Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-02-07
Food of Many Varieties
Which. Child Should Have
Excellent Provision May Be Made for Meals at
Home and at School by Scientific
Selection
Selection

cupful of any of the following cooked
vegetables: Peas, lima, navy, soy or
string beans, carrots, corn, cteery, cab
bage, onions, mixed vegetables, or to-
mato heated with tiny pinch of baking
soda. A good soup is made with three
fourths cupful of white sauce and one
eighth cupful of mashed potato, cooked
rice or grated cheese.
Dreamed VegetableS.-USe one-fourth
cupful of white sauce with three-fourths
cupful of cooked peas, carrots, celery,
cabbage, onions or corn. One hard
cooked diced egg may also be used with
half cupful of white sauce.
Rice and Tomato.-Add one-fourth
cupful of rice to one cupful of boiling
sailed water. Boil for two minutes, cover
| tightly, then put into a fireleSs cooker
| overnight. In the morning add one
fourth cupful of unstrained tomato. one
Slice OF onion, and a seasoning of salt
and pepper. At noon heat and serve. 1t
is not necessary to use the fireless cook
er. The rice may be cooked in the usual
way, adding three-fcurths cupful of the
cooked rice to the other ingredients.
BeverageS.-Cocoa or milk supplies a
desirable hot drink. To make the cocoa,
mix one teSpoonful of cocoa with one
teaspoonful of sugar and one-fourth
| teaspoonful of flour. Add one-eighth
SupAul VI WdCcI DOIl 1OT i've HlI-
! uteS Then slowly stir in half a cup
full of milk and heat. Add one drop OF
vanilla and serve.
To prepare favored hot milk, heat
| three-fourths cupful of milk, but do not
boil. Flavor with little grated nutmeg
| and serve with bread.
Simple Desserts.
Fresh fruit of any kind, eaten raw OF
SfQuoH or ctr Iria
fruit, or any fruit juice, may be used
as dessert, as well as baked or boiled
custards, junket, plain cookies, drop
cakes or cup cakes, not too rich and
served without heavy frosting, small
amounts of homemade candies or milk
chocolate bars and raisins, dates, figs
and stuffed prunes.
Soft Custard-Scald half a cupful OF
milk in double boiler. Beat an egg
add few grains of salt, one teaspoon
full of sugar and pour on gradually the
scalded milk. Pour the mixture back
into the top of the double boiler and
stir constantly until 1t looks creamy or
coats the spoon and the foam has dis
appeared. Then remove Immediately
from the hot water. Cool then add one
drop OF vanilla, orange or lemon ex-
tract or a pinch of grated nutmeg. The
white OF the egg may be beaten, slightly
SWeeCeneOI Inen served on top OF the
custard. If the custard curdles, it has
cooked too long Put the pan in cold
water and beat the custard until smooth.
Junket-Crush half junket tablet
and dissolve it in cold water Add two
tablespoonful of sugar to one cupful
OF milk and heat to lukewarm, then
add the junket and stir Add a little
salt and little vanilla and put in a
warm place to set, then chill and serve.
For change, you can brown the sugar
slightly to give a caramel flavor or add
two teaspoonfulS of chocolate strip.
Serve with whipped cream or with
fruit
Chocolate Bread Pudding.-Soak two
cupfulS Of bread crumbs in four cup
tuls OF scalded milk for half an hour
Add two-thirds cupful of sugar to two
squares of grated chocolate and melt
over hot water. Mix the melted choco-
late with the soaked bread crumbs, two
beaten egg yolks, half a cupful of raj
sins, one-fourth teaspoonful of salt and
one teaspoonful of vanilla. Fold in the
stiffly beaten egg whites and bake.
Serve with any pudding sauce.