Perth Amboy evening news., 1923-10-06
Sister Mary Tells
How To Prepare
Delightful Menu
The Menu
Cream of Celery Soup
Toasted Crackers

The Menu
Cream of Celery Soup
Toasted Crackers
Veal Birds
Twice Baked Potatoes
Cauliflower au Gratin
Endive Salad Rolls
Sliced Peaches with Cream
Nut Cookies
Coffee
May | help you plan your dinner
for tomorrow? Sometimes after
weeks of planning a woman feels she
wouldn't mind cooking the dinner If
she didn't have to decide what to
cook.
There is usually an abundance of
fruit and vegetables early in the fall,
SO that part's easy. And just sug-
gestion about the fruit. The time is
coming when made desserts of
dried fruits re going to be neces-
sary, so, while it's possible serve the
fruit Eau naturel." Add a simple
cake or cookies of some sort if you
want to, but plain sliced peaches
and cream leave little to be desired.
The last of the melons or grapes
might add the finishing touch to any
dinner.
Or the salad may be of fruit and
cheese and crackers might finish the
dinner.
Note the menu I have devised
here.
The meat, potatoes and cauli1ower
are all cooked in the oven. This con-
serves fuel on gas stove and makes
good use of the heated oven in
coal range. In the course of year
these small items are worth while.
Cream of Celery Soup
One head of celery, 2 small onions,
sprigs parsley, A tablespoons rice,
1 teaspoon salt, 4 teaspoon pepper.
cups milk, 1 quart water, l table
spoon butter.
Chop celery, leaves and stalks.
Mince onions and parsley. Melt but
ter in kettle, add onions and cook
five minutes. Add celery, parsley
and rice, cover with the water and
simmer an hour. Rub through
puree strainer and add milk heated
to the boiling point. Season with salt
and pepper and serve topped with
whipped cream if desired.
Veal Birds
Two slices veal steak cut Il Inch
thick, / u cups bread crumbs, ~ cup
nut meats, 2 tablespoons butter, l
egg, hot water, " teaspoon salt, Is
teaspoon pepper, flour.
Trim steak and cut in small oval
shaped pieces. Mix bread crumbs and
nuts with melted butter. Add egg,
unbeaten, and mix we'll. Add water
| to make moist enough to hold mix
ture together. Season with salt and
pepper. Put some of the stuff1ng in
| the center of each piece of meat, pull
edges together and pin with tooth
picks. Roll in flour and bake in a
| moderate oven 45 minutes, basting
frequently with one tablespoon but
| ter melted in one-half cup water.
| Make q cream gravy with the
liquor in the pan.
CauIinower au Gratin
One head caulifower, liz cups
milk, 2 tablespoons flour, table,
spoons butter, 2 tablespoons grated
cheese, u teaspoon salt, Is teaspoon
pepper, 1-3 cup coarse stale bread
crumbs, 2 tablespoons melted butter.
Remove outer green leaves from
caulihower. Put in a pan of cold
salted water for an hour. Drain and
cook uncovered in boiling salted
water for 80 minutes. Save one-half
cup of the water in which the cauli-
flower was cooked. Drain from
water and separate into sprigs. Put
in buttered baking dish and cover
with sauce made by melting butter,
stirring in flour and slowly adding
milk and caulihower water. Stir
constantly. When smooth add
cheese. Cover with bread crumbs
which have been mixed with the
melted butter Bake in a moderate
oven until brown and serve at once.
Endive Salad
Wash and crisp endive. Chill and
dry.
Cut three slices of bacon into tiny
pieces and try out fat. Remove from
fire and stir in two tablespoons vine
gar. Beat until we'll blended and
pour over endive. Serve at once.
| copyright, 1923, NEA Service. Inc.