Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-10-19

Copyright, 1919. by Mrs NJ. y. WILSON,
Good cooking is source OF enjoy
mcnt and pleasure 10 tho laborinE man
King. and to the cpcurc 1t is Il
field of experimental cndeavor.
Every art les governed by rules and
regulations. and those of us who de-
sire to become masters Of cooking
must serve AN apprenticeship in the
actual working and preparing Of these
foods. Experience. If YOU wish to be-
come proficient, is worth more than
bushel OF theory
Today the housewife who must de-
pend upon the elusive maid viii fire.
qucntly find herself thrown suddenly
upon her own resources. Economy
must be the household watchword.
Small portions. TOO little to serve by
themselves. should be utilized for gar
nishes in combination with various
seasoning for salads or In soups. DO
not throw out the smallest portion OF
meat or vegetables; use them in ONE
let's. sauces or hashcs.
\ little parsley or celery moistened
with mayonnaisc can be used for
s san S,,, nlIinEs Aiways insis, that
bits Of trimmings. bones and fat that
We're on it when purchased. Remove
ding or render il. il il is beef fat
Mix equal parts OF beef. lamb and
pork fat clarity. and strain into small
'io'hS dui uSt Ioi ~ i'tHt iSNo
WIN keep five or six weeks IN cool
place in cool weather. and they may
be added TO from week to week This
meat pies, cookies and gingerbread.
Wash the bones and trimmings and
cover win cold water. adding "'
One fbGot Of soup herbs,
One onion.
the liquid reduces one-half. Cool and and
remove the fat Pick tho meat from
the bones. discardinE the gristle parts.
with
Grated onion.
and add to each half cup OF the meat
-Four tablespoons. of bread crumbs,
One tablespoon Of -four.
Ono teaspoon OF salt
One hlaf teaspoon of pepper.
Form into balls and then ddrop in
for hfteen minutes and serve. The
stock may be colorcd with the various
bouquets sold for this purpose. For
we'll beaten cGE and form into outlets
or croqucites and roll in -four. Fry
until golden brown in no, TAT and
serve with cream sauce.
SUNDAY
Brenkfnst
Oranges.
Cereal and Cream
Sautc kidneys and Bacon
Lyonnaise Potatoes
" dNeEEltsS
Rolls Coffee
Clear Soup with Meat Balls
Roas, Beef with Yorkshire Pudding
Brown Gravy
Mashed Potatoes Bruised Onions
Peach Frittcrs coffee
saute Kidney. and Bacon.
Wash and remove the tubes from
four lamb kidneys and cut into thin
Sllcpg RrmOyp h, riVd nick
edges Of thc bacon TO prevent from
curling When frying. Pan 'he bacon
warm dish. Now roll the kidneys
in -four and place in a pan and toss
gently Cock for eight minutes and
Stir. 10 blend the hour. and then add
one cup OF milk. Let the mixture boil
and simmer slowly for a few minutes.
Turn into a hot dish and garnish with
the bacon and parsley
Roast Beef with Yorkshire Pudding.
Select the desired cut Of beef and
roast in the usual manner. When the
meat is nearly ready drain off one
quarter cup OF fat from the pan in
which the meat Is cooking into an
thoroughly grease and set the pan TO
heat Now place III a mixing bowl
Threc-quartcrs cup OF milk,
One teaspoon Of salt,
ne-half teaspoon OF pepper.
One teaspoon of baking powder.
Bca, TO thoroughly mix and then
pour in the heated pan Place in a
| hot oven to bake for eighteen minutes.
Basic the pudding after it is in the
oven for fifteen minutes with six
! tablespoons Of liquid from the pan OF
roasting meat. Lift the meat TO d
warm platter and then add -four to
the pan in which the meat was roast
cd and brown we'll. Add the boiling
water TO make the gravy and season.
Cut the pudding into squares and
serve on a folded napkin.
Peach FrItters.
Place in mixing bowl
One egg.
One-half cup of milk.
Twelve tablespoons of -four,
One tablespoon of sugar.
Two tablespoons Of shortening.
One teaspoon OF baking powder,
One teaspoon of vanilla.
Beat to Il smooth batter. Pare and
! cut the peaches in half. Dip in the
batter and fry until golden brown