Western Carolina Democrat and French Broad hustler. [volume] (Hendersonville, N.C.) 1913-1915, 1915-08-19
MENUS FOR woRKINGMEN.

It viii be found good economy to
have good nourishing soup on the din
ner table at least two or three times
q week. Bones, scraps, the carcasses
or leftover honey pieces Of fowls, and
many left-overs In the way OF gravy
and vegetables find their best use In
the soup kettle. Milk soups, made OF
tomatoes, celery and potatoes, slightly
thlckened if desired, and combined
with hot milk, nicely seasoned and
served with cubes Of nicely toasted
bread and crackers, are good by way
of variety. However, when serving
soup, plenty Of other solid food should
be served. Especially is this true of
thin soups like potato soup, as the POI
tato is largely composed of water, and
therefore is not sufficiently nourish-
ing to meet the needs of the laborer.
So if a soup is of thin consistency it
should be served as a first course;
eaten in this way, soup is very bene-
cial to the empty stomach, preparing it
for the necessary solid food. How
ever, a generous stew, containing a
variety of seasonable vegetables, to-
gether with good amount of meat,
an supplemented by bread and butter
an dthe other articles of food COM
monty placed upon the table, will fur
nish hearty informal dinner. Health
and economy are promoted b ythe free
use of vegetables.
A common but appetizing and sub
stantial dish is composed of slices of
pork or bacon, and potatoes pared
and halved. nicely cooked together;
the slices of pork are stewed until
quite tender, the potatoes then added,
cooked until done with only sufficient
water or broth to cook well, seasoned
with pepper, and salt IL needed. This
IS a handy dish to prepare on busy
days.
The various pot-pies and meat pies
furnish an agreeable change, the meat
pies often being prepared from left
overs. For the meat pie, chop or grind
bits of leftover meat, not too fine,
simmer together with gravy or, lack
ing that, milk or water. Season with
butter, salt and pepper, thicken slight
" with little -four rubbed smooth in
a little water. A chopped onion may
be added if liked, and little rice or
rolled cracker if the meat is scanty.
DSnO @ AANA O4SSu4I Vi uSC 05 LII SAOIJ-
cake, split it open, place one layer on
a warm platter, pour the hot meat over
it, cover with the other layer and
serve at once. There should be plenty
OF the broth or gravy with the meat.
This dish is good served with mashed
potatoes, and makes nice supper
dish. EIW
Another excellent supper dish can
be prepared from the remains of the
dinner beef or other meat. Chop the
meat and brown it in q little butter, |
mix In little -four, thin with milk, let |
boil up, then pour over some slices Of |
toasted bread, one for each member of |
The family. If there is no meat left |
rom dinner, a covering for the brown
ed bread can be made from dried beef |
in the same way.
A good meat pie for medium-sizedI
amily may be made from a pound of
'ound steak. Cut the beef into cubes:
;oVer with cold water, and simmer
sently until tender. Thicker the
sravy slightly, and season with butter.
alt and pepper. Put into a deen
'asking dish, and cover with a thick
aver OF creamy, well-seasoned mashed
'otatoes. Beat one egg very light.
'our it over the potato and bake to q
1ch brown. The meat may be flavor
d with onion or parsley If liked. This
1sh also may be prepared from the
emains of cold boiled or roast beef
nd gravy, in place Of steak. II
Those who give special attention to
egetation menus will like this veRe-
able roast. Two cups of lentil or
'ean pulp, one cup of strained cooked
omatoes, three eggs. two cups of nuts
hopped fine. one-half cup Of Drowned
Jour, salt celery salt preferred) and
cup of sweet cream. Boil
ne beans or the lentils and run them
trough colander. mix them with the
'ther ingredients, form into a loaf,
tut into buttered pan and bake until
crown. Serve with slices of lemon or
With tomato sauce.
Tender green string beans and peas
ire good cooked with bacon. Cut one
BOUND of bacon into small pieces and
crown In frying pan. add one CUP or
water and about three cups of peas.
stew till peas are tender, thfcken
slightly.
A good way to utilize cold mashed
potatoes so that they will taste even
better than when fresh is to make no.
alto omelet. Beat two CUPS OF mashSf
ID potatoes with eight tablespooufuls
If sweet milk. four well-beaten eggs,
salt and pepper, and two tablespoon
,uls OF minced parsley or onion IF |
liked. Melt two tablespoonfuls of but
Ter in frying pan, put in the potatoes
and cook slowly until we'll Drowned |
Oh the bottom. taking care that 1t |
does not scorch in the center, fold |
over like egg omelet |
! find that workingmen are fond Of |
egg omelet,, and it is a good dish to |
serve with warmed-oyer potatoes. The |
eggs, milk and wheat -four used In |
making it are nutritious and suited to |
the needs Of the laborer Six eggs
half beaten. one cup of sweet milk and |
cup of -four rubbed smooth in |
a little 0f fho milk m a kns a O0od-si1od |