The Washington times., 1905-12-02

Hearty Hot
Supper Dishes
By coRNELIA c. BEDFORD.


tie served al noon instead of evening. Ia
such cases it usually follows that the
third meal is rather heartier than the
oId-time cold meat tea and that
where there are growing children or
young people in the family one or more
hot dishes are necessary. These need
not necessarily be of meat or require
great deal OF preparation. but they
should be of a substantial nature. and
served piping hot Small portions re-
naming from some dinner dish may be
utilized, although such can frequently be
used 10 better advantage in the prepara-
tion OF breakfast dishes. When the same
routine has been gone through and new
dishes are asked for any of the follow
Ing viii be sure TO be appreciated.
Scarborough Salt Cod-Take a thick
middle cut OF salt cod weighing fully
two pounds; wash and place flesh side
downward in deep dish, cover with
cold water and let soak for at least six
or eight hours. This fresheniug process
may be hastened by first holding the cOd
under cold running water for ten or
fifteen minutes, and by changing the
water at frequent intervals. When fair
Is fresh rub and wash again TO remove
any remaining salt crystals, then place
In the dish and pour over II hot water
in which a large onion has been boiled.
Cover and let stand until cold. then
drain and dry thoroughly with a cloth.
Brush with soft butter, place IN a wire
broiler, ard broi quickly, turning two
or three times. When nicely colored lay
in a heated vegetable dish, and with
two forks break in pieces. Have ready
cupful or more OF hot drawn butter.
20 which salt, pepper q teaspoonful or
lemon juice, and a teaspoonfui OF 1neiy
chopped parsley have been added. Pour
this over the fish, cover closely, anc
stand IN the warming oven or over hot
water for ten minutes. The result is
exceedingly good.
cupfuis 81 freshly boiled rice left from
dinner and which is stiIl warm; or Wasl.
| thoroughly three-quarters Of a cupful OF
the raw article, drop into a large Kettle
OF rapidly boiling water and boil at 4
gallop until TENDER then drain. Make
one cupful and half of white sauce
hsaping tablespoonful each OF butter ana
flour, and gradually adding three-quar>
ters OF pint OF hot milk, stirring until
smoothly thickened Let this stand OF
the fire until lukewarm then add salt TO
taste, dash OF white pepper, Two we'll
beaten eggs, and q half cupful of grated
lss snessS, tut Lhe rice and sauce IN alter
nate layers in buttered pudding dish
sprinkle thiekly with buttered crumbs
and bake for half an hour in a gooc
oven.
Smothered Potatoes.-Pare and Cur
into thin slices as many raw potatoes as
are ilkely 10 be eaten. Butter a ba king
dish and Ill with layers of the potato,
sprinhlng each layer with salt, pepper
and little -four. adding some bits of
butter-allOw one large tablespoonful Or
the butter fer each quart of potatoes
NOW pour IN cold milk until Il can 1usr
be seen through the top layer OF pota-
toes. Cover and bake in a hot oven for
from thirty 10 forty minutes, accorsina
to the depth OF ingredients in the dish
Baked Cabbege.-Quarter a good etc.
hard head OF cabbage and cut in fbip
sl- slices OF shave with slaw cutter Drol,
into bowl of salted water for ten r,1is,e
utes. then drain and turn into a large
Kettle or bciling water. Add one +aa
spoonful OF salt and boil for thirty min.
sauce following The proportIons e,f,,e,
Tor the baked rice Fill a buftered ais,
with alternate layers of the drained cab
page. sauce and grated cheese be ,-frs,,
the top layer cheese. Cover vgirb h,1tte,ss
ed crumbs and bake for twenty minutes
in a quick oven.
e,.S Msearoni as ROM Mexicaine-Heat a teaspoon
iui or lard IL a frying pan, law in two
PORK chops. and turn freauentIv untfI
well scared. then cook sIoyTiv ,inttt a.
DrVWn as possible without burning. Add
a hair can OF tomatoes half OF q greer
pepper seeded and cut fine one large
onion cut me and "A half teaspoonfuI of
aait, Cover the pan and Stew very
SLOWLY until the meat is In rage and
me sauce quite thick, then rub ali
through a coarse sieve Keen hot 81
me slde OF the fire until needed. Break
IdiI pound OF macaroni in Short
lengths. Have ready a kettle conra5n
ihS al ieast four quarts of boiling water
Adc Lhe macarOni and scant tea sDoOn
lui oA SAT- ana keep at galiOpins boil
untll tender-this usually takes sho,1f
lOrty minutes. Drain, pour cold water
over the macaroni, and drain again.
lng. Turn into n dish and pour. oy,er
the not sauce. This sauce can be pre-
pared IN quantity in cold weather as II
VIII keep We'll. When macaroni nre-
pared in any way is a favorIfe dish .
SIMPLER method is to boil, drain. and re-
heat the maearoni as just directed Have
ready q cuDfm or more Of grated cheese
and hot vegetable dish Arrange the
Inacaroni IN layers in the dish. Shrink
ing eacn layer with the cheese a lib
eral allowance OF pepper "A Iftle salt
, pinch Of dry mustard. q teasnoonfri
of butter cut IN bits and as much OF
the cheese az viii suit the family taste
SlF ana turn carefully with TWO forks,
Savory Eggs and Potatoes-Pare aud
dice sufncient raw potatoes 10 make
three cupfuls, and boil in saIted water
until tender but unbroken Dron In cold
water for ten minutes, then shell and
cut IN quarters with silver knife I'm
q saucepan brown two tablespoonfuls or
butter or dripping; add two hesping
tablespooniuls of -four aud brown again
Stir in gradually one pint Of meat stock
or hot water. stirring until fhicly and
smooth Sea asOn with salt peDper one
teaspOOnful OF onion juice, one teaspoon
ful OF tomato catsup, and few drops
Of WOrces teTshirc. Add the potatoes
and eggs and stand over hot water for
nfteen minutes Turn into 4 hot dish
and sprinkle with chopped parsley.
Rice Ham. and Tomato Sauce-Pick
over, wash. and drain one cupful OF raw
rice. Boil in large kettle of salted
water until the grains feel tender when
a few are rubbed between thumb and
fingers. Have ready cupful or more OF
finely chopped cold cooked ham and two
tabIespOOnfuls OF chopped parsley. Make
a tomato sauce by simmering together
for twenty minutes a half can OF to-
matoes, four cloves, one cupful OF boil
lag water. a sprig of parsley, one slice
OF onion, and stalk Of celery: rub
through q sieve, return 10 the fire, and
thicken with two scant tablespoonfuls
OF -four rubbed 10 smooth paste with
a little cold water add salt and pepper
10 taste and simmer for FIVE minutes
/ Spread half OF The rice ON a NOT dIah.