OCR Text |
Show Sturdy Dishes Favorites Now By MRS. OAYNOR MADDOX Th leave ar falling, but not ths appetite. October makea the family hungry, so look about for new Kitchencraft dishes to supply th demand. The following ar "llttl sturdles," which, though simple enough, do fill the need for food with a bit more punch to It .Vegetable Meat Cakea H 10 I servings) Three-quarter pound ground beef 1 potatoes, 1 earrota, 1 tableapoon chopped paraley, 1 small onion, 1 teaspoon catsup. I teaspoon salt 1-8 teaspoon pepper. .."f, c"r?,u- ' and onion very fm all raw. Combine with meat and parsley, add seasoning and cataup and mix thoroughly. Form Into amaU cakea. Grease an Iron frying pan and heat Brown cakea in pan. turning frequently to prevent pre-vent burning. Reduc heat add about one tablespoon water to pan cover and almmer cakea for 20 minute. min-ute. Youngatara will Ilk this method meth-od of getting part of their daly requirements re-quirements of vegetables. Broiled mackerel for breakfast l aa ancient and honorable American Ameri-can custom. Bstter try It some cold morning and you will understand why It belongs among th better thing American. Us either fresh I '. Salt mackerel should b soaked overnight In cold water to remove excess salt To broil, first brush with melted butter, but-ter, then sprinkle with salt and pep-per. pep-per. Salt mackerel will probably TOMORROW'S MENU BREAKFAST: Crap and grapefruit Juice, cornmeal waffle, waf-fle, mapl syrup, coffee, milk. LUNCHEON: Vegetable meat cakes, buttered rye bread, cab-bag cab-bag and apple salad, chocolate cake. tea. coffee. DINNER: Apple Juice, larded beef liver, mashed potatoes, scalloped broccoli, stuffed celery, cel-ery, cherry gelatin, custard sauce, coffee, milk. |