Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-09-29
Preparing Sausage and Hot
Cakes. a Tasty Bread
Omelet and Other Dishes
That VIII Tempt
BY MRS. NJ. A. WILSON

of the question. Kindly give me a
little variety and allow me to
thank you. Very sincerely,
A CONSTANT READER.
To provide eight nealthy men
with meat three times a day would
really be doing them an injury.
Eating meat constantly like this
would in time lead to serious intes-
tinal disorders. Many attractive
foods can be used to replace meat.
For breakfast serve:
Apple Sauce
Cereal and Cream
Fishcakes Tomato Sauce
flashed Brown Potatoes
Rolls, Toast or Bread and Butter
Coffee
For variety use an eminCe of left
over meats; sausage and hot cakes,
creamed beef in biscuit cases, meat
biscuit with cream gravy, baked
beans and lyonnaise potatoes, corn
or tomato fritters, bean croquettes,
cheese, egg and meat croquettes or
meat cakes. Liver and onions and
hash with poached egg-all will
give you variety.
To be successful you will need to
purchase your food in quantity,
that is, wholesale. When serving fish
cake, croquettes and the like, pre-
pare them the afternoon before and
fry them then. Lift to a platter
that has been covered with a paper
napkin and set where they will cool
rapidly. Then place in the icebox,
and in the morning just place them
in the oven to reheat.
Get into the habit of serving hot
biscuits and corn mullins for break
fast. Prepare the mixture over
night and place in the icebox and
then bake in the morning.
Ny personal experience in feed
ing over 10000 navy men was that
men will seldom ask for meat if
other palatable foods are served
them. Frequently the housewife
who is catering to family of eight
does not have accurate recipes for
this amount, and often a failure is
charged up to the food itself where
I it is really the absence of practical
methods that causes the trouble.
Men like hashed brown, French
f,.s1 leo
breakfast. So this will provide a
splendid variety. Have the potatoes
cold boiled, pared and cut, ready to
pop right into the pan in the morn
ing.
Always have the fat in the pan
smoking hot and add a few potatoes
at a time, so that the fat does not
chill. Potatoes that require lot of
fat waste this commodity and are ex.
pensive. So be sure the pan is very
hot before adding the potatoes.
When making an omelet try this
method: Soak stale bread anc
then, when soft, put in clear
cloth and squeeze dry. Rub through
the colander, and then, to make
omelets for eight men, place in e
mixing bowl
Ore and one-half cups of bread
prepared Gs directed,
One cup Of milk,
Five tablespoons Of -four,
One tablespoon of salt,
TVo teaspoons Of paprtkd,
Yolks of ten eggs.
Beat until very well blended anc
then fold in the stiffiy beaten white
of the eggs and place three table
spoons of fat in frying pan. Whel
hot add three-quarters cup of abov
mixture and cook until set, thel
turn and fold and ron and turn on
hot plate. This gives you an in
dividual omelet for each man
This may be mixed overnight an,
then placed. in the icebox and use
when ready, adding the whites o
eggs in the morning.
Preparing Sausages and Hot Cakes
Place in a saucepan
Three cups of boiling mater,
TUo teaspoons of salt,
TWo onions, chopped fine,
Four tablespoons of finely chop
ped parsley,
One teaspoon Of powdered thyme
One cup of oatmeal.
Stir to prevent Jumping and the
boil constantly for three-quarter
of an hour. Turn into bowl an
let cool. Chill until ice cold and the
add
One pound Of sausage meat.
Mix thoroughly and then forr
into sausages and roll in -four an
fry until golden brown in hot fa'
Make brown gravy and serve wit
the sausages.
Beef or meat from the neck an
back of carcass, the skin and giblet
Of the chicken may be used for thi
dish to give variety.
Now for the hot cakes: Soa
sufirient stale bread in water, S
that when pressed dry il measure