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Show I Mary's Kitchen ; left-03 eats Tho housekeeper who would keep Mthin her housekeeping allowance mu6t wAtch her daily lunches Lunch-son Lunch-son should use up ho left-over. But tl il'ios not mean that the noon meal should not be as attractive and appetizing ap-petizing as any other. The careful ' " n:-, nl n ion oi' . : -overs Is an art and every woman must needs study' it. j LI IT-OVER LAMB BAKED WITH RICE Two cups cold chopped lamb, 1 1-2 cups boiled rice, 1 cup canned to-1 matoes, l tablespoon minced onion, I tablespoon minced parsley, salt and pepper-Put pepper-Put a layer of rice In a well buttered but-tered baking dish. Add a layer of meat. Continue alternating layers until all ls uscd, having the last layer of ike Season tom&taes With salt, pepper, onion und parsley and pour over mojjt juid ricr In dish Eet stand ten minutes. Then hake In a hot oven for half an hour. Servo this with brown bread and butter, homo made pickles, tea and gingerbread. ginger-bread. iSSEROLE OF VEGETABLES One cup peas. 1 cup diced beets, 1 cup carrots, J-2 cup lima beans, I tablespoon minced onion. A or r. spoons buitcr. 3 tablespoons flour. I 1-2 cups milk. 1 teaspoon salt, 1-3 teaspoon pepper 2 tablesoons grated cheese. Melt butter, stir in flour and add milk slowly, stirring constantly. Arrange Ar-range the vegetables in layers In a! buttered baking dish, sprinkling on-Ion on-Ion through each layer. I'our over eauce, cover with cheese and bake twenty minutes in a hot oven. SPAGHETTI WITH CHICKEN On cup spaghetti. oOOked chicken carefully picked from the bones and diced, 3-4 cup diced celery, 1 small onion. 6 olives. 1 tablespoons grated cheese. Put spagheui in salted water to cover for ten minutes Cut olives from stones. The chicken mav be diced or cut in strips. If the chicken Is cut in strips 'cut the celery in! shreds. pu. 1 tablespoon olive oil , in a frying pan. Add chicken, celerv. olives and thinly sliced onion. Shake over fire till brown. Put half the spaghetti in a buttered but-tered baking dish, add chicken mixture, mix-ture, cover with spaghetti, sprinkle with grated cheese and brown In a hot oven- The spaghetti and filling are hot when put in the baking dish so tho length of time the whole ls In tho oven should bo short. If chicken Is cooked too much when reheated It , will be strlngv ami tough. I OLD CAKE PUDDIXG Ono cup r.'.ale cake crumbs, 1 cup hot milk, l egg, 5 tablcspons sugar. su-gar. 1 tablespoon butter. 1-2 teaspoon baking powder. 1-2 lemon. 1 cup grated grat-ed apple. , Soap crumbs In milk until soft. Beat yolk of gg till thick and lemon colored. Add to crumbs and milk. Add sugar and baking powder well mixed with 1-8 teaspoon salt. Aid burfter and grated rind and juico of lemon Beat white of egg-till stiff and dry. Add tho grated apple to this. Fold in first mixture. Turn into a buttered but-tered baking dish and hak- for half an hour in a moderate oven Serve warm. (Copyright. 1922. XEA Servico) I nr. |