Every evening, Wilmington daily commercial., 1920-08-28
GOOD HOUSEKEEPING
BY Laura A. Kirkman.
LAMB LEFT-OVERS
SERVED ATTRACTIVELY

The day is over when we hear house
keepers saying, There isn't enough to do
anything with" The thrifty woman of
| today finds way TO use her left-overs.
especially when they consist of meat or
| potatocs-those two expensive necessities.
| Left-overs from a leg of lamb are par
! ticularly delicious when served in some
kind of baked dish. The two following
| dinner menus introduce main dishes of
this nature.
Economical Lamb Dish.
Creamed Carrots. Onions.
Lettuce, French Dressing.
Coffee. Fruit Pudding.
Economical Lamb Dish.-Boil and
mash six medium-sized potatoes, season.
ing them with butter, salt, pepper, little
chopped onion and ad ding sufficient milk
TO moisten well. Put layer Of this potato
into the bottom of buttered baking dish,
then add layer Of cold lamb lcft-overs
which have been put through food chop
per q cups will be sufficient. Add another
layer of the potato and finish with a
sprinklIpg of cracker crumbs which have
also been ground IN the food-chopper |
Dot with small pieces of butter and bake |
for about 30 minutes IN a moderate oven
or until the dish is well heated through and |
the top Drowned. Stewed tomato may be |
added TO the dish if desired
Fruit Pudding.-Cover the bottom of |
a baking dish with fresh or canned fruit |
peaches are excellent). Add sugar TO |
sweoten, then q layer Of pearl tapioca |
which has been soaked over night. Add |
another sprinklDg of sugar, and pour over |
all / quart of liquid made of the juice of
the fruit and cold water Bake about l |
hour in a medium oven
PalraI I
Caulifower. Beans.
Lettuce, French Dressing.
Coffee. Peach Tarts
Baked Lamb Marie cup chopped
lamb 2 cups milk, 2 tablespoons -four,
yolks of 2 eggs, salt and pepper TO season;
combine these ingredients and cook them
In a saucepan until thickened. Allow the
mixture to cool then add the stiffiy-
beaten whites of eggs, turn into but
tered baking dish, and bake for 20 minutes,
Shells for Tarts.-3 cups wheat -four,
= cup butter, p cup lard, / teaspoon
cream of tartar, - teaspoon soda, white
OF i egg beaten to froth, ] teaspoon
granulated sugar, y cup cold water.
Rub the butter and lard into the -four
with the fingers. Mix the cream of tartar
with the sugar and stir in, add the egg
white stiff1y beaten, then the soda, dis
solved IN the water. Roll out lightly and
bake in individual shells over inverted
cup-cake tins. Fill with sweetened stewed
peaches.
Ginger Cookies-Put into a mixing
bowl i cup molasses, / cup sugar and l
heaping cup of lard, beef drippings or pork
drippings mot butter) which has been
slightly melted; mix well, then add ] un-
beaten egg, teaspoon ginger, teaspoon
cinnamon, tablespoon soda dissolved In
p cup hot water, and -four enough to
roll. Roll thin, cut out with cookie cutter,
and bake for about minutes in a good
oven. 0f a round cutter three inches in
diameter is used, this recipe will make
about As cookies.)
All inquiries addressed TO Miss Kirkman
in care of the efficient Housekeeping"
department will be answered In these
columns in their turn. This requires con-
siderable time, however, owing to the
great number received. So if a personal
or quicker reply is desired, stamped and
self-addressed envelope must be enclosed
with the question.-The Editor.