Evening star., 1933-05-05
FOOD AND THRIFT IN THE HOME

spoonful of butter and salt ana pep
per-. Or, for hearty dish, you may
poach eggs In creamed dried beef and
serve on buttered toast. =
II you serve scrambled eggs for
breakfast. there are various additions
which viii make them tastier and
heartier. Bits of leftover bacon.
cooked sausage finely cut, or left
over ham put through food chopper
are appropriate additions to scrambled
eggs.
Special eggs-Beat four eggs with
half q cupful Of rich cream until the
whites. yolks and cream are well mixed.
Have q frying pan hot. but not smok-
ing. Put in q lump Of butter and let
1t melt. Pour in the egg and cream
mixture. When the eggs are half set
stir IN one cupful Of cooked asparagus
tips. Do not let the eggs get brown
and do not break them too much in
stirring. Keep them as whole as pos
sible. Serve at once.
Baked hash|Slice raw white po-
tatoeS and cover them with q thin
white sauce. Season with salt and pep
per. Grind coarsely or chop some left
over pot roast, add half a teaspoonful
OF salt and pepper, one tablespoonful
each OF minced onion and green pep
per, and moisten with leftover gravy.
There should be about equal parts Of
meat and sliced raw potatoes. Spread
the meat mixture over the potatoes in
baking dish that may be taken to
the table. Bake, covered, In a mod
crate oven for IS minutes. Sprinkle
with chopped parsley and serve.
Pan-fried hver-This Is one of the
quickest and most tasty meat dishes
when you cook it in the following way:
First mix three-fourths level teaspoon
ful OF phosphate baking powder with
wipe the liver. slices, sprinkle with
salt, and dip in -four and baking
powder. Scar them quickly on both
sides in butter or bacon fat in a hot
frying pan. Then cover with boiling
water, put on a cover, and simmer slowly
for about Is minutes, turning fire.
quently. This amount Of -four mixture
Is Just enough for IL pounds of liver.
You will be surprised and delighted with
the texture and flavor of the liver, for
It Is SO different from that given by
the usual methods.
Fruit for Breakfast.
Some sort of fruit Is usually taken
fruits Hre such valuable sources of
vitamin c and SO well liked that one
will not wish to substitute other fruits
for them too frequently, but occa-
sionally baked apples or stewed fruit
may take their place just for variety.
Baked apples may be made more inter-
esting by mixing little spice with the
sugar which is tucked in the core be-
fore the apples are baked, and small
piece Of stick cinnamon may be cooked
with stewed prunes. Old-fashioned
fried apples are good accompaniment
for any sort of pork, and their prepara-
and saute in butter. Stir for few
minutes, then reduce the heat. add a
little salt, q teaspoonful or two OF
sugar for each apple used, and enough
water to keep the fruit from sticking
Cover and cook slowly until tender.
The addition of raisinS or dates makes
a good variation for cooked cereal, and
when fruit Is used In this way the
morning orange or grapefruit juice Is
still appropriate.
Drained canned apricots or canned
plums arranged with link sausages are
appetizing and canned crushed pine
apple served with cakes Of old-fash-
ioned country sausage is very good
| Sliced pineapple, favored and sautec
| in fat, makes a good accompaniment
| for either sausage or ham.
To Cook Prunes.
For stewed prunes at their best, FIRST
cover with tepid water and let remain
| for five minutes. This will tend to
loosen them and make them easily
managed and washed. Pour of the
tepid water and wash the prunes
through several waters, preferably
Mkewarm, then cover them with colo
water and let them stand for five hours
or longer Less cooking is needed IL
the fruit has first been soaked.
Do not pour off the water in which
| the pruneS were soaked, but place them
| to cook in it, over a rather slow fire
three cupfuls Of water to pound o1
prunes or other dried fruit. being the
usual amount required. Simmer gently
until the flesh Of the fruit ceases to
cling to the stone, sweetenipg to taste
during the cooking process. Halt an
hour will usually suffice for making the
prunes tender and delicate A bit Of
orange or lemon peel. added to tn.
prunes while cooking. will give 10 them
zest which is very desirable. Some
times half a teaspoonful Of orange cx.
tract IS good. Half a glass of some