The Bridgeport times and evening farmer., 1921-09-03
Efficient Housekeeping
 By LAURA A. HERMAN.
TWO GOOD LUNCHES.

Foods must be especially delicious. this weather, to tempt the appetite. And don't be afraid to have plenty of ice on the tablet Ice your water, olives, etc, etc. A jaded appetite must be coaxed by an attractive look ing board. Try the following little lunches:
 OIived Hash in Lettuce Cups Cinnamon Toast
 Small whole Tomatoes Iced Tea Black Chocolate Cake Olived Hash: Put left-overs of beef roast through the food chopper and season it highly with salt, pepper and several chopped slices of bacon which I'have been crisply fried; heat this mix ture with a very little water in a saucepan till hot, then stir into it sev- era1 tablespoons of finely minced stuff ed olives. Serve warm piled on small lettuce leaves. in individual portions. GA little leftover brown gravy may be used instead of the water when heating the meat, if you | have it on hand.)
 Black Chocolate Cake: (This re- | cipe was contributed by a Reader F'riend)- ''1 cup grated unsweeten- ed chocolate, l egg-yolk, 1-2 cup sweet milk; let these three ingre- dients boil together until thick, then cool and turn into a bowl. Add to i the bowt also l 1-2 cups of grant, 1 lated sugar, 1-2 cup shortening, ? whole eggs well-beaten, ? cups of sift- ed flour, 1 teaspoon soda dissolved in a little hot water, and l teaspoon va nilla Cor use any favorite favoring). Mix well and bake in a moderate oven in loaf form for 45 minutes; or turn into layer-cake pans and bake 1 in a hotter oven for about 50 min uteS.''
 Egg-Cheese Sandwiches 1 Cabbage Salad Cornstarch Mods Iced Coffee
 Egg-Cheese Sandwiches: Boil hard as many eggs as there are people. Chop the whites finely. rub the yollls through a sieve: put these in a bowl and add l heaping teaspoon of finely chopped American cheese for each egg used. salt and pepper to season and enough of the manufa ctured mayonnaise dressing to make a stiff paste. Spread this paste on slices of white bread These are nour1sh- ing sandwiches.
 Cabbage Salad: Shred 1-2 a cab- , bage finely. Put it into a large sal ad bowl and mix 1t we'll with the fol lowing dressing: eggs, 1-2 teaspoon dry mustard. 1 teaspoon salt, 2 tea spoons cream or top milk, tea. : spoons butter, l teaspoon sugar and : 1-2 cup vinegar. Mix the mustard to a smooth paste with a. little of the vinegar then turn all these iTlgrer
 dients together into a saucepan, piece over fire. and stir until thick. Dc
 not let it boil. Let cool, then stil in 2 more teaspoons of cream. This salad needs no lettuce leaves
 Anxious: Butterscotch Die Fill ing: 1 cup brown sugar, butter size
 of an egg, yolks of eggs, 2 table spoons of flour, l cup boiling water and 2 eggwhites. Cream together the sugar and butter; add the egs- yoIks and flour, mixing well: ther add the cup of boiling water and cooE i na saucepan till thick. Flavor with 1 teaspoon vanilla and pour into 8
 baked lower crust Gas. for any mer' ingue pie) Beat the whites of the
 eggs stiff with 1 tablespoon sugal and spread thes cover the pie; sl1I
 pie in oven till meringue browns.
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 Kirl<n,an in care of the "Ehlcien
 HouscieepEng'' department will de
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 The Editor.