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Show flints From a House-. Wife's Kitchen Diary For Jaded : Summer Palates J onions, add to the meat with one" cup stock or water, heated, one half cup celery cut in strips, one teaspoon salt and one eighth tea-J spoon pepper. Then add one cup tomatoes, the acid of which will not affect the enameled ware dish. Cover and bake one hour. Add two cups potato cubes and cook until the potatoes are soft. Thicken Thick-en gravy with flour mixed with water, add string beans or peaa and serve hot. ' RHUBARB i 1 SHORT CAKE Every housewife knows that her ifamily enjoys the succulent flavor of rhubarb and that a pie with its Juiciness bubbling under a flaky crust is always a treat. Most have also found that a dish of stewed rhubarb' for breakfast is most welcome. wel-come. Yet very few ever seem to jthlnk of using this delicious frult-Vegeubu-. u-lit nli has better food lvalue ihflii many fruits, except in a 'pie or s.i uce. ( Rhubarh short cake makes an attractive at-tractive and delicious dessert. ( Wash the rhubarb, peel and cut Into pieces." Place in an enameled (ware saucepan, cover with boiling jwater and cook slowly until tender. rThe surface of enameled ware does mot interact with fruit and vegetable veget-able acids, so the fruit and utensil jwill not be affected. Then drain off the water and for every two cups of rhubarb add one cup of sugar, and flavor with ground cin-caraon cin-caraon to taste. For the short cake, sift together 'three cups flour, three teaspcons ibaking powdor and one-half teaspoon tea-spoon salt. Cut in one half cup shortening or rub it in with the fingers. Then add one cup of milk and one egg, well beaten. Spread evenly in a well buttered layer cake ipan and bake in a hot oven for twenty minutes. When the filling and cake are cool, split the cake, put the rhubarb between and on jtop and serve with whipped cream with a little cinnamon dusted over the top. CARROTS A LA KING Young carrots which are eo healthful and so plentiful now are delicious prepared in the fol-; lowing unusual way. ' Cut tender carrots Into slim "fingers" and dice these into inch j lengths. Place in an enameled ware saucepan, which will preserve ; their delicate color, cover with, I water and cook until very tender. ' Salt toward the end and drain well. Prepare for a very liberal quart, about a pint of rich, highly seasoned white sauce made of part milk, to which has been added, while cooking, a dash of cayenne pepper, one teaspoonful of scrapedi onion and one tablespoonful each of finely diced celery, minced parsJ ! ley and minced red sweet pepper! Pour sauce over carrots, combine lightly and servo very hot. STRAWBERRY JtjiCE FOR SUMMER PUNCH j Tne houscwifo who wishes to serve an unusun.1 drink during tha summer months will prepare strawberry straw-berry juice before the seasonl closes. A little Juice of this piquant berry adds a delightful color and flavor to any fruit drink. Heat three cups of sugar and one cup of water tn an enameled ware saucepan. Add two cups of strawberries and boll ten minutes. Mash the strawberries in the syrup so that all the Juice will be ex-J tracted. Then let cool. Enameled! ware is impervious to the action of fruit acids so there will be no danger of the fruit becoming affected af-fected or discolored. Have bottles or Jars ready, heat the fruit again, and seal while hot. A ver good punch is made of strawberry, pineapple, lemon and orange juice, strong tea and water, with either white birch beer orj ginger ale added Just before ery-, ing. CASREROTiE OF VEAL AND HA 51 One dish dinners which can be prepared in a casserole or baking dish are becoming very popular with housewives becauso they require re-quire no attontlon after they are placed in the oven, except proper timing. With the addition of bread and butter, and followed by . a si.r.ple dessert and coffee, the following dish makes a complete dinner for four. i Cut three-quarters of a pound of veal In four even p4ece&, and one quarter of a pound ham In stripo. Cook until brown in butter antf then place in an tniamoled ware casserole or baking d!sh. In the amalnicg fat browa six ymau |