The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-05-05
SOME EMERGENCY MEALS
FOR SUDDEN OCCASIONS
How the Housckccpcr May Scramble n
Toothsome Meal From I'm
scrnmblcd Material.
COOP THINGS FOR COOKS TO KNOW
-Four Fine Snlndsi Liver TimbnIcs {,
Ointment WITH Apples, Spanish Snucct
Pruncs.

1t s sometimes y puzzle for tho
best housekcper to successfully cater
10 unexpected guests. But 81 can be
done y writer In Good Housekeeping
shows how tho ordinary larder may be
mado to furnish the extraordinary
meal. For example:
Suppers arc casy-a dish of fricas-
seed dried beef. with light. duffy corn
gems. followed 10y lettuce or combina-
ton salad, covered with 4 good French
dressing, bit OF cheese. toast iin-
gers OF waters and cocoa make Il
DAINTY. arpetzing aud easily prepared
supper, for instance.
To Make n Curry.
IT thcro Is cold mcat In the house.
make "a curry, serve 1t in border OF
boiled rico and garnish Il with baked
bananas. Serve aftcrward lettuce
salad, crackers or toast. and cocas. If
you nrc without lettuce. use cabbage
for tho salad: shave II fine and soak
il In cold water while the supper is
cooking. AZ serving time, drain,
wiring it dry In a towel and dress
ii with French or Roquefort dressing.
The latter Is made by rubbing
tablespoonful of Roquefort cheese with
four or six tables poonfuls of olive oil:
when smooth. add n drop of tabasco,
Il ndll-lcdSDpOlllui OF SAT- uIiQ tnIcc
tables poonfuls OF tarragon vinegar. IT
is equally good on lettuce and romainc.
or ON Il mixture of tender Crcss and
Wcll-Llccchcd cabbage.
other excellent emergency luncheon
dishes are French omclct, oggs Bene-
dict. eggs Il Ia Martin, curry OF egEs.
Creole eggs with boiled ham or broilcd
bacon, minced meats on toast and
brown ragout OF cold meat, while po-
iatocs can be readily served au Eratin.
hashcd brown. French fried or Ham
burg.
Quick soups.
Light quick soups can be made from
materials usually at hand. and help
out wonderfully. OF these. clear to-
mato. cream of celery and cream of
potato are the best. Various kinds of
delicious salads can be made from
so-callcd scraps. If combinations of
navors are considered many VcEc-
tables and fruits may be utilized. Meat
salads, too, are permissible. If they
FOLLOW an egg or macaroni dish. In the
place Of other meat.
Good combinations for salads are
bananas ana oranges, apples and col
cry. grated raw carrots and chopped
pccanS. potatoes and bccts, string
beans and lettuce, boiled rice and
spanish onions. fresh tomatoes stuffed
with minced lamb or sardines, fresh
tomatoes stuffed with celery or as
stuffed with cold baked beans, and
hard boiled eggs sliced OH lettuce and
covered with chopped olives. All these
arc best with French dressing, mayon-
natse being best suited to meat and
'lsh caiads.
Boudinn.
These can b. quickly made from
any bits OF leftover steak, chicken
or roast For six molds. only a half
pint of meat Is required. Chop tho
meat line ard season with n teaspoon
full ~ salt, dash OF pepper and n
tablespoonful of chopped parsley. Put
Il hali-cupful OF soft bread crumbs In
Il saucepan, add a half-cupful OF stock
Or hot water and cook for two min
uies. Add the meat, when hot. take
from the fire and add two wcll-heaten
cegs. FIJI small creased custard cups
Two thirds full with the mixture; stand
Them In a shallow pan OF hot water.
and bake for about twenty minutes In
u hot over. Fill the bottom OF a plat
'oT with cream sauce. turn the boudins
out and arrange them neatly In It.
Garnish with parsley or nicely sea
soned peas.
EEgs u la Martin.
Rub together two level tablespoon.
cupful of cold milk; stir until boiling:
dash OF pepper. Pour half this sa.tco
ia the bottom Of the platfer'" Break
over Il six fresh eggs and cover with
the remaining sauce: spread over this
= quarter OF n pound OF grated chees
and bake ten 10 fifteen minutes until
the eggs are set. Serve in the same
dish.