The Washington herald., 1913-07-08
WHAT TO SERVE AT
THE HOME TABLE
Delightful Menu Which will Offer
Variation Of Every Day

BREAKFAST.
Baked Bananas.
FaIYna and Cream.
Eggs a la Goldenrod on Toast
Cold MIX. Coffee.
LUNCHEON.
Clear Tomato Soup, Croutons.
Delmonico Potatoes. Radishes.
Bread and Butter.
Pineapple Pyramids. Margarites.
Chocolates.
DINNER.
Casserole of Veal and Peas.
Potato Croquettes.
Bread and Butter
Lettuce, Cream Dressing.
Rhubarb Tapioca, Cream.
Cost-Bananas, Is cents; butter. 5 cents:
bread. s cents; cream, Is cents; eggs, 10
cents; lettuce. cents; milk, cents; po-
tatoes, cents; peas, cents; lemons, 10
cents; pineapple, 10 cents; radishes.
cents: farina, tapioca, and rhubarb. =
cents; tomatoes. cents; chocolate, !
cents; margantos, ) cents; veal 16 cents
total, S1.39.
This does not include sundries or flour
used for white sauce.
Baked Bananas-From Elements OF
Theory and Practice of Cookery" by
Williams & Fisher. Remove five bananas
from their skins. lay in a baking dish,
sprinkle with granulated sugar, and pour
in enough cold water to cover bottom Of
dish. Bake in a hot oven till tender.
observation-disclosures 3D. on Toast-Make
white sauce of two tablespoonfuls butter.
two of flour, one-half teaspoon salt, one
eighth teaspoon pepper. and one cup milk.
arI All fS,rA hal. HOg 1tv.rx
point, using the same method as for
coddled eggs. Separate white from yolk
and cut in fine pieces Add to white sauce
and pour over thick slices Of toast Rub
yolks through sieve onto center of toast
Serve hot.
Delmonico potatoes Qowa State College
bulletin. Short course class notes, No.
H. third year'D-Arrange two cups cold
boiled diced potatoes. one cup cold boiled
diced carrots, and three cold boiled eggs.
sliced in a buttered baking dish in alter
nate layers. Cover each layer with white
sauce made from -four tablespoons but
ter four tablespoons -four, two cups milk.
one-half teaspoon salt. one-eighth tea
spoon pepper; add one-half cup buttered
bread crumbs and bake in = hot oven
fifteen minutes.
Rhubarb Tapioca-Soak four tablespoons
granulated tapioca over night in one cup
cold water. Cube six small sticks rhu-
barb, removing skins If preferred. Cook
one stick with the tapioca in one pint Of
boiling water until the latter is translu-
cent Place the rest of the rhubarb in
a buttered baking dish. sprinkle with
one-half cup sugar. Pour over 1t the
tapioca and bake until tender. Serve
with cream and sugar.
Pineapple Pyramids and Sugar Cones
Make small paper cone. Do not paste
together, but hold In left hand. With
right hand put in powdered sugar and
press well into cone with little finger.
Hold salad plate up-side-down on top of
cone, then set plate down. Take left hand
from cone and let paper spread out Re-
move 1t carefully, SO as not to jar sugar
cone. Cut around the eyes of the pine |
apple with a sharp knife. Remove the 4
eyes and they will be attached to pine
apple, hitch is pyramid shaI.. Arranged
six or seven pyramids around each cone, |
with outer skin toward the edge of the |
plate. In eating, take hold Of outer skin
and touch pineapple to the sugar cone.
Margarites-Freshen ten Saratoga flakes
IN the oven. Boil one-half cup sugar and /
cup water till 1t threads. Add
10 one-half egg white. beaten 0tiff. When
mixture has been beaten until cool. add |
one-fourth cup chopped hgs. Put 4 spoon.I