Evening star., 1912-07-07
SUNDAY MENU.

N homes without number dietary is
now changed so as TO eliminate meat
IN whole or part. Ii is fortunate that
" the time of the year, with it's bounty
of sea, garden. field and orchard,
enables the housewife To provide SO
varied and appetizing a menu that neither
appetite nor health suffers by the change
1t goes without saying that there must
be intelligent discrimination in making
out dietary where flesh is excluded
Not all vegetables and fruits even though
appetizing, have the food or fuel value
to supply the waste of the body and give
necessary heat and energy to the system
Cereals properly prepared and served,
though more slowly digested than meat,
are really better adapted to sustain hard
manual labor for a period of time 1t is
well known fact that men nourished
extensively on cereals are capable of the
hardest and most enduring manual labor.
Cheese is rich in nutritive elements. There
has been a popular belief that ii is not
easily digested. That is true OF poor or
new cheese. but those that are old and
rich are not only easily digested, but
promote the digestion of other foods. Ii
must be borne in mind. however, that it
to be taken in large quantities at time.
The pulse family-peas, beans and lem
tls-have all the chemical elements that
the human system needs. Eggs. that are
rich in proteids, may take the place OF
meat very satisfactorily for a time, and
ways of cooking them are legion.
Most excellent fish are now in the mar
ket, cod, halibut. haddock. salmon and
Kennebec, Spanish and common mack
erel, blue and weak fish, as we'll as num-
berless others from lake, river and ocean.
Mushrooms are also in order, and while
the fresh fruits seem more refreshing and
inviting, the nutritious date, fig and
prunes may furnish their quota of ap-
petiZing nutriment
Nuts are very nutritious. and il eaten
at proper times afford a good substitute
for meat. At this season, however. they
are not of good quality. and can only be
served salted or in cooked dishes. Olive
oil. cream and butter are all nourishing
and should be INDUCED in freely. Maca-
roni, spaghetti and the various noodles
are hearty as well as digestble. The
noodles may be purchased in any one of
a dozen different forms, for use in soups.
They are quite inexpensive-ab Ii
cents for a pound. and pound would
make dinner dish for regiment. Ger
man noodles are even less expensive than
the Italian, and far cleaner.
Here are several suggestive dishes, SUBJ
stitutes for meat that may be varied ac-
cording to circumstances:
Macaroni Milanese.
The preliminary cooking of macaroni In
always the same. no matter how Ii is 10
be afterward dressed. 1t should be put
into good quantity of rapidly boiling.
lightly salted water cooked about twen-
ty minutes then thrown into cold water
to blanch. Then it is ready to cook.
Turn the macaroni back into the kettle
IL, r. lob alnd naIF saf
milk over it and reheat. Butter a pud-
ding dish and put into Ii In alternate
layers the macaroni and grated cheese,
seasoning with a little more salt and a
few grains of cayenne. Put plenty OF
butter on top, cover with fresh milk. the
richer the better and cook, covered, for
fifteen or twenty minutes. Uncover and
brown.
Tomato Sauce for Spaghetti.
Boil and strain one can tomatoes. Chop
one small onion fine and brown in pan
with two slices of fat salt pork. or two
tablespoonful olive Oil or butter. Five
minutes before the browning is accom-
plished throw in a handful of dried
mushrooms that have been scalded,
strained and chopped. These add greatly
to the flavor. Add to the tomatoes four
whole cloves. a lump of sugar, salt and
paprika or cayenne to flavor, mix to-
gether strain. then thicken lightly with
Drowned -four and cook two minutes.
Pour over the spaghetti and add grated
Parmesan cheese.
Deviled Macaroni.
Cook enough macaroni to make two
cupfuIs after it is cooked, blanched and
chopped. Make a good cream sauce. us
ing two tablespoonfuls each butter and
fui mil IL nd
pepper to season. Add to the sauce
three hard-boiled eggs, minced, table
spoonful chopped parsley, two table
spoonfuls onion juice. nutmeg, salt and
paprika to season. Mix the sauce with
the macaront and turn into a good-sized
ramekin or individual ones, sprinkle the
tops with buttered crumbs and brown.
Just before sending to the table make a
little depression in the top OF each and
pour in teaspoonful of chile sauce.
Baked Sheepshead.
This is one of our best summer fishes
1t should be cooked as quickly as possi-
BILE after leaving the water before 1t
loses its flavor. Take the skin from the
fish, leaving only head and tail covered
with skin. Trim the tail a little and
have the eyes removed. Brush the sides
Of the fish with olive oil or butter and
season well inside and out with salt and
pepper. Lay the fsh on a CRATE above
a porcelain-lined baking pan and slice
into the pan half an onion and half a
carrot, few sprays parsley and soup
celery. Add bay leaf and a couple OF
c!uves. Put pint Of stock into the pan.
with a tab espoonful of white wine vine
gar. and baste the fish with this every
ten minutes. Serve as soon as a rich
brown.
Asparagus Tips and New Potatoes.
Boil new potatoes and while still hot
cut into dice and toss with little chop
ped parsley, onion and celery. Marinate
with French dressing and stand aside
until cold. Add asparagus tips toss
lightly and mix with a boiled dressing in
which whipped cream has been incor-
corporated. Serve on a bed of lettuce
leaves with q garnsh of sliced beets or