Evening journal., 1916-07-28
The Business of Being Housewife
Adams-Domestic Science Adviser for Armour 81
Your Guide-Part l.

lecturer on cooking snd household eco
hold adviser 20 It's reader
this Office. and she will gladly take them
lack general interest, Mrs. Adams will
answer.
Creamed Clipped Beef on Toast
Bran Mullins Coffee
Luncheon.
Jelied Luncheon Tongue
Creamed New Potatoes
Preserved Pineapple Tea Cakes
Dinner.
Fruit Cocktail
Potatoes a la Adams Boiled Ham
Creamed Carrots
Tomato Salad
Cherry Pudding Iced Tea
CREAMED CLIPPED BEEF Shred
contents Of half a glass Of chipped
beef into medium small pieces. Mix
one tablespoon of best creamery but
ter with half a cup of -four. Pour two
cups of milk into pan and when
heated add the butter and flour. When
bended sufficiently add chopped beef
and let all come 20 a boil.
BRAN MUFFINS- Separate yolks
from the whites OF two eggs and beat
The volks slightly. Add a half pint OF
milk and half teaspoon of salt,
then three-fourths of cup of white
-four and the same amount of bran
flour and one and one-half teaspoons
Of baking powder Fold in the we'll
beaten whites and place in gem pans.
Place in hot oven and bake twenty
minutes.
PRESERVED PINEAPPLE-Put the
can Of pineapple in the ice box and
let stand until thoroughly chilled.
Cut the slices up in small pieces and
place I'm shallow sherbert glasses.
Dice a dozen marshmallows and mix
with the pineapple and pour over all
the rich juice.
POTATOES 4 IA ADAMS - Take
medium sized potatoes and boil with
the ham. When tender lift from ham
water and let drain until thoroughly
dry Make r drawn butter gravy and
add finely chopped parsley. Pour over
potatoes and serve not
CHERRY PUDDING Beat the
yolks Of two eggs we'll and add one
cupful Of milk. half a teaspoon Of
salt a tablespoon Of melted butter.
and two cupfuls Of flower, we'll sifted
with two teaspoons of baking pow
der, and beat until smooth; fold in
the we'll beaten whites OF two eggs.
then one can of drained cherries
Four into mold and boil for an hour
and a half Serve hot with cherry
sauce made Of cherry Juice.
SALMON RECIPES - Mince on,
can Of drained salmon and toss witt
one cupful Of bread crumbs. Add one
half cup ~ milk two well heater
eggs and season with salt and pap
rilSa Put IN a buttered mould: SCI
mould In pan Of hot water and bake
about half an hour. This may be
served hot or cold Garnish serving
dish with slices Of lemon
CREAMEn SALMON - Make 2
cream sauce OF one pint OF milk. tea
spoon Of butter one teaspoon Of salt.
.one-fourth Of a sweet pepper. shred
ded and two tablespoons Of flour.
mixed smooth. Stir until II comes 10
Ia boil Add one can OF salmon which
has been drained and broken into
pieces. cook until salmon Is heated
through Garnish with hard boiled
eggs.
FISH CUTLEAS- Mix a can Of sal.
mon with half as much white sauce
season with pepper salt. lemon juice
and bit Of onion juice. add a small
amount OF chopped parsley. and cook
n double boiler until heated through
/ When cooked shape into outlets. rol
in cracker crumbs. egg and crumt
1gain and fry a golden brown In deer
hot fat Serve with tartar sauce.
SALMON SALAD Separate salmon
into flakes Squeeze over the iuic,
n lemon 20 which salt and peppet
has been added SCI salmon 10 merl
naie and chill for about twenty min
utes When ready TO serve drain
add minced cross and mix with dress
Ing. Russian OF plain mayonnaiss
Garrish with watercress