Newark post., 1919-10-15
NEWARK POST, NEWARK. DEL. OCTOBER IS. 1919

known as it should be. It is especial
ly recommended as an economical re-
cipe for it calls for very little chicken.
Strip the meat from the bones of the
chicken and chop coarsely. Measure
the meat and add an equal quantity
OF chopped cooked tomato, bit Of
grated onion and two slices of minced
green pepper. Mix we'll, season light
ly with salt and moisten with either a
little of the chicken gravy or cream.
Turn into a hot frying ran, in which
has been melted one tablespoonful Of
butter; turn the hash rapidly until it
is heated through; then pat into a
mound ald let it brown on the under
side. Serve inverted on hot platter.
An Economical Soup.
Save the water in which your vege-
tables-any vegetable excepting pota-
toes in their skins--have been boiled
and you have an excellent basis for
soup. The water just as it is, season.
ed to taste with salt, pepper, butter,
celery seed, Glove, drop of onion
juice or kitchen bouquet, Or a beef or
vegetable extract cube, makes an
agreeable soup. If you wish to thick
en- it, put in a spoonful of barley, tap
ioca, or rice and boil about twenty-fv
minutes. y
Ham Loaf.
Pass one pound of ham through the
raeat chopper, including fat, and add
one cupful each of bread crumbs and
boiling water, two beaten eggs, one<
quarter of a teaspoonful of mustard
and quarter of a teaspoonful of pap
rika. Mix well, turn INTO a buttered
bread pan and cook in slow oven for
an hour and a half preferred, the
loaf may be steamed for two hours.
Cool, chill and slice. A little ham can
be extended to serve a number Of per-
sons when cooked in this way.
The very best ham sandwiches are
made with hot tea biscuits cut in two,
tuttered, and spread literally with
minced or chopped ham.
Helpful Hints.
If a garment is streaked from be-
ing partially dipped in a cleansing
fluid, dry it, and hold over steam un-
til stains disappear.
When covering an ironing board,
starch the cover stiff, and stretch it on
the board while wet. When almost dry
iron carefully.
If there is goodly portion of hot
cake batter left, stir in some raisins
ard bake as dropcakes.
Seedless raisins, we'll washed and
dried, should be kept ready to serve in
desserts, lunches, etc.
Tea and coffee stains may be taken
from white goods, by soaking in gly-
cerine and letting stand several hours
untouched, afterward washing in soap
and water.
If you rub the silver every day with
a dry flannel cloth it will not be ne
cessary to use silver polish more than
once a month.
If you get ink spots on any polished
wood surface touch the stains with
sweet spirits of nitre, using a small
camel's hair brush or a feather. I'M
mediately afterward rub with a cloth
dipped in sweet oil.
Do not throw away milk bottles that
are cracked or Clipped. Cover them
with cretonne, chintz or any desired
material. Tie ribbon around the
neck and arrange the top either in a
frill or rosette and you have hat
stand for each hat that will be an or
nament to your closet shelf.
If the butter is hard you can cut
neat squares for table use by cover
ing the blade of the knife with the
waxed paper it is wrapped in. This
will enable you to make smooth cut.
The pimentos left after can has
been opened should be placed ir ..
glass fruit jar and covered with olive
oil. By this method they will keep
nicely until wanted for use.
When using eggs as binding me-
dunn for any kind of meat the yolks
will do as we'll as the entire egg. The
whites can then be used for the des-
sert.
The water in which potatoes have
been cooked will remove caffee and
tea stains from linen if the linen is
soaked in it before sent to the laun-
dry.
Boiled beans can be served with a
salad dressing, into which has been
put hard-boiled egg-the yolk rub
L. s..l. IL L.