Evening star., 1932-11-04
Tasty and Nourishing Food
Cooking Methods Which Produce Result
Creamed Dishes and Oven Din
ners-Bread and Cake Crumbs.

a good idea to have hot rolls or bis
cults also You can mix the dough in
advance and keep it in the refrigerator
until baking time.
A chicken pie which includes peas
and tiny white onions, and which has
a potato cover, makes complete meal.
If YOU bake 1t In individual casseroles,
it will be very attractive to serve as
well as being delicious.
Lima Beans, Brown Bread.
Soak over night one cupful of dried
lima beans In the morning pour OH
the water and add two cupfuls OF fresh
water, half a teaspoonful of salt, and
a small chopped onion. Place over a
very low fire and cook slowly for about
As minutes, or until the beans are
thoroughly softened. Add one-fourth
cupful of sweet cream or a level table
spoonful of butter. Have ready hot,
steamed brown bread cut in slices and
arranged on individual serving plates.
Pour the hot lima bean mixture over
the brown bread and serve at once.
If any of the lima beans are left
over, they may be poured into straight
sided measuring cup to cool and mold.
The following day the mold Will Snp
from the can and may be sliced. The
slices may be used cold as sandwich
filling. or Drowned in melted butter. or
drippings. BY adding more water and
more cream, or by adding milk. fresh
or evaporated, to the above recipe for
lima beans, a delicious lima bean soup
may be made.
Bread and Cake Crumbs.
So many times the bread plate comes
I,oo oly uyifh
slices on it. Those slices are never as
good served a second time, yet Will
probably mold If left in the bread box.
To save them, put them in the warm
ing oven and let them stay until you
are using the meat grinder some day.
The best way to get all the food pushed
clear through the grinder is to put
some dry crustS through at the last.
Your warming oven then will always
furnish you nice dry crustS and an eX-
ira minutes grinding will replenish the
crumb jar that is getting low. Buttered
toast that has been dried this way
makes the finest kind Of crumbs to use
in scalloped dishes because they brown
so we'll
Do not throw away cakes that are a
failure, no matter If they are doughty,
fat, heavy, coarse or porous. You can
dry them in the oven, then grind them
up in your meat grinder. then put
these cake crumbs into a Mason jar
Keep in cool place and they will be
ready to make into delicious puddings
with the addition of milk, an egg and
some kind of fruit
Cake Waffles.
Cream half a cupful of butter and
gradually work in one cupful of sugar.
Add two beaten egg yolks, then one
cupful of milk alternately with two
cupfuls of flour, three teaspoonfuls OF
baking powder and half teaspoonful
of salt sifted together Add one tea
spoonful of vanilla and fold in the egg
whites beaten stiff. Drop a spoonful on
each section of iron and bake. Serve
while hot and top with whipped cream
1t may be necessary to brush some
irons very lightly with oil or water tc
prevent cake waffles from sticking
Cake waff1es are delicious embellished
with ice cream, with or without any ice
cream sauce. You can have short
cake If the sections of waffles are put
together with whipped cream. Tht
| cake batter may be enriched with nuts
or raisins, or a cupful of coconut il
| especially good. Two squares of melted
chocolate may be added. Almost any
favorite cake may be baked in waffle
| irons If the batter is mixed q trifle
| thinner than usual The following L
a very rich cake waffle, but one yoy
are sure to like:
Pound Cake Waff1es.-Cream three.
fourths cupful of butter and gradually
work in one cupful of sugar Add the
beaten yolks of four eggs. then half 9
cupful of milk alternately with one
and one-half cupfuls of flour. two tea
! spoonfuls of baking powder and half g
teaspoorful of salt. Add one teaspoon
full of vanilla and fold in the egg
| whites beaten stiff. Drop spoonful or
each section of iron and bake Spread
with jelly or serve with any accom-.
| paniment desired. These waff1es keer
| fresh for several days If stored in ar
air-tight container.
Layer Sandwiches.
Cut sandwich bread in slices length
wise Of the loaf and remove the
crusts. Spread two slices with creamec
butter favored with mixed mustard
and spread third slice on both sides
Put one-fourth cupful of parsley, let
| tuce, celery or watercress through 6
| food chopper with half a cupful Of
| cooked liver. six stuffed olives and one
! fourth cupful of cooked tongue Mois.
ten with mayonnaiSe dressing, spread
between slices, wrap in waxed paper
chill under a light weight and cut I
slices.