New Britain herald., 1923-10-02
III sIsTill MARY EMERGENCY MENUS

Every hausskseneF has had me sz' psFisnee af having q hsllef ea shs aay there's hash for dinner ana no desssFi and not q minutes lime 10 run 10 the market. nr perhaps mere ' time 10 prepare company a'hhsi af simple sort, hut In the hurry oi the necessary change of plans ne question Of "whal on earth shall ] haYeh looms large,
 To this end it's very much worm while 10 keep some 'stoek" company menus snd recipes in mind,
 As 10 the hash, if the meat is veal CT pork CT ine cut Of beef and there is lime why not make llmhales and serve the potatoes in cream sauce If the hash is necessary try serving it on toast with a peaehed egg in Il small depression on each portion, Perhaps tris menu will suggest other possibilities 10 you:
 Tomato Cream Soup
 Toasted Bread sticks Nash with Posehed Eggs on Toast
 Shredded Cabbage or Pickles or
 Celery
 A second Vegetable
 Hot Biscuits or rlaln Bread
 Jelly or Preserves
 Tea or Coffee. and an
 Emergency Dessert"
 The dessert can he omitted if warm biscuits and preserves are served. If the whole meal is served neatly and aa eafuIiu tAapa In aa .aaaan for anp housekecper to feel the least bit om- barrasaed or apologetie.
 In place Of hash try these timbalcs:
 Leftover Tipibales
 one cup chopped cold meat. table spoons butter. 1s cup stale bread crumbs. cup milk. 1 iessertspoon parsley. eggs. E teaspoon salt, i-s teaspoon pepper,
 Melt butter. add crumbs and milk and cook until thick and smooth, constantly. Add meat. salt and pepper, parsley and eggs slightly beaten. Mix thoroughly and turn into buttercd molds. Fill molds \ little more than half full and put In q pan of hot water. Cover with buttered paper and bake half an hour in hot oven. Remove from molds and serve bn q platter surrounded by crcamed peas or carrots. Or garnsh with sprigs of parsley and serve creamed potatoes and baked squash or the other vegetable simply dressed with cutter.
 Ham and veal, ham and chicken, all veal or all chicken, cold roast pork. cold roast beef or lamb can be used for these timbales.
 An excellent emergency luncheon fish is made with cheese, eggs and milk. If there are potatoes to be warmed up serve them ''hashed ,rown." Canned tomatoes, served 'calloped or stewed, are always good with cheese.
 This luncheon menu may offer sug- ,estions:
 Cheese Fondue
 Flashed Brown Potatoes
 Stewed Tomatoes
 Bread and Butter singer Bread Apple Sauce Serve little cubes of toast in the tewed tomatoes
 Any kind of canned fruit may be | sed in place of apple sauce
 Cheese 1ondue
 Two cups bread crumbs from soft art of loaf, aa cup milk. B cup fine- chopped cheese, tablespoons but CT, eggs, 1Nteaspoon salt, IS tea poon mustard, IA teaspoon pepper. Cook crumbs and milk, stirring con tantly, until hot and smooth. Add | utter, cheese, salt pepper and mus ard and cook long enough to melt he cheese. Remove from fire and dd yolk of eggs beaten with a dover eater until thick and lemon colored, ]ix thoroughly. Fold in whites of ggs beaten until stiff and dry on latter with wire whisk Turn into buttered baking dish and bake % r 70 minutes in B moderate oven.s When firm to the touch the fondue is ono. Serve at once.
 Flashed Brown Potatoes Three cups finely chopped cold boil potatoes, tablespoons bacon or am fat IA teaspoon pepper. Melt fat in frying pan. Add pota- 'es and shake pan until potatoes arc oated with fat. Stir over the fire ntil very hot. Then let stand over ae fire until brown and crisp under- cath. Fold like an omelet and servo n hot platter
 Ginger Bread M One-half cup granulated sugar, III