The Washington herald., 1914-07-13
WHAT TO SERVE AT
THE HOME TABLE

Dinner May Be Cooked in Fiireles,
Cooler or Baked in the Oven
as Desired.
BREAKFAST.
Sliced Pineapple.
Flakes with Cream
Cinnamon Toast Coeoa
LUNCHEON.
Tomato salad
Baked Msc1roni with Ham
Sliced Whole Wheat Bread with Butter.
Coffee Jelly.
DINNER.
Cream Of Celery Soup
Salmon Loaf. Lemon Sauce. Creamy POtatOsA
Bread and BaseT. Cofes.
Date Pudding
The dishes named in the above dinner
may be prepared and then cooked at the
same time in triple compartment freless
cocker; or they may be baked at the
same time in a gas or ordinary ovsn.)
Cinnamon toast-Take slices Of dry cof-
fee cake. Butter and sprinkle with sugar
and cinnamon. Toast in oven biscuits
may also be used in this way.
Tomato salad-Slice fresh tomatoes and
serve with the following French dressing:
Materials: One-half saltspoon salt, one
fourth saltspoon paprika, one teaspoon
vinegar or lemon juice, one tablespoon
olive oil. Method: Mix dry ingredients,
add egg yoIk. and when well mixed add
one-half teaspoon lemon juice; add Gil
gradually, at first drop by drop, and stir
constantly as the mixture thickens; then
add vinegar or~lemon juice and oil alter
nstely until all is used, stirring constant
ly II the oil is added too rapidly the
dressing will have a cHIrdy appearance
CGniversity of Wisconsin ID. s course.)
Coffee jeIly-Soak four level teaspoon
fuls of gelatin in one-fOurth cupful Of
cold water and add two cupfuls of CO.
ffe. Be sure to get the coffee sweet
enorgh. Add few grains of salt and
pour into haring sherbet glasses. Milling
them half full; fill the glasses to the brim
with whipped cream custard and stand in
a cool place TO harden.
Whipped cream custard-Whip rapidly
with the Dover beater for five minutes
two fresh eggs with two tablespoons Of
granulated sugar and tiny pinch OF
salt; then whip in two cupfuls of boiling
milk: pour this back into the saucepan
in which the milk was scalded, put into
double boiler and boil. stirring constantly.
for about a minute and a half. Take the
saucepan from the fire and set 1t IN
pan of cold water. while whipping a cup
ful OF cream very stif. Add a scant cup
full of confectioner's sugar, sifted, then
whip in custard and set away on ice.
Peas-Put in boiling water. just enough
TO cover them, and keep them from burn
ing: boil from twenty minutes to half
an hour; season with salt and pepper
and a good allowance of butter. The
salt should never be put in the peas be-
fore they are boiled. as it tends TO har-
dsn them.
Date pudding-One cupful dates, halved
and stoned: one cupful mixed chopped
walnuts and cake crumbs, and one cup
full sugar. two tablespoonfuls -four, one
teaspoonful baking powder. two eggs,
with pinch of salt Separate eggs, add
sugar to yoIks. then add flour, mixed
with baking powder, fruit and nuts:
lastly fold in beaten whites Bake in
sIow oven from fortS-five minutes to one
hour. Serve with sauce made by beat
ing one and one-half cupful sugar into
erse-half cupful butter. flavor with either
lemon or vanilla. If desired whipped
cream may be substituted for this hard
sauce.
Expenses-Peas, 15c; pineapple, 1oc;
tomatoes. 15c: macaroni. &c; ham, &c;
dates. sc; eggs. &c; milk and cream, l5c:
Cakes, flour, &c: bread and butter, 1Sc:
celery, &c; salmcn. 15c; nuts, sc; mis-
ceIlaneous, sc. Total. H-23.