Evening star., 1921-01-21

pie strip and much less expensive. i
Toraip oups Ffped With Peas.
os6ee. Tspioca. Cream
The heart of good beef furnishes
| considerable food value at mod.
crate cost. It requires long. slow
cooking to make It tender. II the
cooking is right the result Is ex'
| cellent..
Baked Stuffed Heart Wash tn.
heart thoroughly. then remove the
to free it from blood. Stun the
heart with q we1l-seasoned dressing
using grated onion, fnely-cut pars-
ley and savory herbs. in addition to
! the salt and pepper. The flavor OF
the dressing will be improved II II
is sauted in a small amount Of bacon
| or other fat. Sew up the heart loose
| ly. to allow for swelling and sprin-
kle with seasoned flour. Brown the
heart in pork fat or drippinss
small amount of water and continue
the cooking In a moderate oven. Turn
the heart several times during the
cooking. When tender, thicken the
scalioped Potatoes.-cut the pared
thick. Place the potatoes in layers
in creased dish. Pour thin white
sauce over them. Bake in q slow
oven one hour. and when half done
sprinkle with thin layer Of but
tered crumbs.
turnips of small and even size and
pare them evenly; boil them untf
tender. then scoop them out. makine
deep cups. Fill! the cups with
canned peas which have been heated
in double boiler and seasoned witt
-
centers of the turnips for use at an.
cther meal in vegetable soup or in q
! salad: Carrots in white sauce may he
used In place of the peas. If preferred
Coffee Tapioca Cream.
Combine one-half a cup Of con
densed milk. Il few grains OF salt
two cups Of boiling water and a cur
OF strong coffee in a double boiler
third Of a cup Of quick cooking
tapioca. Cook until the. latter +
translucent and soft. then beat tws
egs yolks. add a little of the :tapioca
mixture to them and stir this int
the original mixture. Stir for min.
ute or two again, add few drops OF
vanilla, and pour the pudding ihte
the beaten whites of the eggs. keep.
ing 1t fluffy. Serve very cold.
Children's Luncheons.
Peanut Roast.-Take one cup Of
cooked oatmeal. one-half cup of dry
bread crumbs. one small onior
chopped fine, one teaspoon of salt. {
dash of cayenne pepper one cup Of
half cup Of chopped celery, one ia.
b!espoon of fat. one-fourth teaspoon
OF pepper and three-fourths cup OF
peanut butter. Cook the onion in thu
fat until tender. Mix with the othel
Ingredients and moisten with 4 Htt].
hnf nfnSs u Yy~,k- z =
baking dish. sprinkle with a few
more crumbs on top and brown In tho
oven. Serve hot with tomato sauce
DRIED Beef Pie.
Bread and Butter Sandwiches,
Canned Peach Sauce. Oatmeal Cookies
Dried Beef Pie-Put half a pound Of
dried beef and three cups of white
sauce in the bottom of baking dish
Make a crust from cold mashed po-
tatoes and cover with butte.ed
crumbs. Bake about thirty-five min
utes in a moderate oven.
Simple menus for a weeks luncheon
are as follows:
Rice and Raisins. Peanut Butter SANDWICHES
J. Cocoa. ~
Tuesday.
Hamburger Soup with Noodles. Cracker
Wednesday.
Mashed Potatoes vegetables. Jelly Sandwiches
Cocoa. ~.
Thursday.
Vegetable Soup. Croutons. Celery
Friday.
Baked Potatoes. Milk Gravy. Cabbage Slaw
Peanut Butter Sandwiches,
~. - Cocoon.
Use mayonnaise dressing or pow
dered sugar and vinegar in preparing
the peanut butter for sandwiches.
Rice and Raisins.-Boil some water
add salt, rice and raisins: cook slow
ly; add sugar before serving.
Hamburger Soup-Add the ham
burger to boiling water. boil for one.
half hour. add the noodles and boi
twenty minutes longer. Season It
taste.
y Substantial Breakfast =Cakes. .
The most digestible grfddfe cakes
and wafi1es are those prepared with a
cooked cereal in place of -four. Here
are some Of the best:
Apple Corn GLADSTONE cup Of cook
ed cornmeal. two tablespoons Of
and two apples thinly sliced. Beat
the egg light and mix with the other
ingredients. Drop by spoonfuls on a
creased hot griddle and brown on
both sides.
Rice Cakes.-One cup Of cooked rice
one cup Of milk. one cup of -four. one
egg. two teaspoons of baking pow
half teaspoon Of salt and a little nut
meg. Beat the rice and beaten egg
with fork then add the milk. Sift
together AL the dry ingredients and
beat into the liquid mixture. Cook in
small cakes on a hot griddle.
Meal Gladstone egg. one table,
spoon of milk and some cornmeal
or oatmeal. The oatmeal or ,cornmeal
should be poured into a loaf pan when
cooked and there allowed to cool.
When desired for~cakes cut the cold
meat into thick slices, dip into the
well beaten egg and milk and fry
until brown in a creased frying pan.
Hominy Cakes.-One cup Of boiled
hominy. one-half cup Of lukewarm
milk, one-half cup Of cornmeal, one
tablespoon of butter, one-half tea
spoon Of salt and two eggs. Add the
warm milk gradually to the hominy
and beat until smooth. then stir in
the butter. salt. eggs well beaten and
the cornmeal. Pour in well creased
pans. quite thin. and bake for about
twenty five minutes.
Crumb Hot Cakes.-One cup of stale
bread crumbs, one-half cup of -four
two and one-fourth cups OF milk. one
egg, four teaspoons Of baking pow
der, one teaspoon Of salt and one ta-
blespoon of butter. Soak the crumbs
in milk for forty-flve minutes. add the
dry sifted ingredients and cook on a
hot griddle. browning on both sides.
Serve with maple sirup or stewed
fruit. i
Th:r~c Vn,,s11 I sl<os ~