The Washington herald., 1913-03-22
TOPICS OF INTEREST TO EVERY WOMAN
o.. ~r..t
TO SERVE AT
THE HOME TABLE

Meals Planned for Two Days Is Eco
nonical Method.
BREAKFAST.
Oatmeal and Steamed Figs with
Cream.
Buttered Toast.
Drip Coffee.
LUNCHEON.
Baked Eeans with Tomato Sauce.
Hot Corn Bread. Fresh Apple Sauce.
Tea.
DINNER.
Halibut q la Poulette. White Sauce.
Mashed Potatoes.
Tomato Jelly with Celery Salad.
Cottage Pudding. Lemon Sauce.
Coffee.
II.
BREAKFAST.
Tart Apple Sauce.
Creamed Fish in Potato Cups.
Coffee Cake.
Coffee.
LUNCHEON.
Puree of Baked Beans
Oatmeal Bread.
Stewed California Figs.
Tea.
DINNER.
Cream of celery, Croutons.
Savory Nut Loaf. Tomato Sauce.
Glazed Onions.
Apple Dumplings in Sirup.
Coffee.
Left-overs utilized-One cup cooked
oatmeal. two cups baked beans, a cup
and q quarter mashed potato. one and
one half cups faxed fish, a little white
sauce. outer stalks of bunch of celery.
one and one-half cups stewed toms-
toes; stale bread. figs; sufficient apple
sauce is cooked for two meals.
HaIibut la Poulette-Take two
pounds OF halibut. arrange in fillets,
freeing from skin and bone; then cut
into narrow strips; season with salt,
pepper. and lemon juice: cut two
onions in slices and lay on the fillets,
thten set away for half an hour At
the end of this time have ready one
third cup of melted butter. Dip the
fllets in this. roll. skewer into shape,
and dredge with lour. Arrange in a
buttered baking dish and bake twenty
with white sauce made as follows; Put
a pint Of milk a small slice Of onion
and two sprigs Of parsley into the dou-
Bile boiler. Blend together in a sauce
pan four tablespoonfuls each OF butter
and -four. then add gradually to the
boiling milk. stirring constantly until
thick and smooth and thickened. This
will take about eight minutes. Season
with half a teaspoonful salt. quarter
tesspoonful pepper; strain and serve.
A sliced hard boiled egg may be added
II desired.
Tomato Jelly with Celery Salad
Two cups tomatoes, two cloves. one
bay leaf, one slice onion. one teaspoon
full salt. two tablespoonfuls sugar, one
half teaspoonful pepper. Cook all to-
gether until soft. then pour over one
quarter of a box of gelatin which has
been soaked in one-hslf cup cold wa
ter. Srtain into a ringshaped mold 10
set. When ready TO use unmold and
fn the center with the celery cut in
small pieces. Mix the celery with the
salad dressing before filling the CEN
ter; surround the jelly with a wreath
Of lettuce or parsley.
Savory Nut Loaf-One cupful chop
ped walnut meats. four cupfuls bread
cTunDS. one CnOppeu ndIu bOlitu teE
one beaten egg. one-half teaspoonful
salt, one-half teaspoonful pulverized
sage. one medium sized grated onion:
sufficient milk or water to moisten the
mixture. This walnut lJaf is n good
bstitute for meat and may he served
either hot or cold. Made into cro-
luettes and served with peas IT makes
an appetizing luncheon dish. Mix all
the ingredients and form them into
loaf. or put the mixture into well
buttered individual bread pan. Bake in
moderate oven half an hour.
Apple Dumplings in Sirup-Put one
and half cupfuls OF sugar. two cup
fuls of water and a piece Of butter in
baking dish and place on stove where
It will boil. Take one and one-half
flour. one teaspoonful baking
powder and one teaspoonful lard; mix
thoroughly. roll out thin. cut in pieces
and fill with sliced tart apple. pinch
edges together and put in hot sirup.
Bake about twenty minutes. when they
will be coated with a rich. delicious
sirup. These are easy to serve. as the
sauce is all ready.
Save Time In Cooking.
II the oven is not very hot and you