OCR Text |
Show 1MB . 1921. Western Newspaper Union.) In these clays of indigestion It is oftentimes a question. As to what to eat and what to let alone; For each microbe, and bacillus Has a different way to kill us And in time they always claim us for their own. Wonalanpet Way. EVERYDAY FOODS. A good breakfast dish 'which Is sustaining sus-taining may be prepared from an In- beef from the shank, fhe marrow mar-row adding much to Its food value. Take two pounds of beef cooked with the chopped marrow, cover meat and hone with boiling water and cook until tender. ten-der. Let the meat stand after cooking cook-ing until the next day, then chop fine. There should he three or four cupfuls of broth in which there should he cooked three cupfuls of oatmeal, to make a mush much like the ordinary breakfast food not at all soft because be-cause it must mold. When the oatmeal oat-meal is cooked, stir in the chopped meat, celery salt, onion juice and any desired seasoning. When well cooked turn into well greased pans to cool. Cut in slices and fry. To serve for a main dish at luncheon or dinner serve with boiled onions, turnips or parsnips and a green salad. Scalloped Potatoes. Cut a peeled onion in very thin slices and cut in quarters. Melt three tablespoonfuls of fat, add the onion and cook very slowly on the back part of the range until softened, stirring occasionally. Slice a layer of potatoes into' a buttered but-tered baking dish holding a quart. Sprinkle with the onion, with salt, pepper, pep-per, and chopped parsley; continue the layers until the dish is full ; add milk or broth from leftover roasts until II can he seen through the potatoes.. Let hake one-half hour. If uncooked potatoes po-tatoes are to he used, parboil them for live minutes and increase the time (if baking to one hour or longer. A New Salad. Cook three table ' spoonfuls of rice in boiling salted water wa-ter to cover"; after boiling ten minutes, drain and add one cupful of orange juice and cook in a double boiler until the rice is tender; cool, add one-half cupful of finely-chopped Hunched almonds, al-monds, sprinkle with salt. Arrange with halls of cream cheese on lettuce and serve with French dressing. |