The Washington times., 1934-01-22

comes q real problem.
To be of aid in this matter,
then, we shall plan q daily
dinner menu here always one
day in advance.
We shall not plan, although
sometimes we may suggest,
luncheon or breakfast menus.
After all if we look ahead
when we do our marketing our
usual midday meal is easily
cared for. AS for breakfasts
we feel that the average home
maker needs little or no advice
on the subject.
Write me whenever you wish.
I do not know that I shall be
able to answer your questions
with a hundred per cent salts
faction but ] shall try to work
out plans with you which will
bring economy, different and
appetiZing meals, leisure and
perhaps a new measure Of ease
of work into your home. And
now to business.
LeftOvers
I suppose there are any mum.
ber of scraps left on the platter
which holds, or should I say did
hold, that braiSed tongue2
In which case they should be
cared for in the planning for
tomorrow evenings meal before
the buying of any other meat is
contemplated.
think we'd best plan on q
recipe which calls for relatively
little meat for there may not be
much tongue left to work with.
Not, that is, after serving it
once as a leftover dish already.
Stuffing peppers with the
tongue, or any cold leftover meat
for that matter, is a relatively
simple process and requires only
tasty seasoning to offer a good
dish but I've in mind that it
would be nice to offer tongue
cider cups on this menu too.
Yes, I know this is a cold dish
and therefore perhaps more
suitable to summer use than to
the needs Of the moment, but
still, if our menu aboundS in
other dishes which are hot there
should be no lack Of warmth
and appeal about the dinner.
Tuesdays Dinner
Green Peppers with Tongue
or
Tongue Cider Cups
Broccoli with Butter Sauce
Hot Biscuit
Picked Peaches
Bread and Butter Pudding
Coffee
Green Peppers With Tongue
To each four, fairly large-sized
green peppers to be used allow
one cupful chopped, cold-cooked
tongue, one small button onion,
one cupful breadcrumbs, and
one egg. Saute one small piece
of bay leaf, pinch of thyme and
pinch of celery seed in one
tablespoonful butter for five
minutes. Remove bay leaf and
add the melted butter to other
ingredients, excepting the egg.
Thoroughly stir this mixture,
add chopped onion and, lastly
the unbeaten egg. Moisten the
mixture with two tableSpoonfuls
Of milk.
Remove seeds from peppers,
cutting a slice from the stem
end. Wash and fill with mix
ture. Stand upright in a deep
casserole dish adding just enough
water to prevent burning. Gar
niSh tops Of each pepper with
minced, uncooked bacon. Bake,
covered, for Is minutes in q
moderate oven. Remove cover
and allow to brown. Serve with
tomato or white sauce If desired.
Tongue Cider Cups
I cupful cooked tongue
3 hard-cooked eggs
2 tablespoonfuls gelatin
" cupful cold water
2 cupfulS cider-boiling
" cupful sugar
3 tablespoons lemon Juice
u teaSpoonful salt
" teaspoonful cayenne pepper
12 cupful celery-chopped
i cupful whipped cream
Soak the gelatin in the cold
water and dissolve in the boiling
cider. Add the sugar and lemon
juice and stir until sugar Is dis
solved. Strain into ring mold
and when firm unmold and fill
center with the other ingredients
well mixed together. The ring
moldS may be individual or one
large mold as desired.
This dish, as we can see very
readily, will take the place Of
both salad and meat dish. Per-
Sonally I like the tongue cider
cup, or cups, served with q hot
sauce hollandaiSe but the recipe
does not call for it so I offer the
suggestion only for what it may
be worth to you in the matter Of
preference. And now to our deS-
Sert.
Bread and Butter Pudding
Spread six slices of bread
with butter and place in q
baking dish, buttered side
down. Sprinkle generously with
raisins. Beat two eggs, add q
half cupfu1 Of sugar and pour
over this mixture two cupfulS