San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-01-22

The average housewife always has
few cans of salmon on the pantry
shelves for quick luncheons. On such
occasions salmon is usually used for
salad or creamed and served on
toast. The following method is lit
tie different from the usual way of
Dreaming it, and more tasty.
Chop one small onion, place in an
enameled ware saucepan, add two Ia
blespoonfuls of butter and cook until
Drowned. Then add one and one-half
cups of water, the juice of half lem
on, one teaspoonful of Worcestershire
sauce, seasoning of salt and pepper to
taste, and a very small speck OF
cayenne. The porcelain-like surface of
ennmeled ware being proof against CT
trus acids, there will be no danger
Of the mixture becoming discolored or
affected. Thicker with three table,
spoonfuls of flour rubbed smooth with
little of the liquid, and stir the whole
over the fire until it boils. Add TO
the sauce two cups Of canned salmon,
bones and skin removed, and flaked
apart with a fork. Stir in one table
spoonful of curry powder and then
when the mixture is thoroughly heated
serve on slices of hot, buttered toast.
BAKED CHEESE OMELET.
This omelet may be served as the
main dish for even formal little
luncheon. 1t differs from the average
omelet in that it is baked instead Of
fried.
The ingredients needed are four
eggs. one-half cupful grated cheese,
one quarter teaspOonful salt, three
quarters of a cupful Of soft bread
crumbs and one tablespoonful OF but |
ter.
Sprinkle the bottom Of well but |
tered enameled ware baking dish with 4
part of the crumbs. Over this sprin- |
kle a layer of the cheese, using nearly |
all Of it. Break the eggs into a bowl, |
add the salt and a tablespoonful of I
cold water. Stir with a fork just |
enough to blend the yolks and whites. |
Pour the eggs oger THE cheese and 4
cover with the rest of the crumbs. /
scatter the remainder Of the cheese 1
over the crumbs, dot with the butter
and sprinkle with paprika, if desired.
Bake in a hot oven for ten minutes. /
or until the eggs are set. Serve from
the dish in which it is baked.
LUNCHEON RICE.
Rice, of course, is very nutritious
and this way of preparing it is sure
to meet with the approval Of the en-
tire family.
Soak one cupful Of mixed nuts in
hot water to cover for half an hour.
Then add the broken nut meats to
two cupfuls of boiled rice, together
with one-half teaspoonful of salt, one
eighth-teaspoonful pepper and one tea
spoonful sugar. Stir in two eggs, beat I
en- slightly, and One-half pound of mild (
cheese, grated, using fork so as not .
I to break uD the rice grains. Turn .
into a well buttered enamel ware cas-
serole or baking dish. which being 80
china-like in appearance, can be ,
brought to the table and used as a
serving dish. Then with a fork make
holes in the rice and into them pour
the milk. Drop bits OF butter on the |
top, sprinkle with paprika and bake,
covered. in hot oven for half an hour. I
Uncover 10 brown.
NEW ENGLAND STEW.
This stew makes an ideal warm-day I
luncheon. The housewife who is nnx-
ious to add new dishes to her sum-
mer list will like this recipe because |
it is easily and quickly prepared.
Take about one cupful Of cubes cut .
from thick slices Of white bread, and !
brown them in two tablespoonfuls Of /
buttef. Skin four large tomatoes and |,
cut them into small pieces. Place the I
tomatoes in an enameled ware sauce
pan, which is impervious TO vegetable 1
acids, add the bread cubes and cook 4
over a slow fire for a few minutes. I
Then add a cupful sf cooked corn and
continue the cooking until the toma-