Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-11-13

our choice of faad and food cembiRa'
tons, and the PREPARATION OF the Varlaq'
essential elements and compounds which
VIII give the best results with the leaS
expenditure OF money and energy.
There are many dishes which MAY
be as well cooked inside the oven a.
on top Of the stove, and aleh fHe
burners of the oven instead Of severa
open ones. When planning oven meals
cook the meat, vegetables, and dessert
If possible, in the oven so that the
maximum amount of oven space may
be used and so that all the heat may
be furnished from the oven burners. II
one vegetable and soup are to be boiled
why not have an all-boiled dinner or @
delicious stew?
Toothsome Tidbits.
Spread thin slices of toast with an
chovy paste and add few drops Of
lemon juice. Cover with iced chopped
cucumber and finely minced lebstel
tossed in tartare sauce. You could dc
this with salmon or tuna fish in Piaee
OF lobster, or you may use crab meat.
If you choose one Of the biscuits that
are intended to make canapes, you mag
take can of crab meat and fake the
fish fine. Add some lemon juice and q
11btlG CIIORHC0 NC4CAJs VIGIL q &VW oHSOs
picked onions minced fine. GembiHe
with mayonnaise. Spread on the
canape shapes and chill. When ready
to serve top each one with a piece Of
chutney or pickle.
Asparagus tips may be served with
drawn butter on toast, while the stalks
will make cream of asparagus soup, 81
it can be cooked in the can, opened
carefully. and served whale with sauce
Ill tv,Sw d,
an omelet.
Smoked Salmen may be made into Q
choice tidbit. Silver il eli in shayaRgs
with sharp knife, then dip each silver
in Russian dressing. Lay the salmon
on biscuit bases or toast reuRds, then
season with lezaen Juiee and cover with
pearl onisRs.
Canned soups are especially saed and
may be served as puree. cream eF heutl-
Ion. Tomato soup, heated with butter
without adding water, makes delicious
meat. It should be cooked until thick.
Chowder cooked with the addition Of
butter and q few minced vegetables or
clans is very good.
Tomato Juice drained fraER Q large
can of tomatoes is delicious II seasoned
with a little salt and o tablespoonful
of lemon juice and served with crushed
ice. Crushed lee thins the tamata juice
just enough. Fhis healthful tomato
cocktail Is q quickly prepared substi-
tute for orange juice and may be made
a few days ahead Of serving time when
you are steWing tamatoes for dinner.
Seal In glass jar and leave Ia the re-
frigeratar until needed.
BANANAS and Meat.
Rananas that are net riee make q
good accompaniment for meat. Boil
them while green. n1ince them, then
mix with flour. Add pepper and salt,
dip in beaten esg, roll In bread crumbs,
shape into balls and fry in oil.
Bacon slices may be Sriled with the
fat on top, but, II fried, place the lat
slices under the lean ones SO that they
will not cook tee quickly. A saucepan
cover placed over tAs fEy,ns .ps pan WIN
Sausage skins can b. removed with
out difficulty If the sausases are put
for a minute in caid water. If sausages
are Boiled for o minute ar two before
frying them, they ased not be Rficked
to prevent bursting.
Rice which has been eufFied makes 9
good variation from plain beiled rice
and can be served with hSh, outlets OF
grilled kidneys for luncheon.
6EGLS Uz6hC ~ SOOS4 0EbHA448 Ava cAA~ ~tA4kSEs
Cut q large beet into cubes about two
inches deep, hollow out and soak for
two ana ane-half hours in vinegar,
olive ell and seasonings. Mash some
shrin1ps with some soft butter, all the
beet cups and place whole shftmps on
TOP of each. Serve with salad dressing.
Eggs are not always on hand for use
in binding rissoles and outlets, but ~ an
emergency you can use equal quantities
of flour and dripping. Melt the DRIP
ping, add the flour and boil with
little stock or water for five minutes.
White vegetables will keep their color
better if a little vinegar or lemon juice
is used in the liquid in which they are
boiled.
If mustard Is not made with vinegar,
1t is greatly improved by the addition
of a pinch each of sugar and salt, mix
ing the mustard with boiling water In
stead of with cold water to keep 1t moist
longer.
Using Leftovers.
If we have O plan. it is easy TO pre-
pare enough of @ food at one time TO
serve for two meals, but IL Is wise to
have only leftoverS of which We are sure
we can make definite use. For instance,
enough cooked custaYd can be made Tor
two meals, to be used Tor making q
floating island the first day, and the
next day the remainder may DO poured
over some leftover plain cake or fruit.
Leftover meats and vegetables In
small quantities may be combined ana
used for soups, salads or creamed dishes
served on toast or made into casserole
dishes. Dipped in plain fritter batter
and fried in deep fat, they make good
luncheon or supper dishes. Fruit fritz
tiers make delicious accompaniment for
cold meat dishes. When served with
sir1lp. honey, chocolate or fruit sauce,
they make good desserts. Even lAttover
waffies may be crisped In the own and
used in place of toast with creamed
meats and vegetables. Small pieces OF
bread may be used in scalloped dishes.
Dreaded meats, croquettes and bread
buildings.
Cut half O pint Of meat from the
bone of a roast of any kind or the car
cass of a fowl In bits that can be used
in no other way, or put through q
grinder, and they will provide the
basis for q delicious meat dish. Take
the same quantity Of bread crumbs.
also put these through the grinder and
mix with one tablespoonful OF flour,
salt to season, and one tablespoonful
Of ground onion. Then stir in the meat
and two tablespoonfuls Of bacon fat.
A separate jar should be kept and all
the fat from fried bacon poured into
it. Mix this into paste, using Q very
little milk. Shape into slightly nat
tened balls, roll them in flour and drop,
one at q time, into boiling fat.
A number Of vegetable soups may be
made by grinding the vegetables and
thus saving the work Of slicing or die
ng. Celery may be used alone or with
enion for celery soup. Boil two cupfuls
ef the minced vegetables until tender
in two cupfuls Of water and add one
pint or milk and one tablespoonful Of
butter cut into bits and rolled in -four.
To make an onion soup. use one cup
full Of the ground onion and half as
much white potato. To make q potato
soup. raince one pint Of potato with