Milford chronicle., 1931-07-17

for children). Lean meat, fish or
poultry, or cheese.
A new dress for the old American
standby, lamb stew, and a jellied
dress at that, is hot weather pre-
scription the Bureau of Home Eco
nomics, U. S. Department of Agri-
culture, offers to all homemakers
anxious for an inexpensive dish that
is easy to prepare in hot weather.
Jellied lamb and jelllied beef stew
may sound a little radical to some
persons, but if soup can be jellied,
why not stew, the bureau asks. The
new dishes combine economy, nutri-
ton, and time saving, with the fact
that they are more appropriate for
July days than hot stews.
The taste for an attractive galan-
tine or jellied salad is not necessar-
/ lily coincident with plenty of money
for the food budget. If it were, it
would be simple to satisfy the long
ing, for the markets of the world are
at ones disposal with all sorts of at
tractive offerings. When the budget
10 lllLllCug lllG IclOh UGCOulGO
more difficult, since the least ex-
pensive and satisfying dishes are
usually hot cOncoctions, like stews
and thick soups.
In keeping with the food guide
outlined for families with limited
incomes, the bureau recently devel-
Oped series of six attractive one
dish meals that can be jellied. The
in gradients are all inexpensive and
the dishes are easy to prepare.
Eggs, fish, rice, spaghetti, vege-
tables, and stewing meat are used in
quantities sufficient to serve five
persons very generously, so little ad-
ditional food need be served. The
salads are an excellent medium for
utilizing over vegetables. Fish,
other than halibut, may be used in
the fish salad. Halibut was chosen
because it is usually available
throughout the country. Small
whole fish must be thoroughly boned
after cooking, usually a rather tedi-
Gus task. Canned fish may also
serve as a basis for a salad, but the
canned form requires a little differ
ent treatment from fresh fish. 1t
should be drained. faxed and boned
and added to the salad as any other
cold ingredient. The gelatin should
have an acid base as in the fresh
fish salad.
The low cost of these delicious
jelIied dishes is one of their most |
features; they range from
,f~ To &c
generous servings. The only addi- |
tional expense necessary to make
up the meal for the dinner menu
suggested today is lettuce or finely
shredded cabbage, a tart salad dress
ing, bread and butter ad iced cocoa.
The bureau suggests that the ice be
removed from the cocoa for very
young children, who, as special
treat, are drinking cocoa, which is
usually denied them.
Since potatoes are not especially /
Dalatable in jellied form they were
excluded. The lamb dish has cook
I'd rice in it, however, which not
)nly adds to the food value but is
most attractive suspended in the
Gelatin. Cooked spaghetti was
lsed successfully in two of the COM
one made with vegetables
md the other with canned consom-
ne. Any canned meat broth can be
Used as foundation for jellied
lish, a fact that is well to remem-
,er for unexpected occasions when
resh meat is not available.
Almost any vegetable can be in
reduced into these jellied combina-
ions providing it is not watery like
quash. With spinach, be careful
ot to overlook it; it should be COM
aratively firm and not mushy. AL !
DIV spinach to cool and then chop {
/. Used this way spinach. makes a q
ives crispness and moderates the a
olOrful as we'll as nutritious addi- S
ion to the salad. Raw cabbage |
xtreme smoOthness which many t
ersons find Objectionable in jellied
ishes. a
1t is best to prepare these jellied l
ishes the day before-or early in I
le morning, if they are to be served d
t the evening meal A plain gela-
II will set much faster than any of
lese, which are chock7full of meat, I
egetables or fish. If they are put {
Al. |