Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-09-02
MONOTONY REL LEVIED BY
STUDYING COOK BOOK
Expert Solves Problem for Country Woman, Who
Became Tired Of Having Same Menu With
out Observation-Disclosures Please Housewives
ny Mrs. NJ. A. Wn,so>

s. NJ. a Wilson.
Returning recently from a trip into
the country. had in mind the appeal
OF, , one OF the housewives who com
plalned OF having to serve the yege-
tables In the Same old manner day
IN and day out 81 dunno. but some
third or fourth mess Of greens. corn
ana SIGH that the family gets Jest as
nature OF her complaint
So after presuading this good woman
to let me have the kitchen for a day
SO that l could demonstrate that these
aeIioious: succulent foods could be
served three times a day without mo-
Ihotony ! tinally had TO spend three
and s eyen over rH,cipes and methods.
paiatable old standbys before could
For. as pa said. wall. swami hut,
met there corn puddin' and the garden
chowder arc the bert I ever ct. and 7
thought ma was some cook. too" Then
Inother SAID her club has now found
eyer 80 many nice ways Of cooking
these things: SO much better than the
COOK DOCK ever told her.
Corn Pudding.
,.; score four large ears OF corn and
rom the corn. Place in boYl and
One red pepper.
One small onion.
Four branches OF parsley. minced
One One cup o. PREPARED bread.
-rr"o tablespoons OF shortening,
40 teaspoons Of salt.
One teaspoon Of sugar.
one ~eli-beaten egg.
Wcli-sreased and houred loaf-sha pc d
Ban Ban and spread the. top smoothly
IN q larger pan. containing water and
bakc In moderate oven thirty-nvc
minutes: Just before removing from
bacon on top to brown.
70 prepare the cream sauce place
One cup OF milk
In a saucepan and stir TO dissolve tn.
, h. Bring to boil and cook for
To prepare the bread soak stale
bread in cold water and then place in
piece OF chcesecioth and squeeze
very dry.
Garden Cho~dcr.
Shell a sufficient amount OF lima
beans to measure one cup. Cook until
nearly tender and then drain. Nov
Inince Two ounces Of salt pork fine and
place In deep saucepan. and add
One cup Of sliced onions
~o sweet red peppers, chopped Ane
C enc green peppeT, chopped One,
turn color and then add
Three cups o! diced sweet potatoes
The prepared lima beans
One cup Of corn PUN
One and onc-half cups OF water
coSer and cook slowly until the po-
IA toes are tender Nov add
One cup OF thick cream sauce
Four tablespoons OF finely minced
parsley.
Two teaspoons Of SAT-.
one teaspoon q. pepper
NO tablespoons OF butter
Iors gently TO mix Serve garden
cho~der in the following menu:
Fried Tomatoes
Garden Chowder
Lettuce
Brown Bread and Butter
Sranopcd Tomnto~. and Corn.
Grease king dish and ust we'll
with fnc bread crumbs or -four. Now
remove the SIX ms from six tomatoes
and cut into thick slices. then GU, the
slices into quarters Dip in bread
crumbs and lay in the bottom OF the
dish. making layer about one inch
thick Season with salt and pepper
one-half inch deep layer OF fresh
corn pulp. Season and add a layer OF
the tomatoes, and repeat this until tho
dish is hlled. Cover with one cup OF
weli-seasoned cream sauce and cover
the top with crumbs. and place two
tablespoons OF butter in tiny dots on
thirty minutes serve the scaiioped
tomato and corn in the following
menu
Water Cress Picked Onions
Baked sweet Potatoes Coleslaw
Peach Fritters Coffee
Peach Frittern.
Cut frm free-stonc peaches in half
and remove the stones and pare
SPRINKLE lightly with sugar and a
tablespoon OF lemon Juice. Now place
in A mixing bowl
Three-auarters cup OF milk.
One cup OF -four.
one-Quarter teaspoon OF salt
Two teaspoons of baking powder
Two tablespoons OF sirup
Two tablespoons Of shortening.
Beat TO thoroughly mix and then
l>ot =
fry until golden brown in hot fat.
Serve with almond sauce
Almond Sauce.
Place threequarters cup OF sir,Ip in
a saucepan and add
One-half cup OF water
Two tablespoons OF cornstarch
and the liquid left from tho dish Of
peaches. Stir to dissolve the sta Ich
and then bring to boil and cook