The Washington herald., 1914-05-11
Some Emergency
Meals Suitable for
Sunday Occasions

It is sometimes a puzzle for the best
hcusekeeper to successfully cater to un-
expected guests. But 1t can be done A
writer in Good Housekeeping shows how
the ordinary lerder may be made to fur
nish the extraordinary meal For
example:
Suppers are easy-a dish of fricas-
seed fried beef. with light. fluffy corn
gems, followed by lettuce or combina-
ton salad, covered with a good French
dressing bit of cheese. toast fingers
or waters and cocoa make a dainty, ap-
petiEing and easily prepared supper, for
instance.
To Make n Curry.
II there Is cold meat in the house
make a curry; serve 1t in a border of
boiled rice and garnish II with baked
bananas Serve afterward a lettuce
salai, crackers or toast. and cocoa. II
you are without lettuce, use cabbage
for the salad; shave il fine and soak Il
In cold water while the supper is cook
ing. At serving time, drain, wiring II dry
In a towel and dress it with French or
Roquefort dressing.
The latter Is made by rubbing a table
spoonful of Rcquefort cheese with four
or six tablespoonfuls of olive oil; when
smooth. add drop of tobasco, a half
teaspoonful OF salt and three tablespoon
fuls Of tarragon vinegar. II is equally
good on lettuce and romaine or on a
mixture of tender cress and well-bleached
cabbage.
Other excellent emergency luncheon
dishes are French omelet. eggs Benedict
eggs la Martin. curry of eggs, Creole
eggs with boiled ham OF broiled bacon,
minced meats on toast and brown ragout
of cold meat, while potatoes can oe read
lily served au gratin, hashed brown.
French fried or Hamburg
Quick Soups.
Light quick soups can be made from
materials usually at hand and help out
wonderfully. OF these, clear tomato,
are the best. Various kinds of delicious
salads can be made from so-called scraps.
II combinations of fiavors are considered
many vegetables and fruits may be util- |
lied. Meat salads, too, are permissible, |
IL they follow an egg or macaroni dish, |
in the place of other meat.
Good combinations for salads are ba- |
nanas and oranges, apples and celery, /
grated raw carrots and chopped pecans |
potatoes and beets, string beans and |
lettuce, boiled rice and Spanish onions, |
fresh tomatoes stuffed with minced |
lamb or sardines, fresh tomatoes stuffed |
with celery or asparagus tips Spanish
sweet peppers stuffed with cold baked
beans, and hard-boiled eggs sliced on let
tuce and covered with chopped olives
Alb these are best with French dressing.
being best suited to meat
and fish salads.
Boudins.
These can quickly be made from any
bits of leftover steak, chicken. or roast.
For six molds, only a half pint of meats
Is required. Chop the meat fine and sea-
son with teaspoonful of salt. dash
Of pepper and a tablespoonful of chopped
parsley. Put a half cupful of soft bread
crumbs in saucepan, add a half cupful
of stock or hot water and cook for two
minutes. Add the meat: when hot, take
from the fire and add two well-bcaten
eggs. FIJI small creased custard cups
two-thirds fun with the mixture; stand
them in shallow pan of hot water, and
bake for about twenty minutes in a hot
oven. Fill the bottom of a platter with
cream sauce, turn the boudins out and
arrange them neatly in 1t. Garnish with
parsley or nicely seasoned peas.
EGGS a In Martin.
Rub together two level tablespoonful
If butter and two of flour: add cupful
If cold milk; stir until boiling; add in
/ half teaspoonful of salt and a dash Of
pepper. Pour nalf this sauce in the bot
ON of the platter. Break over ii SIX
resh eggs and cover with the remaining
auee: spread over this a quarter of a
POUND of grated cheese and bake ten to
fifteen minutes, until the eggs are set
Serve in the same dish