The Barre daily times. (Barre, Vt.) 1897-1959, 1918-10-22

III Home and
III Household.
/ Keep small milestone in the sewing
machine drawer and when the needles be-
come blunted, sharpen them instead of
throwing them away.
If you rub vaseline over the strings of
| your tennis racquet before putting it
away for the winter, you will find in the
spring that they have not broken, as
they so frequently do
Tomatoes.
This is the tomato season and we
! should not only can all that we can use
this coming winter, but we should serve
them in many ways on our tables There
are endless ways TO use them, for they
may be stuffed with meat, fish or vege-
tables; they may be fried or scalloped,
cooked with eggs, or made into a salad.
A good luncheon dish which will go well
with baked potatoes is tomatoes which
have been followed out and seasoned well
and into which an egg has been dropped.
Place in hot oven and bake until the
egg is set,
If you have leftover meat in the ice
box, put 1t through the meat chopper and
mix it with soft bread crumbs, salt, pep
per and butter Scoop out the center of
the tomato and fill with this mixture,
finishing with buttered crumbs. Bake
until bread crumbs are brown. Do not
peel the tomatoes, as the skin holds them
together
A cupful of boiled rice will stuff five or
six tomatoes. Add some chopped onion,
fried, and a teaspoonful Of minced par
sley. Season with salt and pepper, mix
with a little cream sauce and FIJI the to-
matoes. Finish with bread crumbs and
bake 20 or 30 minutes.
Corn, either canned or fresh, may be
used as stufing, and ii is particularly
good when mixed with green peppers
Tomatoes on the half.shell are toma-
toes cut in halves and served on rounds
Of toast. Lay the halves skin side down
in a pan, season well and bake for half
an hour or until soft. Place on rounds
Of toast and pour a cream sauce over
Them or one made from the drippings in
the pan, thickened.
Easily Prepared Dishes to Serve Many.
The cafeteria in the United States food
administration building at Washington
serves about 700 lunches every day Here
are some of the dishes used Each OF
these recipes viii serve 100 persons. They
should be useful to those who have to
plan church suppers or luncheons for
women's organizations.
Corn Pudding II No. 2 cans corn, 6
quarts milk, dozen eggs, u cup salt, 3
pounds grated cheese. Mix all the in.
gradients thoroughly as for a custard.
Pour into creased pans. Set in pans of
hot water and cook IL a moderate oven
until set
Bean Timbale--S quarts bean pulp, 4
quarts milk, 3 dozen eggs, salt, pepper.
onion, celery salt, pimento or red or
green pepper. Mix the ingredients in
the order in which they are given. Bake
in creased custard cups in hot water in
moderate oven until thiekened. This
lmay be served with tomato sauce.
Cornmeal and Cheese Croquettes IS
quarts cooked thick corn meal, quarts
cheese sauce. Mix the ingredients thor.
oughly. Season with salt peppers or
onions if desired Shape for croquettes.
Roll in egg and bread crumbs. Saute in
small amount of fat
Cake for Cottage Pudding-3 pounds
Fat, | u pounds sugar, ] quart or pounds
light syrup, ounces soda, Ia ounces
salt. 10 eggs, 2 quarts milk, ounces
cream tartar, 8 pounds wheat flour, 3
pounds corn or rice flour Cream thor
oughly the fat and the sugar Add the
soda and the salt. Add alternately the
syrup and the eggs, dreaming after each
addition Add the milk and vanilla. Add
the fours sifted with the cream Of tartar.
Bake in a moderately hot oven, or at
about 800 f.
Maple Sauce for Cottage Pudding-s
quarts milk, VI quarts or 334 pounds
maple syrup, ? ounces salt, IL ounces
corn starch. Heat 7 quarts of the milk
to the boiling point in a double boiler.
Add the maple syrup and salt, Add
carefully the corn starch mixed with |
quart Of the cold water Cook for 20
minutes; stir to prevent Jumping.
Baked Custard-ll quarts milk. doz-
en- eggs, ~ quarts or 81 pounds light
syrup, ounces salt, tablespoons va
nilla Scald the milk Beat the syrup,
eggs and salt together Add to the above
mixture | quart of the scalded milk.
Add the mixture to the remainder of the
scalded milk Add the vanilla. Pour
the custard into custard cups Place the
filled custard cups in pans. Pour hot
water into the pan until the custard cup
is surrounded to one fourth of its depth |
by water. Bake in a moderately hot
oven until the custard is firm or from
Is to % minutes. When q silver knife !
comes ont clean, the custard is done
Pineapple Bavarian Creams ounces
gelatine 2H quarts cold wa
ter, | " quarts or Az pounds light syrup, |
/ tablespoon salt, 2 quarts pineapple |
Juice AZ quarts thin cream, / quart !
diced pineapple or the fruit from one No.
10 can of pineapple. Soak the gelatine
in | quart of cold water. Heat H. |
quarts of water and syrup to the boiling
point. Pour the hot liquid over the |
soaked gelatine Add the pineapple juice
and salt. Allow the mixture to cool
Beat the cream to froth. Add the
cooled mixture to the beaten cream. Fold
in the diced fruit, Dorothy Dexter.
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