The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-04-24

Spaghetti, Macaroni Form
Basis of Economical
LuncheonS.

Mushrooms certainly do dress up
the plainest dish. Unless they are
very sadly they should not be
washed, for they are delicate and
water tends to destroy their favor
as well as make them tough. To
prepare them, separate the caps
from the stems. Scrape the stems
and peel the caps If their skins are
tough. The stems usually are
tougher than the caps and require
longer cooking.
A nice bit OF economy is to cover
the peelings with cold water and
simmer for Is minutes. Then strain
through cheesecloth and use the
stock for fiavoring soups and sauces.
You will be amazed at the change
few tablespoons Of this mushroom
stock can make in the taste of a
cream Of spinach soup.
II mushrooms must be washed
take care that the gills do not be-
CONF water soaked. Dry on a soft
CLOTH and turn with the gills down.
Sauteing Brings Out Flavor
The flavor Of mushrooms is en-
rnasized If they are sauted in a
little butter before adding to any
dish. Be sure to use all the butter
and mushroom liquor in the pan,
because this is particularly riSn and
flavorsome.
Mushrooms and peas are a de-
licious combination. Cook peas in
as little water as possible until ten
der, letting water cook away when
done. Then add mushrooms which
have been sauted in butter. One
half cup mushrooms is enough for
two cups cooked peas.
A few mushrooms added to a
dish of spaghetti or macaroni make
a real economy dish. If it's your
turn to have the next bridge club
luncheon, try well-cooked dish of
spaghetti in tomato sauce with
mushrooms, and see il the most fas-
tidious don't shout approval. This
dish has the advantage of being
easy to serve and keeping hot con-
veniently long.
Soup Meat Nourishing
The meat left on a soup bone is
apt to be tasteless but contains
most of its nourishment. If this
is chopped and combined with
mushrooms for flavor, an appetiz-
ing dish is the result.
A few mushrooms added to a.
meat pie made with leftover meats
makes this dish truly delicious.
Luncheon spaghetti with ginger
ale salad and filled sponge cake
is an easy luncheon any hostess
may be proud to serve. The salad
and dessert are made the day be-
fore and the spaghetti dish is put in
the oven an hour before the guests
are expected. There is absolutely
no last-minute fussing and cooking.
Luncheon Spaghetti
-Four tablespoons butter, me-
diminished onion, pound of veal
steak ground, u pound of pork
steak ground, package spaghetti,
quart can tomatoes, or Il pounds
fresh ones, Y pound mushrooms, 2
teaspoons of salt, Il teaspoon pep
per, l small can pimentoes, / cup of
grated cheese.
Cook spaghetti in boiling water
for Is minutes. Drain. Melt butter
add onion thinly sliced, cover and
simmer five minutes. Add chopped
meat, stir we'll and cook Is minutes.
Add tomatoes, seasoning and spa
ghetti and turn into we'll buttered
casserole. Cover with grated cheese
and bake one hour or longer in
moderate oven $3.50 degrees FL. The
pimentoes are cut in shreds and
added with the seasonings. Stick
cinnamon and whole cloves can be
tied in a small cloth bag and added
with the onions but should be re-
moved when the mixture is put in
the casserole. This gives an indie
scribable spicy seasoning that is very
GOOD and unusual