Evening star., 1923-07-27
Summer Meals for the Children

about seven minutes.
Special Custard.-Break two eggs
into dish, remove any specks, beat
well, then pour on one gill of hot
beef tea or stock, beating all the
time. Season If necessary and strain
into a creased dish. Twist or tie
piece of creased paper over, put it
into pan on an inverted dish with
boiling water to reach half way up
the custard, and simmer very gently
for about twenty minutes or until
firm on top. Turn out and serve at
once.
Floating Island.-Beat the required
number of whites of eggs until stiff.
sweeten d little, then cook in a COW
cred dish over water which is hot
but not boiling, or cook on top of the
hot milk which is to be used in max
ing the custard. Lift the egg whites
out with wire eggbeater or split
spoon, and place them on top of the
| custard. Decorate with small bits of
jelly
Chicken Jelly.-Take a chicken, cut
1t up into very small pieces, bruise
the bones, and put the whole into a
it water-tight. Set the jar in a
large kettle of boiling water and keep
1t boiling for three hours. Strain off
the liquid and season it slightly with
salt. pepper and mace. or with loaf
sugar and lemon juice. Return the
fragments of chicken to the jar and
set it again In boiling water 1t will
| collect as much jelly by the second
boiling This is very nourishing
Beef may be used in the same way.
Bran Cookies.-Take two cups of
bran, to be bought at any grocery
store; a scant cup of flour. a tea
spoonful of baking powder, half a
teaspoonful of soda, half a teaspoon
full of cloves, half teaspoonful of Gin
namon, a tablespoonful Of shortening,
a
cup of water, or more, If needed to
make the right consistency. Mix the
dry ingredients. and add the sirup
and water. When well mixed, add
the melted shortening. Drop onto a
buttered tin and smooth thin with a
, wet knife blade. Bake in a moder-
ate oven for thirty minutes. These
will keep fresh for weeks. This
amount will make thirty-six cookies.
Ten Home Lunches.
Eggs boiled, coddled, poached or
scrambled; bread and butter; spinach
or other green. cake.
Beef stew with vegetables; crisp
thin tea Biscuits; honey.
Dried bean or pea puree; toast;
baked apple; cookies.
Vegetable-mil soup; zwieback; rice
with maple sugar and butter or with
milk or cream.
Potato chowder; crackers; jelly
sandwiches.
Cold meat; creamed potatoes; peas;
bread and butter; frozen custard or
plain ice cream and plain cake.
/, Lamb chop; baked potatoes; bread
and butter; sliced mixed fruits !;
cookies.
Baked omelet with spinach. kale or
other green's; bread and butter; apple
sauce; cake.
Milk toast; string beans; stewed
fruit; cake.
Boiled potatoes; Goldfish gravy;
bread and butter; lettuce; custard.
Picnic lunches.
Sandwiches with sliced tender meat
for filing; baked apple, cookies or a
few Jumps of sugar.
Slices of meat loaf or bean loaf
bread and butter sandwiches; stewed
fruit; small frosted cake.
Crisp rolls, followed out and filled
with chopped meat or fish, moistened
and seasoned, or mixed with salad
| dressing; orange, apple, mixture of
, sliced fruit or berries; cake.
Lettuce or celery sandwiches; cup
custard; jelly sandwiches.
Cottage cheese and chopped green
pepper sandwiches, or pot of cream
cheese with bread and butter sand
wiches; peanut sandwiches; fruit;
cake.
Hard boiled eggs; crisp baking pow
der biscuits; celery or radisheS;
brown sugar or maple sugar sand
| wiches.
| Bottle of milk; thin cornbread and
F., butter; dates; apple.
| Raisin or nut bread with butter
cheese; orange; maple sugar.
! Baked bean and lettuce sandwiches;
apple sauce; sweet chocolate.