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Show 1 ft KITCHEN H J- fciCABlNETO Self condemnation with Is allied v , thoughts and emotions has been i .productive of far greater 0ss In ' (Initiative, In will-power, und of fnr creator degree or lowered vltullty, i i both mental and physical, than any t of us have perhaps realized, jE ECONOMICAL MEAT DISHES. In those iliiys u dish which tnslc? good, Is satisfying and nt the sumo .t vv time reasonable In price, I m n needs no other recom- I I lL 1 inundation. JL m i Mock Terrapin. Cut 4VJ 1 cooked calf's liver Into I W-. (1'CC l'Ut n tft"'csI)0011" I WirA '"' oi Gutter ,,lt0 ft 'I , W0y saucepan, ndd salt, pep- V " SI I)cr nm imprlkii and I jt) cook until the butter Is I ' slightly brown, then add I two tablespoonfuls of Hour and enough beef stock made by using beef extract and water to make a moderately'thlck k sauce. Add n little chopped parsley, hnlf n cupful of cream, two hard , cooked eggs cut fine, a tablespoonful of lemon Juice nnd the liver. Cook mi ll til tho liver is heated through, add two tablespoonfuls of Jelly or any canned fruit Juice nnd serve at once on but-K but-K tercd toast. U I Escalloped Veal with Potato. Mlnco B ' cold cooked venl very line. Butter a f baking dish and put a thin layer of '' Teal on tho bottom, sprinkle with chopped onion nnd cover with a lnyer ; of sensoned mashed potato, ndd an other layer of veal, onion and season- ' lngs nnd cover with potato. Add milk to moisten, cover and bake until thoroughly thor-oughly heated. Remove the cover and I brown. j Beef Olives. Tnke slices of rare 1 roast beef and roll each nrnund n thin slice of bncon which has been fried ft until trnnsparent but not crisp. Tie I nnd boll rapidly for five minutes, drain, f( remove tho strings. Add the fat from the bacon to some roast beef gravy, senson with catsup or Worcestershire; boll up once nnd pour over tho olives. Serve very hot. ' Corned Beef Hash. Chop the cooked corn beef very line, then ndd the f chopped vegetables, using three times ns much or more than the meat. Put Into a frying pan nnd moisten with some of the liquor left from the boiled dinner. Servo hot with n poached egg on each portion. This makes a good fij luncheon dish. ) Creamed Liver. Use chopped left- Ji over cooked liver, ndd to a rich white h sauce, nnd serve on buttered toast. " This makes a good breakfast dish. |