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Show HANDY EVERYDAY RECEIPES. Hazel Love, Instructor in Domestic Science, Agricultural College. Seasonable Substitutes for Meat. A few days ago a lady said to me, "what shall I cook to take the place i of meat? My family is so tired of it." j As the warm weather comes on, mo3t of us turn from the beefsteak which tasted so good on the cold January mornings, and long for something else, we don't know just what. With j this question before me I am sending ( a few reccipes which may. aid in mak- t ing summer menus: , ( w I Tabic of Measurements. 8 saltspoons equal i teaspoon; 3t. equal i tb.; 16 tb. equal ic; 2C. equal i lb. I c. stands for cup; tb. for tablespoon; table-spoon; t. for teaspoon. All measurements measure-ments arc level. Boston Baked Beans. Pick over i qt. beans, cover with cold water and soak over night. In the morning drain, cover with fresh water, heat, slowly. Cook below boiling boil-ing point until soft, and drain again. j Mix i tb. of salt and i t. of mustard with JJ c. of molasses. Fill c with hot water and when well mixed pour it over the beans; dd enough more water to cover them, add 3 tb. butter, bake six or oight hours slowly in a covered earthen dish. A small jar is a good substitute for a regular ibeon pot. Eggs, a la Suisse. 4 eggs, 1 c cream, 1 tb. butter, salt, pepper, cayenne, 2 tb. grated cheese. Heat a small pan, put in butter and when melted add cream. Slip in the egg one at a time; sprinkle with salt, pepper, few grains of cayenne. When whites aie nearly fidm, sprinkle with cheese. Finish cooking and serve on buttered toast. Strain cream over the toast. IB Eggs a la Goldenrod. !a 3 hard boiled eggs, i lb. butler, . II lb. flour, i c. milk, y2 t. salt, y8 t. pep- II per, 5 slices toast, parsley. Make a I thin white sauce of milk, butter, flour i and seasonings.- Separate yolk from 1 whites of eggs; chop whites finely and I add them to sauce. Arrange toastkon platter; pour over "the saitce';' force yolks "of SgS' " through "richct br strainer and sprinkle over the top garnish with parsley. Baked Tomatoes;1 Make a rich dressing of i half loaf ' of stale bread, 4 tb. butter melted, 1 t. salt, a little pepper and 3 sliocs anion. Brown part of the crumbs in the butter with the onion. Carefully remove the inside out of eight medium sized tomatoes and fill with the drcss- 9ingi Bake in a slow oven until ten dcr. 1 ' ' Welsh Rarebit. 1 lb. butter, 1 lb. cornstarch, J4 c. thin croam, J4 lb cheese (cut in small j pieces), Y t. salt, J4 t. mustard, few grains cayenne, toast. Melt butter, add cornstarch, then add the cream and cook until thick oyer hot water, ) .add cheese and stir mixture until cheese is melted, season and serve I on toast" or wafers. |