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Show 1 ? Mill HINT flffllf I I fLEllO RECIPES 1 1MENU HINT. Breakfast. Rolled Oats with Figs. Buttered Toast. Coffee. Luncheon. Scalloped Potatoes. Radishes. Onions. Corn Bread. Tea. zjf Dinner. Lamb Stew. Boiled Rice. New Corn. Bread. Butter Baked Custard. tuimc rii cunni r imau Orange juice is a prevention of scurvy among children who use pas-leurized pas-leurized milk. Tomatoes filled with minced pineapple, pine-apple, celery and chopped nuts mixed with mayonnaise are delicious. Pack glass and china ia hay that is slightly damp. This will prevent the articles from slipping about Apples, cored and filled with chopped dates or figs, then baked,, make an excellent breakfast dish. Parsley and sweet herbs should be gathered on a sunshiny day when full grown if they are to be dried. If white potatoes are inclined ' to turn black when being, boiled, add a few drops of vinegar to the water they are boiled in. Choose the summer meals with a deliberate view' of economizing in fuel and thus avoiding the overheating of fct THE TABLE. Codfish Loaf (meat substitute) Take amount of codfish generally needed for a meal; shred or chop finely. Boil and mash potatoes and mix with the codfish. Heap upon a platter. Pour over it milk gravy and garnish with hard boiled egg. I Napoleon Noodles One pound ofj ground fresh pork; brown in frying pan, add three quarts of water, let simmer thirty minutes, add salt, pep-.per, pep-.per, also onion if desired, and a 10-cent 10-cent box of noodles (or home-niade. ones). Cook twelve minutes. This'i will serve eight hungry people. Irish Stew (for family of five) Can be made from left-overs from Sunday dinner and it is cheap. One large cup (chopped fine) cooked beef, one large cup brown gravy, one large cup sliced water, one teaspoon onion salt, one tesspoon celery salt, one-half teaspoon salt, one pinch of black pepper. Good served hot on toast. Scalloped Onions Remove skins of onions, cut in slices, put into saucepan sauce-pan of boiling water and cook until tender. Put into buttered baking dish, cover with white sauce and sprinkle with buttered bread crumbs. Place in over to brown. White Sauce Put two tablespoons butter in saucepan, stir until thoroughly thor-oughly mixed. Pour on gradually one cup milk, adding about one-third at a time; stir until smooth. Add half teaspoon tea-spoon salt and speck of pepper. Baked Rice With Tomatoes Boil one cup rice, mix with can of tomatoes. toma-toes. Add a little onion juice,, piece of butter size of walnut, salt and dash of black pepper. Put in buttered dish. Cover with bread crumbs' and brown. Boiled Sweet Apples (for five people) peo-ple) Take five large sweet apples; wash and core. Put them into granite stew pan with one cup brown sugar, one-half teaspoon cinnamon extract and pinch of salt. Cover them with boiling water and cook until soft. Serve cold. Very nice with chocolate frosting over top of each apple. |