Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1918-11-08
RECIPES.
Use Of Left-oyer yegetables,

RECIPES
Use OF leftover Vegetables,
A bit Of canned corn left from din
ner will add food value and flavor to
griddle cakes for luncheon. II there
is q cupful Of corn to griddle cakes
enough.afor three, the cakes with
syrup and q beverage will furnish
sufficient nourishment for the entire
meal. AN s-55s p
A cupful Of leftover canned tomA-
toes. may be made into a delicious
sauce that will make q cheaper meat
tasty or a meat substitute more an
petizfng. "a
Tomato Sauce.
y cup leftover canned tomatoes
l bay leaf
l tbAp. chopped onion.
l tbsp. leftover canned celery.
Cook all together fifteen minutes.
Press through a sieve.ft Thicken with
one-half tablespoonful cornstarch and
one tablespoonful oleomargarine
blended together. Cook until clear.
Season and serve hot. 49,
A cupful Of. leftover canned peas
will afford an attractive edible garn-
nish for the Sunday dinner main dish,
~ w ! 4OoSkS q xo6ouks VI
a meat substitute loaf.
Perhaps the most general use for
left-overs is in soup.
Thrift PURGE.
! cup left over pork and beans
u cup left over canned tomatoes
1 at. cold water
l tsp. chopped onion
2 tbsp. canned celery
1 tbsp. olemargarine
/ tbsp. Hour 4
Z Salt and pepper
Cook beans, water, onion, and cell
cry together slowly thirty minutes.
Rub through a sieve, add strained to-
mato. Thicker with oleomargarine'
' and flour blended together. Season
to taste.
Mutton Scallop
2 cups chopped mutton
l cup. tomato sauce
n cup bread crumbs
l tbsp. oleomargarine
Melt oleomargarinef add the bread
crumbs and stir until thoroughly
creased. Season the meat. Fill
layers Of meat sauce, and bread
crumbs, covering the top with
crumbs. Bake twenty minutes in
\ quick oven and serve.
scalloped Potatoes. "
Wash, pare and slice potatoes into
cold water. In creased dish place a
layer of these potatoes, sprinkle with
salt, dot over with one-half table,
ing dish is nearly filled, then add hot
milk until it may be seen through the
top layer. Bake one and a quarter
hours in a moderate oven or place
back of the steve and cook slowly.
The, milk should not boil. A little
grated cheese may be sprinkled over
each layer Il desired.
Rice and Canned Peach Pudding.
1 cup cooked rice +
/ egg
Ia cup Juice from peaches
80 cup milk
~ Few grains nutmeg
Combine the above materials and
cook in a double boiler until the egg
is cooked, about twenty minutes.
Serve with Juice from peaches and
sliced canned peaches.
Pork and Beans q al Creole
l can pork and beans
1 small can tomatoes
Salt and pepper
Mix a can of pork and beans with a
Small can Of tomatoes. season we'll
with salt n pepper and a-small
quantity of finely minced onion. Turn
this mixture into a we'll buttered pud-
ding dish then place several thin
slices of bacon over the top and bake
in a slow oven until the bacon is crisp
and the tomatoes absorbed by the
beans.
Sweet Potato Tri1les.
2 cups Lasses Tayters
1 CUP milk
Y tsp. cinnamon
Juice of l lemon
Mix potatoes thoroughly with other
ingredients. Form the mixture in
diamond shapes on a baking, sheet
and brown under the blazer or in a
hot oven. Serve with chicken, turkey,
or ham.
Dat Meal Cookies.
IN cups rolled oats
l. cup sugar
III tablespoons oleomargarine
IN teaspoons vanilla y
y teaspoon salt
2 eggs
2 teaspoons baking powder
Cream oleomargarine and sugar.
add beaten eggs, seasoning and ybak-
ing powder, mixed with rolled oats.
Drop the mixture from a t easpoon on
I, well creased tins and bake in a mod
crate oven. When baked, lift with
pancake turner onto a platter or
paper to cool.
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