The Washington herald., 1914-02-24
WOMAN AND THE HOME
Editsa ~ JULIA CHANDLER stANz.


WHAT TO SERVE AT
| THE HOME TABLE
Meals for Two Days Calling for No
Eggs. and Small Attention in
Matter of Cooking.
BREAKFAST. o.
Dreaded Apples.
Oatmeal with Cream.
/ - Rolls. Coffee.
LUNCHEON.
Jugged Soup.
Hot Crisp Salt Waters.
Date Fingers. Cocoa.
DINNER.
Hot Salmon Loaf.
Baked Potatoes Buttered Lima Beans.
White Head Lettuce and Cherry Salad.
Crackers. Cheese.
Coffee.
II.
BREAKFAST.
Canned Cherries.
Drowned Potatoes and Bacon.
Toasted Rolls. Coffee.
LUNCHEON.
Bean and Nut Outlets.
Brown Bread with Butter.
Eggless Jumbies Orange Tea.
DINNER.
Roasted Jackrabbit. Bread Dressing.
Baked Sweet Potatoes.
Celery Salad. Cheese Fingers
Cherry Charlotte. Coffee
This double menu Is nearly all cooked in
the oven and requires but little attention
and Is a great saving Of oil or gas bills.
The jackrabbit is the wild rabbit of the
United States They are plentiful here
in our country, the boys bringing them in
from cunning excursions. They are Eat
and most delicious. cooked in various
ways either roasted. fried, or boiled. and
they make a fine soup or potpie. II the
bones are strong and the skin tough they
are old and are better boiled and served
with white or cream sauce. IL young.
the skin is tender and the ears tear
easily. in which case they are nice cut
in pieces. pounded fiat and broiled over
a clear fire in the same way chickens are
young), filed with a bread dressing. with
a large slice of fat salt pork spread over
the rabbit, and 1t should be frequently
basted. II large IL should be in the oven
from one and a half TO two hours, well
Drowned. and served with brown gravy
made in the dripping pan after the meat
Is removed.
Dreaded Applcs-Plsce one cupful OF
breadcrumbs in baking pan. sprinkle
over them one pint of chopped apples and
a small cup OF sugar. Pour in one-half
pint boiling water and bake fifteen min
utes in q slow oven.
Jugged Soup tprize recipe)-Slice six po-
tatoes very thin and IaT in a stone jar.
add a small cupfu. Of canned peas, a
thinly sliced turnip. a sliced onion. one
quarter cupful OF raw rice. Season with
one-haf teaspoonful of salt and a dash
OF pepper. Pour over all one quart OF
well seasoned beef stock or broth. Put
on the lid and place jar in hot oven and
cook three hours. Serve with crisp
crackers.
Bean and Nut Cutlets-Two cupfr!s OF
cooked lima beans, one-half cupful OF
black ~alnuts. two tablespoonfuls of
cream. one tablespoonful OF butter Rub
beans through sieve and add nuts
(chopped), add butter Cmelted). one-third
teaspoonful OF salt. and crumbs OF bread
enough to mold mixture into desired
shapes. Dip in meat drippings, then
crumbs: bake in oven in oiled pan.
Leftovers are two cupfuls of lima beans,
few rolls, three baked potatoes: remove
skin. slice and fry brown IN bacon fat for
breakfast.
Take a quart can of cherries, drain of
juice, take half OF cherries for salad, use
other half for second day breakfast and
the juice Is utilized in the cherry char
lotte for dinner by filling a mold with
jelly made OF the juice. stirrened with
geiatine; when firm scoop out the center
and NIL with boiled rice that has been
sweetened and chilled and mixed with a
little gelatine. Serve with a sauce made
OF part OF the juice.
Price OF food-oatmeaI. &c: rolls, home
baked. &c: material for soup. Sc; waters
and cheese crackers. Sc; salmon, l can,
l6c; rabbit. l5c; cakes, 1Oc: lima beans, 1oc;
lettuce, SC; cherries, Sc: potatoes, &c:
sweet potatoes. 7c; black waInuts. one
half cup. &c: celery. one bunch, SC: cof-
fee and cocoa, &c; oranges, ?, SC; cream
loc; milk. &c: small items, &c. Total
N5l.