Every evening, Wilmington daily commercial., 1918-08-10

In hot weather such as we have been
having for the past week no one wants "a
heavy dinner of many courses, or one con-
sisting of some hearty meat course with
many vegetables Such food is too heat
ing. and the lighter sorts Of food are more
attractive and at the same time much
better for US.
A dish that combines a little meat with
several vegetables, or which merely uses
vegetables in the form of a hot dish of
some sort or rs a salad, will supply all the
food values that arc required, and will
greatly reduce the work OF the cook, an
item that Is surely WORTH considering IN
heat that hovers around 100 degrees.
With this one dish, either hot or cold,
some good bread, and a light dessert or
fruit will be all that IS needed at either
dinner or the hearty luncheon that many
peopla require A salad has the advantage
that it NAV be prepared beforehand, and
left in the ice box to become more crisp
and cold. If the hot cooked dish Is made
in a casserole 1t also may be gotten ready
early. and the long, slow cooking that IS
needed will keep the kitchen cool while
the meal IS being prepared
BAKED FISH, PARSLEY AND POTATOES.
Rub over a baking dish with fat; in 1t
set a thick slice or a solid flet of fresh fish.
Scrape on the fish a little onion juice, and
a few slices Of green pepper. Make broth
with the trimmings from the tlsh, slice
Of onion and Il piece OF carrot. -Four
little of the broth over the hsh and let 1t
cook in the oven about 20 minutes, basting
with the broth three times. Pour oil the
broth. adding enough more 10 make two
cups. thicken it with ) tablespoons OF tat
creamed with l, cup barley flour, tea
spoon salt and dash OF pepper.
Meanwhile cook one pint OF potatoes
cut into cubes, in boiling salted water
drain. season with salt AMI chopped
parsley. and turn around the fish set on
hot dish Serve the sauce IN bowl Serve
pepper sauce or some other pickle With the
fish.
CHICKEN Al GRATiN,
II pound cold cooked chicken, ? cup
grated cheese, , heaplng tablespoons rice,
/ cup tomato sauce, few bread crumbs,
salt and pepper
Cut the chicken into small cubes Cook
the rice in boiling salted water until
tender. and drain well Butter baking
dish. place a layer of chicken 1T the
bottom and over this a layer of cooked
rice Pour some tomato sauce over this,
sDrinkle with bread crumbs, grated cheese
and salt and pepper Repeat these layers
until the dish is full The last layer lust
be cheese and bread crumbs Place IN Il hot
oven to brown.
CORN PUDDING.
II ears Of corn, 3 cups milk, eggs,
heaping tablespoons sugar, sat and pep
per TO taste.
Cut the corn from the cob and place IN
a deep buttered earthenware dish Add
the milk, sugar, salt and pepper, and the
egg we'll beaten Bake in IA moderate oven
about two hours.
CURRIED VEGETABLES.
? beets, , onions, turnips, carrots,
potatoes, ! parsnip, / cup string beans,
2 celery stalks, 2 sweet red peppers
heaping tablespoon flour, heaplng table
spoon butter, | tablespoon curry powder,
| teaspoon salt, / cup boiled rice cups
stock
Cook all the vegetables, then cut them
into dice shaped pieces Melt the butter
in a casserole, add the onions, and fry
them nice brown color. Stir in the flour
and curry powder, add gradually the
stock, stir until boiling, and then simmer
for l5 minutes Add the vegetables,
season nicely, cover the casserole and
cook slowly for half an hour Remove the
fat from the top of the vegetables Place
the red peppers cut III strips on top and
serve with the rice.
STUFFED TOMATOES WITH HAkED EGGS
tomatoes,4 4 tablespoons grated cheese,
tablespoons bread crumbs, | tablespoon
melted butter, raw mustard, salt and
cayenne q eggs.
Cut off the tops and scoop out tie IN
sides Of thel tomatoes, allowing one for
each person. Make stuffing with the
grated cheese, bread crumbs, melted
butter, salt, cayenne and raw mustard.