New Britain herald., 1920-01-10

N1CCKl0Il In tAe kitchen Of her own home : -- : ter Mary cooks daily for family oi | tour adults She brought 10 hct ! kitchen an understanding of the chem ! istry uf cooking, gained from study oi .1onl cstic science in a state unlN ers,t\ Consequently the advice she offers IS :! happy com 'oination or theory and practice. Every recipe she gives IS Her i own, first tried out and served at he" faMiI- table.
 CCopyrig]lt. 1919. x. E.. A.N One Of the best meat substitutes is the common dried bean. While the navy bean is the most popular from long usage il is not the richest. Lima beans are the richest in fat and pro- tein and have 9 most delicious flavor They are higher i'll price than navy beans but are more satisfactory 10 eerVe in soups and salads and as a vegetable.
 Tho amount of muscle making ma terial contained in all varieties of dried beans is great. They arc lack inS in fat, the reason for cooking them with fat meats.
 As beans arc not q com plct4 food in themselves they should be served . make a perfect dict.
 Menu for Tomorrow.
 EreAkfast-Oatmea with dates. hot rolls, coffee.
 Luncheon-Nu, loaf with celery sauce, pickles, brownies. tea.
 Dnner-Crcam of lettuce soup. lamp chops. scalloped potatoes, French endNc with French dressing, steamed graham pudding. coffee.
 My Owi Recipes. , French endire is expensive per pound. but little goes such Il long way that it is as economical as any thing and certainly is good. Let it stand in very cold saIted water to be come crisp, separate the stalks and fold loosely in a cloth to dry Ii makes q, delicious change.
 Nut Loaf With Celery Sauce. 2-3 cups nuts.
 } cups soft breaI crumbs.
 l cup milk.
 salt and pepper.
 l tablespoon minced parsley. egg.
 tablespoons butter.
 tablespoons flour
 l 1-2 cups celery stock.
 12 cup celery cubes.
 Salt and pepper
 Chop nuts rather coarscly and mix with bread crumbs, milk, salt and pepper and parsley. Add egg we'll beaten. Shape in a roll and ba Ike 3o minutes. Easte with water and but ter. Cook celery leaves and the coarse outside stalks with d little onion. Pour off the stock and in it cook the celery cubes till tender. Blend butter and flour and add celery stock slowly, stir ring consts ntIy and then add eelcry. Pour sauce over nut roll and servo.
 "Brownies.
 squares chocolate.
 l-3 cup butter.
 cggs.
 34 cup sugar.
 l-2 cup flour.
 cup English waInuls.
 l-2 teaspoon vanilla
 l-i teaspoon salt.
 Melt chocolate with butter. Beat cggs with sugar and add chocolate and butter Add flour and nuts and salt and vanilla. Spread on the bottom of a buttered and floured dripping pan and bake 15 minutes in a moderate oven.t Cut into squares Or strips when cold.
 Cream of Lettuce Soup.
 , heads lettuc, (outer leaNcsI. , tablespoons butter,
 l small onion.
 cloves.
 l.: cup coarse celery.
 teaspoon salt.
 ? sprigs parsley.
 cups water
 cup milk.
 tablespoons -four.
 tablespoon butter.
 Wash lettuce leaves and cook for 10 minutes ill tablespoons butter Add the rest of the vegetables with the cloves and salt and water. Cover and cook for 50 minutes. Rub through sieve. Make a white sauce ot the butter flour and milk, and slowly add the vegetable stock There should be three cupfuls of the stock. If this soup is served for luncheon a spoon- full of whipped cream may be put on top in each cup. but for a dinner soup the cream IS too rich.
 Will the demand for hard ci.lci' create vinegar shorta SC"