Show 5 C HK BOOK 4 16 WA I 1 11 SERVING COMMON FOODS THE HE change in preparation and combination with other foods makes a variety even when we use the everyday common things chicken is so well liked that it cannot be spoiled by food combinations yet the simplest is always enjoyed the best for those who have never eaten chicken cooked in milk this will be a new dish chicken cooked in milk cut up a good fat fowl which bould would be used for fricassee place it in in a casserole after being well seasoned and rolled in flour cover with sweet rich milk and bake in a slow oven until the chicken is tender and the sauce cooked down to make a delicious gravy serve from the casserole summer squash en casserole take two and one half cupfuls of cooked squash add three fourths of a cupful of thick stewed tomatoes two tablespoonfuls of butter one and one half tease teaspoonfuls of salt one tablespoonful of 9 grated ra t ed onion one half cupful of chopped cooked meat or nuts fish is also good mix well and cover with a half inch layer or of well buttered crumbs after putting into a baking dish bake until well browned cooked eggplant or carrots are also good for this dish different pot roast take a four pound piece of beef from the chuck make slits on each side with a sharp knife take one fourth of a pound of salt pork cut into strips and stuff every other slit with a piece of pork and a stuffed olive slice one large onion and fry in a little fat remove the onion and brown the meat on all sides add tomatoes using three cupfuls cover closely and simmer until the meat is tender use two teaspoonfuls of salt to season the meat after it has been well seared adding pepper to taste 0 western newspaper union |