Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-24
Household Hints

Menu Hint
BREAKFAST
Crane Fruit Corn Meal Waffles
and Maple Strip
Coffee Milk
LUNCHEON.
Hot Toasted Cheese Sandwiches
Cocoa
DINNER
Roast Lamb
Mashed Potatoes Gravy
Dreamed Peas (home canned)
Beet Relish (h0me made)
Currant Jelly Rye Bread
Fig Pudding Cookies
Ten Good Rules for Table Service.
lin household cooking consult the
tastes of the family and adapt the
menus of the different days to include
the favorite dishes of each member.
With or without guests. charming
hostess may observe plain and easy
style of entertaining.
1.-The smaller the dinner the great
er surety of its being well planned and
served and thoroughly successful.
3-The housekeeper needs not so
much technical knowledge as every
day appreciation of what is good and
healthful to eat.
"A poor table may be wasteful.
! $40 dine with comfort and pleas
use, to promote health and at the
same time to keep the cook good
natured and happy, the diner and the
dinner should be ready at the same
time.
6-The hot dishes should be hot
and the cold dishes always cold. To
have your coffee and salad lukewarm
is ruinous, indeed.
ITO be original is the gift of
genius. Otherwise originality would
be without charm and become COM
monplace 1t is every woman's de-
side to introduce something new and
different from the ordinary way of
preparing attractive dishes and pro-
viding artistic table decorations var
| led from different occasions. The food,
service and decorations Of simple
luncheon are oftentimes remembered
| far more than those Of the greater
banquets.
| S-Too much attention can scarcely
be paid to the looks of food that we
bring to our tables and the way in
which it is served.
9-Ice for drinking water should
be carefully washed before using.
Never touch it with the hands, but
place in glass with ice scoop or
tongs
1O-In preparing fancy drinks of
any kind it is most essential to orna-
ment them with slices of fruit in sea-
son.
The Table.
! Escaloped Potatoes With Cheese
I For a family of six. Take eight good
sized potatoes, cook them and run
through food chopper. Take three
quart pudding pan, put in layer of p0-
tatoes, then thin layer of cheese,
! butter, pepper, salt and sprinkling
Of -four; another layer of potato, then
more cheese and finish with potato
Place butter, pepper and salt on top
Cover with milk. Bake about one hour.
/ Hot Ham Loaf Boil a two and
one-half or three-pound ham shank
until tender. Cut the ham from the
bone and mince it fine. Add ten
tablespoons of cracker crumbs, one
beaten egg, one cup sweet milk, one
tablespoon soft margarine and a
dash of pepper Knead into a loaf
/ Pour a cup of hot water around it
and bake one hour; haste with q
little melted margarine. Serve hot
with horseradish sauce.
Bread Pudding (eggless, sugarless)
which costs about 20 cents and serves
ten people. Cut slices of stale bread /;
butter them, lay in spoon cornstarch
with enough milk to cover bread and
about one-quarter cup strip to sweet
en-; add some nut meats and bake I'M
til it has set. Make a sauce by boil
ing any leftover fruit Juice and
thicken with a little cornstarch.
Recipes.
Toast, Canadian Style-Toast slices
of whole wheat or graham bread
Sprinkle lightly with salt Pour over
toast a brown gravy made of suet or
other good fat, and thickened with
scorched -four to give color. Served
with stewed fruit.
Sweet Macaroni-Break a quarter
Of pound of macaroni into small
pieces and boil in two quarts of water
with a large pinch of salt until ten
der; drain off water, add to the maca
roni in stew pan a teacup of milk and
just enough sugar to sweeten it. Keep
shaking over the fire till all the milk
is absorbed, add any flavoring and
serve. Jelly may be served with the
macarOni.
Stewed Apples and Rice-Peel good
baking apples, take out the cores. Dc
not injure shape. Put into deep bak-
ing dish and pour over them a hall