Lyonnaise Potatoes (Two portions) 2 T-onion 2 T-butter ¼ t-paprika ½ t-salt 1 C-cold boiled potatoes, cut in ½-inch cubes 1 t-chopped parsley Place one tablespoon of butter in a frying-pan and when hot add the onion. Let the onion cook until it is brown. Add the salt and parsley, the rest of the butter, the potatoes and the paprika. Stir well. Cook until the potatoes are well browned. Bean Salad (Two portions) 1 C-kidney beans ½ C-celery, cut fine 2 T-nut meats 1 t-salt 3 T-chopped pickle 1/ C-salad dressing 3 2 pieces of lettuce Mix the beans, celery, nut meats, green pepper, pickles and salt. Add the salad dressing. Serve very cold on lettuce leaves. Date Rocks 1 C-sugar ½ C-lard and butter mixed 1½ C-flour ½ t-baking powder 2 eggs 1 t-cinnamon ½ t-powdered cloves ½ t-vanilla ½ C-dates, cut fine ½ C-nut meats, cut fine 1/ t-salt 8 Cream the butter and lard, add the sugar, and mix well. Add the two eggs well beaten. Mix and sift thoroughly the flour, baking powder, salt, cloves and cinnamon. Add the dates and nuts. Stir these dry ingredients into the first mixture. Add the vanilla. Mix thoroughly and drop from the end of the spoon upon a well larded and floured baking pan. Bake fifteen minutes in a moderate oven.
CHAPTER CXXXIX PLANNING A CHILDREN'S PARTY
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