Evening star., 1944-06-09
MORE GOOD RECIPES.
Thanks to Mrs. r. w. B.,
GreenbeIt,l


Greenbelt.)
Beef and Noodles Casserole: Use
either leftover roast beef Tor pork
or buy fresh meat and cook it.
Two cups cubed cooked beef, 2
onions chopped, noodles, mushroom
soup, grated cheese.
II you are using uncooked meat,
fry with onion until done. Into
creased casserole put alternate
layers of meat and onion, then
cooked noodles, then cheese, ending
up with noodles and cheese on top.
Pour over the top a can of mush-
room soup and cook In oven until
brown and bubbly.
DeviIed Tuna Fish (or leftover
fish, or salmon or crab meat): Two
cans tuna fish, II cup milk, / tea
spoon salt, pinch of pepper, table
spoon minced onion, 2 chopped hard
cooked eggs, 2 teaspoons prepared
mustard, bread crumbs and melted
butter, mixed.
Combine all ingredients except
crumbs and butter. Pour into
creased casserole and sprinkle with
crumbs and butter. Bake in hot
oven for 40 minutes until brown.
Serves 4 or S.
Barbecued Meat Balls: One-snd-
one-half pounds ground beef, "a cup
catsup. 2 tablespoons brown sugar,
salt and pepper, 2 tablespoons vine
gar, 2 teaspoons Worcestershire
sauce, z teaspoons mustard, either
kind, chilli powder, If desired.
Shape meat into balls and cook in
hot fat until Drowned on both sides.
Combine remaining ingredients and
pour over meat balls. Cook 20 or
more minutes and baste meat balls
until they are well covered with
barbecue sauce. Serves 5 or 6.
Pork Spaghetti: II you have left
over spaghetti or a can of spaghetti
cooked in tomato sauce, you might
like to try this. Brown an onion
and half green pepper, add a can
OF cubed pork luncheon meat and
then pour this into casserole. Add
your spaghetti with tomato sauce
and mix well. Top with grated
cheese and brown.
Liver Creole: Put one pound sliced
liver In a paper sack with some
Hour; shake until liver is covered
with flour, then brown in hot fat.
Add onions, cup sliced, sliced
green pepper and IA cups canned
tomatoes. Cover and cook slowly for
40 minutes. Season with salt and
pepper and then thicken with a lit
tie -four that has been made into a
smooth paste with cold water. Serve
ut once with boiled rice.
X 4 y
ROSE JAR.
Thanks to Mrs. M. r. S.,
ArIington.J
I have seen several requests for
directions for a rose jar. Since I
think the one I have Is something
"sort of special" I must take time
out to send 1t to you. AS proof Of
the pudding, the copy inclosed had
been kept in my jar, to speak for
itself of its fragrance!
Once upon a time a young girl
to buy rose jar, q jar
Or vase, that is, with q bottle neck,
In which rose petals and certain
other perfumes were confined, to be
liberated on special occasions for a
few hours in order to fill the house
with fragrance.
Her mother took her to a large
city, but in the whole length and
breadth of 1t, they could not find a
rose jar for sale. Many Of the clerks
had never heard of such a thing.
Then it dawned on the girl that
Ii she were to have such a posses
sion she must build it up herself.
She got just the right sort of a vase,
a nice white one that could be
closed easily, and decorated on the
with flowers, in a Dresden
design.
She began the task of making
the contents. When the roses In the
garden were about ready to fall,
she gathered them in great piles
while the dew was still on them.
She spread the petals out on q
paper, and let them dry in the sun
for 7 or 8 days.
Finally, she collected in all
about 10 such lots, which she did
not mix until all were dry. Then
she put them together and packed
them into the jar, first q layer OF
petals and then a layer of salt.
The layer Of salt was thin, a mere