OCR Text |
Show THE IfllJ flKITCMENpi McabinetLJ Uc). iy;i5. Weaiern Newspaper Union.) Harvest and birdB aswinb; Orchard and vineyard with rich fruitage fruit-age crowned, And golden sheen on the sheaves well bound-Fulfillment bound-Fulfillment In every thlnfr. Edith BradL ECONOMICAL SUGGESTIONS All liquids In which vegetables or cooked should be saved; either serve combined with t ' thickening for a JgSr- j- sauce, with butter tvr t j or cream, in gra-'iSH. gra-'iSH. vies, or simply (WtHaCSw chill and use as a X a it drink fr those . i '-'Jr who need Iron and y aat 1 the various mineral min-eral salts. A few tablespoonfuls of the water in which young carrots are cooked will be far more effective than iron pills or tonic. Even the water In which potatoes have been cooked, though we have been taught in times past that It was poisonous, will be found good in bread, griddle cakes and gravy. When cooking such succulent greens as spinach, no water Is used, but any drained off should be used In the food for the family. When cooking any of the green vegetables that grow above ground, do not add salt until they are nearly ready to serve, as it toughens the fiber and makes them less digestible. When peas or corn lack sweetness a teaspoonful of sugar added to t-e kettle ket-tle when cooking will greatly enhance the flavor. However, do not overdo the sweetening, as It will be noticeable and unnatural. A small steak which could serve but three will answer well for five or six In the following dish: Chop Suey. Brown a small steak In suet, cut into small pieces, add s small onion or not as one's taste dictates, dic-tates, and simmer with a little water for a half hour on the back of the stove; then add two bunches (If ordinary or-dinary size) of celery cut Into small pieces, and continue to simmer until the celery Is tender but not soft. Season Sea-son well with salt and pepper and a few teaspoonfuls of chop suey sauce. Serve in the center of a hot platter with a border of cooked rice well seasoned sea-soned and sprinkled with chop suey sauce. Left-over meats may be used for this dish, such as roast veal with a little fresh pork browned and cut up. A small amount of meat thus flavors a large dish and it is one that most families call for again and again. Cor-n Souffle. Melt one tablespoon-ful tablespoon-ful rtf butter, add two tablesyoonfuls of flour and stir until well blended, then pour on one cupful of milk. Bring to the boiling point and add one can of corn, one and one-fourth teaspoonfuls teaspoon-fuls of salt, a few grains of pepper, the yolks of two eggs beaten untill thick and the whites of two eggs beaten beat-en stiff and dry. Turn into a buttered baking dish and bake In a moderate oven thirty minutes. Suggestions for Dinner. A fruit cocktail is a good beginning. Slice a ripe peeled pear into fine strips, add a peeled sliced peach ' or tw0, tllen a dozen or f t! more melon balls; these are prepared with a pota-WHJ pota-WHJ t0 scoop- I'ut the mix-ySttf mix-ySttf ture into sherbet cups '.-'ir- and pour over a thick isl I susa1" sirup made of E-.. ... sugar, water, lemon juice "rLs-fe and a bit of the rind grated. Chill and serve for the first course. Breast of Veal Stuffed, The market man will cut a pocket as deep a one likes In a breast of veal. Fill it with a stuffing, using breadcrumbs, butter, eggs, salt, pepper, onion finely chopped and such poultry dressing as one likes. Sew up and roast, basting often during the roasting. Serve with : Spanish Potatoes. Boll as many potatoes po-tatoes as the family needs, drain and shake over the heat to dry. Into a vegetable dish which has been well heated, put plenty of butter and a small onion very finely minced. Mix well and turn in the hot potatoes, cut with a knife, mixing until all are well-seasoned. well-seasoned. Hashed Brown Potatoes. Try out fat salt pork cut Into small cubes and remove the scraps: there should be one-third of n cupful of fat. Add two cupfuls of cold boiled potatoes, finely chopped, with pepper and salt if ne-Kled. Mix the potatoes thoroughly with the fat, cook three minutes, stirring stir-ring constantly, then let stand to brown underneath. Fold as an omelel and turn out on a hot platter. Garnish with parsley, flavor. Potato Muffins. Mashed potato, left over, put into buttered gem pans and baked until brown is both attractive and good. Serve as a garnish to platter of fish or chops. Browned Cheese Crackers. Split milk crackers and spread with butter, sprinkle with grated cheese and cayenne. cay-enne. Put Into a dripping pan and bake until delicately brown. Mock Crab. Melt one tablespoonful of butter, add two taSlespoonfuls of flour and stir until wed blended, then add one cupful of milk and cook until thick. Add one can of corn, one and one-fourth teaspoonful of salt, a tea-spoonful tea-spoonful of Worcestershire sauce and a half teaspoonful of mustard. Add two egg yolks and the boa ton whites at the last. Bake slowly nutll set. |