Evening star., 1932-09-30

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and skin six medium-sized
~ tomatoes, cut in pieces, and
add to the pepper. Cook down
slightly and then add six ears of corn
cut from the cob, three tablespoonfuls
of butter, two tablespoonfuls of sugar
and teaspoonful Of salt. Cook for
ten minutes and serve. This is very
tasty.
# yoE feel that you have been serv-
ing too much meat, make a dish of
some creamed vegetables composed of
potatoes. carrots, cabbage and celery, or
string beans or lima beans, adding one
or two bouillon cubes to the sauce.
This should be used in place of meat.
The meat flavor is just what is needed
with people, especially men, who do
not like plain creamed dishes.
Onion-Tomato Pie: Peel three large
onions. Cover with boiling water and
let stand for two hours. Dry thoroughly
and slice. Melt one tablespoonful of
butter in frying pan and fry the
onions until lightly Drowned. Drain
the Juice from one can of tomatoes,
reserving the juice for something else.
Place the onions and tomatoes in alter
nate layers in a buttered baking dish.
Sprinkle each layer lightly with salt and
pepper and generously with bread
crumbs Have a liberal covering of
bread crumbs over the top. Dot with
butter and bake in moderate oven.
Savory Spaghetti.
Boil one pound of spaghetti until
tender. then rinse it in cold water to
remove all starchy particles. Slice two
onions, chop two green peppers with
seeds removed and cut one-fourth
pound of bacon into small pieces. Fry
the bacon crisply and remove from the
fat. add the onions and peppers, and
cook them until they begin to brown.
If desired, a cupful of canned nlush-
rooms may also be added. When t--2y
are slightly brown, pour into the fry
ing pan can Of tomatoes and cook
all together for about Is minutes and
a half teaspoonful of Worcestershire
sauce Crate ne-fourt. pound Lf sharp
cheese Now arrange the spaghetti i'll
a casserole in layers, covering each
layer with the bits of crisped bacon,
grated cheese and the sauce. When
the casserole is full, pour a can of
tomato soup over all and sprinkle
, thickly with grated cheese. Cook gently
for 40 minutes, then place strips of
bacon over the top Of the spaghetti to
crisp nicely. Serve from the casserole
with brown bread made in a brown
bread mold as follows:
Mix together a cupful each of rye
-four, whole wheat -four and cornmeal.
a teaspoonful of baking soda, half a
teaspoonful of baking powder and a
teaspoonful of salt. Mix well two cup
fuls of sour milk and three-fourths
cupful of New orleans molaescs. Mix
with the dry ingredients. add half
cupful of nut meats and half a Cupful
CT pitted and shredded dates After
beating the mixture well. turn it into a
we'll creased mold, reaching to within
a third of the top. The cover. also
creased, should be adjusted and the
mold placed in rapidly boiling water.
Three hours later. when the bread is
turned from the mold, it will be de-
liciously brown.
Main Dish for Supper.
Chop very fine, or run through the
food Chopper, enough cold boiled ham,
tongue, chicken or veal to make two
oupful5. Soften a tablespoonful OF
gelatin in a quarter of a cupful OF
water, th:n melt over boiling water, and
AID half cupful of boiling water or
stock. teaspoonful of lemon juice,
quarter teaspoonful of salt and, if liked,
a very little mustard. Fold into the
meat and stir well. AS soon as the
mixture seems about to stiffen, fold in
cupful of whipped cream. Turn into
the freezing pans and leave for about
six hours, or this mousse may be placed
m a mold. chilled to the freezing point
and served with a frozen fruit salad.
Other meats may be used in the same
way.
American Chop Suey.
4lx;o 81 olra1
very tasty dish Chop fine two onions
and two green peppers. Fry these IL
a quarter of a cupful of butter or drip
pings until tender, then add small
can of mushrooms or quarter of a
pound of fresh mushrooms cut in pieces
and a pound of hamburg steak. Turn
into a casserole with a cupful of hot
water and a can of spaghetti in tomato
sauce. Season to taste, cover, and COOK
in a moderate oven for 45 minutes.
Beefsteak in Casserole.
A pound and half of round or
rump steak will be required for this,
also small onion. a green pepper and
cupful of tomato juice. with salt,
repper and little -four Cut the steak
into thin strips. sprinkle each strip
with a little chopped parsley and bread
crumbs, dot with butter, salt. pepper
and -four, then roll up and faSten with
a toothpick. Roll the strips in flour
and brown in drippings or butter. Then
remove the toothpicks and place the
rolls in the casserole. Brown two table
spoonfuls of -four in the fat in which
the steak was scared and add half a
pint of boiling water. the tomato juice,
the pepper cut in strips, also the onion
chopped fine. Cover the casserole and
place in moderate oven. Simmer for
an hour and half, adding little more
water from time to slime if necessary
Mushrooms make a delicious addition to