The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1935-07-05
May Be Expensive

May BE Expensive
We must not forget that the
hurry-up meal is by no means
inexpensive fact, it is one
of the most expensive types OF
meals to serve. This is because
tender, expensive cuts of meat,
ready cooked or prepared deS-
SertS as we'll as canned vege'
tables constitute the dinner.
This does not refer to the hurry
up dinners prepared from left
overs. The leftover dinner may
be very inexpensive, and yet
truly delicious.
One of the incest "hurry-up"
meals that I've tried lately is
the following:
Broiled Lamb Chops with Pine
apple Rings
Potato Cones
Buttered String Beans
Cabbage Salad
Chocolate Eclairs Coffee
In preparing this meal the
potatoes are cooked, mashed
and seasoned the evening be-
fore. A couple of egg yolks
beaten are included in a little
hot cream or milk as season
ing. When the mashed pota.
toes are cool enough to handle,
mold in cone shapes and roll
in finely crushed cornflakeS,
and they are all ready to pop
into the oven when the meal
is being prepared. In fact,
while the lamb chops are being
broiled the potato cones can
be reheated in the oven.
It will not take long to shred
the cabbage, adding a dressing
made of three tablespoons oil
to one of vinegar, a little
chopped onion, to taste, and a
dash of paprika. Place in the
refrigerator to chill until ready
to serve. The string beans may
be heated in the can or opened
and heated in a saucepan. Pour
over a little melted butter be-
fore serving, If you like you
can Saute the pineapple slices
in a little butter until thor
oughly eated and lightly
Drowned on both sides. These
are served on the platter with
the lamb chops.
SerUe From Kitchen
This might be called plate
dinner, as the entire meal may
be served from the kitchenette
or the kitchen, saving time and
labor, and the foods suggested
here will make a most attrac-
tive combination.
Another good dinner that I
would like to pass along to my
business friends who cook is
this:
Casserole of Ham and Mush.
rooms and Potatoes
Asparagus and Lettuce Salad
Cup Cakes Canned Fruit
Coffee
The casserole dish will take
about 80 minutes to prepare.
Have the ham cut about half
an inch thick. Place it in a hot
frying pan, scar we'll on both
sides, then reduce the tempera-
ture, cover the pan and let the
ham cook slowly for ten min
utes. In the meantime, wash
one cup of fresh mushrooms or
use canned mushrooms that
have been we'll drained. Saute
in a casserole with a little but
ter. Let cook slowly. While this
is cooking boil potatoes, suffi-
Gent for your family. Split the
potatoes and place the ham in
the casserole with mushrooms:
then add the potatoes. While
the asparagus-lettuce salad is
being prepared the casserole dish
should be cooking in the oven.
Since the oven is already heated
to cook the casserole dish it may
be used to advantage by baking
biscuits. These may be made
from the quick-mix type if you
like.
Canned Meats Help
AS an emergency meal help,
I want to suggest a number Of
canned meats. In many in
stances the meat may be re-
moved from the can, heated,
and is ready to serve, or it may
be chilled, sliced and attrac-
lively garnished on the cold
meat platter. These meats
have the "home made" taste
and appearance, offer variation
and some are inexpensive. For
instance, corned beef, to go
with cabbage, corned beef hash
to be used in a dozen ways,
dried or Clipped beef in