The Washington herald., 1914-04-13
WHAT TO SERVE AT
THE HOME TABLE
This L Delightful Menu. Planning
Dinner to Be Served at
6 O'clock.
BREAKFAST.
Little Sausages, Baked.
Hominy Wafhes
Toast. Coffee.
LUNCHEON.
Delmonico Potatoes
Sardine Sandwiches
Mixed Salad with Mayounaise.
DINNER
Chicken en- Casserole.
Riced Potatoes. Spiced Goosebeny.
Lettuce with French Dressing.
Chocolate Jelly. Whipped Cream.
Coffee

Hominy wafies-Take one and one-half
cups of cooked hominy; to this add the
beaten yoIks OF two eggs; then add two
Guns of milk two level cups Of sifted
flour, one tablespoon of sugar. one small
teaspoon of salt and three level teaspoons
: of baking powder. (Sift the last four
ingredients together.) At the last fold
In the stifiy beaten whites of the eggs.
Have the wafde iron kissing hot, put in
plenty of frying fat. Do not use butter.
Drop one tablespoonful of the waffle mix
ture into each compartment of the <on
Cook. and turn almost Immediately. Two
things are essential for good waffies-a
hot iron and plenty of frying fat.
Delmonico potatoes-Dice two cups Of
cold boiled potatoes and place in layer
In a baking dish: cover each layer with
grated cheese Malt three tablespoonfuls
of butter, add one-half a cupful OF
cracker crumbs, and mix well, then add
salt and red pepper. Make a milk sauce
by melting a large tablespoonful of but
= ter in a saucepan, add a shaving of onion
and three tablespoonfuls of flour; when
mixed, add one and one-fourth cupfuls of
milk and salt and pepper. When thick
ened your over the potatoes and cheese.
Then cover the top with the seasoneo
cracker crumbs and bake till brown in
hot oven.
sardine sandwiches marion Harris
NeaD-Bone and skin one dozen sardines,
rub to a paste, add about one tablespoon
full of rich milk or cream, pulp of one
tomato, salt, pepper and paprika as de-
sired. Spread the mixture between
slices of brown bread. or white bread,
and butter. Place a lettuce leaf between
each slice.
Chicken en- casser6Ie-The chicken is
iolnted, rolled in flour, Drowned in iron
skillet, then placed in casserole and
-, FNn~Fa
hours in the oven, nearly four in the
fireIess. Flour should be placed between
each layer of chicken; season well, and
pour enough water over to nearly cover.
Mixed salad-Cut three apples, one
orange, one stalk of celerS, into small
pieces. sprinkle with lemon juice, then
add one-half cup of grated cocoanut;
place on crisp lettuce leaves with a serv-
ing of mayonnaise dressing. Crate fresh
cocoanut If possible; or cocoanut may be
omitted.
Chocolate jeIly-Break two squares of
chocolate into small pieces and dissolve
in two cupfuls of boiling water, add 4
little salt, then add four tablespoonfuls
of corn starch, mixed with three-fourths
of a cupful of sugar. Stir and boil for
eight minutes. Remove from fire and add
one teaspoonful of vanilla and one-half
cupful of chopped nut meats. Pour at
once into wet mold. Cool, turn out and
serve with whipped cream. On. II. Neal0
Cost of food:
Sausages. l pound, Il 1-2; hominy, ?; po-
tatoes, left over, .; cheese, three ounces,
4: sardines, half can. >; chicken, five
pounds. two-thirds used, 50; potatoes, .; |
lettuce, half head. 3; celery. cocoanut, |
lemon. 5: apples, three ); nut meats. half
cup, 5; milk, one quart, I: eggs. two, 5: |
butter, bread. 10: cream. 3: chocolate, |
sugar. seasonings. 10: total Sl.32 L..