The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1912-03-24

warm water Fit cover closely over the
pan TO keep in the steam and bake twenty
five minutes to the pound. Basic several
times to keep the crust from scaling on.
When the ham is done. take off the crust
and peel away the skin. Have ready the
beaten yoik Of an egg and plenty OF fine
crumbs. Weeh the hot ham with the yolk
and strew thickly with crumbs. The ooz-
ing fat will be absorbed by the crumbs and
season them we'll Set aside until cold.
then stick cloves in the top. put fill
OF frinSed paper about the knuckle, and
garn:sh with red beets and parsley.
must refer 10 readers the request for
p!klets. have TO recipe for making them
4
Recipe for Italian Spaghetti.
Allow me TO submit a fine recipe Of my
OVID composition. I don't know what TO
call it unless We dub II
ITALIAN sPAGHETTI-Put about a
quarter OF a pound OF butter into a deep
pot; as It heats lay in two pounds Of lean
beef or veal cut in slices from the rump.
Let the meat brown on both sides then add
a quart can Of tomatoes. six onions sliced
thin. a stalk Of celery. and q quarter OF a
green pepper from which the seeds have
been taken; piece Of garlic the size of a
navy bean. half a teaspoonful OF CHINA
mon. salt. pepper. and paprika to taste.
Let all simmer together from two and a
half to three hours.
Meanwhile cook soft a package Of spa
Ehetti in sailed water. When II is tender.
but not broken, drain and keep hot Just
before serving take three soup ladies OF
liquor from the pot and pour over the
spaghetti Heat a can OF French mush-
rooms and pour over the meat upon the
platter after dishing the contents OF the
pot
" This is enough for six persons.
MRS. G. F D. V"
You do not say definitely how the spa
ghetti is to be served. Will you let Us
know n It goes to the table in a separate
dish from the meat. tomato. and mush-
rooms. or II II too is poured over the meat?
Your " composition has the true Italian
flavor. and the quantity should serve more
than six persons-unless four Of the half
dozen are schooIboys and proVerbially hol-
low down to the heeIs.
Another Ansper 10 Mora"
Il have on hand still so many and in
teresting answers to Nora " that must
slip in one now and then for the general
edifcation.
A Detroit, Mich, woman has the chair
today, and fills It well.
THE menu and expense account for the
same, which I have served to my family
for the last week, you may find useful.
Our family consists OF my husband.
school girl of 13. q Boston bull and the
writer. We are all well, strong. and of
hearty appetite The daughter has milk
whenever the adults have tea or coffee.
"I save every scrap. For instance, II
we are to have creamed potatoes, the small
quantity Of -four left in the dish in which
1 have mixed mullins supplies sufficient
thickeninE We make six good sized muf-
fins at a time, and by using the yolk of an
egg one morning and the white the next
/ make one egg do for two days. All
eggs are washed and the shells are used
for clearing coffee. Celery tops are dried
in the fall, also parsley. The rougher
outer layer OF vegetables are cleaned and
go into our soups, etc.
II canned grape juice In October at an
average expense OF cents a quart. To-
matoes cost me cents a can. and blue
berries Is All our salads are served with
French dressing. Msyonnaise Il expen-
siys