Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-04-27

Numerous palatable combinations OF
prepared by the housewife with but Mt
tie trouble in themselves will supply the
major part of a well chosen meal Such
combinations should be used frequently
to simplify and make more economical
the serving of a rational diet for the
family, say specialists of the Depart
ment of Agriculture. Combining lett
overs into a palatable dish. for example
effects a considerable saving in material.
in fuel and in the labor of preparing
meals and of cleaning cooking utensils
and dishes. Good use thus is made OF
food which might otherwise be wasted,
when one dish is prepared, cooked and
handled, instead of several.
The character of any one of the daily
meals should be determined by that of
the other meals served. light break
fast and light supper or luncheon, Tor
instance, usually makes desirable
heavier dinner. In some families the
preference may be for a hearty break
fast and dinner and very light supper,
and so on through a considerable range
of individual tastes. If the meal IS 70
be a light one, the combination dish. to-
gether with the bread and butter. which
usually accompany American meals, may
be all that is wished. If the comoina-
ton dish forms the central part or
heartier meal it is in accordance with
our usual food customs to serve with it,
in addition to bread and butter. 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 all the
varied nutritive substances which the
body requires may be supplied.
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
food materials and common "1eft-overs
and for other foods which can accom-
pany them to make a we'll rounded meal
Every housekeeper, of course, will have
special liking for certain dishes ana
combinations.
Spaghetti or macaroni or rice cooked
with tomato. onion or green pepper
and cheese. or cheese sauce. served win
white. graham or whole-wheat pread
and butter and stewed or sliced fruit
and simple cookies.
Boiled rice baked (scalloped, with
minced leftover meat, Clipped beef or
fresh or canned fish, served with beet,
dandelion or other greens. dressed
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, bread and butter and
nuts and raisins or other dried fruits.
Green peas and canned salmon with
white G.e., thickened milk sauce,
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 choc-
olate.
Mashed potato with creamed Goldfish
(that is. cream sauce containing little
salt codfish). served with lettuce. with
oil and vinegar or leman juice dressing,
and crackers and cheese or peanut but
ter sandwiches.
Meat stew inexpensive cuts or left
overs), with turnips or other vegeta-
bles, including left overs, and with rice
in the stew or -four or corn meal dump
lings, or fish chowder made from fresh.
canned or dried fish, crackers. skim
milk and onion, served with bread, but
ter and fresh stewed fruit.
Boiled dinner (corned beef or corned