Evening star., 1927-10-21
Variety in Daily Menu
Healthfu Combinations of Food Are Necessary
in the Well Ordered Household-Green
Vegetables and Desserts.

.. NoiSten with some of the nQuld IN
which the meat was cooked. Smal IL
raw potatoes may be Drowned with
the ribs. Let the whole COOK Tor ~
minutes or until the vegetables are
done. Add salt to taste. Serve the
meat on a hot platter garnished with
| the vegetables.
Meat and Vegetable Pie.
| Make some pastry with one pound
| of flour and half pound of finely
minced suet and a little salt and bak.
inc powder mixed with water. Slice
| fine some raw potatoes and httle
onion and turnip. then cut some steak
into dice cut the pastry into large
rounds, using a pudding plate as
guide. On half a round put a layer
of thin potatoes, onion and turnip..
season we'll. then add a few pieces of
the meat. Then put another layer
of Vegetables on top and fold the other
half OF the pastry over the whole,
pinChing the edges together and turn.
ing them up. Bake the pastry in a
moderate oven for about three-quar-
ters of an hour 1t should be brushed
over with milk before being put in
the oven.
Special Apple Charlotte.
This is a delicious dessert To make,
stew enough tart apples to make a
pint of thick sauce. Sweeten with
cupful of white sugar and season
with cinnamon. Soak two level table
spoonfuls of gelatin in one-half cup
full of cold water for five minutes.
Stir the gelatin into the boiling apple
sauce. remove from the heat, beat un-
til perfectly smooth, then stir in the
stifTiy beaten whites of two eggs.
Turn into a single mold or into indi-
vidual cups and set away to chill.
Use the yolks of the two eggs TO make
the following custard: Bring one pint
of rich milk to the boiling point in a
double boiler or in tin pail set IN
boiling water. Sift together one table
spoonful of cornstarch, two-thirds cup
full of sugar and pinch of salt and
stir the mixture into the milk. Con-
time stirring until it boils up, then
add a small lump of butter and the
we'll beaten yolks of the two eggs,
stirring briskly for a few minutes.
Remove from the heat and beat until
cool. then add a tablespoonful of
vanilla favoring. When serving,
turn the apple mold into glass fruit
dish or from cup molds into individual
sauce dishes. Cover with custard and
decorate the top with bits of currant
jelly or other jelly.
Apricot Dessert.
For this dish one small can of apri.
cots. half a pint of cream, several
small sponge cakes and some sugar
and fiavoring are all the ingredients
needed Lay the sponge cakes in
glass dish and sprinkle them with
Juice from the can of apricots mixed
with a little lemon juice if required.
Whip up the cream until it is stiff,
adding the sugar and vanilla, lemon.
almond or any f1avoring, and arrange
it round each sponge cake In a ring.
Drop half an apricot in the center Of
each. the cut side down. and sprinkle
it with a little nutmeg to resemble
pepper. This dish looks exactly like
a dish of poached eggs and is great
favorite at children's parties.
Cranberry Mullins.
Break one egg into mixing bowl.
beat it lightly, then add three-fourths
c,pful of milk Sift together one
fourth cupful of sugar, one-fourth tea
spoonful of salt, four teaspoonfuls of
baking powder and two cupfuls of
-four Add the milk and egg mixture,
also one-third cupful of melted butter.
Roll one cupful of cranberries in two
tablespoonfuls of sugar and fold them
carefully into the batter. Place in
creased muffin pans. Bake in mod.
crate oven for about half an hour or
until brown. This makes IL mullins.