The Washington herald., 1912-03-01
BETWEEN SEASONS FURNISH
PROBLEMS TOHOUSEKEEPERS
The Tempting Fruits and Vegetables that Come from
Afar Are Tagged with Prices that Are Prohibitive
for the Woman Who Must Consider Economy.

very hot water; mix. strain and allow
| to cool slowly. Prepare the day before
it is needed. This quantity will serve
the family twice. Keep in a cool place.
Serve with whipped cream
banana salad.
Two bananas, one-hslf bunch Of cress.
one-fourth cup chopped nuts. one-half
cup mayonnaise dressing, .
Select firm, ripe bananas, peel and slice
lengthwise. Arrange the cress on indi-
vidual salad plates. place a half bana-
na, cut side down. on each plate, sprinkle
with nuts and put a spoonful of mayon-
naise on each.
Creamed Eggs.
Boil six eggs twenty minutes Make
one pint OF cream sauce. Have six
slices Of toast on a hot dish. Put a
layer of sauce on each one, and then
part Of the whites OF the eggs; cut in
thin strips, and rub part of the yoIks
through a sieve on the toast Repeat
this, and finish with a third layer of
three minutes. Garnish with parsley
and serve.
Cress and Cheese Salad.
One bunch crisp Hatercress. one pack
age pimento cream cheese.
Remove cheese from the package and
cut in half-inch rounds: arrange the cress
on individual salad plates; place the
round Of cheese in the center with a
spoonful Of mayonnaise on top. Deco
rate with blanched and split almonds.
Brown Betty.
Put a layer of white bread crumbs
in a baking dish and then a layer
Of sliced cooking apples. and so on
until the dish is almost full Sprinkle
each layer of apples with sugar and a
little spice. IL the taste is liked, and also
mix small nuts of butter through the
layers. being sure to have some of the
seasoning on top OF the dish. Bake a
light brown.
Warmed-over Salmon.
Put the salmon. without bones, in a
small saucepan and heat il thoroughly in
butter or olive oil, although without al
lowing it to cook. Then make a delicate
white sauce with cream thickened with
flour and put in it chopped gherkins.
capers, two tablespoonfuls of vinegar,
and some chopped parsley.
Combination Salad.
Take a bunch of celery, half a pound |
Of stoned dates and half a pound Of al |
ST.
Chop these ingredients into small pieces, |
and when they have been well mixed |
add the pulp Of three grapefruit: ar
range on crisp lettuce leaves and dress |
with mayonnsise.
Cheese Pie.
Take three-fourths Of a cupfuI OF gu
gar, lump of butter the size Of an egg.
yolks Of three eggs, one tablespoonful of |
UeaW- u.
with nutmeg. beat all well together, heat |
the custard almost to the boiling point. |
then fill the pie and bake. Put whites
Of eggs on top. sprinkle with sugar and |
brown in hot oven.
Baked Prunes.
Wash large French prunes and put |
them in a bean jar, barely covering them |
with water: add sugar to taste, three
cloves, and the rlnd Of half a lemon. |
Bake slowly, with the cover on the pot |
until the prunes have become almost |
candied. Serve cold with whipped cream
or rich milk.
Fairy Apples.
Pare and core enough tart cooking
apples to fill a baking dish: cover them
with sugar. and put a little cold water
In the dish. also several slices Of lemon
hllu TWO Cloves. lnen pour a little melteO
butter over the apples and bake them
until tender. Serve them cold, with
blob OF fruit jelly put on the top OF
each and whipped cream about them.
Potato and Carrot Pie.
Take ten ounces OF potatoes, eight
ounces Of carrot, two ounces Of onion
two ounces of butter, one ounce OF flour,
one pint of water, one-half head OF eel
cry. paste. Cut the vegetables into small
pieces, and stew them in a pan with a
little water till tender. Place them in a
pie dish with the butter. dredge with
he flour. and season with pepper and
salt Cover with pastry, and bake for
'ne-half hour in a moderate oven. Serve
Tot.
Fried Potatoes with Eggs.
Slice cold boiled potatoes and fry with
mall pieces of salt pork or good but
er until brown, then break up two or
hree eggs and stir into them, just as you 1;
iish them for the table.