Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-11-02

pin money every fall and winter. She
hns we've boxes Of these herbs grow
| n aSe: ana prepares fagots or punches
stores Tor Is cents half-dozen bunch.
,o, TaGn tagot OF soup herbs consists Of
10 ayuf ,, pranches OF parsley, two branches
tnree blades Of leck. six chiyes, one red
! pepper pod and one-quarter branch OF
GTe siy. Jhese fagots of herbs may be
| ture use. 'oi iof IL
! "a suggestive weekly menu:
! SUNDAY.
: Dreakfnst.
Grape Fruit
,., cereal and Cream
r,ydn akGa Omeiet Bacon Garnish
HyohnMalSe potatoes Hot Mullins
/ Clear NOODLE Soup
Baked R1 -, sios ., Beef ~ ESsyines!s
Cherry Rolls '''uee conee
Baked OmeIet.
Use. or glass or earthenware casserole
dish for this purpose. Grease the dish
wen. using bacon or ham fat and then
casserole dish, after thoroughly greas-
Ing It. Place yolks OF three eggs in a
mixing bowl and add
Onc-half teaspoon Of salt
One-quarter teaspoon OF white pep
one teaspoon OF grated onion or
Three tablespoons of finely minced
parsley.
-Four tablespoons Of evaporatcd milk.
Beat to thoroughly mix and then beat
and then cut and fold in the prepared i
the prepa red casserole. Place in a hot
oven and bake for eighteen minutes or
@ d slices me Of eneen LAY nicely
send 10 the table in the casserole dish
at once.
Rnsout OF Beef, ProvincaIe.
Place in mixing bowl
One cup Of flour,
One-hah teaspoon of salt
sir 10 mix and then rub into the
nour 1--WE tablespoons OF shortening and
mix 10 a dough with four TABLESPOONS
o. Ice cold water Roll the pastry on a
n ,hrI o9a r.. about one -q,larter inch
prick the surface OF each square We'll
WIN fork Place on a bak ing sheet
anu oEusn with milk Bake in a mod
Now cut one and one-half pounds OF
s .nH sieW Wing beef into suitable pieces
fat; Lift into saucepan and then no,
a s,:hin Tour iabiespooIs OF -four TO the fat,
and brown a deep color. Add one and
one, half cups OF cold water and blend
wen. Bring 10 boil and cook for three
and add GU meat
one eaTot. cut into eighths.
SSne-half dozen small onions.
cche laEot of soup herbs
one-half hours very slowly Season and
cep of n the fa ga Of herbs Add one
q the dIsh and III The rag sse out ue': amd
square. Garnish with slices or hard.
ooieu egg and finely minced parsley.
S1nNr.>.
BrcakfnMt.
Apple Sauce
H., Cereal and Cream
Luncheon. eonee
Reheated Ragout
Lettuce
Radishes w.t.-.-.,s
Baked Dried Peas. Welsh Style e''
"'sne" po'atoe Go,..,, Dreamed Onions
Apple pumpi,nss Sunshine Sauce
Baked Dried Peas. Welsh style.
soak one cup OF dried peas over night
and IN the morning wash well and
LOOK over carefully. discarding all the
bruised ones. Place In saucepan
ana cover with boiling water and boil
for ten minutes. Drain and then rinse
under cold water. Return to the pot
and cover with boiling water and cook
Tor twenty minutes Drain and then
'h'c tSdih unlcl cola water. Place
In a baking dish and add
one half pound of salt pork, cut into
inch blocks.
-Four tablespoons OF strip.
Three onions, sliced,
One cup OF stewed tomatoes, rubbed
through L sieve
Two teaspoons OF salt,
One-half teaspoon OF pepper
One-quarter teaspoon Of mustard
Onc-quarter teaspoon OF thyme -
Ihcn add sufficient water to cover.