Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-05-07
HOME
KITCHEN
By JEANETTE
YOUNG NORTON
Authority on Home Cooking
Copyright. 1891, tJ Newspaper Features. Inc
FAVQRITE STEWS.

Stews and hearty dinner PIES are not
confined to winter use, as there are
many spring specialties on the list.
These things are all appropriate for
the main dish Of the meal or the 'one-
dish dinner" as it is often called.
To show the popularity of the one
dish dinner we give a few of the dishes
served by housewives of other nations.
who find this method of housekeeping
a saving of both time and money. In
cidentally. labor is saved by ~concentrat-
ing the hearty portion of the meal in
one dish or course.
Armenian Stew or Bahmia
Take two pounds of fresh spring
lamb, cut it into small pieces and put
them into q stew-pan with a sliced
onion. Il small can of tomatoes. salt.
pepper and n Tablespoonful of sugar.
Stew gently until tender. Wash and
cut off the stems and tips Of a pound
of fresh young okra, cut it in strips.
and boil it in sailed water until it is
tender. then pour into the stew. Thick
on the stew with a little butter and
flour rubbed together. then serve il
with boiled rice. Chicken stripped
from the bones and cut in small pieces
NAV be used instead Of the lamb. The
rack of the fowl may be used for
chicken broth.
Canadian Roll
Make a good biscuit crust and roll
it on a Toured board about a half inch
thick. Mince cold meat enough to make
one and a half cupfuls, adding a chop
ped onion. Il teHspoonful of chopped
parsley, the same of minted chives.
pepper. salt. a teaspoonful of sugar.
a ~saltspoonful of curry powder. and
enough good brown gravy to moisten
the mass. Spread the mixture on the
crust, roll and fasten the ends. put the
roll into n Toured cloth, and tie it.
leaving room for the roll to swell.
Plunge into boiling water and boil for
two hours. Serve IN a hot dish with
brown gravy. Baked potatoes and
boiled rice go with the roll.
Chinese Baked Noodles
Take a half pound of Chinese noodles
and drop q few at a time into boiling
water. Skim them out in three min
utes and drain them. then cut them
into inch pieces. Mincc together a
underground of boiled ham, the breast
of a boiled chicken and a little lean
pork. Pour boiling water over q cup
full of dried mushrooms. let them stand
five minutes. then drain. saving the
water, and chop them. Mincc an onion
and a little parsley fine. Mix all the
ingredients and fry them in a quarter
cupful of olive oil. Place in layers,
with the noodles. in a buttered baking
dish. Add the mushroom water to the
oil left in the pan. season and thicken
II with cornstarch, and turn the mix
ture over the contents of the baking
nan. her bake them for a half hour.
Swiss Meat Pancake
Chou enough cold meat to make one
cupful. and add to it a quarter of a
cupful of stoned r~aisins. pepper, salt
a teaspoonful Of sugar. juice of a half
lemon and a half onion and a grating
of nutmeg. Bind this mince with a
well beaten egg, and arm the mixture
enough to blend it. Make q good pan.
cake batter, rather thin, Of a pint of
milk, three 8 salt and flour. Drop
by ~spoonfuls onto the griddle. and
when ready to turn put u spoonful OF
the mincc on each cake and fold it
over. Serve the pancake on \ hot
platter.