OCR Text |
Show I V Food the Family Will Enjoy 72 j 0 By. NELLIE MAXWELL jjSjj German Pot Roast. Select a large roast weighing four or five pounds, rub with spices on all sides. Take one teaspoonful each of nutmeg, cinnamon, cinna-mon, clove, mix well and use to cover cov-er the meat. Slice one large onion and lay half of it in a large bowl with two bay leaves and a clove of garlic. Lay over this the meat and cover with the remainder of the onion. Pour over one cupful of vinegar mixed with one cupful of brown sugar. Let stand 24 hours, turning several times. Cook meat like any pot roast, in a tight iron kettle, with Iron cover, using us-ing all the liquid, adding water If necessary. Chicago Chicken. Take one pound each of veal and pork steak cut thin. Cut the steaks Into one and one-half-inch squares, sprinkle with salt, pepper, pep-per, paprika and celery salt. Put the squares on small wooden skewers, using us-ing five or six pieces, alternating the veal and pork. Dip Into egg which has been mixed with milk ; roll In flour and fry In hot fat until well browned. Place In a baking pan. Cover and bake one hour, basting frequently with butter and water. Noodles Wilmington. Take six cup-fuls cup-fuls of chicken stock, one-half cupful of diced chicken, one-half teaspoonful of salt, one-fourth teaspoonful of paprika, pap-rika, one cupful of broken noodles. one-half pound of fresh mushrooms, and the following vegetables diced : One-third of a cupful of celery, one-fourth one-fourth of a cupful of green peppers, one tablespoonful of chopped oulons, two tablespoonfuls of chopped pimi-entoes, pimi-entoes, one-third of a teaspoonful of salt and one cupful of water. Cook gently for 20 minutes, add to the chicken a bit of flour to thicken and cook until well blended, using four tablespoonfuls of flour and two tablespoonfuls table-spoonfuls of water. Rice a la 1931. Mix one and one-half one-half cupfuls of cooked rice with five tablespoonfuls of sugar, fold in one and one-half cupfuls of whipped flavored fla-vored cream, using a teaspoonful of maraschino sirup. Chill, serve In tall sherbet glasses. Cover with whipped cream, sprinkle with chopped nuts and garnish with a maraschino cherry. ((). 1931. Western Newspaper Union.) |