The Washington times., 1937-06-24

though the oven does not have
a regulator, you can use it rather
well by regulating the heat from
the burners.
For the cottage many of the
stoves do not boast an oven. In
this case all of your cooking will
be on top of the stove. But for
ravenous appetites, one dish meals
are the thing. Lots and lots of
what there is but not so much
variety.
For skillet cooking, have a heavy
skillet or a Dutch oven. These
will be used time after time. A
pot roast, a chicken, or a slice of
ham is delicious prepared in the
Dutch oven.
This recipe can be prepared in
a large heavy skillet. Serve hot
rice with it.
MOCK CHOP SUEY
/ pound of lean veal
u pound Of lean pork
"a cup of chopped onion
2 cups of chopped celery
3 tomatoes
teaspoon of salt
l tablespoon of brown sugar
Chinese sauce
2 green peppers
5 cups Of water
"A cup of butter
Chop the veal and the pork into
small cubes. The slick way to do
this is to put the meat on heavy
bread or chopping board, and cut
with heavy knife.
Use one of the quarter-pound
cartons of butter. Melt in the
skillet.
Wash and chop the onions. Put
this in the skillet and cook until
Drowned. Add the cubes of meat.
Add salt, and sugar, and the water.
Put the led tight on the skillet and
let cook for about three-quarters
Of an hour. Stir from time to time
and add more water as needed.
Wash and chop the celery and
green peppers. Peel the tomatoes.
Add to the meat and cook for 10
minutes longer. Add the Chinese
sauce and season to taste. The
vegetables used for this dish can
be changed and adapted to the
taste of your "boarders."
If cooking over the oil stove, you
will find that the time for cooking
must be heightened.
CORN FRITTERS
The other recipe promised for
today was for corn fritters. The
making of fritterS is rather easy
and they are trick" for cottage
cooking as the first fritters can be
enjoyed while the next batch" of
fritters is frying providing the
cook keeps a weather eye" out.
To make the fritters properly,
empty half a can of bantam corn
into a mixing bowl and put the
balance into a dish and place in
the ice box or storage box. Meas
ure out half cup of flour. Add
a teaspoon Of baking powder, a
half teaspoon of salt, half tea
spoon of sugar, and some paprika.
Sift or mix we'll. Add to the corn
and blend. Separate the yolk and
white of the egg. Beat the yolk |
until thick. Pour into the corn
mixture. Beat the egg whites until
stiff. Lift these into the batter.
Now comes the frying of these frit-
tiers.
Melt lard or shortening in a
heavy iron skillet. Let the fat heat |
until it starts to sizzle then drop
the fritters in. The fat must not
smoke. 1t should only be hot
enough to scar the outside of the
fritter and turn it golden brown
and allow it to cook through and
through before it turns brown. The
fat should be deep enough to cover
hem during cooking. In case you
don't have that much on hand
then cook as thick pancakes and
turn them when the top becomes
filled with holes.
This recipe is simple and quite
delicious. Serve them with brown
sugar syrup or maple syrup. Use
the corn the next day in a cas-
serole dish or fry in melted butter
or bacon fat. In order to increase
the servings, you can add three
eggs to this much corn and scram-
bic these while it is cooking. Heat
the corn we'll first and add the
eggs only a few minutes before
serving time. The eggs should be
soft scrambled.
Next Thursday look again for
some recipe for the Master Of the
House on a camping trip.