The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1920-02-25
(Copyriuht, 1920, NJ, Is. AZ

~ kS0PyTI8uIJ .lSEgt Ns &c Nj SIX
With the arrival of Lent, house:
keepers find it necessary to cudgel
their brains for nourishtng meat sub.
stitutes. Eggs, nuts, fish, cheese and
some Of the vegetables contain large
amount of protein.
In serving made dishes" great care
and thought is needed to keep the rest
OF the meal in perfect balance. "a
made dish" furnishes many Gallo.
ries Of carbohydrates where meat
gives only protein and fat to the
menu.
II more people would intelligently
and dietetically keep" Lent it would
mean much 10 their physical well.be-
ing. The heavy foods OF winter are
out Of place In spring and the obser.
vance Of fish on Tuesday and Friday
makes the change from the winter to
the spring diet most natural.
Menu for Tomorrow
BREAKFAST-Soft boiled eggs,
toast, orange marmalade, coffee.
LUNCHEON Cream OF corn soup,
Parker House rolls, stuffed baked ap.
pies, tea.
DINNER-Baked fish, Hollandaise
sauce shoestring potatoes, beet and
cabbage salad, peach cabinet pudding.
sponge cake, coffee.
My Own Recipes
Many cooks think 1t requires an ex.
ira amount of skill to make the deli.
cious sauces always served with fish
at hotel dinner. A tart sauce ADDS
so much to the palatableness OF any
fish that It is pity not to make the
Hrt tn
depends entirely on the care and &c.
curacy expended.
PARKER HOUSE ROLLS
I compressed yeast cake
cups milk
l LIZ tablespoons sugar
2 teaspoons salt
4 tablespoons butter or lard
Scald milk and let cool. Dissolve
yeast cake in La cup luke-warm water.
Mix milk, yeast, sugar, salt and lard
or butter. Add cups of flour and beat
until perfectly smooth. Cover, put in a
warm place and let rise until light.
When light, cut through with knife
and turn over dough several times.
Work in enough flour to knead, from
2 to cups. Let rise again, the dough
almost doubling its bulk. Turn onto a
Toured board, knead and roll out to
La inch thickness. Cut with a biscuit
cutter. Crease through the center
heavy with the dull edge of knife.
Brush one-half of each piece with melt.
ed butter, fold and press edges to-
gether. Let rise for about an hour and
bake in a hot oven from 20 to rs min
utes.
STUFFED BAKED APPLES
large apples
prunes
4 teaspoons orange Juice
1 tablespoon butter
4 tablespoons sugar
IL cup water
Pare apples and cut slice off the
stem END. remove core. Soak prunes
IN cola water for an hour, remove
stones and chop the meat. FIJI cavi-
TIES OF apple with chopped prunes, add
1 teaspoonful of orange Juice to each
apple and. cover with thesslice of-apple.
Put apples in a pan and haste with
syrup made OF the butter, sugar and
water. Bake in moderate oven until
tender. When apples are done they
may be sprinkled with finely chopped
nuts and served with whipped cream
W tney may pc used simply as baked
apples.
HoLLANDA1sE SAUCE
4 tablespoons butter
2 egg yoMs
l tablespoon lemon Juice
! tablespoon vinegar
Z tablespoons boiling water
Ia teaspoon salt
Paprika
Put yolks Of eggs, lemon juice, vine.
ssr ana Is OF the butter in the top O,
double boiler. Cook over hot water.
stirring constantly with a wire whisk
until butter is melted. Add seconJ
piece of butter and as the sauce thicl.
ems add third piece. Add water and
cook 1 minutes. Remove from heat
and season with salt and paprika.
"HoW far a little candle throws its
peams," SO tastes good steak to a