The Washington times., 1922-12-20

n ~-T-
which Il va Obtained. There are
other dishes which have = fresh sess
| to palates tired " too much repetr
| tion. The boiled ,sef tongue = par,
| tiCularly commended. with ~ ricn
sauce Of cider and almonds ana
rHURsDAY.
| nFSalsnsk
0rapsfruit. chillsa.
Dried Hesf IN Cream.
Toast. .
1 Codes.
L Lunchesn.
Veal 1teW Qsft 0vogi
| Lettuce sealad fa ~ z !
Hot Hiscuits q
.9 Comb Honey (.
/ ses Dlnnsr. s&5 Ii,
Celery Hearts. S
Boiled Beef Tongue. Champaone'
Sauce. q Y " :
Whole CAuiifloNer. Drawn Butter
strawberry Tarts.
+ Coffee Il b ,ss-sl
Sr@7t --s---.- NM .asss
FRIDAY.
Broalgfesk !, a ~ n
Oatmeal Cooked With Raisins. II
h, Boiled Eggs. s s,
Popovers. &
Iunclheca. q,
salmon Loaf,
Bread,and Butter.
Sliced Cucumbers- I.
Il French Dressing. =
Dhnsr.
Fish Chowder.
Baked NAcarOni and Cheese.
Com6tnation Salad.
Cup CustArd. 8
Boiled Bsef Tongue-Get = large,
beef tongue and boil II either In the
| fireless, on range or In pressure
cooking win b found belowy Peel
| ana slice Il, when ready for serv-
| ing. In medium thick Slices. pouring
over Il the sauce.
Champagne Sauce - CIDER isn't
against the law. but Il may b made
| to taste decidedly nike the contra
band article I'M this delicious dish.
Strain one cup Of liquor IN which
| tongue was boiled, which must have
| been reduced TO about two pints.
Add one cup Of cweet apple cider,
two dozen blAnched almonds. one
third cup Of seedless raisins: thiclEen
Islightly with cornstarch. which VIII
lnot affect the clarity Of the sauce.
Pour hot over sliced tongue and
serve.
srRAwBERRY TARrs.
The strawbsrry tarts with this
dinner are made by nlling the paste
shells baked with yesterdays apple
pie with strawberry Jam. At serv-
time top With either whipped cream
or vanilla 1Ce cream.
salmon Loaf.-One large can red
salmon. one pint milk. one table.
spoonful butter, ono Tablespoonful
flour. bread crumbs. Remove skin
| and bones frod4 salmon. not break
cream sauce OF the milk. butter and
flour. MIX fish and cream sauce
llightly; melt another scant table
spoonful butter in the deep pan Of
the electric grin and add some bread
crumbs, then pour In the salmon In
icream. Sprinkle more crumbs above.
i Place on top Of grill for about ten
minutes; then put 1t below the heat
to brown on top.
Fish Chowder.- ITO make the
ch0wter fry half q cupful Of diced
Rlt pork and when slightly Drowned
remove the pork and In the fat
saute q scant half cupfuI Of onion
dice; also parboil two cupfuls Of
diced potatoes for ten minutes.
/ In the meantime marinate q
pound and q half Of faxed raw cod
or haddoclk In one cupful Of grape
Juice for half an hour and place the
drained fish with the other ingredi-
ents In large saucepan. Add
one pint Of boiling water. half cup
full Of canned tomatoes, q scant tea
spoonful Of powdered sweet herbs,
grape Juice in which the fish has
been soaked and salt and paprilxa to
taste. Simmer for fifteen minutes.
Uf the tomatoes are very acid. q lit
| tie sugar may be added) Have
| ready Q pint Of thin cream sauce,
| add q pinch Of baking soda to the
chOwder mixture and combine with
| the cream sauce. Stir In . few
broken, crackers before serving.
| New Electric Device.
Macaroni and cheese and cup. GUS
tard may be baked In the oven
together. The custard should be
baked ct the time the oven 10 first
slightly cool before serving; custard
is at its best whom cooled Just enough
to be creamy. not Icy cold. To make
this. beat four egxs very light: add
one.third cup sugar. and beat again.
Pour over this one quart Of milk
brought to the boiling point. pour In
cups. stand these In . deep baking
dish, surround them with boiling
water almost to tops Of cups, and
place In hot oven. Watch carefully,
and remove a. soon - custard 10 Get