Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-08-06
BY MRS. n. A. WILSON.


Copyright 1919. by Mrs. II. A Wilson.
tAll Rights Reserved.)
The late war food conservation
taught us that a real conservation of,
time and energy could be made into Il
real economy by the busy housewife
by planning one dish meals. To carry
out this idea during the warm weather
should make decided saving in time
ana strength for the busy woman.
RMS Is especially true now that the
problem OF help in the home seems to
become more and more serious
A Few Suggestive One-Mcal Dishes.
l.
,, Creole Liver and Onions.
Mashed Potatoes Peas
Brown Beef Stew
Currie Of Rice
Buttered Beets
stewed Chicken with Vegetables
c 3sas,ss;s Ia ss K,ss
Baked Beans
Baked Stuffed Tomatoes
Potato Nest with Dreamed Tuna Fish
Peas
bTaised Vegetables
Baked Tomatoes and Peppers with
vssss-s FEE eoulA.n
Drowned Pork Tonderloinr
Mashed Potatoes
Fired Corn
Pot o Beast v. Of Beef s
IL.
Maearon! and Cheese
Baked Potatoes
Stuffed Tomatoes
Asparagus
How to Prepare These Meals.
ID Have the butcher cut the liver
IN tSin slices and then dir. in -four
and brown quickly in hot fat Now
One-han cup OF tomatoes,
One-half cup of water.
Two tablespoons OF cornstarch
Dissolve the starch and then bring
twenty minutes. Season. Now pre-
pare mound OF mashed potatoes on
large hot platter and lay on top OF
the potatoes the slices of liver: pour
Eyer the gFavy and then place one cup
o. heated peas on top OF the gravy
aEouno the edge OF the dish and serve
" Cut one pound of stewinE beef
IN two-inch blocks and then roll In
nour and brown quickly in hot fat Now
Three cups of water.
Four whole onions,
Two carrots. cut in quarters.
COOK slowly until the uea; is tender
and then season. and add one teaspoon
OF curry powder. Cook one-half cup
hsts cups OF water until the water is
absorbed md the rice soft season and
men 1n PILE the rice on a large platter
tour over the prepared stew and gar
nish with hot butter bcets and snrIS l. l.
with parsley.
ca SINCE and draw the chicken and
rom the chicken. Break the carcass
ana plaSe in stewing pan together
n MN ZIP gltb'ets; Add SIX CUPS OF water
tor salad or Ia king. Pick the meat
from the carcass and add the EIblets;
use ior creamed chicken on toas, for
Now prepare dumplings as follows:
hdace Two cups Of -four in mixing
One teaspoon salt
Dne-halt teaspoon paprika,
Three Three teaspoons Of baking powder,
Two sablesnoonas o. Of FFa aaely on minces
parsley. '"'''ceo
Nix to dough with three-quarters
closely and cook f foT at sseek m.9 GSYsr
-Four medium sized onions,
six medium -sixed potatoes.
Two carrots. cut in quarters
Cook until tender and then season
Now iiti the vegetables on hot plat.
ter and then add the chicken and
minced parsley p ann se,vo with finely
% Use breast OF chicken for Ia
g? Bake beans. Wash and then soak
one half pound Of beans. ParboiI i1n1;i
tender and drain. Place in a casseroJe
and add o'e
One cup OF stewcd tomatoes
-Four tablespoons of strip,
one-quarter teaspoon of mustard.
0ne-Guarter teaspoon OF pepper,
0ne-haf teaspoon of salt
-Four ounces Of salt pork
Ai1 and then add sufficient water
oven three hours. Wash and grease
the potatoes and then bake. allowine
time to be ready to serve with ne
beans. Stuff the tomatoes and haL.e
a the same time ne
go Cook sufficient potatoes 10 naLs
three pnts of mashed potatoes Ssa
son and then mold into nests on we'll
creased and Toured baking shes,
race IN the oven to heat FIJI with
creamed tuna fish and serve with peas
90 Place the popover pan in The
oven to heat. Break into measuring
cup one egg. FAIL with milk and then
One cup Of flour.
One egg.
One-quarter teaspoon of salt
Beat hard with dover egg beater
and then pour into well-Ereased pom
over pans and bake thirty-five minutes.
se~~~s~~~~~~s~se~~~~ >e~~~e~~~~~~~e1