The Bridgeport times and evening farmer., 1922-01-11

2 4&Oo4 4eAAI1Ay, "lIi l1he IIo 1OlIO"-
 f&ng simple but delicious dinners:
 Hot Pot of Mutton en Casserole
 Coffee Spice Cakes with Chocolate Hot Pot of Mutton Casserole:
 rut two pounds of stewing mutton into small pieces. sprinkle flour over 5Ei them aSd fry them in hot bacon fat. sCut large pared potatoes into slices
 -one-fourth of an inch thick and boil 2 them until almost soft, then drain
 them, rinse in cold water and drain again. Cut large onions into slices, fparboil them also until just beginning
 to become tender, and drain. Place a
 layer of potato and onion, then an- other layer of the meat alternating
 the layers until all the materials are
 used Season each layer as you add
 it, with salt and pepper. Have the
 top layer of potato, dotted with bis
 of butter. Pour in a scant pint of
 canned soup -(chicken or consomme will do) to which you have added 2 tablespoons of tomato catsITD. Cover 5 the dish and cook in a moderate oven V for 2 hours Serve hot in same
 Spice Cakes with Chocolate Sauce: zf Cream together tablespoons of l butter and 1-2 cup of brown sugar; l add 1-2 cup of dark molasses. 1 tea t spoon each of ground ginger, cinna- anon and grated nutmeg, and 1-2 tea Espoon of ground allspice. Mix thor oughly, then add 1 teasoon of soda \ dissolved in 3-4 of a cup of thick sour milk. Stir in enough sifted
 flour to form a fairly stiff cake bat ter. Ct should ribbon from the tBpoon.) Turn into buttered cup ]! cake pans and bake in moderate oven. Serve with:
 ! Chocolate Sauce: Shave one square Fof unsweetened chocolate into tcup of boiling water and a. pinch of salt Let this mixture cook slowly tNnti1 of the consistency of maple 5 sfrup, or thicker if you wish. Re tnnove from range, flavor with 1 tea .epoon of vanilla and serve hot pour 9ed over the cakes CThis sauce se CT may make it in advance and heat <4 just before the dinner hour, serving sk on cold cakes.
 Beef Loaf
 Baked Potatoes
 Coffee Canned Peas Maple Cup Custards
 Maple Cup Custards: Heat scant pint of milk, with pinch of salt. in fhe upper part of the double boiler, then add to it 2 eggs which have been beaten with level tablespoons of , iy until the mixture is well thickened, but do not let it boil Now pour 1t tHnto buttered cups, dust tops lightly with ground cinnamon. ard place these cups in a pan of hot water to cook in a moderate oven until they are "set' Do not let the oven, Through accident, become so hot that the water in the pan boils around the little cups-as that will cause the GUS tards to separate. Test every now and then by inserting a silver knife into one of the custards; if it comes out clean, the custards are set Re move from hot water and cool CThls method of heating the custard be sfore baking, gives it a smOothnesS that | cannot be obtained in any other | wayD write me far enough in advance of [ Christmas to enable me to get my ! repIv to you. I am sorry. but of | course it is only fair to answer my | readers letters in the order in which ! n receive then1-and there were many many on my desk when yours came. 1 A month or even six weeks Is not too Far ahead to write-and l hope you win give me another opportunity to help you. ,
 Ton,o11.ov-How to Make Dainty. .
 Unhemstitched Handkerchief.
 All inquiries addressed to Miss Kirklnan in care of the Efficient Houstskeepin@'' department will be answered in these columns in the!r furn. This requires considerable time however. owing to the great
 r1IInbe, received. So if personal or quicker reply is desired a stamp 1 f.d and self-addresSed envelope must |