The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-05-16
HOUSEHOLD HINTS


| Numerous palatable combinations of
two or more food materials which can
be prepared by the housewife with but
little trouble in themselves will sup
ply the major part of a well chosen
meal Such combinations should be
used very frequently to simplify and
make more economical the serving Of
a rational diet for the family, say spe-
cialists of the United States depart
ment of agriculture. Combining left
| overs into a palatable dish, for exam
pie, effects a considerable saving in
material, in fuel and in the labor of
preparing meals and of cleaning cook
ing utensils and dishes. Good use thus
is made of food which might other
wise be wasted, when one dish is pre-
pared, cooked and handled instead of
several
| The character of any one of the
daily meals should be determined by
that of the other meals that are Serv-
ed. light breakfast and light sup
per or luncheon, for instance, usually
makes desirable a heavier dinner. In
some families breakfast and dinner
and very light supper, and so on
thru q considerable range of indi-
vidual tastes. If the meal is to be a
light one the combination dish, to-
gether with bread and butter, which
usually accompany American meals,
may be all that is wished. If the COM
bination dish forms the central part
| of heartier meal it is in accordance
with our usual food customs to serve
with it, in addition to bread and but
| ter, such foods as garden vegetables,
fruits (fresh or cooked), and simple
desserts. Good planning necessitates
IN the principal meals of the day such
variety as has been suggested, in order
that ell the varied nutritivc substances
which the body requires may be sup
piled.
| The following are some suggestions
for a few of the many nutritious COM
bination dishes which may be prepared
without too much trouble from staple
overs" and for other foods which can
accompany them to make a we'll
rounded meal. Every housekeeper, of
course, will have special liking for
certain dishes and combinations.
Some typical combination dishes and
foods served with them to make
| rational meals:
Spaghetti or macaroni or rice cook
ed with tomato, onion CT green pep
per, and cheese or cheese sauce.
| SERVED WITH
White, graham, or whole wheat bread,
| and butter, and stewed or sliced fruit
and simple cookies.
Boiled rice baked (scalloped), with
minced over meat Clipped beef, or
fresh or canned fish.
| SERVED WITH
Beet, dandelion. or other greens, dress
| ed with peanut, olive, cottonSeed or
other table oil, with vinegar and lemon
juice enough to flavor the dressing,
and wheat, corn or rye bread and
honey.
Boiled rice scrambled with eggs,
| SERVED WITH
A succulent vegetable such as steWed
tomatoes. canned corn, green peas or
beans, and
Bread and butter, and
| Nuts and raisins or other dried
fruits.
| Green peas and canned salmon
with white 81. e., thickened milk
SERVED WITH
| Corn bread and syrup.
| Meat pie (meat from inexpensive
cuts) or fish pie with flour or potato
crust,
SERVED WITH
Turnips, carrots, onions or parsnips,
and
Biscuits and butter, with jam or
| jelly or hot chocolate.
Mashed potato with creamed cod
fish 81. e., cream sauce containing a
little salt codf1sh),
| SERVED WITH
Lettuce with oil and vinegar or lemon
juice dressing, and
! Crackers and cheese or peanut
butter sandwiches.
| The Table.
Meat Loaf-Two pounds Hamburg
steak, two eggs, one-half cup milk,
two cups bread crumbs and pepper
Cover with milk and bake; water can
be used, but not so good