New Britain herald., 1919-12-16

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 In the kitchen of her own home s;s~ ter Mary cooks daily for a family of four adults. She brought to her kitchen an understanding of the chem istry of cooking, gained from study of domestic science in q state university Consequently the advice she offers is a happy com bination of theory and practice. Every recipe she gives is her own. first tried out and served at her family table.
 Hash is the most slandered of dish es, due to carelessness on the cooks part. It is truly economical in that it is the most direct way to use up left overs, it is quickly cooked-saving heat-and is delicious if properly made
 All kinds of meat may be combined in the same hash. Cooked or uncook- ed potatoes may be used. We like il very dry, but most people like +1 moist.
 Infinite car should be taken in pre- par1ng the meat. If one bites down on d piece Of 2ristle. no matter how pei 1CctlA tile IdSfl IS cOOEeU, that one Is sure to have hard feelings toward all hash but that hash in particular The coarse knife of the food chopper for meat and cooked potatoes is the best to use. I use the next smaller size for uncoOked potatoes. There should be about half as much potato as there is meat.
 It's up to you whether your family like this leftover dish or not.
 Menu for Tomorrow.
 Brealfast-Sliced Bananas with uncooked cereal, one soft-boiled cgg apiece, toast, coffee.
 eon-Cream of tomato soup, toasted crackers, rolled oats, tea, cakes
 Dinner-Hash (made of leftover roast bee), creamed carrots, apple celery nut salad, brown bread and but ter, cottage pudding, coffee
 My Own Recipes
 To have eggs for breakfast is an event in most households nowadays and means that food for the rest of the day must be inexpensive enough to make up for it. A soft boiled egg con- tains much nourishment and really does make it possible to lessen the amount of protein in luncheon and dinner. Cream Of Tomato Soup 2 cups tomatoes. teaspoon sugar. l, 1-4 teaspoon soda. slice onion. 7 tablespoons flour. tablespoons butter. cups milk. Pepper. Cook tomatoes, onion and sugar 20 minutes Strain and add soda Melt butter, stir in flour~and add milk slow " as for white sauce. oCoF min utes and add strained tomato juice. Season and serve Nery hot s~ sRollcd Oats Tea Cakes. s<1 egg. l& 2-3 cup sugar ' 1 tablespoon melted butter. 1-2 cup rolled oats. 12 teaspoon salt
 al-2 teaspoon vanilla.
 Beat egg until light, slowly adding sugar Stir in remaining ingredients. Drop by teaspoons on well greased pan. Spread round with a broad knife dipped in cold water. Bake in a mod crate oven until a delicate brown.
 Cottage Pudding
 1 egg.
 Is cup sugar.
 1 tablespoon butter.
 1-2 cup milk. 1 cup flour.
 l 1-2 teaspoon baking powder.
 IA teaspoon salt.
 l-2 teaspoon vanilla Separate white and yolk of egg Save white for sauce. Beat yolk till thlck. cream butter and sugar and stir in a little four Add egg yoll1. Mix four baking powder and salt, and add alternately with milk to mixture Bake in muffin pans. NJ Sauce. cup sugar, either granulated or brown. IA cup water. Beat white of egg till stiff and dry using a dover egg beater.i Boil sugar and water till d soft ball is formed when the syrup is dropped in cold water. Beat very slowly into the egg 1 white. If Granulated sugar is used l flavor with vanilla. . Speaking of hash, what the cook 1 knows and keeps to herself hurts mo- , body