Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1919-05-30
OUR HOUSEHOLD
CONDUCTED BY LIZZIE OTHOMAS

| stem and leaves, boil in just water
enough to keep them from burning,
and when done cut them fine, mix
salt pepper, butter and vinegar, stir
through the beets and let it heat.
Serve hot, and, if you like them, cut
hardboiled eggs over them. 1 don't
think there is a nicer salad.
Sometimes there are all sorts OF
leftovers that are not sufficient to
/ do much with if the family lis large,
but if added they make a very good
dish.
Tomatoes and Onions-One pint of
cold macaroni, one pint of cooked
or canned tomatoes, as much chopped
meat (if you have ito, one pint of
| chopped bread crumbs, as much onion
| chopped fine and fried or cold boiled
onions, one teaspoonful of salt, the
| same of black pepper. Butter two
| quart pudding dish, put in a layer
! of crumbs, tomatoes and other in
| gradients, cover with the crumbs,
! sprinkle each layer with the season
| ing, then add one and a half cup
fuls of boiling water to the onions,
| pour them over the top and dot with
! pieces of butter. Bake slowly for
| one hour or until we'll Drowned.
! Plant egg plants, or get five or six
and set out in the garden. If they
do well one should furnish moder-
ate family but they do not always;
! vegetable and I think that Their ca
son is because so few people know
more than one way to cook them.
They are valuable for two reasons:
they give bulk to the diet and fur
much to keep the blood pure.
Meat is even yet too scarce to
use as it once was, and good sub
stitute is Baked Eggplant 8 with
Cheese. Take the number of egg
plants you are in the habit of cook
ing. one moderate sized does for
three people, and cover with boiling
water ten minutes, drain, peel and
slice, then cut each slice into quar-
: ters. season with pepper and salt and
baking dish and put the slices of
eggplant in layers, covering each
layer with grated cheese and a sauce
made of a tablespoonful of butter
and flour and cup and a half OF
smooth. Have cheese and a few
bread crumbs on top, bake twenty
minutes.
Now that potatoes are coming In
it is well to remindo urselves of the
many ways that they may be used
Here is Potato Salad that [ enjoy
ed: Cut cold boiled potatoes, a lit
tie CHOPPED onion, a cucumber,a nd
add the leftover peas. Garnlsh. with
nara DOlled eSSS cut III SLICES anu
use a boiled dressing that has the
vinegar left from picked cucumber;
Cold beets add to it's goodness and
so does a sweet pepper:
English peas are another vegetable
that furnish variety of methods
of serving. Green Pea Soluble: Cook
until tender, or use cold peas. Mash
them with two tablespoonfulls of
melted butter, add three eggs well
beaten and a pint of milk. Season
with salt and pepper and beat thor
oughly. Put in well creased pud-
ding dish and cover for twenty min
utes while cooking; then uncover
lo%; enough to brown well. Send to
the table Immediately in the same
dish.
Custard Onions: Cook young
onions until tender. Lay in a pud-
ding dish and pour over them 4
white sauce to which you have I'd
ded two we'll beaten eggs, season this
with pepper and salt before pouring
over the onions and bake until the
custard sets. Try it and you'll be
glad,