Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1892-10-13
Hasty Dishes,
From Harper's Bazar.l

A true hasty dish is one that can be
prepared and cooked within half an hour,
and the most needed requisite is SIMPLE
ity of manipulation. Rechautfes can
rarely be quickly made. They are usual-
ly economical in materials, and add
greatly to the variety and palatableness
Of The daily menu, but they always re-
quire much time to perfect their making.
Most soups and fresh vegetables require
longer time in cooking and more atten-
ton in seasoning and preparing than can
be compressed into 30 minutes Broi-
ing and frying are the only rapid ways
of preparing uncooktd meats and fish,
while canned vegetables and soups are
great helps in getting hasty meals. Most
housekoepers are, however, familiar vi it'll
the use of canned goods.
Tomato Soup.-Take a can of toma-
toes and bring them to boil, and then
to boil, and then strain through a
coarse strainer. Add one teaspoonful of
dry soda, and when the foaming ceases
add quart of milk and a tablespoonful
of butter. Season the soup with salt,
red pepper or curry-pO wder and thicken
slightly with little cracker crumbs.
Boil the soup for a few moments, and it
is ready for eating
Potatoes Soup.-Fry medium-siZed
onion, sliced thin, in half cup of but
ter, and then pour on it quart of milk
and let the two come to boil. Mix two
cupfuls of cold mashed potatoes, beaten
smoothly, into the boiling soup. Boil all
together few moment, season with salt
and pepper and sever.
Oyster Soup.-Stain the liquor from a
quart of oysters and add one cup of
water, and let the two become scalding
hot, using double boiler. Then add two
tatlc-spoonfuls of butter rubbed into one
tablespoonful of flour. Add lastly the
oysters, and let them cook three minutes.
Season TO taste with little salt and
white pepper, and serve very hot. These
three receipts of QUICKEN ade soups make
sufficient amount for six or eight per-
sons.
Cooked salad dressing to use instead
of mayonnaise dressing is made it two
ways.
Salad Dressing.-Add l teaspoonful
of sugar, half teaspoonful of salt, mus
tard, and white pepper, to well-beaten
eggs and beat them all together. Cook
the mixture in a double boiler, stirring
continually till thick like cream. Stir
into the hot dressing tables pOonful
| VI DuutSl anu IaSbiJ oNNA " hapiS-SPOohiu Vi
of vinegar. Cool and use.
Cream Salad Dressing,-To 2 we'll
beaten eggs add l teaspoonful of susar
one-quarter of a spoonful of salt Il d
mustard, and then 3 table-spoo ul>
of vinegar. and l If cream. Cooh he
mixture in double boiler, stirring it
till it thickens like cream. Cool and i-',
Sea-moss Blanc-mange.-Pu hnii It
handful of sea-moss and half a CT p of
white sugar into pint of milk, L., The
milk scala slowly for fifteen minn''
using a double boiler, and then boil il
till it begins to thicken. Add half 'e,.-
spoonful of salt and l of vanilla when
removed from tie fire, and strain the
whole through large strainer, and rye
when cold.
Quick Sponge Cake.-Beat 2 eggs al d
2 cups of sugar together till very light.
Add cups of -four in which 2 teasp on
tuls of baking-powder and half tea
spoonful Of salt have been mixed. Last
ly add three-quarters of cup of boiling
water and a teaspoonfnl of lemon ex-
tract. Bake quickly in 2 small loaves.