Show I SOME OME HOT SUPPER DISHES BY CORNELIA C BEDFORD P In many households it is the custom to dine at midday and serve a sub substantial substantial substantial supper at night During the summer season this may well be bo a cold meal but when autumn lays Its chilly hand on the days and snow and wind combine to draw us to the fire we wel welcome welcome welcome come the meal which promises hot cheer for the inner man These Those cooked dishes may be simple both in composition composition composition tion and cooking and the ingredients for those given here can call be readily pro procured procured procured cured in any section of bf the country Corn Chowder Put a can of or corn through the food chopper Pare and dice sufficient potatoes to take one quart parboil them for five minutes and drain Chop fine fat salt pork to tomake tomake tomake make two heaping tablespoonfuls spoonfuls put it into a with one finely chopped onion and cook slowly until the onion Is avery a very Dale pale yellow Add the corn potatoes and one quart of bollIng water and boll boil slowly until un tn the potatoes are tender Make separately a white sauce with two tablespoonfuls of butter two tablespoonfuls of flour one teaspoonful of salt saIt of a teaspoonful of white pepper and andone andone andone one of milk Add this tills to the chow chowder chowder der d r with more seasoning if needed cook for tor n a moment longer lonser and serve with crackers Cheese Toast In a n saucepan put one tablespoonful of butter and one heaping I tablespoonful of or flour of a teaspoonful of salt and of a teaspoonful of white pepper Stir over ov r the fire until melted and mixed then add gradually one cupful and a quarter of hot milk and stir sUr until smoothly thickened Have ready a number of slices of thin buttered toast on a hot platter To the sauce add one heaping cupful or more of grated cheese Stir until this tIlls has melted then pour over the toast and send at once to the table Genoa Ramekins Cut stale bread in thick slices and remove all crust Ar Arrange Arrange Arrange range them in buttered patty pans or orIn orIn orin In one on shallow baking baIting dish For six slices make a raw custard with one pint of milk two e egg gs and of a teaspoonful of salt Baste the bread at intervals with this until It has absorbed as much as possible Cover with a thick layer of grated cheese and place in a moderate oven until the custard sets and the cheese is melted and slightly browned Baked Tripe Order two pounds of i tripe which has been boiled or wash then boil it in slightly salted water un a n well ell buttered dripping pan pan and pour pourover pourover pourover over one pint of tomatoes canned or fresh fre h chopped chopp d one large onion cut fine four tablespoonfuls of chopped parsley and one alf of a sweet red pepper cut fine Add salt and pepper to season and aria of a cupful of melted but butter buttel buttor tel ter and bake in a moderate oven for foran foran an hour and a quarter Breaded Tripe Cut boiled tripe in pieces two by three inches Dip each into slightly beaten egg roll 1011 in fine sifted dry bread crumbs and fry golden brown In deep smoking hot fat Drain Drainon on paper and serve with cold slaw Rice Ham and Tomatoes Chop fine sufficient cold boiled ham to make a scant cupful Make a a generous pint of tomato sauce slightly seasoned with onion Wash one cupful of trice rice and drop it into a kettle of rapidly boiling water Add a scant teaspoonful of salt and boil hard until the grains are ten tender tender en ender der this will take tak from fifteen to twenty twenty twenty ty minutes according to the kind of rice used When done drain and spread half of the rice on a hot platter Sprin Sprinkle Sprinkle Sprinkle kle with half the ham and a few spoonfuls spoon spoonfuls spoonfuls fuls of the hot sauce Add the remain remaining remaining remaining ing rice the ham a little of the sauce and a tablespoonful of ot finely chopped parsley Pour the rest of the sauce round the rice and serve quickly Scalloped Potatoes Peel potatoes and cut in thin slices Cover with boil boiling boiling ing inS water boil for one minute then drain Place in layers in a baking dish seasoning highly with salt and pepper Pour in hot milk until the liQuid can ca n just be seen through the top layer Dot Do t til tn perfectly tender Drain and cut itin it itIn itIn In squares Spread these in with a tablespoonful or more mor of butter cut in bits cover closely and place in a moderate te oven The potatoes will be tender in an hour more or less accord according according f ing to the depth in the dish uncover when nearly done that the top tOD maybrown may maybrown maybrown brown I Vegetable Ragout Earlier in the day dice a heaping cupful each of or carrot and white turnip and boil bon separate in in salted water until tender then drain Open and drain a can of peas Deas dice a cupful and a half of potatoes Boil the latter until barely tender Brown three heaping tablespoonfuls of flour in three tablespoonfuls of butter or dripping add gradually a pint and a a half of wa water water ter or soUP SOUD stock and anc an l stir until thick and smooth Season with salt pepper a little onion juice half of a lump of I sugar Add all the vegetables simmer together for ten minutes and serve with chopped parsley Eggs a la Caracas Grate or chop very fine two ounces of smoked beef I Add one cupful of thick canned toma tomatoes tomatoes tomatoes toes of a cupful of grated I eighth of a teaspoonful of cinnamon and a dash of cayenne Melt two ta tablespoonfuls tablespoonfuls tablespoonfuls of butter in a saucepan add this mixture and cook slowly un until until until til smoking hot Turn in quickly three well beaten eggs stir until a thick cream and serve on thin slices of toast |