The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1924-01-28
OVEN
COOKS IDEAL
DINNERS
Brunswick Lamb Stew 10
Basis for inexpensive,
NutritiVe Meal.

Brunswick stew 10 q very VISA
known Virginia dish which many
people think IL impbssible OF ac'
accomplishment save when one mas
a real "old nanny" cook In the
kitchen. This. however, ~ NOT
true. Anyone can make, gooo
Brunswick stew, for 1t ism NOT
hard dish to prepare II dlrectlons
are followed, especially Wnen one
can cook 1t on the eectric range.
The main dish Of the dinner menu
given below IS this stew. 1t can
be readily prepared from inexpen.
siye pieces OF neck or breast OF
lamb. The accompanying dishes
go well with It and make pleas
ing dinner.
Brunswick Lamb Stew
Fried Hominy Cabbage Salad
Cottage Pudding
Brunswick Lamb Stew.
Purchase three or four pounds OF
lamb or young mutton from the
neck or breast and have 1t cut into
small pieces. Put this meat In
roasting pan with two small on
ions. peeled and sliced, bay leaf.
q couple Of stalks OF celery, ana
Just enough cold water to cover.
tie electric range, using "loW" heat.
When the meat is tender remove
from the oven and allow to get
cold. Then remove the cake Of
fat from the top and pick the meat
free Of bone. After this return the
meat to the stock in which 1t was
cooked and to this add three large
potatoes that have been parboiled,
peeled and sliced; heaping cup
full each Of canned corn and lima
beans, chopped onion, and a tea
spoonful Of minced parsley.
Return to Oven.
Return this to the oven Of the
electric range, and after 1t has
reached the boiling point use low"
or medium" heat to simmer again
for one hour. At the end Of this
time add two cupfuls OF canned to-
mato pulp, a teaspoonful Of black
pepper, and replace in the electric
oven to cook for a half hour
tablespoonfuls Of butter rubbed
smooth into an equal quantity Of
flour. When this has thickened the
gravy Of the stew by turning the
heat Of the oven to high" let 1t
boil for several minutes and then
the stew is ready to serve.
Fried HOminy.
Soak two cupfuls Of fine homi1y
Overnight or for several hours.
When ready to cook just cover it
with slightly sailed boiling water
and simmer for an hour. Then
drain off any water which has
not boiled away. While the hominy
IL still warm turn it into a deep
square tin with straight sides.
When 1t IL perfectly cold cut into
slices an inch thick, roll these In
flour, or II you can spare an egg
mix one with a tablespoonful of
cold water and dip each slice In
this before rolling 1t in fine crack.
ercrumbs. using high" heat for
this. Fry to a good brown In
shallow tat.
Cabbage Salad.
Wash q small white cabbage; lay
It in cold water for half an hour
and cut 1t into fine shreds with
q sharp knife. When ready to
serve pour over Il q dressing made
by rubbing the yolk Of q hardboil.
cd egg to q paste with half q
cupful OF salad oil, two table
spoonfuls Of vinegar, salt and pep
per to taste and a suspicion Of
mustard. A very good addition to
this dressing Is q couple Of table
spoonfuls of sour cream whipped
stiff and stirred in lightly at the
last moment. Have all thorough.
ly cold.
Cottage Pudding.
Cream together q small cupful
of granulated sugar and a rather
liberal tablespoonful Of butter and
put with them the yolks Of two
eggs. beaten light. Stir in q cup.
full Of milk, then the whites Of the
eggs, whipped stiff, and last of all,
two cupfuls OF flour sifted with
two teaSpoonfuls of baking powder
and a half teaspoonful Of salt.
Turn into a creased cake tin or
into small muffin-pans IL you pre-.
fer the individual buildings. The
oven should be at the second heat
when the pudding goes in and cook
steadily at this until the pudding
is so well done that a straw comes
out clean when thrust into the
thickest part of the loaf. Turn out
on a plate and eat with LIQUID
sauce.
Pudding Sauce.
Soften a tablespoonful Of butter
and work into q cupful of brown
sugar. When It is well creamed
put 1t into a saucepan with half
a cupful Of boiling water and
bring to boil; add q heapinr
teasponful Of cornstarch wet to q
soft paste with cold water, boil
up and stir until It thickens. take
from the range, flavor with NUT.
meg or cinnamon to taste, turn
into q pitcher and serve hot with,
the pudding.