Evening star., 1932-07-29
Vegetable or One-DiSh Meal
Combinations in Great Variety Are Proposed for
Home Use-Some Whoe-Neal Salads
Typical Single-Dish Choice.

+ tomato. diced cucumber and chopped
onion.
S Cooked cauli1ower. cooked or can
ned peas and celery seed.
6. Sliced cucumber. sliced radlShes,
sliced onion and waterCress.
7. Little ripe tomatoes may be
scooped out. s7lted inside, then chlAed
in the refrigerator Mix the yolkS OF
hard boiled eggs with mayonnalSe and
add some caviar. chopped onion ana
lemon Juice to taste. StuH the toma-
toes with this mixture. Serve IN let
tuce cups and garnish with the Wnlte
Of the eggs put through rlcer ana
well sprinkled with caviar. Serve these
in little nests of shredded lettuce
Single-Dish Dinner.
Mix one cupful of rice that has been
cooked rather dry with two cupfuls of
cooked peas drained from their water
and two cupfulS of tomatoes. also
drained free of LIQUID. Canned peas
and tomatoes may be used Cook on n
irving pan one pound and half OF
hamburg steak. seasoned with teaspoon
full of salt and half teaspoontul OF
pepper. until nicely Drowned. Add to
the vegetables and cook in the pan one
medium-SiZed Spanish onion, minced
quite fine More fat may be needed II
there is not enough grease IN the pan.
Now mix this with the other lngredl-
entS. mixing thoroughly, put all IN a
casserole. cover. and bake for an hour
in a medium oven. Fifteen minutes
before removing from the fire cover
with a mixture of crumbs and cheese.
Crab Meat -MacarOni Leaf.
Mix one and one-half cupfuls of mac
aroni cooked and cut fine with one cup
full of half -and-half milk and cream,
half a cupful Of melted butter and
drippings, salt to taste, one small
chopped onion, three-fourths cuptul OF
bread crumbs. one and one-fourth cup
fuls of grated cheese. three tablespoon
fuls of chopped parsley, four table
spoonfulS of sliced pimento and three
beaten egg yolks. Fold in three egg
whites and place in a creased oSlong
bread pan. Stand the pan in hot water
and bake for one hour in medium
oven. Pour over this loaf the following
sauce: Flour one pound of sliced mush-
rooms and fry in butter, then add one
cup of milk, one large can of crab meat
and salt and pepper. Heat through but
do not cook. Serve over the loaf hot.
OIam OnOWucT.
Grind five cupfuls of carrots, five cup
fuls of celery and two cupfuls of onions
in a food chopper. Put into a large pan
with one large beef shank bone and one
bouquet of parsley. Cover well with
cold water and simmer slowly until the
meat is tender. Remove the meat from
the pot. leaving the bone. Add five cup
fuls of diced potatoes, one can of to-
mato soup, six tablespoonfuls Of tomato
catsup, the carrots, celery and onions
and cook until tender. Dice 10 slices
of lean bacon and fry in a skillet. turn
ing constantly until a golden brown,
then strain off the fat and add the
bacon to the soup. Now add one large
can of whole clans cut in two or three
pieces Season with salt and peper and
let simmer for an hour or two longer.
Serve with a salad of shredded lettuce,
thinly sliced young onions and red rad
iShes, and mayonnaise or French dress
ing.
Chicken Hot TamaIes.
Boil a chicken until very tender. Re-
move the bones and chop the meat fine.
To each pound of meat add one me-
dunn sized tomato and onion chopped
fine and salt and red pepper to taste.
Moisten to the consistency of mush
with the broth. Heat the remainder Of
the liquid to boiling, stirring in corn
meal to make little sitter than ordi-
nary mush. and cook thoroughly. Take
nice corn husks and soak them in warm
water until soft, then spread half an
inch layer of mush on each huSk and
put a good spoonful of the meat mix
ture on that. Roll up so that the meat
is covered by the mush and the whole
is nicely wrapped in the husks. Turn
in the ends and tie tightly with twine
and steam for about half an hour
Serve in the husks.