup flour, y2 cup milk, level teaspoon yeast powder. Add chopped brains, season well, drop in hot fat. Serve with sliced lemon.

MRS. E. MORGENSTERN.

Casserole of Rice and Meat.

Boil 1 cupful rice until tender. Chop fine 3 cupfuls cold cooked meat, add a little chopped parsley, a pinch of salt and pepper, 1 egg, 1 salt spoon celery salt and 2 teaspoons bread crumbs. If you have any soup stock, add sufficient to moisten well. Butter a mold, line with rice V2 inch thick, put in meat, then cover with rice. Cover closely and steam 45 miputes. Serve with brown gravy or tomato sauce.

MRS. S. A. ROSENFELD. Stuffed Milt.

Skin of milt is removed and veins taken out. Lay milt on chopping board or platter. Take iron spoon and scrape off all blood. This do carefully to avoid making holes. Scrape evenly so as to have it all one thickness. Fold or double, sew all around, leaving open end to fill. Filling: Soak y2 pound wheat bread, squeeze well; 1 or 2 finely chopped onions fried in fat until light yellow. Mash soaked bread fine with the onions, ginger, pepper, salt, the blood of the milt and 3 or 4 eggs, all well mixed together. Stuff milt with this and sew up. Season outside. Boil in soup and then brown in oven. MRS. I. MONHEIMER.

Sausage With Egg. Slice bologna. Dip each slice in beaten egg and then in cracker meal. Fry in butter. MRS. WILLIAM GOTTSTEIN.

Sausage With Rice. Cook rice until tender and serve with hot Wiener sausages.

MRS. WILLIAM GOTTSTEIN.

Lamb Chops. Cut pieces of bread round and toast. Spread with some pate de foie gras or anchovy paste, a little thicker than butter, to taste. Take a round chop, broil and place on toast. Steam some mushrooms in butter, add salt. This can be done in the oven. Put the dark side of the mushroom on chop. Cut thin slices of truffle and add on top of mush- room. Boil some cream sauce and pour over chop and surround with green peas. MRS. FRED ROTHSCHILD, Portland.

Stuffed Cabbage. Take leaves of cabbage and boil until tender. Take chopped beef and veal, season well with salt, pepper. Fill each cabbage leaf and steam in butter. MRS. A. DINKELSPIEL.

RELIANCE SS