Evening star., 1928-03-18
Novelty Is the Spice Needed to
Sharpen Appetities for Spring

! In the Spring a young mans fancy
lightly turns to thoughts OF love-and
hc is quite likely to lose his appetite
into the bargain But it isn't only the
love-siCk youth whose appetite wanes at
this time of the year. We all seem to
suffer from a sort of Spring fever that
makes us feel that foods actually aren't
so fiavorsome now as at other times OF
the year.
And to the housewife who has to
plan and prepare the meals there is
the difficulty not only of finding her
own appetite indifferent. but the diff
Guilty of catering 10 others who don't
really care whether they eat or not.
/ The housewife in moderate circum-
stances is likely to feel that her diff
culties would disappear If she had
/ enough money TO buy out of season
delicacles. New potatoes. Strawberries,
! asparagus. green peas look SO good
when they are still so high in price.
But she would probably find that even
these dainties wouldn't actually Taste
50 good as they DO later on when they
are more abundant.
The best thing TO do. then. is TO plan
meals that are not too hearty and TO
include some new and toothsome dish
menus / included seven dishes that
may help solve this problem Of stimu
lating Spring appetites. Here they are
with directions for making:
Cheese Surprise.-Cut some bread into
inch-square cubes. You will need an
equal quantity of these and grated
American cheese-about two cups OF
each for eight persons. Butter bak-
] ing dish and put in layer of the
bread cubes, sprinkle over with cheese.
( then add the bread and then the cheese
/ until all has been used. For the two
cups of bread you viii now need one
beaten egg and a half cup Of milk
mixed together with salt and paprika
+ to taste Pour this over the cheese and
bread and place in larger dish con-
! tanning a little water and bake until
Drowned.
j Stuffed Chops lamb chops
may be made into dish calculated TO
/ excite the appetite IL time Is taken 10
stuff them in this way:
/ Select chops about an inch and a
! half in thickness Either loin or rib
chops may be used. but the former
| sort are easier to handle. Make a
/ silt in each chop to the bone. so that
a pocket is formed. For six chops YOU
will need a cup and half OF soft
breadcrumbs Add and mix we'll a
/ teaspoon Of chopped parsley half tea
! spoon Of onion juice, salt and pepper
/ 10 taste and about a half teaspoon Of
celery salt
! Fill the Sits in the chops with this,
!asten them by means Of a small
/ skewer--a clean sharpened match end
viii do. Heat a tablespoon or two of
drtppings In a frying pan and brown
the chops on each side Place the chops
I in a casserole or baking pan, pour off
. the grease in the frying pan and add a
cup OF water TO the pan and then US:
this 10 mOisten the chops. Cover the
casserole and let them COOK half hour
! Remove and place on a platter pouring
the gravy that remains over them.
Delicious Baked Apples. --Choose tart
apples and pare, quarter and remove
! cores, Stand these apple quarters up
right In a baking dish, filing II so that
they are heid quite secure. Squeeze a
iemon and sprinkle the Juice over
them, add q very little grated lemon
/ rind. few dabs Of butter, Just grain
OI tTo Of powdered cloves and sugar
20 suit the taste. These may be eaten
cold. but they are. much better hot
So make an effort " ALLOW enough time
before breakfast 10 make them The
laklng viii not require more than a
hal! hour.
Spinach With CraHy. fresh spin .
ach II you can get it~~otherwise the
canned sort II th@ fresh spinach is
nsec, wash we'll and cook for 10 min
htes. Drain well and put through the
meat chopper. III the meantime heat
some gT3Yy~-~s bout three quarters Of q
cupfuI FOR pounds 0f spinach. The
gravy should be smooth and fairly
thick. Nix the gravy With the spinach
and season with salt and pepper to
TASTE. You may Use some of the graVy
iett from The pCt roast cooked for Wed
nebdayg dinner
Salmon 81 C0qiilies -~ Use canned
salmon and remove oil. bones ano
skin Put Two fablegpoonftils of butter
into saucepan With Two of -four
level meaaurea-snd mix thoroughly
Then add cup 81 rich MIX ~~uaf
eYapor2lcd miIk II you cannot get fFesl
milk. hdd 2 ggain ~ two of mace
paLaika, salt. pepper one tcaApD0ntu
VI onion lllice ana a teaspoonfIi d
chopDed parsley. CoGk this sauce ant
fh"n acd tbs aalnlo1 ana mix thor
ouaEjy Ift II o1OI slightly gnd gdf
the Dcatcn yoiEs 0f tH'0 eggs Butte
some individual baklng shells and Du
same ~ the salmon Hi&'gife III cHch
Sprinkle WITH 1ils cracker crumbs an
! = Itijf melted butter and bake Eery'
| pain ~ &itn iarfare seIcF. To max,
fD@ 'aftsfe sauce ta" magonnai$2 nfee
sln2 -tp 3 CupiuI NJ a" dressing ard