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Show 00(XOOOOOOOXOCOOO00XXX) The Kitchen jj Cabinet QQQOQOQ(XK)QQQOQQOCttX)OQGW & 111. Wwtara NiHHHr Union.) "Soms people are to llttl ! do bin thlna-a and too big to do little lit-tle things, banc thejr do nothing." ASTV DISHES A cupful or two of any well cooked in seasoned moat may, with a little thought, be made Into most tasty food. Hash la a most delicious dish when well seasoned and one that Is a great fa- vorlte In most families. Mix :wlc as much chopped potato (cooked) with the chopped meat; If not sufficiently suffi-ciently fat add suet or butter, stir and cook, adding a little onion Juice and milk or thin cream, to moisten. Serve piping hot Spanish Chicken. Make a tauca of one tableioonful of butter and two of flour with two cupfula of chicken broth or water with a teasponful of extract of beet. Add one cupful of .'likken cooked and finely chopped, one small onion cut into bits and two table-spoonfuls table-spoonfuls of cooked peas. Heat thoroughly and aerv on toast. Deviled Chicken. -Make a tauce of suit, pepper, dry mustard, paprika and (rated lemon pool with a little of the lulce of the lemon, Worcestershire tauce, and a few drops of lubuseo. Iteat nntll hot, add cubes of cooked rhlckeo and cook until well heated through. Add a tablespoouful of butter but-ter and serve. 8oup Mot - Do not throw away soup meat. Chop It, add seasonings of various sorts and use It to stuff peppers, onions er tomatoes. Also nse It for beef louf with a tomato sauce. The flavor has been taken out of the meat In the soup, but the food value is all there, and adding seasonings makes the meat palatable. Chicken Goulash. Cut Into dice two medium sized uncooked potutoes. Put Into a frying pun two tiiblesponnfuls of olive oil end when hot add the diced potato ; ttir and rook for Ave minutes, then add a cupful of boiling wuter, a crushed clove of garlic, a cupful of cooked chicken and salt to lavte. Cover and cook until the potatoes pota-toes are done, stirring frequently. 6hephrd's Loaf. Place seasoned chopped meat In small bread pan and cover with seasoned mashed potatoes. po-tatoes. Brush with egg and bake until well heated through. Turn out carefully care-fully on a hot platter and surround with buttered green peas. Meal Planning. In the Ideal family where everybody every-body eats all kinds of food and enjoys It, the meal planning plan-ning It not such a complicated problem. Where one does not drink coffee, another an-other wishes some other grain ssaasasssrr drink, another milk, cocoa or chocolate, preparing lust the drinks for the family is a morning's task. With the dozens of cereals on the market, many ready to eat, that problem need not bother. It Is good plan to alternate them so that there will be vnrlety. It Is no more expensive to have five or six boxes going at a time than to have one kind and use up the entire box before buying another variety. Toast Is considered almost an Indispensable In-dispensable breukfust dish, but even toast gets monotonous. Try having muffins of various kinds, waffles or rolls. Toast may be varied by using a dash of cinnamon and sugnr on buttered but-tered strips of hot toast or fried toast (called French), dipped In egg and milk. Piled log cabin fashion, they are both pleasing to the eye and make a change from the regular slices. For dinner there Is a wide range, depending upon the taste and pocket-book. pocket-book. Usually the people who have the most money to spend on food en-Joy en-Joy the simplest fnre, for they know often by sad experience what rich and heavy food will do to destroy one's health and digestion. Men I planning Is a woman's Job; It Is like housework "powerful constant." cons-tant." In most homes the noonday meal Is a light one, for the school and business worker finds It better to have the hearty meal when there Is more time and leisure to digest It. The luncheon Is a simple meal. One may have soup, a dish of escalloped vegetable or other hot dish, a cup of tea or hot drink. If cool Iced drinks In hot weather a little fruit and cake, which will be found sufficiently sustaining sus-taining for the mid-day meal. Many overparticular housewives waste vulunble time In doing work which could be done will In half the time. Well-Ironed clothing Is alwayr a Joy to look upon, but hours In Iron Ing may be saved by placing the sheet on the table or board and Ironing small things upon It. The hems well Ironed and sheet well folded will look as well when laid In the drawer as If every Inch had been Ironed. Much of the family Ironing may be slighted In thla way, giving time for more Irnpo tant work, such as reading the newt of the -day, keeping Informed on ths world's progress. Frankforta s'leed very thin and cooked In butter may be wrved will mayonnaise potatoes. |