The Washington herald., 1914-08-07
HERALD'S PAGE FOR WOMEN READERS
WHAT TO SERVE AT
THE HOME TABLE

Menu Specially Planned for Service
in a Summer Cottage.
BREAKFAST.
HalIed Orangea
Hr Pulled Rice with Top MIX
Panned Fish or bacon SlaprsrA
Coffee. .
ST.. LUNCHEON.
Corn Noodle Soup.
Syrian Nut CHEESE Wafer Crackers.
Ieel Tea or Lemonade.
DINNER.
BouiIou. -Crzckcrk
Salmon Rounds with Maearoni Toast
Coid Beets. Sliced French Dressing
MarthA's Coffee spongs. Gold Cake.
lced Coffee or Milk
Note-This menu Is suggested primar-
lily for the summer cottager because all
the supplies necessary to produce II can
easily be kept on hand In the summer
cottage larder. One grave danger with
the meals at the summer cottage is that
they are likely to lack balance. The
result Is that the summers outing is
not only robbed OF much pleasure, but
the cottager often returns in the fall
with depleted health and vitality in place
of the increased vigor and strength
which should have been his. Ths ap-
pended list OF groceries, which are nom
perishable, will be helpful In the planning
Of balanced menus. With the addition
of fresh milk and eggs, which are easily
obtained every day, fresh meat occa-
sionaIly and all the fresh fruit you can
get the summers menu may be made
perfect II you are located near water II
Is easy to have fresh fish for breakfast;
IL not, bacon is always good.
Corn noodle soup-One pint OF corn rub
bed through a sieve one pint of hot wa
ter. one quart of milk, one tablespoonful
of corn starch, two tablespoonfuls bf but
ter one onion: one teaspoonful Of sugar,
a sprinkling OF pepper and a generous
half teaspoonful of salt. Cook the corn
in the water thirty minutes, let the milk
and onion come to a boil. have the corn
starch and butter mixed together and
add a few tablespoonfuls OF boiling milk:
when perfectly smooth stir into the boil
ing milk and cook eight minutes. Take
out the onion. add the corn and a pint
Of cooked noodles. CThe noodles may DE
purchased at the store and kept on hand.
or. II preferred, may be freshly made.)
Serve hot
Slappers Frances Peck in Mothers
Magazine)-To make slappers put into a
bowl two cupfuls OF corn meal. one table
spoonful OF butter. one-half teaspoonful
OF salt, two tablespoonfuls OF sugar and
one-quarter teaspoonful of baking soda.
Pour In boiling milk enough TO thorough
ly wet and swell the meal When the
mixture is cool add two beaten eggs and
cold milk enough TO make a thin batter.
Grease a hot griddle and drop the batter
on by the spoonful Serve buttered.
springled with grated maple sugar. Roll
or fold omelet fashion.
Syrian nut cheese (Oriental dishesl-I
This nut cheese is delicious. II should
be made before going to the summer
home and kept in a cool. dry place. 1t
can be used for sandwiches, spread on
wafer crackeps or on buttered toast.
Take a pound each OF seeded raisins. figs,
dates, currants. blanched almonds or
any kind of nuts you wish. Grind them
in the food chopper. then press the mix
ture solIdly in a stone or granite dish
and cover. putting q heavy weight on
the muslin cover. Let II stand three
days Then Il is ready to slice and use.
Cost OF materials: One-hah dozen
oranges, Is cents: puffed rice. ;; bacon.
10; eight eggs at Is cents: noodles. S;
nut cheese used. Z; waters. 3: bouillon
cubes Cfive), ID; macaronL 3; beets. 10:
corn, 5; one-third pound butter at so
cents, 10: three pints of milk at cents
quart, s: coffee and tea, 10; sundries, l.
Total cost, fl-p