The Washington herald., 1914-06-08

rve slices of toatsed bread separately in
sauce. and when soft remove to serving
dish. Pour remaining sauce over all.
Asparagus and Peanuts, scaIlsped.
Wash thoroughly one bunch Of aspara-
gus. Remove the hard ends, cut Il in
two-inch lengths and cook in sufficient
water to cover, for ten minutes. Drain:
save the water in which il was cooked
for soup another day. Melt two table
spoonfuls butter in frying pan and brown
In 1t one-half cupful Of fine bread crumbs
and one-half cupful of ground roasted
peanuts which have been stirred together
and seasoned with one-quarter teaspoon
ful salt and a dash of white pepper. Roll
each bit of asparagus in the slightly
beaten yolk of one egg and then in the
crumb and peanut mixture. Have ready
Cupful of thick tomato sauce very deli
cately seasoned with onion. Lay a layer
OF the asparagus in the bottom Of a shall
low baking dish. pour over a portion Of
the sauce, sprinkle over a saltspoonful
OF salt and teaspoonful of minced pars-
ley. Divide materials to make three Law
ers OF asparagus and sauce with season.
ing. Cover the top layer with any crumb
and nut mixture that may be left: il all
is taken up in rolling the asparagus, sub
stitute fine cracker crumbs and hits NJ
] butter; add sprinkling of grated
cheese Bake in a good oven until the
top is well browned-from twenty min
utes to half an hour. Serve very hot.
Mixed Fruit Ice.
Three oranges. three lemons, three ba-
nanas. one cup dried apricots soaked
several hours and cooked, three cups Of
sugar, three cups water Squeeze the
juice from the oranges and lemons Put
the bananas and apricots through a
sieve. Cook the sugar and water to
gether TO make thin sirup ten min
utes). Add the Juice. pulp, and freeze
Very inexpensive and good.
Pineapple Sponge.
Let two cups grated pineapple and half
cup of water simmer ten or fifteen min
utes: then strain through a cheeseclotb.
pressing out all the juice. Reheat the
juice and dissolve in 1t one-fourth pack
age gelatin. softened in one fourth cup
of cold water, and two-thirds cup OF
sugar. Let chill IN a dish of ice and
water: then add the Juice of half n lemon
and the whites of two eggs, beaten dry.
and beat until the mixture will hold its
shape. Turn into a mold. Serve, unmold-
ed. with boiled custard made from the
yolks of the eggs.
Left Overs Utilized.
The water in which the asparagus was
cooked is used for soup. The savory
bread and ham stuffing remaining after
stuffing the pocket OF veal is formed into
balls, rolled in egg and crumbs and fried
like croquettes. One pineapple Is suffi-
cient for the dessert, and combined with
rhubarb is a delicious appetizer for
breakfast. A three and one-haIf pound
veal roast provides enough meat for the
two dinners. For the fruit lemonade
make Lemonade as usual and add various
fruits In small amount on hand shredded
pineapple. Strawberries. oranges or a
sliced banana. A few peas saved from
the first days dinner add to the tastiness
Of the omelet.
Cost of menus-Pineapple, one, IOc: rhu-
barb. amount used. Sc; bacon. one-third
pound. PC; tomato puree. canned, ~ cups
&c: coffee. tea, lemonade. 14c; one bunch
asparagus. &c; one-half cup peanuts, 2hc;
eggs. one dozen, &c; breast of veal 3h
pounds at Ice, Sc: one cup minced ham,
ieft-over. &c: potatoes, &c; carrots and
peas. l2c: fruit for ice. 15c: strawberries.
loc: water cress, Sc: rice, &c: cucumber
and onions, &c; butter, one-half pound,
l4c: milk and cream. 20c: -four, sugar,
seasoninss, etc. 15c. Total. s2.4oIf.