SOME CHOICE RECIPES

[Welland Telegraph January 30, 1903]

Dresden Patties

Make crustades from stale bread, dip in beaten egg, diluted with milk and season with salt, allowing two tablespoons milk to each egg. When the bread is thoroughly soaked, fry in hot fat; drain and fill with creamed oysters.

Creamed Potatoes

Make a white or cream sauce and stir into it cold boiled potatoes cut into dice. Season to taste, and when very hot beat in two teaspoonfuls of minced parsley. To make these delicious and produce the rich color of which you speak, pour in gradually, just before adding the parsley, a well beaten egg. Stir for half a minute, put in the parsley and serve.

Orange Pudding

Peel three large oranges, slice them in thin slices, and take out the seeds. Line a pudding dish with them and dust over them one cup of sugar. Now beat the yolks of two eggs with one tablespoon of cornstarch and two of sugar. Add a small pinch of salt and pour it into one pint of boiling milk, stirring constantly. As soon as it thickens, take it from the fire and when cool spread it over the oranges, Heat the whites of the two eggs, stiff and dry, with two large tablespoonfuls of sugar; spread this over the top and brown it slightly in a hot oven. Serve cold.

Celery Cheese

Melt half an ounce of butter in a small saucepan and add half an ounce of flour, then pour in by degrees half a pint of milk and stir quickly until the sauce is perfectly smooth and thick. Season it with cayenne, salt and a little grated nutmeg, and add two ounces of grated cheese. Have ready rather more than half a breakfast cup of cooked celery, cut into small pieces; stir it into the cheese sauce, and fill some little bread cases with it which have been fried quickly in boiling fat; scatter some grated Parmesan over the top of the celery and place the cases in a quick oven for a few moments.