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Show DUB VERY PALATABLE WITHOUT BREAD What shall we hae for dinner?' Well, let's not have oread. We'll never !mis.s it Each of che following menus has some food to take the place of wheat I. "Roast Beef Browned Potatoes Hominy Cabbage and Green Pepper Salad Barley Pudding. II. Vegetable Soup Rice and Salmon Loaf Asparagus Sweet Potato Pie in Cornmeal Crust III. j -Mton Chops with Mint Sauce h Mashed Potatoes, r r' ; cerv an(j Apple Salad Fruit lee Barley Pudding. 5 cups milk. 1-3 rUp barley meal. '2 cup molasses. teaspoon salt. 2 tablespoons suKar. 1 Unonri ginger. Scald the milk, pour this" on tbp meal and cook in double boiler 20 minutes; add molasses, salt, sugar, and ginger Pour into greased pudding dish anc, bake two hours in a slow oven. Serve either hot or cold with cream. Rice and Salmon Lonf. 3 cups cooked rice, 1 cup salmon, cup fine bread crumbs, 3 teaspoon Salt, H teaspoon pepper, 1 tablespoon chopped parsoly, 'j egg yolk. Line a slightly greased bread pan with warm steamed rice having the walls about one inch thick. Fill the center with salmon or other cold b&iled fish . mixed with bread crumbs, seasonings and egg yolk Cover with rice. Cover with greased paper set in a pan of hot water wat-er and bake or steam one hour. Turn on a hot platter and serve with egg-lesa egg-lesa sauce. ' Eggless Sauce. 2 tablespoons fat, 2 tablespoons flour, 14 teaspoon salt, teaspoon pepper. 1 cup boiling water, tea -poon lemon juice. MHt the fat add j flour mixed with seasoning, stir until well blended, then gradually add the water and stir until it boils. Add lemon juice last. Let cook 5 minutes. |