Show I I SOME SOME HOT SUPPER DISHES DISH S BY CORNELIA RN I C BEDFORD In many households it is is the custom to dine at midday and serve a sub substantial subI substantial supper at night During the summer season this may well be 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 crooked dishes may be simple both in composition composition composition tion and cooking and the ingredients for those given here can be readily pro procured procured procured cured in any section of 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 saU pork to tomake tomake tomake make two heaping tablespoonfuls put it into a with one finely chopped onion and cook slowly until the onion is avery a very Dale hale yellow Add the corn potatoes and one quart of boiling water and boil boll slowly until the potatoes are tender Make separately a white sauce with two tablespoonfuls of butter two tablespoonfuls of flour one scant teaspoonful of salt of ot a teaspoonful of white pepper and andone andone andone one pint pant of milk mUk Add this to the chow chowder chowder der with more seasoning if needed cook i for a moment longer and serve with crackers I Cheese Toast In a saucepan put one tablespoonful ul of butter and one heaping tablespoonful of flour of a teaspoonful of salt and of a teaspoonful of white pepper Stir over the th fire until melted and mixed then add gradually one cupful and a quarter of hot milk and stir sUr until smoothly smooth y thickened Have ready a number of I slices of thin buttered toast on a hot platter To the sauce add one heaping cupful or more of grated cheese Stir until this 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 In one shallow baking dish For six slices make a raw custard with one pint of milk two eggs and of a teaspoonful of salt sa t 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 I browned Baked Tripe Order two pounds of tripe which has been boiled or wash then boil bon it in slightly salted water un a well Nell buttered dripping pan and pour pourover over oer one pint of tomatoes canned or fresh chopped ch one large onion out fine fineour four our tablespoonfuls of chopped parsley and of a sweet red pepper cut fine Add salt sat and pepper to season and of a cupful of melted but butter butter butter ter and bake in a moderate oven for foran foran foran an hour and a quarter Breaded Tripe Cut boiled tripe in pieces peces two by three inches Dip each into slightly beaten egg roll in hi fine sifted dry bread crumbs and fry golden brown in deep smoking hot fat Drain Drainon on paper and serve with cold slaw Rice Hice 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 rice nice and drop it into a kettle of rapidly boiling water Add a scant teaspoonful of salt and boil b n hard until the grains are ten der this will take tak from fifteen to ty minutes according to the kind of rice used When done drain and spread half of the rice on a hot platter Sprin kle with half the ham and a a few spoon fuls of the hot sauce Add the remain ing rice the ham a a little Utile of the sauce and a tablespoonful of 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 boll Ing water boil for one minute then drain Grain Place in layers in a baking dish seasoning highly with salt and pepper Pour in hot milk until the can just be seen through the top layer Dot til perfectly tender Drain and cut it in squares Spread these in with a tablespoonful or more mar of butter cut in bits cover coper closely and place in a moderate oven The potatoes will be tender in an hour more moree or less accord ing to the depth deI th in the Hie dish uncover when nearly done that the top to may brown i Vegetable Ragout Earlier in The the day dice a heaping cupful each of carrot and white turnip and boil separate 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 t ree tablespoonfuls of butter or dripping add gradually a pint and a a half of wa ter or soup stock and anew stir until thick and smooth Season with salt pepper a little onion juice half of a lump ump of sugar Add all the vegetables simmer together for ten minutes and serve with chopped parsley Darsley Eggs a la Caracas Grate or chop very fine two ounces of smoked beef Add dd one cupful of thick canned toma toes of a cupful of grated eighth of a teaspoonful of cinnamon and a dash of cayenne ca renne Melt two ta of butter in a saucepan add this mixture and cook slowly un til smoking hot Turn in quickly three well beaten eggs stir until a thick cream and serve on thin slices of toast |