Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1921-09-18
GOOD FOOD FROM A BIG CITY
BY A. c. WYMAN, NJ. C. A

One OF the surprises Of this trim
IN PENNSYLVANIA was to find that Pitts
burgh was not dirty city, but we have
found it to be one Of the most beau
tiful and modern cities that we have
visited. The homes, hotels. public
buildings and parks are far ahead Of
many Of the cities that claim more
than Pittsburgh in the way Of civic
beauty.
The hotels and cafes are modern
and serve delicious meals at very
moderate prices. At one of the
cafes that cater to men / found an
old friend with whom l worked in
San Francisco many years ago and
he gave me recipes for the most
popular dishes that he serves.
Noodles With Fruit.
One of the best hot weather dishes
is noodles and fruit. To make, beat
four eggs until light and then work
in sufficient bread flour to make
stiff dough; work until stiff and
smooth; divide the dough into eight
parts or balls and roll out six of the
balls on a board very thin. Let the
rolled out dough dry and then cut in
long strips one inch wide and cook
in boiling sailed water until tender,
drain in colander and place in a
deep baking dish and stir into them
three tablespoons Of butter. With the
remaining two pieces Of dough make
fine noodles by rolling out very thin,
knife cut very fine; in a saucepan
heat two tablespoons of butter and
cook until brown the fine noodles.
Now mix the broad noodles with. one
cup of stewed raisins and sprinkle
over the top the fried noodles and
serve in the deep dish.
A Vegetable All Like.
Kohlrabi as served here is very
nice, To prepare one should have the
whole kohlrabi plant and it should be
freshly pulled. Wash the kholrabi
well in cold water until ready for use
Peel and cut in quarters the turnip-
like part and put on in cold water and
cook until tender. Place greens in
another pan, cover with cold water
and cook until tender Drain the
greens and chop on board until fine
and smooth. Place in a saucepan two
tablespoons Of fat and two tables
spoons Of flour and cook until brown
Add to the Drowned flour the chopped
greens and the drained, cooked kohl
rabbi, pour over cup of stock and add
q seasoning of salt and pepper. Let
boil up once and serve very hot.
New Potatoes Al Gratin.
Potatoes with cheese are served
with fish and chops. Peel and cut |
potatoes as for small French fries, |
place in boiling water and cook until |
tender but not broken. Mix a quarter
OF cup OF grated bread crumbs with |
two tablespoonful of grated cheese, one
tablespoon of chopped parsley and a !
Ha9 SOOipp IF nonnnr and co1f Rat tu,n !
eggs and dip the cooked potatoes in |
them, then dip in the bread and cheese /
mixture and fry in boiling hot fat.
Drain and dish up on napkin covered |
dish and garnish with parsley.
Picnic Stew.
One Of our friends invited us to |
picnic Sunday, and for a wonder he |
was the cook, and the stew he made
was SO good that we scraped the pot. /
For this stew have the butcher cut |
two pounds of young veal in thin
slices and then cut in pieces about two
inches square. Lay in the bottom Of
an iron pot four slices of bacon, on
the bacon lay the veal, cover the veal
with layer of peeled and sliced po-
tatoes, add q can Of corn, then layer
and season highly with salt, paprika,
chopped parsley and table sauce. Let
this simmer slowly until the meat is
tender, do not add any water. Eat in
the open air from wooden plates.
Special Pot Roast.
One Of the cafes here serves q pot
roast Of beef that is delicious. The /,
chef very kindly gave me the recipe. :
Place a lean, round roast Of beef !,
weighing five or six pounds in a bowl Il
and cover with vinegar and let stand
lor twenty-four hours. Drain the |,
.oast and place on the stove in Dutch {
wen or covered iron pot, sprinkle with I
Tour, cover with one finely sliced on !
on, stick eight cloves in the meat,
i'd small piece of whole mace, half lii