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Show I I . I Low Cost Dishes !l' : l I' : T I XyjE American housewives arc just be-1 I 1 Yv c'nnin? to feel the pinch of war ; J ; prices and arc wondering how to manage our table in the most nourishing I and least expensive way. It mny interest J us to sec one of the menus that our Eng-j Eng-j lish sisters evolved after three years of I war conditions. Brittany Broth. Wash and scrape one pound of carrots. With a round vegetable cutter scoop out (he red part into balls the size of large peas or cut it into dice. Grate the remainder re-mainder on a bread grater. Melt two ounces of margarine in a saucepan. Add tho grated carrot and one finely chopped ' shallot. Stir these over a low fire for five j minutes, but without browning them. Add I ' one pint of boiling meat or vegetable stock. By the latter is meant water ir. which has been boiled any vegetable, rice, macaroui, pulse. &c. j Add the cnrrothalls, four allspice, one baylcaf, and a little seasoning. Cover tfic II pan to prevent evaporation nnd loss of I flavor, and boil gently till the carrots are j soft. Remove the spice and baylcaf. pour j into the pan one ouhec-of flour mixed thin-i thin-i ly and smoothly with half a pint of milk, " and stir over the fire - boiling. The (j consistency of the soup must he thai of good cream, so if too thick add more liquid, or if the reverse more thickening. Pny attention to the seasoning. 3fany fail on this important point. . Serve this broth with croutons. Norfolk Hot Pot. Take two pounds of middle or best end neck of mutton. Ask the butcher to cut it ' r u;i for you, and sec the hone is sent with the joint Quickly wash and wipe th'cj meat; merely dabbing it with a cloth is j quite insufficient to cleanse it. Cut it into J neat joints, removing any superfluous fat I ' to snvo for use as suet or to render down as dripping. Skin, core and quarter three shceps' kidneys, kid-neys, the frozen ones will do nicely; peel and slice four ounces of onion into rings: wnsh, pool thinly and slice two pounds of potatoes and stalk and peel four ounces of mushrooms. Tut layers of these ingredients in-gredients into a casserole with n seasoning season-ing of salt and pepper and chopped parsley; pars-ley; the last layer must be of "potato. Pour iu one pint of meat or vegetable seasoned sea-soned stock nnd cover the casserole for the first hour of baking in a moderate oven. During the last half hour's cooking take off the lid in order to brown the top potatoes. Time will be one and a half to two hours' cooking, or till the meat is tender. Send it to table in the casserole, pinning u clean, folded Liblc napkin around it outside. out-side. When in season one dozen large sauce oysters and their strained liquor may be added. If mutton is "expensive substitute beef, vcnl. rabbit or an old fowl, Cheese Biscuits. Mix two ounces of flour with three ounces of grated cheese. Add a few grains of cayenne and a little salt. Hub in lightly one and a half ounces, of margarine nnd mix to u stiff paste with the yolk of an egg .(the. ono left over from the apple mould) and a little water, if needed. Knead till smooth on a floured board, then roll it otlt lightly to about an eighth of an inch in thickness. With a round cutter stamp out the paste into biscuits about the size of the top of a sherry glass. - Lay h piece of-greased paper on a baking bak-ing sheet, lift the biscuits on to it. nnd bake in. a moderately hot oven about five to ten minutes, or till a delicate biscuil tint. .They burn easily. When cooked lifl carefully, as they arc very brittle. Half flour and half fine oatmeal could be used. |