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Show SISTER VKOETABU9 HASH To make a. llttla meat go a long way, try mlains; It wlm vegetables In a sort of aristocratic hash. at any men object to 'made'' dishes and tnelat that "plain meat and pot i toes la good enough. But while vegetablea ara In seaaoa and f'lentiful. they are cheap and abao-utely abao-utely neceaaary to health, and If half a pound of meat can oe "flxel up' to serve four persona and at the 1 aama time furnish a more whole- j eome diet, why not be firm but kind ' with the men folk aad serve the K the per and Ideal summer food? ) PAMWKK CHOWDICIL j One-fo'urth pound aalt pork, t mo- I dlum alsed potatoes, jft cup milk, gj vufs cwn cui irvm me c , onions. tomatoes, ft teaspoon pep- per. Cut the pork Into tiny pieces. Fry: a delicate brown. Add eniona ' chopped, the potatoes pared and cut. Into inch dice. Cover with boiling 1 water-and cook slewly ior ta mln- , a tea Add coen. milk, tomato and fepper and cook 1ft minutes longer.;' tp soda crackers In cold milk and place In aoup tureen. Pour chowler over them and aerve at one. CAR AD VEAL VtAMTKINg. Two cupe aweet corn cut from the cob, I cup chopped left-over veal, t tableipoona butter, ft tea-1 spoon salt, 1-1 teaspoon pepper, I tablespoons flour, 1ft cups milk, 1' teaspoon minced onion, X greet 1-epper, buttered crumba t Melt butter, stir la flour and. slowly add milk, stirring constant ly. Dip pepper In boning water. ' then In cold water and rub off outer akin. Remove seed and whit rlboi and chop very fine. Add salt, pep- per, corn, meat, onion and pepper I to wait sauce and mix well. Tura ' into buttered ramlkina or a larg baking dlah and cover with but tered crumb. - Bah minutea la a hot even. s mow AX Lg. One-half cup rice. 4 cups boiling water, i teaspoon aalt. 4 tomatoes, " cup cold chopped meat, ft tea- j spoon minced onion, 4 tablespoons shredded celery, i tablespoon , shredded cabbage. Add rilt to boiling water and slowly add rice. -Doll half an hour, drain and hold under cold water, rra I n. Hcsld tbmatoee -aod slip off aklna Remove aeed a an-i entr I and chop ahell. Mix meat, tomatoea, onion, celery and cabbage. Season , with salt and pepper. Put Urge t spoonful of rice on a six-inch ; ! square of cheesecloth, flatten and ( spread to within one-fourth Inch 1 -from the edge of the rice with meat mixture. Oat her up edgee of the : . cheesecloth and tie to form ball a 1 1 Drop la boiling aalted water and j boll 14 minutea Remove from wa- ' ter. Cool enough to handle and re- J move cheesecloth. Brush over with melted butter -and brown slightly I In a hot oven. rve with whit j sauce to which one-quarter cup ' chopped ehteeae haa been added. ' - a ail a 1 -I . "" |