Evening star., 1932-05-13


wv study of your leftovers. If
your husband does not like
salads, gradually train him
to like them by serving raw cabbage or
another raw vegetable with a salad
dressing that you know he would like.
Prepare for yourself salad that you
like, making it very attractive, and he
will gradually become accustomed to
salads, which are so good for him and
every member of the family. Try the
following:
Jellied Cucumber Salad.-Soak one
and one-half tableSpoonfulS OF gelatin
in one-fourth cupful of cold water and
dissolve it over hot water. Pare one
medium size cucumber, chop fine, add
enough crushed pineapple or grapefruit
pulp and juice, or peeled and crushed
tomato to make one and one-half cup
fulS, add the gelatin, two tablespoonfuls
of sugar, little salt, onefourth cupful
of lemon juice or vinegar, and one
fourth of a sweet red or green pepper
cut into very fine shreds. Turn into
four molds, chill, remove from the
molds and serve on lettuce with salad
dressing.
A single serving Of fried ham or
beefsteck need not appear on the table
again in the same form, neither should
cold roast beFf or cold sliced corned
beef be served for more than one meal.
Hot sandwiches, Salmis of meat with
brown gravy End chopped olives, and
meat and Nslery salads do not seem
like leftovers. Bones and scarps. with
a slice of onion. if covered with cold
water and cooked slowly, make good
stock.
Cooked Vegetables.
Cooked vegetables may be used in
fritters, in salads, and in cream soups.
Two or three kinds may be mixed to-
gether for a macedoine of vegetables.
They may be combined with white
sauce and baked in ramekins or in a
casserole, or several kinds may be baked
together as a casserole of vegetables
or meat, or served as a vegetable dinner.
There is often only enough of one
leftover for one person. Try making
four small omeletS, each one with a
different filling, for luncheon or supper.
Use leftover rice or macaroni with
cheese or tomato sauce for croquettes
and for fat cakes sauted in brown fat
Add any cooked breakfast cereal to
bread or muffin mixtures.
II one member of the family does not
eat meat, prepare fish, eggs or cheese
TO take the place of meat. Usually the
same vegetables and dessert may be
served, and once you get in the habit
of making small omelet, scrambling
an egg, stirring up a rarebit or making
q cheese sauce to serve with potatoes or
other vegetables, 1t won't seem hard
to do.
Sour milk and sour cream need never
be thrown away. Sour cream may take
the place of both milk and shortening
in mullins, cookies, cake and salad
dressing. Sour milk NAV be used in
So1o 1f onf will 6nI too fYrl
o. baking soda is used with each cupful
of sour milk and two teaspoonfuls of
baking powder are omitted. A large
amount of sour milk may be made into
cottage cheese and used as an accom-
paniment to any kind of salad and
many fruit desserts or served with
Gre "kers and coffee.
II your children do not like milk,
serve it to them in the form of cocoa
or cream soups, all kinds of milk des-
ser-s and ice cream and white sauce
for drinking with honey or chocolate
sirup or color it pink or green.
Luncheon Specials.
Vegetable Plate-With pastry bag
and rose tube make a circle of mashed
potato in the center of each large plate
ano four lines to the rim of the plate
Place a poached, fried or soft-boiled
egg in the center of the plate In one
space put spinach that has been cooked,
chopped and seasoned with lemon juice,
salt, butter and cream. In the second
space put carrots, heated slowly in
heavy cream or in white sauce made
with part milk and part carrot water.
In the third space put cooked green
peas and lettuce and in the fourth
space put a corn fritter, stuffed pepper
or baked tomato Serve garnished with
parsley and with a mound of grated
cheese sprinkled with paprika.
Baked Spinach-After the spinach
Is boiled and chopped fine it should be
well seasoned and piled lightly into a
shallow buttered baking dish. Across
the top place two thin strips of bacon
for each person to be served. Place in
the oven until the bacon is nearly
brown and crisp enough to serve. Then
eggs, one for each person, should be
carefully broken and dropped on top OF
the bacon. Put the dish in the oven
again and leave until the eggs are firm
With potatoes. salad and dessert this
makes whole meal. Care must be
taken, before the eggs are broken, to
make the surface of the spinach Level
or they will spill before they are firmly
set
Three-decker Sandwich.-Spread -four
slices Of toast with creamed butter and
with thick layer of tongue mixture
Cover with buttered toast and with thin
slices Of tomato. Spread with mayon-
naise dressing made by mixing half a
cupful Of mayonnaise with one pickle
finely chopped Cover with buttered
toast and garnish each sandwich with
lettuce and sliced cucumber marinatec
in French dressing Sprinkle a line OF
paprika across the cucumber as 9
garnish.
Tongue Mixture.
To make the tongue mixture, put
three-fourths cupful of cold boiled OF
canned tongue and six stuffed olives
through food chopper Add half a
teaspoonful each of French mustard
lemon juice and Worcestershire or Other