Aberdeen herald. [volume] (Aberdeen, Chehalis County, W.T.) 1886-1917, 1914-10-20
|W9SFHTGHEN
THE DINNER ECONOMICAL.
DOT ROAST may be made with one
of the cheaper cuts of meat and

allows the housewife to econO-
miZe now that meat Is so high.
Cream Of Carrot Soup. - Take two
cupfuls cut carrots. three cupfuls milk.
one tablespoonful butter, one table
spoonful finely cut onion. one table
spoonful -four. one-half teaspoonful
salt. one-fourth teaspoonful white pep
per and one tablespoonful chopped
parsley. Wash, scrape and cut the
carrots. cover with boiling water. add
One-half teaspoonful salt and boil thir-
ty or forty minutes, or until tender.
Drain and mash. Put two cupfuls
milk and one cupful stock lin which
the carrots We're cOOked) on in top Of
double boiler. As soon as 1t boils add
the carrots. Put the butter and onion
in frying pan. cook one minute. then
add the -four and one cupful milk slow
~. Stir until smooth and creamy, then
add to the milk. Add the salt and pep.
per; strain and add the chopped parsley.
Made With Chuck.
Pot Roast Beef With Brown Pota-
toes.-Take one and one-half pound
chuck roast and wipe with wet cloth,
put into iron boiler or Dutch oven and
scar on both sides. If you do not have
an iron boiler or Dutch oven scar in
frying pan. When scared put into
boiler and add one onion. cut small;
one tablespoonful salt, one-fourth tea
spoonful white pepper and two cup
fuls boiling water. Boil one and one
half hours; then add one quart pota-
toes. which have been washed and
pared. Boil twenty minutes, or until
the potatoes are done, adding water as
1t is needed. You must have two cup
fuls Of gravy by the time it is done.
Mix one tablespoonful -four with cold
water and add to the gravy; then add
one tablespoonful caramel.
Apples Are Cheap.
Apple Fritters. Take one cupful
-four, one teaspoonful baking powder.
a little salt and yolks of two eggs,
beaten light. with cupful of milk.
Crate in three medium sized apples,
beat we'll and fold in stiffiy beaten
whites of two eggs. Drop by spoon
fuls into hot fat and fry until nicely
Drowned. Drain on brown paper and
serve with maple sirup.
Drop Cakes.-Take one egg. beat the
white separately, add one cupful of
sugar. one-half cupful Of butter or lard.
two cupfuls of -four and two teaspoon.
fuls Of baking powder. Beat the but
ter and sugar to Il cream. Bake in
small pans.
VEGETABLE oMELETS.
TANCY Omelets are no more diff
cult to make than plain ones.
Almost any fruits or vegetables
may be used in varying them. Some
excellent recipes for the omelets are
the following:
Served With Tomatoes.
Omelet With Tomato Sauce.-Take
four eggs and beat until light and
foamy. Then add two-thirds Of cup
full of milk into which has been mixed
IA teaspoonful of flour, a third Of tea
spoonful Of baking powder and pinch
or salt. Beat all together well ana
cook in buttered frying pan in a hot
oven.
Tomato Omelet.-Take six eggs, two
ripe tomatoes, three ounces Of butter,
piece of shallot and seasoning Of
salt and pepper. Skin the tomatoes
and cut iGto small pieces. Add the
shallot. chopped fine. Separate the
eggs and beat both yolks and whites
up light. Mix the tomato, shallot, salt
and pepper with the yOlks. Put the
butter into the frying pan and make
quite hot; then stir the whipped whites
carefully into the yollis and turn the
mixture into the pan and cook. stirring
all the time.