Evening star., 1932-05-20
Aid Offered in Advice
to Housewives Who
Have Many Duties.
Saturday and Sunday
Dinners-Desserts.

T@HE following suggestion will be
welcomed by the housewife who
has no maid and does not wish
III to stay at home every Sunday
morning preparing big dinner
Every one wants a little extra dinner
once a week, however, so why not have
tt Saturday night instead Of Sunday
noon? When you plan for this Satur-
day dinner keep In mind the Sunday
dinner, too, and thus plan to have
enough left for that day.
rUr instance, you may have nice
oysn or pot roast, with vegetables, and
q dessert You can cream the leftover
vegetables for Sunday, eat the meat
Geld or creanaed and the dessert as you
hAppen to have It. II 1t is pie, order
some ice cream TO 60 with 1t. You will
And that YOU viii then enjoy the Sun.
also have the morning free to attend
church, read or 60 for walk.
with Bread Dough.
n you bake your own bread, try some
Of the following novelties:
salt Sticks.-When the bread Is ready
for the pans, take small portions and
roll them like bread sticks, only taper.
ine at the ends. Brush with melted
caraway seed, and bake until a crisp
brown.
BAlloons.-Take some light bread
dough, roll and pat it about two inches
thick, cut into two-inch squares, and
lst stand about 20 minutes. Drop into
het lard and fry like doughnuts. Serve
hot with butter.
Almond Squares.-Roll some light
bread dough as for cookies, cut in
souAres. brush with melted butter,
sceankle with chopped almonds and
little sugar, and bake until ngnt
brown.
Casserole Baking.
Before using the baking dish OF new
eaeserole or any earthen baking dish
Mace It In q kettle Of cold water, then
lei The water come to a boil and boil
rapidly for half an hour. Leave the dish
Ia the water until cold and 1t will not
break when put in the oven: This
rnethod Is Just as successful with l0-
cent bean pot as with the more expen-
give easseroles of earthenware.
70 be sure Of having tender chicken
In d fricassee or beef In casserole, In
which latter dish you can use the
cheaper cuts OF beef, YOU need only to
put In tablespoonful OF vinegar be-
fore cooking.
Savory Dinner Dishes.
Broiled Fish Roe.-Cook two mack
ersl roe for 10 minutes In boiling
water to cover, to which has been
added half teaspoonful OF salt and
half tablespoonful of vinegar. Drain,
cover with cold water and let stand
for Ave minutes Drain again, then
dry between the folds of towel
Place on a creased broiler and broil
for four minutes. Arrange around q
mound of paprika potato cubes and
pour over the roe some maitre d'hotel
butter.
To make the maitre d'hotel butter,
work two. tablespoonfuls of Butter
until creamy and add one-fourth tea.
spoonful of salt and few grains OF
pepper. Then add half q tablespoon
full of lemon juice and half table
spoonful of finely chopped parsley.
To make the paprika potato cubes,
cut some cold boiled white potatoes
into small cubes. There should be
two oupfuls. Put into a saucepan and
add two and one-hah tablespoonfuls
of butter and stir until the butter is
melted. Then sprinkle with salt and
paprika. Add milk to cover ana cook
very slowly until the potatoes have
almost absorbed the milk, the time re-
CURED being about 40 minutes.
Baked Stuffed Cucumbers.-Wipe
and peel some cucumbers, cut them
into two-inch pieces crosswise and re-
move the seeds. Mix four tablespoon
fuis Of bread crumbs with tive table.
spooffuls of finely chopped cooked
ham and two tablespoonfuls OF grated