Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-11-09

'pyrieh,. 1919 by Mrs NJ a. Wilson)
Quay. as In days OF old. good cook
'"H Is the source OF enjoyment ana
real pleasure 70 the iaboring man OF
fing Tho ep!curc. always In search
oil :; new dish or sauce or cndcavorins
to improve upon the old ones. finds
I keen icliSh IN the daintiiy prepared
ruUIk
Every art is governed by SCI OF
rules and regulations. and those OF US
who desire TO become masters mus.
serve an apprenticeship of The hciua!
working and preparing OF The foods.
Experience and continual practice. II
you wish ~ becom. prphci"nt. Is worm
more than Il buShti OF theory Thcre
Is an o!I dogger"I ihai practic. make
perfect Is quoted - the musician HuH
Z pu.Is MIN to longer hOUrs Of "DCt.
mis- shou!u also animate me student
II cooking who - hn%ious TO succeed
Today tic housewives who must de-
pend upon the elusive maid wilI free
uucntly ind themselves in tho position
Of enc Rachel. whn comrlained bitterly
that fu.a, and drink sh" had none
rage FOR she wound brook 10 remind
crs ,ha, late pieasGrins made the NOR
Econ0tny TO-DAY mus, he tho house
hold watchwood Small portions Of
food that ar" 700 small 20 serve By
themselves should be utilized for GarN-
Foning for salads or IN soups DO not
throw out ;hc suailes, portion ~ meat
or vegetables. Use them in om"!cts,
sauces or hashes or for variety, chop
ped fine with an added onion.
Little parsley or celery or moistcn
with mayonnaise and us" for sandwich
rllrGs Always Insist upon tn:
butcher sending home with tho mo-,
All bits Of trimmings. bones ana fat
tina, were on the meat when J. wa
purchased. Remove all the "a, and u.s..
Mix equal parts OF beef lamb and
pork fats and then strain = SINAI
VIII keep nvc or SIX weeks In cool
weather and may be added 20 from
week 10 week.
pastry. for inca, pies, cookies ana gin
rerbread. wash the bones and 'r'n-
m!ngs AND then place In a SINAI! Soc
FaGgot OF soup herbs.
one Glove,
a Ssm tsau eenS cool ara I ,ne
-eiuove the Ia, and pick all tho meat
from the bones. Giscard.nG n" Er!stle,
N.ucc the meat ;lne ana season wei!
with:
Grated onion.
1--WE ~ az, tHy', ne oar, hal, op, o, tho
-Four tablespoons O: bread crumbs,
one tablespoon ot -four.
one teaspoon OF salt.
Cie.half teaspoon OF pcppe..
Form into balls and then drop IN
the hot. wcll-seasoucd atock. sim
!uer TOR nftecn minutes aud serve.
This stock can be coiorcd with Tho
various bouquets that are sold FOR th.s
rgrnose or on" weli-beatcn egg can
he added TO this meat and then form
INTO cutlets and croQucttes. Rol! IN
tour and brown In hot fat and serve
N'tth cream sauce
SUNDAY
breakfast. Di3o
Oranges
Cereal and Cream
Sautcd Kidneys ana Bacon
Lyonuais" Potatoes WatcrcrcSs
Rolls Coffee
Dinner, 4:3n
Clear soup with Neat Balls
l.adish"S Celery
Roast Beef with Yorkshire Pudding
Brown Gravy
Mashed Potatoes bruised onions
Lettuce
Peach Frltters Coffee
Sautc Kidneys and nncon
wash an! remove the tubes from
four lambs Kidneys and then Gu. into
The edges Of quarter pound OF
Nacon 10 prevent the edges from curl
ing. pan until light brown and Then
III to warm dish and then roll tho
aidncys in -four and place IN u pan and
. TOSS gently TO COOK for eight minutes
Now add three tablespoons q! -four and
then stir to blcNi the -four then add
one cup Of milk Let the mixture boil
and simmer slowly for few min.