Evening star., 1931-11-27

from the water with q spatula ana
place on the desserts: - =,
Place In a creased baking dish IN
layers, FIRST two cupfuls Of sliced raw
potatoes. then two cupfuls of raw ham
burg steak, then six large sliced toma-
toes. then one cupful Of sliced green
peppers. then one cupful Of sliced raw
| onions. when removing the skin from
onions. first dip the onions into boiling
water for minute, then begin at the
root end Of the onin and peel upward.
This method prevents the juice from
entering the eyes. Season all well WIN
salt and pepper. Pour one cuptul OF
boiling water over the mixture and bake
! in a slow oven for about an hour. THIS
with salad and a light dessert makes
a nouriShing meal.
Dinner Spaghetti.
Have one pound of round steak cut
! into cubes and cook until tender, keep
ing covered with water. Cook six slices
! of bacon, then fry three sliced onions In
the bacon fat until well done. Add one
can of tomatoes to the onions and cook
| for 20 minutes, then add the meat and
cook slowly for 80 minutes. Add two
| tableSpoonfuls of chilli sauce, one tea
spoonful each Of worcestershire sauce
and tabasco sauce, and salt to taste.
| Cook two and one-half cupfuls Of spa
ghetti and put it on platter. Pour the
meat and tomato mixture over 1t and
sprinkle with one and one-hslf cup
| fuls of grated cheese. Lay the slices Of
cooked bacon on top or cut 1t into small
pitces and add to the meat.
| Glass platters which withstand the
oven heat are now on the market and
are satisfactory substitute for plank.
They may be bought in several sizes,
and contain grooves which collect the
gravy. For platter ham, appropriate
accompaniments are slices OF pineapple.
nodded spinach, and turnip balls. To
prepare, scar a slice of cured ham
three-fourths inch thick on a platter
then cook rather slowly until done.
Place the pineapple on top Of the ham
around the edge, letting the slices over
| lap. Pack well-seasoned, cooked spin
ach in individual molds, then unmold it
around the meat, alternating with
mounds of turnip balls. Return to a
hot oven to glaze the pineapple and re-
heat the vegetables. Pare the turnips
and shape them into balls with French
vegetable cutter. There should be three
cupfuls. Put into a baking dish with
one-fourth cupful of butter, one-fourth
cupful Of hot water, half teaspoon
full of salt and one and one-half tea
spoonfuls of sugar. Cover and cook in
the oven until tender.
tomatoes and buttered asparagus tips
with a border Of boiled brown rice.
JeIlied Chicken.
Soak one and one-half tablespoonfuls
OF gelatin In one-fourth cupful Of cold
water for f1ve minutes, then dissolve 1t
| In one and three-fourths cupfuls Of
boiling stock with the fat removed. Add
salt to taste and one-fourth teaSpoonful
each Of white pepper and celery salt,
and one teaspoonful of onion juice.
Decorate a mold with two hard-cooked
eggs cut in slices, and pack two or three
cupfuls of boned chicken in. either
minced or cut into strips. Pour the
hot liquid over the chicken, let cool,
then place in the refrigerator to harden.
Unmold onto platter and garnish with
celery and overlapping slices Of boiled
tongue or slices of cucumber marinated
in salad dressing. Veal may be sub
stituted for part Of the chicken, and II
the meats are cooked together the veal
will acquire the chicken flavor from the
stock.
Jellied chicken may be nodded into
| individual molds or custard cups, and
serve as q salad. Unmold onto lettuce,
garnfsh with stuffed olives, and place Q
spoonful Of mayonnaise on lettuce be-
side the mold. One cupful Of chopped
Cc1cKy 1u3y NC BuDStlLuUCQ 1OT &I CQud1
amount OF chicken, and bit Of green
pepper may be added for color Then,
II desired blend the entire mixture
| lightly with mayonnaiSe before packing
into the mold.
Beef, veal or fish, such as tuna fish
or salmon, may be jellied in the same
| way as chicken. Small amounts CT
leftover meats may be used to good
advantage in this way. Use any good
Ar
soned. For beef. add one tablespoon
| full Of Worcestershire sauce to the stock
| For veal, add one tablespoonful of
lemon juice. Jellied meats are very
attractive arranged IN Q ring mold and
the center filled in with a mixed vege-
table salad Garnish with lettuce or
parsley, slices Of tomato, or cooked
| beets.
Candied Cranberries.
Select one pound Of large. firm, per-
feet cranberrieS, wash, then drain
them. Make two or three small Sits in
each berry with the point Of a knife.
fuls of water until clear Let the sirup
cool. add the berries, bring very slowly
to the boiling point, remove from the
stove and let stand over night. The
| saucepan should be large enough to
1 permit all the berries to float at the
top OF the sirup during cooking If the
berries are heated too quickly, the skins
will burst before they absorb the sirup.
Next day drain the sirup from the ber-
rieS and boil until it is thick. Let the
sirup COOL add the berries, heat slowly,
cook gently for about four minutes, and
allow to stand for two hours longer.
Cook slowly for five minutes. Let the
berries Stnd IN the thick sirup over
night, warm once more, so that the
sirup will be thin enough to pour easily,
and drain the berries from the sirup.
Spread them on a rock covered with
cheesecloth to dry. They should then
be bright. flrn, plump, and semi-trans-
parent. Store in tightly covered jar
and use as q sweetmeat or as a garnish.
The sirup left over after the cranberries
are candted may be used as pudding
sauce or in fruit punch and in other
ways.