New-York tribune., 1920-10-31
Bake In q casserole dish fos about
twenty minutes.
Caramel Rico Pudding

Caramel rice pudding Is very de-
licious if the rice is properly cooked
and the caramel sauce we'll made.
Cook about two and one-half quarts
Of rice in about four gallons Of
rapidly boiling salted water, until It
Is tender. Drain and pour cold
water through it.
Place in q shallow pan, pour over
it the following caramel sauce:
Caramelize one quart of sugar and
combine with three quarts Of scald-
ing milk, together with one pint Of
corn syrup, one and one-half tea
spoonsful Of salt and one-fourth
cupful of butter or oleo. Bake until
thickened and slightly Drowned.
This pudding is good at any price.
Vegetable Chowder
For the vegetable chowder COM
bine one quart each of diced carrots,
turnips and cooked lima beans and
cook in about five quarts Of water
or stock until they are almost ten
der. Add one pint each Of diced
onions and green peppers, one quart
each of chopped celery and potatoes
and finish cooking.
Brown about one pound Of diced
bacon and after removing it from
the fat smooth in one-half cupful
Of flour. Add to six quarts of hot
milk the vegetable mixture. Season
with salt and pepper.
Hungarian Goulash
Cut up about twelve pounds of
any kind Of cheap beef into small
two-inch pieces. Saute in one and
one-half cupsful Of drippings, Add
one quart Of boiling water, and
when the meat Is tender add two
quarts of strained tomatoes which
has been thickened with one and
three-fourths cupsful Of flour. Add
one cupful each of sliced onion and
celery, together with four bay leaves
and one teaspoonful each Of cloves
and peppercorns.
Cottage Pudding With Chocolate
Sauce
The cottage pudding can be made
from Patacake, prepared cake flour.
Simply add cold water until the bat
ter is Of thin consistency and bake
the same as any pudding of this
kind. About five packages will be
required for this number of persons.
Chocolate Sauce
Melt eight ounces Of chocolate
and combine with eight tablespoons
full of oleo and four cupsful each of
corn syrup and sugar, together with
two and two-thirds cupsful of water
Simmer very slowly for about fif-
teen minutes. Add one tablespoon
full Of vanilla.
Griddle Cakes and Pumpkin
Pie for Thursday
BREAKFAST
Oatmeal and MIX
Broiled Sousages
*Ca-tmb Griddle Cakes
Coffee
LUNCHEON
Beef Hash ON Toast
Baked Corn Pudding
Rolls and Butter Coffee JeUp
Tea
DINNER
Potato and Onion Cho1cder
Llrer and Bacon a0ith BroaVn Crazy
Plain Steamed Potatoes
Escalloped Tomatoes
Pumpkin Pie Coffee
Crumb Griddie Cakes
Soak three quarts of breadcrumbs
which have been sifted with one-half
cup Of baking powder in three
quarts of hot milk. Cool and COM
bine with the yolks of twelve eggs,
together with two tablespoonsful of
salt and one-half cupful Of sugar.
Lastly, add the beaten whites Of the
eggs and three-fourths Of a cupful
Of fat.
Baked Corn Pudding
This is simply escalloped corn.
Use about six quarts Of corn, two
quarts Of milk and three quarts of
bread crumbs, we'll seasoned. Brown
in a moderate oven. Four or five
! eggs can be added IL little more
richness is desired.
Friday Must Be Fish Day
BREAKFAST
Steaved Pears
Broiled M1ckerel
Credmed Potatoes
Toast
Coffee
WASHINGTON MARKET