The Butler weekly times. (Butler, Mo.) 1881-1918, 1910-10-27
USING UP TRIPLES
SOME ECONOMICAL AND TASTY
LUNCHEON DISHES.
Only Skill and Remnants Of Food Are
Required for the Preparation Of
oalntles That Are Described
Below.

Luncheon dishes need never cost
much OF anything. since only skill
and remnants of food are necessary
to obtain dishes which you can share
with chance visitors without shame.
The piece OF salmon left from the
dinner Of the day before and the
cooked peas obtained from the same
source may be turned into an appe-
thing salad by 1udicious treatment.
Squeeze little lemon Juice over the
fish and let II stand to chill Dress
the peas with oil. vinegar, pepper
and salt, and turn them into a salad
bowl with the fish. which has been
cut into small pieces. placed In the
center; II you have a few lettuce
leaves from the heart Of the vege-
table use them as decoration after
the mayonnaise dressing has been
poured over the salad. or use bits OF
cooked beet, chopped parsley or
sliced olives.
Should you like to know how
boiled sauerkraut" is served at a
famous New York hotel? LikeSthis;
Soak the sauerkraut in plenty of cold
water until just palatably salty Put
over the fire in saucepan of boiling
water or in the same pot in which
bacon or picked pork are boiling
and cook until tender. Drain. put on
a hot dish and serve as a vegetable
II cooked without meat. When cooked
wit hmeat, lay the meat on 1t and
serve them together. When the boiled
sauerkraut is cold It may be chopped
and fried in butter or reheated in
gravy or white sauce.
Sauerkraut with apples is another
dish of which this hotel makes a spe-
cialty.
Shred fine some crisp white-heart-
cd cabbage. then peel about half the
quantity of tart apples and slice thin
Rub the inside Of a saucepan over
with butter Put at the bottom
slice of fat bacon. then lay
er Of cabbage also some small bits
Of butter, -four or five slices Of lem
on, little ground mace and pepper,
two or three tablespoonfuls of vine
gar. then some of the sliced apples.
Follow with little ham or bacon,
and more cabbage in alternate layers.
When the stew pan is filled place a
layer of veal fat on top and bake
three hours in moderate oven.
Serve on hot dish
Tongue is aspic jelly pretty and
palatable combination. Cook small
tongue until tender. which will take
between two and three hours, and
much longer II It is large. Let the
tongue cool In the water, then reheat
little and skim. Trim off the roots
and make It shapely. Put layer of
aspic jelly into a mold, and when
cool lay In the tongue and pour aspic
Jelly around and over 1t. To make
the mold look more attractive II will
take longer, but after the jelly Is first
poured In and has become partly stiff
put some slices Of beet and carrot
cut in fancy shapes. and II liked lem
on stars and points and some gren
peas making any design that sug
gests itself on the side of the dish
Put In the tongue and fill with great
care not to dislodge the garnishes.
When the second addition of jelly is
firm put In more to cover all well.
N taI1xy 20 - -
canned boulion heated, and add
10 II two-thirds of box of gelatine
'oaked In two-thirds of cup of cold
water for half an hour. To serve the
'ongre unmold on large platter and
yarnish with parsley
A delightful dish is the cheese
'amekin. Use two rounding table
moons of grated cheese, a rounding
'sblespoon of butter. one-quarter cup
# fine bread crumbs. the same OF
Fix and saltspoon each of mustard
md salt and the yolk of one egg.
Took the crumbs In the milk till soft.
ldd the stitFly beaten white OF the
'ge. Fill china ramekins two-thirds
I'll ard bake Ave minutes. Serve
Immediately.
Ever try. fried bananas? Peel some
Nananas and cut in halves cross.
wise: roll in -four and fry In deep
hot fat. Set on end and pour a hot
emon sauce round them.
Or fried tomatoes? Wipe some
smooth, solid tomatoes and slice and
Try in spider with butter or pork
Eat Season with salt and nonnar