The Washington herald., 1911-12-08
HOW TO PREPARE
TWO DAYS MEALS
This Duplex Menu Requires
No Eggs.

BREAKFAST
Baked Apples Stuffed with Raisins.
Fried Scrapple.
| Buckwheat Cakes. Near Maple" Syrup
Postum or Coffee.
LUNCHEON.
Baked Hubbard Squash.
| Olives. Sandwiches.
Rice with Preserves and Cream.
English Breakfast Tea.
DINNER.
Mock Crab Soup.
Shredded Turkey or Chicken.
Cranberry Sauce.
Mashed Potatoes. Buttered Carrots.
Mexican Salad. Toasted Crackers.
Pork Cake.
Black Coffee.
II.
BREAKFAST.
Halved Grape Fruit or Oranges.
Corn Meal Musn.
Popovers. Grape Jelly. Coffee.
LUNCHEON.
Rice Whets and Cheese.
Bran Bread with Butter.
Apple-Raisin Pudding.
Nuts. Foamy Cocoa.
DINNER
Clear Soup. Croutons.
Hot Pie
Stewed Tomatoes. Buttered Squash.
Celery and Green Pea Salad.
Lemon Pie. Cheese Twists.
Coffee.
This menu is without eggs. For the Sec
ond day we have left over apples and raj
sins. squash, rice, tomatoes, carrots and
potatoes, and for soup the water in which
the two last vegetables were boiled. On
the second day use the apples and raisins
for pudding, adding bread crumbs and
milk, and few more slices of apple, &c,
II needed. The rice and squash can be
baked with the same oven heat or in the
freless cookers. (See recipe given below for
Rice Whets') For second day reheat
the squash, mash, butter and season with
salt and pepper. according to quantity
used On the first day open a can of
tomatoes and use a cupful of the liquor
for the soup, reserving the meaty part
for the second day. Having saved the
water in which the potatoes and carrots
were boiled, make soup as follows (for
second day.: Slice a small onion and
brown it in a teaspoonful of butter, then
add a sufficient quantity of the potato
carrot water for the number to be served.
Strain and fill bouillon cups. dropping
into each a cube of condensed beef.
Rice Whets-Cut cold, boiled rice into
slices. dip into melted butter, and then
into fine cracker crumbs and fry a light
brown; arrange them on a hot platter and
heap a spoonful of grated cheese upon
each.
Hot Pot-Cut into inch-wide strips a
half pound of beefsteak or chops. Peel
one and a half pounds Of potatoes and
two large onions. Use stone jar hav-
ing a Ida bean crock will do. Place a
layer of sliced onions and then a layer
Of sliced potatoes. Sprinkle over a little
-four. pepper, and salt. and so on. hav-
ing some larger pieces of potatoes on
top. and finishing with flour: last, add
at one side half-pint of water. put on
the lid, and bake three-quarters Of an
hour. Remove the lid and brown on top
Shredded Turkey or Chicken-COther
meats may be substituted) M!v one
quart of COarsely chopped fowl with one
cup of soft bread CRUMBS, a teaspn2afuI
Of salt, four shakes of pepper. / small
cup of chopped celery. and q little sage.
Press into a buttercG tir, cover with thin
strips of fat pork, and bake one hour
Turn out on a platter. and garhsh with
parsley.
Pork Cake-This will keep for months.
md is a good substitute for Suet pud-
ling. requires no butter or eggs-a great
;aving in these days of soaring prices
hop fine six ounces of fat. salt pork:
ldd one pint of boiling water, two tea
poonfuls soda, two cups sugar, one cup
one pound raisins, one pound
urrantS one-half cup finely chopped |
itron. five cups Of flour. two teaspoon !
us cinnamon, One-half teaspoon cloves |
Bake in moderate over three hours, lin |
ng the pan with buttered paper.