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Show . IIHU AFFAIRS ' j MENU HINT. Brcakfact. Oatmeal with milk Baked apples German coifee cake Coffee Lunch. Tomato Rarehft Whole wheat bread Lemon jelly Tea.' Dinner. , Consomme Baked calf's liver Scalloped potatoes Carrot and lettuce salad Cheese Crackers Half cups coffee Nourishing Soup Is a Meal In Itself. Soups that are thickened with flour, rice, barley, noodles or a succulent vegetable are really a meal in themselves. them-selves. For the first course, a thin soup if hot and pleasant, stimulates digestion so that the heavier foods may be more easily digested. makes many different kinds of soups. Here is one of them: Beat the whites arwl yolks of three eggs separately. I When the whites are beaten to a stiff froth and the yellow rich with foam, slide the whites gently in with the yolks; have a stew pan containing two quarts of skim milk at the boil- ing point, or in absence of milk the ! water in which some vegetable as po-i po-i tatocs, carrots or turnips have been boiled. It must be well seasoned with salt, pepper and butter. Pour this boiling hot over the eggs, stirring constantly, con-stantly, so the eggs will not lump. Serve immediately with toast, bread or crackers. This will make a light meal for three. Remember that if the food is hot people will not eat near as much. When the food is cold more is eaten, because the body is less sensitive to its pres; ence, and the appetite craves more. Eat slowly and chew the food well. It goes farther. Potato soup made In this way is i M , n i, i in nice: Sliced. wo medium sized potatoes that have been peeled into a quart of boiling water. Add a sliced onion or the tops of several. If the taste desires de-sires it, a carrot or a small turnip may also be added. When the potatoes are done, season. THE TABLE. Best Meatless Soup For one quart of soup: Two medium-sized potatoes (diced), one cup chopped cabbage, one large onion (sliced), two tablespoons washed barley, one bunch or less of celery cut in short nieces, three pints iold water, a little salt Boil all together good half hour. When done add one thinly sliced onion fried brown In one teaspoon substitute substi-tute (or butter) and thicken with one I dessert-spoonful of Hour. Add to soup aud boil ten minutes longer. Serve with croutons. Green Peppers Stuffed and Baked Use only sweet green peppers. For six peppers make a dressing as follows: fol-lows: Soak in cold water enough stale bread to make one pint when water I is pressed out. Season with salt, pepper pep-per and fine herbs and two tablespoons table-spoons butter and drippings. Cut offj stem end of peppers and carefully remove re-move all seeds. Fill with dressing. Place in baking dish and pour around them tho following cause: Put in saucepan one tablespoon drippings. When hot add one level tablespoonful flour. Stir until smooth and hrown, then add gradually three cups of stock or water salted to taste. Cook five minutes, then pour around stuffed pep-Ipers. pep-Ipers. Bake in moderate oven ono hour, j basting often with sauce in the dish. |