The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1924-12-01
I I|NE FOR LIGHT
DINNERS IS
OVER
Suggestions Given for Dishes
in Keeping With Cold
Weather
By STELLA ELIZABETH DELAND

BY STELLA ELIZABETH DELAND
The time for light and dainty din
ners is almost over, at least for
this year. Soup which could scarce
ly be thought of in the warm
weather unless twas chilled or jel-
lied now appeals and we eat it with
as much relish as though we were
eating it for the first time. Soup
is not an expensive dish unless one
cares to make it so. There are any
number of soups which may be
made very nourishing with the use
of very little or no meat One Of
these Is the
Swiss Potato Soup.
Pare, wash and cut four potatoes
in halves, and also pare, wash and
cut in one-quarter inch slices q
large white turnip. Cook these to-
gether for ten minutes over q
heater unit of your electric range
at high heat; drain, add half a
sliced onion and three cups of boil.
ing water and return to the heater
unit and cook this time over
medium" heat until the vegetables
are soft. Again drain the liquid
and set aside to add to the vege-
tables after rubbing them through
sieve.
To this add one quart OF scalded
milk and return to the range to re-
heat. Then melt four tablespoon
fuls of butter in saucepan over
low heat. and stir into it half a
cup OF flour. Thicker the soup
with this. After this season with
one and one-half teaspoonfuls Of
salt and one-eighth of a teaspoon
OF pepper. Bring the soup to a
quick boil and serve.
For dinner begun with this
Swiss potato soup the following
meat dish, together with potatoes
cooked as directed and the dessert
suggested will make pleasing
whole that will be hearty enough
to meet the demands of cold fall
weather.
Veal Oysters.
For four people buy two and a
half pounds of shoulder or runp
veal in one piece and cut it into
bits about the size of large oyster.
Season with tablespoonful and n
half of salt and a quarter of a
teaspoonful of pepper and the same
amount of paprika and let it stand
for half an hour or longer. Then
dip each piece in beaten egg and
bread or cracker crumbs and fry
to golden brown in deep hot fat
Heat the fat over medium"
heat on a heater unit of your cleo
trio range for ten minutes or until
it reaches 600 +. or 900 c. on o
fat or syrup thermometer If you
do not own either of these cooking
thermometers use the bread test.
If the fat is at the correct temper
ature it will brown a piece of
bread dropped into it in sixty sec
onds. When the veal oysters have
become golden brown remove them
from the hot fat and put in q
bake dish and cover them with
milk and bake them in your cleo
trio oven for one hour at $50 de-
grees Fahrenheit Remove from
the oven and serve in the bake
dish.
Baked Riced Potatoes.
At the same time you are baking
the veal oysters bake the neces.
sary number of medium sized pota-
toes. When they are thoroughly
cooked take them out, cut off the
tops, remove the insides and put
them through the ricer. Season
with salt and pepper and add a
teaspoonful of butter for each
potato and return to the shells,
sprinkling a little paprika on top,
and replace in the oven to heat
through. Serve with little parsley
decorating the top.
Any green vegetable will go well
with the aforementioned dishes of
this dinner or : may be omitted in
favor of a salad.
Cup Cake With Hot Chocolate
Sauce.
Cream a third of cup of short.
ening and to this add one cupful
of sugar gradually. while beating
well, one egg yolk, half teaspoon
full of vanilla, and then alternate,