Evening star., 1926-10-01
School and Home Lunches
Dainty Dishes Easily Prepared Recipes
by The Stars Household Expert-How
to Pack Lunches

an equal amount Of butter TO each
| cupful Of LIQUID. II starch is substi.
! tuted for -four, one-half a tablespoon
| full to a cupful will usually be found
| sufficient.
| Chowder ingredients are milk,
whole or skim; q fatty substance.
| which Is usually salt pork. although
butter may be used instead: potatoes
| or crackers, or both, and in addition
| TO these one of the following: Fish,
| which may be either fresh or salt;
green corn, either fresh or canned:
,arsnips. vegetable oysters or celery.
! A chowder consisting chiefly Of milk.
potatoes and crackers. and favored
| with q little salt Goldfish. Is one OF the
| most economical Of these dishes.
| For q brown stew the cheaper and
| less tender cuts Of beef. such as the
| rump and round, can be used. Re.
move the meat from the bone and
cut il in small pieces. Dredge with
| -four and cook in a small amount Of
| fat until 1t Is we'll Drowned. Add hot
| water. about one quart, to every pound
OF meat. Season with salt, pepper
and onion. and cook slowly for an
| hour. The meat should be very
tender and the gravy thick. Tomato
! and other vegetables may be added
while the stew is cooking.
There Is a great variety Of nutri-
| tious soups that can be made from
| dried navy beans, black beans, lem
| tils cowpeas, or other legumes. The
vegetables should be first soaked in
| water for several hours. preferably
| overnight. In the morning add fresh
water and cook until tender with a
| little onion, celery, or other highly
| favored vegetables and salt. and then
s,%~ otva0 o. 1AA
| skins. The juice and pulp should be
diluted or boiled down and then thick
| ened with -four and butter.
Cooking Eggs.
The usual way Of preparing eggs is
! by cooking them for three minutes
| in boiling water. BY this process the
yolk is left entirely uncooked and the
white Is more cooked than most peo-
pie think desirable. A better way Is
to place the eggs in hot water, re-
move them from the stove, and allow
from six 10 eight minutes for cook
ing Much will depend upon the tenn
perature Of the eggs and the amount
Of water used. In most cases the fol-
lowing method will be found satisfac-
tory: Bring to the boiling point one
cupful Of water for each egg to be
remove from the fire, and cover the
pan closely. Leave the eggs in the
water for about eight minutes. Hard
boiled eggs can be prepared in the
same way by allowing longer time.
Making Sauces.
There is a great variety of sauces
which can be used to serve with meat
or vegetables and can also be used for
making sandwich filings. In a gen.
eral way they are made like milk
soups, excepting that more -four is
used. Two tablespoonfuls Of -four
and two tablespoonfuls Of butter or
other fat are usually allowed for each
cupful Of liquid. This liquid may be
water. broth. tomato juice. milk,
cream, the water in which vegetables
have been cooked. or a combination
Of two or more Of these.
F1avoring for Desserts.
An economical caramel flavoring
for custards, ice creams and other
desserts may be made by browning
or caramelizing. ordinary sugar. To
each cupful Of sugar add one-fourth
cupful Of water. Heat until we'll
Drowned. stirring constantly, even
after the dish has been taken from
the fire, and until the danger OF
burning In the hot dish is passed. Be
! fore the mixture hardens, add hot
| water and cook until 1t Is about the
consistency Of thick sirup. Bottle
and save for use as needed