The Elkins Inter Mountain

The Home Kitchen
By Jeannette Young Norton

Dishes Made With Milk.

The experiments contained in
They are worth while considering for
dishes made with milk content
for the growing family.
The nourishing
value of the milk is not lost in
cooking which is a point in its favor.
Milk combines so well with vege
tables, some fruits, fish, oysters,
clams, poultry and even some meat
dishes
The choice is almost un-
limited.

Veal Soup
in Milk Soup.

To one pint of whole
milk of clear veal broth,
that the fat removed. Add
a tea
spoonful of onion juice, a salt-
spoonful of salt, a little pepper, a
little nutmeg, a little celery salt, a
saltspoonful each of sugar and pap-
rika. Simmer for twenty minutes,
then add a thickening of white roux.
When smooth and thick add a pint
of sour cream, let heat through but
not cook. Serve with toasted bread
squares.

Savory Creamed Oysters.

Put a large half cupful of blanched
almonds through the chopper, then
pound them to a paste in a mortar
with a little cream. Have ready a
pint of smoothly mashed and sea-
soned white potato, mix the al
monds with it and mound on a hot
dish. Surround with creamed oys-
ters in a stiff rich cream in no way
sloopy, dust with a little grated
American cheese, then put into a
hot oven for a minute or two to
delicate brown. Then garnish with
sprays of fresh watercress and serve.
The oysters should be scalded for
two minutes in their own liquor,
then drained and added to the
cream sauce.

Sole Turnovers.

Have a thick flounder cut into six
filets. Poach in boiling salted water
for five minutes, drain and slip into
a rich thick cream sauce. Dust with
a little cayenne, add a teaspoonful
of onion juice, and a little grated
cheese. Have a good short pie crust
rolled thin and cut in squares, lay
in each a filet and a little of the
sauce, fold cornerwise and seal the
edges with floured tines of a fork.
Lay on a buttered baking sheet and
bake a delicate brown. Serve on a
hot dish and serve the remaining
cream sauce hot in a sauce boat.