Perth Amboy evening news., 1920-03-03
Kitchen Hints
by Sister Mary

Copyright, 1920, N. Il. Al
With the arrival of Lent. house,
keepers find it necessary to cudgel
their brains for nourishing meat sub
stitutes. Eggs, nuts, fish, cheese and
some Of the vegetables contain q
large amount of protein.
In serving made dishes great
care and thought is needed to keep
ance. \ made dish" furnishes many
caiories Of carbohydrates where
meat gives only protein and fat to
the menu
If more people would intelllgently
and dietetically keep" Lent 1t would
mean much to their physical we'll
being. The heavy foods of winter are
%ervanc of fish on Tuesday and Fri
day makes the change from the VIM
ter to the spring diet most natural.
"How far a little candle throws its
beams" so tastes n good steak to q
hungry man.
Menu for Tomorrow
Breakfast-Soft boiled eggs, toast,
orange marmalade, coffee.
Luncheon-Cream of corn soup.
Parker House rolls, stuffed baked
apples, tea.
Dinner-Baked fish, Hollandaise
sauce. shoestring potatoes, beet and
cabbage salad, peach cabinet pud-
ding, sponge cake, coffee.
My Own Recipes
Many cooks think it requires an
extra amount of skill to make the
delicious sauces always served with
fish at a hotel dinner. A tart sauce
adds so much to the p~alatableness of
any fish that it is a pity not to make
the effort to make the sauce. The
success depends entirely on the care
and accuracy expended.
Parker House Rolls
/ compressed yeast cake
2 cups milk
1 h~tablespoons sugar
2 teaspoons salt
4 tablespoons butter or lard
Scald milk and let cool. Dissolve
yeast cake in Il cup lukewarm wa
ter. Mix milk, yeast, sugar, salt and
lard or butter. Add 3 cups of flour
and beat Until perfectly smooth.
Cover, put In a warm place and let
rise until light. When light, cut
through with a knife and turn over
dough several times. Work in enough
flour to knead, from 2 to 3 cups. Let
rise again. the dough almost doub-
ling its bulk. Turn onto a Toured
board. knead and roll out to A-inch
thickness. Cut with a biscuit cutter.
Crease through the center heavily
with the dull edge of Il knife. Brush
one-half of each piece with melted
butter. fold and press edges together.
Let rise for about an hour and bake
in a hot oven from 20 to 20 minutes.
Stuffed Baked Apples
A large apples
8 prunes
4 teaspoons orange juice
1 tablespoon butter
4 tablespoons sugar
u cup water
Pare apples and cut q slice off the
stem end. Remove core. Soak
prunes in cold water for an hour.
remove stones and chop the meat.
Fill cavities Of apple with chopped
prunes, add L ~teaspoonful of orange
juice to each apple and cover with
the slice Of apple. Put apples in q
pan and haste with yru made of
the butter, sugar and water. Bake
in a moderate oven until tender.
When apples are done they may be
sprinkled with finely chopped nuts
and served with whipped cream or
they may be used simply as bahsd
apples.
HoiIandafse Sauce
4 tablespoons butter
2 egg yolks
l tablespoon lemon juice
] tablespoon vinegar
4 tablespoons boiling water
II teaspoon salt
paprika
Put yolks of eggs, lemon Juice,
vinegar and 1-3 of the butter in the
top OF double boiler. Cook over hot
water, stirring constantly with q wire
whisk, until butter is melted. Add
second piece of butter and as the
sauce thickens add third piece Add
water and cook l minute Remove
from heat and season with salt and
paprika.