Lincoln County leader. [volume] (Toledo, Lincoln County, Or.) 1893-1987, 1910-12-02
USING UP TRIPLES
SOME ECONOMICAL AND TASTY
LUNCHEON DISHES.
only skill and Remnants of Food Are
Required for the Preparation Of
Dalnties That Are Described
Below.

Luncheon dishes need v cost
much of anything, since only skill
ana remnants of food are necessary
10 obtain dishes which you can share
with chance visitors without shame.
n 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-
tizing salad by judicious treatment.
squeeze a little lemon Juice over the
hsh and let it stand to chill. Dress
the peas with oil. vinegar, pepper
and salt. and turn them into a salad
oowl 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 m%ayonnaise dressing has been
poured over the salad, Cr use bits of
cooked beet. chopped parsley or
sliced olives.
Should you like to know how
boiled s%auerkraut" is served at a
amous New York hotel? Like this:
Soak the sauerkreut IN plenty Of cold
water Until just palatably salty Put
over the IRE In a 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 q vegetable,
II cooked without meat. When cooked
wit hmeat. lay the meat on 1t and
serve them together. When the boiled
sauorkrsut is cold 1t may be chopped
and fried in butter or reheated in
gravy or . white sauce.
s~auerkraut with apples is another
dish OF which this hotel makes a spe-
cialty.
Shred fine some crisp white.heart.
ed cabbage, then peel about half the
quantity of tart apples and slice thin.
the inside Of a saucepan over
with butter. Put at the bottom a
slice Of fat bacon. then a lay
OF cabbage. also some small bits
OF butter. -four or five slices of lem
on. 4 little ground mace and pepper,
two or three tablespoonfuls of vine
gar. then some Of the sliced apples.
Follow with a little ham or bacon.
and more cabbage in alternate layers.
When the stew pan is filed place a
Of veal fat on top and bake
three hours in a moderate oven.
Serve on . hot dish.
Tongue Is aspic jelly a pretty and
palatable combination. Cook a small
tongue until tender, which will take
between two and three hours. and
longer If 1t is large. Let the
tongue cool In the water. then reheat
a little and skim. Trim off the roots
max 1t shapely. Put a 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 It will
take longer. but after the jelly is first
poured In and has become partly stiff
put somo slices of beet and carrot
cut In fancy shapes, and If liked lem.
On stars and points and some gren
making any design that sue.
gests itself on the side of the dish.
Put N the tongue and fill with great
care not to dislodge the g~arnishes.
the second addition of Jelly Is
1rm put In more to cover all we'll
TO make the Jelly take one quart of
canned boullion heated, and add
% 1t two-thirds Of a box Of gelatine
'oaked in t%wo-thirds of a cup of cold
for half an hour. To serve [he
'ongue unmold on a large platter and
with parsley.
Ever try fried bananas?. Peel some
bananas and cut in halves cross.
roll in flour and fry in deem
lot fat. Set on end and pour a hot
emon sauce round them.