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Show c). I'.'L'l. Vr,!.-in NVv.-j r ( lli'ini' is :i!v;ivs ; 1 1 i i L : . - ( '1 he Mm I in. i K' i t r lu-r In I. t i ' ! w ; ummiis mi c ii M -' i '.(I .ui.;:s mm;, l-e Hi.- in :i i i.rr : im-i : lnu li 'in" i.i u iii-i a Kile iy -- K U s v ill. j j WHAT TO H,AVS FOR DINNER. "Willi a Ih-al.hy Im.,1;-. a tn'h.l at ! v,r i" a sinivN' I ! 1 1 1 r v. ill alw ;i.vs m3 please. V. h. ., v.o ,.-e i II! ore . t ill "1111 moid- it is 1 1 ; , i i. lo cull- III l a i!:T-s i!:T-s i i i : i il. Hunjarin Goulash. I'm three tnbiospuonfuls of I'm. fried from siili pork, in ii frying pan Willi il pooled sliced onion : cook mil il In-own. la-move iln onion, ami nii in a pound of lean vc.-il cul ill small pion-s. Slir j ami cooli until the moat is' scaled ; and lilaly M'ow'in-d. lln-n (ihi.v in a casserole. Add a pint of liroili, a Ica- sioonl'ul of paprika, put on the cover i and hake. I'.rown in a liitlo hot fat a dozen small potato balls, and Ihe. I same number of onions. As soon as ! llu- onions are well hroyncd, add Hie ve'elaliles to Ihe casserole al'ler the j meat has cooked an - hour. Season j wilh salt ami add I wo I alilesjioon fills of Hour mixed with cold waier. Let cook about I wo hours in all. Onions Stuffed With Har.i. 1'eel I olLdit c"iiii-s!.iel onions, cover wilh boiling - wa I or and cook until nearly tender; drain, rinse in cold ''. valor and drain lii'ain. Cul oul Ihe eenier of inch onion. to leave, a thin-waljcd cup, Sprini;!e ihe insiile wilh sail. Mix together one cupful of chopped cooked ham. one cupful of soft bread crumbs, one-foiirih of a cupful of melted bolter, bol-ter, half a (easpoonl'ul of paprika, one I a I ilespooi i fill of linel.y chopped parslov. nno-i'ourlh of a I eas .o. ui fill- of l 1 I. sail, ami Ihe onion lhal was taken I from the centers, chopped mil loo line, Fill die onions with this mixture, rounding it tip well. I'oiir a- cupful I of thin cream or rich milk around the onions and cook in the oven one-half ( hour. Pasting three times 'with llu liipiid in Ihe pun. Mix lb roe table-' table-' spoonfuls of melled butler with three- f (Mirths of a cupful of cracker crumbs and spread the mixture over the onions. on-ions. I'.eturn to Ihe oven to brown the crumbs. Servo from the baking dish. Any good snappy cheese which lias become dry. if grated and stirred into hot cream, seasoned with paprika and red popper, makes a fine cream cheese which may be used for sandwiches. |