Los Angeles herald., 1909-08-04
MENU SUGGESTIONS
Beefsteak and Tomato Sauce

Lay a good steak on a block and
spread it with thin coating of butter.
With a sharp knife or cleaver chop it
all over. the upper side, but do not cut
clear through to the other side OF the
steak. Place in a hot pan, with lit
tie butter and brown on the under
| side slightly. Prepare a can of toma-
toes by rubbing through a colander
and adding little sugar, pepper, salt
and a teaspoonful of flour. Pour this
over the steak without turning it, only
| lifting it enough to allow the toma-
toes to get on the lower side Of it. Set
in a hot oven and simmer for half an
hour. or until tender Serve hot.
Good for Luncheon
An appetizing dish for luncheon or
supper is made of macaroni and vege-
tables. Break a half package of ma
caroni into short lengths, put in a
| skillet and boil rapidly for twenty min
utes. Rub the hard boiled yolks of two
eggs into a paste and gradually add
| four or five teaspoonfuls of sweet
cream. Rub together a tablespoonful
Of butter and one of nour, add the egg
and half a cupful of milk Stir in a
saucepan over hot water until thick
golden sauce is made Season with half
teaspoonful of salt and dash of
pepper.
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sauce. Cut a slice from the stem ends
OF solid ripe tomatoes in a baking pan,
| fill centers with the macaroni and
sauce mixture, dust with bread crumbs
and bake in a moderate oven for thirty
minutes or until the tomatoes are per-
| fectly soft when tried with a fork.
| Serve on slices of toast, with or with
out cream sauce II desired, grated
cheese may be added to the macaroni
also green peppers shredded.
Egg Toast
Beat we'll four eggs and cook slowly
| until thick and creamy in one-half cup
| rich milk which has been heated to the
boiling point. Add one teaspoon butter
! and one-third teaspoon salt. Place
upon slices of freshly made toast, dust
with pepper and sprinkle with chopped
| parsley.
To make minced lamb remove all the
| good meat from what remains of roast
lamb and mince fine. Put the bones
| and bits of skin in a saucepan and
cover with a pint of water. Add one
| onion, one-half carrot cut small, few
sprays of parsley and two mint leaves
and simmer for one-half hour; add any
gravy left from roast and strain.
| Thicken with one teaspoonful of butter.
add a teaspoonful of salt, a dash of
cayenne and the minced lamb Let 1t
come to a boil and serve
Jelied Chicken
! For jelIied chicken have on hand
three pounds of chicken that has been
| boiled and cut from the bone in strips.
Mix a quart of rich chicken stock that
has been boiled down and cleared with
teaspoonful each of lemon juice
chopped parsley, dash of celery salt
| and quarter teaspoonful each of salt
and paprika. At the last stir tea
spoonful of granulated gelatin that has
been dissolved. When the jelly begins
to thicken add the chicken and turn It
into a mold To have the chicken scat
tered evenly through the jelly stand
the dish containing the jelly In pan
of ice and turn in the jelly layer by
layer, covering each with chicken as
soon as 1t begins to thicken.
Cauifiower and Red Peppers
Cut a slice from the stems of several
medium sized red peppers, scoop out
the centers and arrange on lettuce
leaves. Fill the cavities of the pep
pers with cold boiled caulifiower which
has been separated sufficiently without
being chopped into small bits. Put it
in stem downward so that the flowers
emerge from the top of the peppers
like a bouquet. Serve with mayonnaise
dressing.
Picnic Sandwich
The sandwich is the picnic standby
be made by baking pan of little round
rolls, cutting the tops nearly off when
they are cold, scooping out some OF
the crumb and filling them with chick
en- chopped and reduced to a stiff paste
with cream. They may be seasoned
highly with salt and black pepper, and
celery salt if liked.-Woman's Home
Companion.
Hints from the Chef
A cupful of ripe olives added to the
beef stew just before it is taken off
improves it wonderfully.
To make baked or boiled custard
perfectly smooth, scald your milk and
set aside to cool. Then make the Gus
tard and cook as usual.
A tasty addition to ham sandwiches
is a pickle or two minced with the cold
meat For this purpose broiled ham
is often preferred to that which is
boiled.
For a change add to the scrambled
eggs half a dozen mushrooms cut into
bits and cooked in a teaspoonful of but
ter with half a green pepper minced
fine.
A dainty and seasonable fruit salad
is made of white cherries, bits of or
ange and bananas, served on lettuce,
with French dressing.
Another salad combination Is seeded
raisins cut in pieces, broken nut meats
and chopped celery.
Watery custard is caused by cooking
in an oven that is too hot Set the
custard in a pan of hot water and see
that it does not boil during the baking
60
It's easy to secure bargain in a used
automobile, through want advertising, as it
used to be-and still is-to secure horse