Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-05-30
BY MRS. NJ. A. WILSON.
1919. by Mrs. NJ. a. Wilson
All Rights ReScryei)

BY MRS. NJ. A. WILSON.
'Copyrighs; 1919: by Mrs. NJ. a. Wilson.
All Rights Reserved)
In purchasing fruit and vegetables
little experience viii enable the
housewife TO Judge the quality by the
appearance OF the article. Dried.
withcrcd- looking vegetables have lost
their natural moisture and arc apt
to be tough and leathery when cooked.
And while 1t is true that they may
besoaked in cold water and thus re-
freshed. the wise purchaser will Sc
lect the fresh products. even If they
are Il trihc more expensive.
of-color vegetables and fruits are
o sose at baye Price hai rTt
and vegetables that snow the slight
est s gn OF decay should be taboo. y
as cooking does not always kill these
bacteria. it il wiscst not TO purchase
foods that show evidence o: decay;
The economical housewife Will al
ways attend TO the buying herself
And she viii give close inspection TO
her purchases. Insist that foods be
and from flies. All three OF these
causes are responsible for much OF
the sickness and suffering and many
o: the deaths each year.
Wash we'll all fruits and vegetables
before using them. for sanitary rea-
Planning menu for Sunday Will
require but little effort during the
, wasm wea . rnIteriariy Is ihs
the meatless or vegetarian plan OF
having the Sunday menu mcatless
one.
Sunday Breakfnst.
Berries
Watercress
omelet IN. Tomato Cases
French fried Potatoes
Vegetable Cocktail
Peas Pudding Mushroom Sauce
Fried Noodles Asparagus
Coleslaw
Frozen Strawberry Custard Coffee
supper.
Home made Chile Sauce
Sliced Tomatoes
The marks, basket, will require
One bunca OF watcrcress.
Fifteen eggs.
Four large potatoes,
ono bunch OF rad!shes.
One-half pound of dried peas.
one;quarter pound Of mushrooms,
Three 3ints OF milk.
One-halt pint OF cream.
Eight tomatoes.
Head OF cabbage
,,5 Tbs menu ,so . eond b: purchassd In
mate cost OF 50.
omeiet In Tomato Cases
Select frm tomatoes and then cut
slice from the top. and with spoon
carefully remove the centers. Place the
and then break In bowl four eggs.
Then add
Four tablespoons OF water,
one teaspoon OF salt,
Jne-nalf OF
Beat TO mix and then mi into the
prepared tomato Sprinkle one tea
or each tomato and add
One teaspoon OF butter.
Dash OF paprlka.
Set the cus,ard cups IN a baking
pan and place In a hot oven. and bake
for twenty minutes. Turn on slice
OF toast and cover with cream sauce
Vegetable Cocktail
Cut tho center parts OF the toma-
for breakfast and then add
One carrot. cut in dice and par
boiled.
One onion. chopped fne,
Four tablespoons OF mayonnaise
One teaspoon OF salt,
one-half teaspoon OF paprika.
Mix we'll and then serve ice cold in
Peas Pudding
Soak one-half pound Of dried peas
over night and then IN the morning
boil until tender. Drain and then rub
through fne sieve. Measure and
place two cups In n mixing bowl and
add
One cup OF prepared stale bread.
One cup OF prepared thick cream
sauce,
Three well-beaten eggs.
One Tablespoon of salt
One and one-half teaspoons Of bak-
Ing powder,
one-half teaspoon OF thyme.
One tablespoon OF Worcestershire
Four tablespoons of nnely minced
parsley.
Beat 10 thoroughly mix and then
pour into well-greased custard Guns
Set the cups in baking pan contain
Ing hot water and bake for forty Ave
minutes. Remove from the oven and
run knife around the edge OF each
cup to loosen. Let stand for four
minutes to shrink and then unmold
upon hot platter. Place a very thin
round OF toast under each pudding
Mushroom Snuce
Place one and one-half cups Of mill,
in saucepan and add four table
spoons of flour. Stir until dissolved
and then bring to a hoil. Cook for Ave
minutes and then add
One cup OF diced and parboi.ed mush-
rooms.
One well-beaten egg,
One teaspoon Of salt,
One teaspoon Of paprika.
Three tablespoons OF finely chopned
parsley.