Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-06-03
'NEWLY WEDS ADVISED
AS TO REAL ECONOMY
How to Buy Meats and Serve Them Attractively Told
by Chief Cusiniere of Royal Household-Desserts
Suggested for Summer.
Four tablespoons OF water

Cook slowly for ave minutes and
shen season with salt and pepper and
care for meat for your luncheon add
the meat picked from the bones and
trimming from the stock pot and make
Put cold leftover meat through the
food chopper and then measure, and
TO three quarters cup OF 1t add
One onion. minced hne.
Four tablespoons OF parsley. minced
fine.
One cup of boiled rice or other cereal.
0ns-haif teaspoon Of paprika.
ONE b.sihfspo9n OF baking powder
Two-thirds cup OF thick cream
sauce.
Mix thoreushly, and then pour in a
loaf-shaped pan. Place. this pan In
a larger one containing hot water and
bake Sa in mod sars even fer thirty,
sauce or cold. cut into thin slices
Leftover ham. chicken or other meat
may be used to make this meat loaf.
Fii.t Of Beef. ManieEe
Rico croauect aesmber Salad New Hset'
Cherry Pudding Coffee
Cherry Pudding.
Stone one-halr pound Of cherries and
then place in saucepan and add
Thrce-Quarters cup OF sugar.
Four tablespoons of water.
Cook slowly for fifteen minutes.
Cool. Now place in the mixing bowl
One cup OF -four.
Two teaspoons OF baking powder
One-quarter teaspoon OF salt.
One-half cup Of fnely chopped suet.
The prepared cherries.
One-half cup of water
Beat to blend and then pour into
well-greaaed and Toured molds. and
then place in deep saucepan Fill
two-thirds full of boiling water Cover
closely and then boil for one hour
Serve with cherry sauce. II you have
no mold take ten-!nch square OF un-
bleached muslin and was well. then
dust with -four and pour in the pud-
ding; I!s securely, allowing room TO
utes.
One-half pound o. stoned cherries.
One-half cup OF sugar,
One cup OF water.
Bring to a boil and then cook slowly
until the cherries arc soft. Now add
two tablespoons OF corns,arch, dis
solved In one half cup OF cold water.
Bring to boil and then cook for five
minutes. Cool and use.
sa.,,, Tomato Canape
Beef Stew Potato Dumplings
Peas Coldslaw
Sponge Cake Lemon Marmalade
Coffee
Potato DumPlinxs.
One half cup o; mashed potatoes.
Three quarters cup OF nour.
one teaspoon OF salt.
Dne-half teaspoon Of pepper
One teaspoon of battling powder.
Two tablespoons OF hnely minced
parsley,
one tablespoon of finely minced
onion.
Ono egg.
Form n, into n balls the size 81 small
Cover closely and cook for eighteen
minutes. Then lift the stew and gar
, nish with p, Points o. toast. Lay the
pour the gravy over H.
Sponge Cake.
Yolk OF one egg.
Seven level tablespoons of sugar
Place In mixing bowl and then
Three tablespoons OF water.
Three-quarters cup OF sitted hour.
ing powder.
Beat 10 mix and then carefully cut
and fold in the stiriy-beaten white OF
egg. Pour into well-greased and -four
ed star-shaped pan and bake for thir-
~ minutes in moderate oven.
Lemon Mnrmalnde.
Cut one lemon Into slices and then
remove the seeds and put through the
food chopper. Add one and one quar-
cook very slowly until the lemon rind
Is very soft. This usually takes about
one hour. Now add one and one-half
sugar. Cook until thick like MARINA
lade. Place an abestos mat under the
saucepan TO prevent scorching. Stir
Use level measurements; they con-
form to mounds and ounces, and they
give satisfactory results