The Washington herald., 1912-05-24
AN ECONOMICAL DAY IN
A TROPICAL KITCHEN

vegetarian authority suggests that
If one would obtain the best result from
| food certain rules In its combination
should be observed-that variety and
simplicity should be maintained, the
first by varying the diet from meal TO
meal, the second by serving few foods
but in sufficient quanty for each meal.
For this purpose the foods for a menu
should combine we'll The suggestion is
made that a fruit dessert such as berry
/ pie should not be served with a vegeta-
| bic dinner, but that squash or custard
/ pie might be substituted. Or II a fruit
dessert is desired the proper foods TO
precede it would be rice, macaroni. or
nut foods.
People with digestive disturbances
would doubtless find good results from
| following this simple routine. The
classification following VIII be helpful:
GOOD COMBINATIONS.
Grains and Fruits Grains and Eggs
MIX and Grains
Grains and Vegetables
BAD COMBINATIONS.
Sugar and Mix Fruit and Vegetables
Milk and Meat
Fats with Fruits or Vegetables
Meals for n Day.
BREAKFAST.
Oranges
Crisp Bacon Wafies
Coffee
LUNCHEON.
Fritura de sesos
Creamed Potatoes
Lettuce and Onion Salad
Jelly Fritters Tea
DINNER.
Clear Soup
Chile Con Carne Frijoles
Potato Laure Cucumber Salad
Strawberry Cup Pudding
Coffee
Fritura de sesOs.
Remove the membrane from a pound
OF calves brains and blanch by soaking
them in salted water until all the blood
is drawn out. Wipe dry with a clean
cloth, take knife and fork, cut into small
pieces dip in beaten egg, rool in seasoned
cracker crumbs, drop in boiling lard
and fry ten minutes. Each bit is such
delicious eating.
Jelly Fritters.
Nix three tahlespoonfuls of flour with
enough hot water to make a batter, stir
ring well TO prevent its getting Iumpy.
When cold stir in the yokes Of two eggs
and then the whites; add speck Of salt.
a teaspoon of sugar. Stir and beat all
together for ten minutes. Drop by spoon
fuls into hot fat and fry a light brown.
Serve on hot dish, dot each with currant
jelly and sweetened cream Of maple |
sirup.
Chile Con Carne.
Remove the seeds from two red peppers, |
place the skin in a pint Of water. and
allow to simmer until soft enough so
that they can be worked to a paste with |
the fingers. Work the skins and liquids |
smooth, add half spoonful of salt and |
a finely chopped onion. Thicken the sauce
slightly and moistened corn-starch. Now, |
stir in three cups Of chopped seasoned |
veal chicken or beef Cooked; serve on |
lettuce leaves with a border Of cooked |
frijoles (beans) around the dish. This is |
the way ''old Indian cooks prepare |
Chile Con Carne" on coffee plantations |
of Central America.
Potato Laure.
Wash. drain and plunge in hot fat for
ten minutes; remove and drain on a clean |
cloth. Lightly butter on baking dish;
arrange a layer OF potatoes in the dish. |
salt and pepper lightly and sprinkle with |
a teaspoon Of Parmesan cheese and bits |
Of butter, another layer OF potatoes and
so On until all are used. Bake thirty /
serve at once.
Strawberry Cup Pudding.
Butter and dust with sugar six small
cups: I'LL three-fourths fun with the fol-
lowing mixture: One cup of breadcrumbs,
one cup Of hot milk. four tablespoons
sugar. two eggs Beaten very well, and |
half pint OF strawberries Mix all to-
gether. set the cups in a pan Of water
and bake about thirty or forty minutes.
Serve hot Good with or without sauce
A hchu OF soft white tune. double
trilled, iightened up black taffeta gown
which was trimmed to the knee with
scallo2ed silk ruffies. Tiny silk tafeta
bows were set IN a line down the mid