Evening star., 1914-03-08
Two tablespoons molasses.
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One tablespoon salt.
One-Quarter teaspoon pepper.
Wash and soak the beans overnight.
Put on to boil in water enough to cover;
boil until tender. some beans take longer
than others, but will be done I'm two
hours. Drain the beans and put into
bakepan, with the salt. pepper, molasses
and put the pork, which has been cut into
thin strips, over the top; then add water
to come to the top of the beans; put into
utes. or until they are nice and brown
on top.
This is enough for eight persons.
Cost-Beans. 16 cents: pork. Il cents:
30 cents.
The above are not Boston baked beans,
they are the simple home-baked beans
The quantity OF pork is enough for the
amount OF beans With whole-wheat
good meal, which will stick to one. Bos
ton baked beans are prepared in bean pot
Lentil Outlet.
Two cups lentils.
One cup cold boiled rice.
One tablespoon bacon drippings or but
ter.
One teaspoon salt.
One teaspoon onion juice.
One-quarter teaspoon grated nutmeg.
One tablespoon chopped parsley.
Dash white pepper.
One egg and bread crumbs.
Wash and soak the lentils over night;
drain: cover with boiling water and boil
two hours: mash through strainer and
add the rice. which has been mashed fine.
add the bacon drippings or butter salt.
pepper. nutmeg, onion juice and parsley
mix WE'LL spread on platter to get cold.
Take tablespoonful into Toured hands:
form into oblong shapes about one inch
thick: dip in egg, which has been beaten
with one tablespoon cold milk: then in
bread crumbs; fry in deep hot drippings:
drain on paper. Serve with tomato sauce
This is enough for four persons.
Cost-Lentils. cents: rice, cents:
bacon drippings and seasoning, , cents:
egg, cents; total. Is cents.
Lentils and Rice.
Four cups lentils.
One cup rice.
Two tablespoons chopped onion.
Two tablespoons grated cheese.
One tablespoon chopped parsley.
One tablespoon drippings.
Two teaspoons salt
Wash and soak the Ientils overnight:
drain; cover with boiling water and boil
two hours, adding one teaspoon salt.
Wash and boil the rice as usual. Put the
drippings into frypan, add the onion and
fry carefully, SO that the onion is cooked
through. but not brown. Put the leGtils
In center of platter. the rice around the
edge and the onion over the top Sprinkle
with the chopped parsley and cheese and
dust paprika over the rice.
This is enough for four persons.
Cost-Lentils. 6 cents: rice. cents:
onions, drippings, salt. cents; cheese,
cents; total. 16 cents.
Hominy With Cheese.
Four cups boiled hominy
Four tablespoons grated American
cheese.
One-half cup milk.
One-half teaspoon salt.
Dash white pepper.
Mix the hominy and three tablespoons
cheese, the milk, salt and pepper togeth-
er; pour into shallow pan; sprinkle. with
one tablespoon cheese: put into hot oven
fifteen minutes. II your oven is not hot
you can prepare in double boiler and
sprinkle with cheese as you send It to
the table.
The amount is for four persons.
Cost-Homny. 5 cents: cheese, 3 cents;
milk. l cent: total, 8 cents.
This hearty luncheon dish. served with
Waldorf salad, whole wheat bread and
butter and a cup of cocoa makes the best
kind OF winter midday meal.
Hominy and Bacon.
One-fourth pound bacon.
Two cups boiled hominy.
One teaspoon salt.
Dash white pepper.
Dash paprika
Cut the bacon into thin slices: put into
hot frypan and fry until crisp, turning
constantly. Remove from pan and ito the
drippings add the hominy; fry Until a
nice brown. Keep in motion constantly:
add the salt. pepper and paprika.t Turn
out on hot platter the shape of an omeiet;
garnish with the bacon curis and Nsprigs
of parsley. :.
This is enough for four persons. Z;
Cost-Bacon. 6 cents: hominr, "a cents,
seasoning ] cent: total 10 cents
In the above dish We are not onIR using
the bacon for flavor, but there Il more
than enough for each one, rich enough 10
serve without butter. A Wholesome Gold
weather luncheon or supper dish for the
hard workers, with stewed fruit; bread
and butter and a hot drink.