The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1925-02-10
Sister Mar.v5
Kitchen

Breakfast-Stewed prunes, cooked
wheat cereal, thin cream, poached
eggs with spinach on toast, toasted
corn bread grape jelly, milk, coffee
Luncheon-Mock sausage, seal
loped tomatoes. graham bread, apple
sauce, ginger snaps, milk. tea.
Dinner-Roasi leg of lamb, pota.
toes baked with meat, caulifiower
and carrots, curly endive with bacon
dressing. whole wheat bread, Gran,
berry ice. nut cookies. milk, coffee
With the exception of the endive
with bacon dressing there are nc
dishes suggested that are not suit
able for child OF 4 or s years. "A
few blades of the tender, well
bleached part Of the endive should
be minced and seasoned with lemon
juice and olive oil for children under
10 years of age.
Mock Sausage
One-half cup dried lima beans. "A
,up fine dried breadcrunlbs, Il cup
fnely chopped peanuts. tablespoons
butter, egg. u teaspoon salt, Il
teaspoon pepper, 2 teaspoons minced
parsley (optionaD.
Wash and pick over beans. Cover
with cold water and let stand three
hours. ParboiI in soda water for
ZEN minutes. Drain and rinse in
clear, cold water. Cover with boil
ting water and cook until tender, adj
ding water as necessary to prevent
burning. Salt the beans about ten
minutes before tender Rub beans
through PURGE strainer If beans
were cooked dry do not drain before
sitting, but if much water was used
drain before sitting. Add bread
crumbs, nuts. seasoning. butter and
egg slightly beaten to bean pulp and
mix thoroughly. Shape in the form
Of ''frankfurters, roll in sifted
crumbs, brush over with melted
butter and bake to a golden brown
IN hot oven.
CauIifiower and Carrots
One medium-sized head cauliflower,
! cup diced carrots, tablespoons
butter, l tablespoon -four, cup
milk, tablespoons grated cheese. /
igg yolk, II teaspoon salt, Y tea
spoon white pepper
Remove leaves from carlifiower.
Let Stand thirty minutes in cold
sailed water with the head down.
Cook, head up, in boiling water I'M
til ttnder, about thirty minutes.
Drain and put in a shallow serving
dish. Cut fiowerettes at the stalk
to facilitate serving, but do not sepa-
rate. Cook carrots in slightly sailed
boiling water while cauliflower is
cooking Melt butter, stir in flour,
and when well blended, slowly add
milk, stirring constantly. Season
with salt and pepper and add cheese.
Cook, stirring to prevent sticking,
until cheese is melted. Remove from
the fire and stir in egg yolk. Pour
sauce over caulifiower and arrange
carrots in border around the cauli-
lower.
Cranberry Ice
You may decide to serve this with
your Thanksgiving turkey in place
Of cranberry sauce.
One quart cranberries, 2 cups
sugar, III cups boiling water, 2
lemons.
Wash nd~pick over berries. Cook
n boiling water to cover until soft.
Rub through a sieve and add sugar,
lemon juice, cranberry juice and
boiling water IL there was little wa
ter over the berries while cooking.
Pour into mold, pack in equal
parts OF ice and salt and let stand
four hours.
There should be one and one-half
cups Of cranberry juice and water
combined. Measure juice and add
boiling water to make required
amount.
Copyright, 1924, NEA Service, Inc.)
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