Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-07-04

Eight level tablespoons Of foar
Stir to dissolve the flour and then
bring 70 .. boil. Cook for two min
utes and then add
.one-Iuarter pound Of cheese. cut fine.
Two hard boiled eggs, chopped fine.
Stir until the cheese is melted and
then remove from the fire and add
One small onion, grated.
one teaspoon OF paprika,
one and onc-half teaspoons OF salt
One-half cup Of fine bread crumbs
Turn on creased platter and set
TO Lon, cool, Mold Mold; !, takes about four
INT, outlets. On sunday mold into
shape ana then roll in hour aud dip
IN beaten eEE, then in fine crumbs and
Garnish with watcrcress The outlets
may be prepared carly on Saturday
a ana , men, iaic IN the afternoon dipped
ana trlcd tEcn or Sunday set in the
oven TO heat for fifteen minutes
naspbcrry Betty.
Cook one box OF raspberries with
''nc-half cup Of water,
ono half cup Of sugar.
sccnS aud then measure Now place
ono and onc-haif cups OF the rasp-
'o.rrry PURGE IN a mixing bowl nd add
TWO cups OF fine bread crumbs
onc-na!f cup OF flour.
Two teaspoons OF baking powder,
one-haif teaspoon Of salt.
ono ha!t cup OF brown sugar.
Dnt-half teaspoon of cinnamon
Two tablespoons Of melted shorten
Ing,
rolk Of one egg.
creased ease TO n mIT and then noar into yell
inodcrate oven for thirty minutes
serve with fruit sauce made from
White Of ono egg.
one half glass Of jelly
Beat until this mixture holds lis
shape. Pour over the fruit Win
htt!e OF the leftover raspberry purce
supper.
ip.eoare a nota,to salad as follows
potatoes. 'o''Su
-Four onions. minced me.
one me green pepper, minced fine.
TolF tablespoons of vinegar
/. oSs sens.y 10 mix and then lin,
potato salad in tho center and law me
e!orn sausage in tho order afounf
ne oase 9f the dish and sarnlsh with
-'!ee a-bo!!ed eggs Cut in quarters
Hnnann Rice Pudding
wash onc-quarter cup OF rice vol
and then cook until! soft and inc wa,.
is absorbed in the rice, in one and one
auarter CUPS 81 water. Now place II
Two and onehalf cups Of milk.
TWO eggs.
Reel and rub two bananas throurr
=, sieve and then bea. 10 mix Ado
d.he rice and then turn into baking
n.sA and dust with one half teaspoon
., CINNAMON Rreak into bits one tea
spoon OF butter and then bake in =
SLOW oven for thirty minutes
Biscuits.
aat IiGhtly into quart measure
bowl and add 'o
Three level tablespoons Of baking
.TThreo tablespoons OF sugar,
wo teaspoons ot salt
Slit TO mix and then rub in six .ahle
snoons OF shortening and mix 10 ?
a9ush with one and one half cups OF
fni!k. Noh or pat out three quarters
OF an inch thick. Cut and then hrust
me tops OF tho biscuits with min
,Sahe IN q hot oven for fifteen rninu;rs
=. MS amount VIII make thirty biscI1i, G
., oast me leftover ones for breakfast.
MS menu may be purchased 70,
aa it ,,,S; 50; not, including the
regular staples. II Will supply abund
ant and attractive food for sfxine1
persons. allowing the family OF -four
20 nave TWO guests for both dinney
aSa supper. Al an approximate cost Of
80 cents Per person, exclusive OF rho
necessary staples required TO comnIeie
.his meal. The, protein food value OF
tnls menu would equal that Of a men,
mat included i've pounds Of meat.