The Washington herald., 1914-05-20
HOUSEKEEPING HINTS.

BREAKFAST.
Flakes with Sliced Strawberries Rollet
in Powdered Sugar. Cream.
Chopped Boiled Asparagus with Cream
Sauce.
Hot Split Biscuit.
Coffee.
LUNCHEON.
Individual Nut Souffles.
Radishes. Oatmeal Hurry-Upa
Rhubarb and Fig Butter.
Tea or Cocoa.
Galantine de veau, Egg and Olive Sauce.
Stuffed Lima Bean Croquettes. Noodles.
Watercress Salad.
Shortcake Of Gingered Pears
Cafe-au-Lait.
Individual Nut Souffles-Nut souffles
arc a good meat substitute during the
hot summer months They also take
the place Of croquettes for those who
cannot eat fried foods. Add one pint OF
soft bread crumbs to one-haIf pint of
milk, boil and stir until perfectly smooth.
Remove from the fire ard work in one
cupful of chopped nuts q level tea
spoonful Of salt, and a dash Of paprika
from the pepper box: then carefully fold
IN the stiffly beaten whites of three
large eggs. Turn into buttered baking
cups, set them in a pan containing two
inches OF boiling water and bake in a
quick oven for fifteen minutes. Serve
az once or they will fall. The three yolk,
OF eggs may be combined with the olives
for the sauce for veal.
oatmeal Hurry-Ups-Two curfuls each
OF hour and rolled oats, one-half cupfuI
or lard, one-half teaspoonful of salt. one
teaspoonrul OF sugar and thre teaspoon-
fuls of baking powder Mix together the
dry ingredients and work in the lard
adding enough sweet milk to make a
soft dough; then drop by spoonfuls on
10 creased tin and bake to a golden
brown.
Stuffed Lima Bean Crouuettes-BoiI un-
til tender one cupfuI of dried lima beans,
cooking until dry. Mash fine with one
level teaspoonful of salt and one rounded
teaspoonful Of butter. Have one cupfuI
ot tomatoes cooked until quite thick with
'ne tablespoon full Of bread crumbs. but
Ter the size OF hickory nut and one
third teaspoonful each of salt and pep-
per. Form the mashed beans into GRO
luette shapes, making a deep depres-
'ion in each, which fill with the tomato
liling; then cover with the bean mixture. |
'attlng until firm Brush with beaten
'sg, roll in bread crumbs and fry in deep.
lot fat. Drain on blotting paper and
'erve on hot plate with a sprig of curly
parsley in each croquette.
Gallantine de Veau-This is delicious
lot or cold. Spread out the veal flank
which has been prepared and boned by
'utcher. To be large enough, part of the
'reast may be included in cutting the
lank.- Trim the meat evenly. Make a
orcemeat Of one cupful of sausage meat
nd two cupfuls OF bread crumbs. one
ALI teaspoonful OF grated onion. a tea
poonful Of ground sage, a grating of
utmeg, and one-half a teaspoonful each
Z salt and pepper. Add one egg. Put
he forcemeat in the center of the flank.
oil 1t up carefully and tie securely with
ape. Have ready a pot with enough
oiling water to cover the meat: add to
a bay leaf and salt in the proportion
one tcaspoonful to two Quarts of
'ater. Drop in the meat and boil hard
,r hfteen minutes covered; then draw
ne pot to one side and let cook gently
" forty-hve minutes, or longer IL the
leat is thick. Do not add water while
lie meat Is cooking, but turn It carefully
nee in while with q spoon, so az TO
OF puncture the roll
Cost of materials-Maple flakes. &c:
one cupful, &c; asparagus.
ne large bunch, Sc: nuts, &c; eggs, lie:
iubarb and fig jam, homes made, Sc;
Idishes and cress, 15c; lima beans, half
'und. &c; tomatoes. one cup, &c; noodles.
I; cream. &c; tea and coffee, 10c; pear
lips, home canned. Sc; miscellaneous,
c; veal. one and three-quarters pounds.
{. Total, a.33