The globe-independent. (Hagerstown, Md.) 1943-19??, 1945-06-07
The Homernaker's
Corner
By MARY DOUGLAS

more scarce every day, the Ameri-
can housekeeper will have to rise
to new emergency. Having been
accustomed to building our meals
around the meat dish, we will, per-
haps, in the months to come, learn
to find substitutes. At least we shall
have to make what meat we get,
go as far as possible. So here is
a recipe in which you can use any
cut of Veal you can get and make
this very good loaf.
JeIlied Veal Loaf
2 cups veal stock, well-seasoned
l pkg lemon favored gelatine
Ia cups chopped cooked veal
l tsp. vinegar
2 tsp. minced parsley
2 tsp. minced onion
X cup chopped Brazil nuts
2 hard-cooked eggs
Salt to taste
Add hot stock to gelatine. Stir
until dissolved. Pour 1/3 cup into
bottom of loaf pan and chill until
set. Add veal, salt vinegar, parsley,
onion and nuts to remaining gela-
tine. Garnish the jelly in the bottom
of loaf pan with the sliced, hard
cooked eggs, and a few whole Bra
I'll nuts. Pour in veal mixture, and
chill several hours until set.
Simple to make, soothing and
cooling to eat is this delicious
orange ice. Serve it plain, or COM
bine it with luscious red raspberries
or other fruit.
Orange Ice
Stir into two cups of boiling
water one cup of sugar and
boil for about 3 minutes; add l tsp.
of gelatin which has been dissolved
in a tablespoon of cold water, and
add cups of strained orange juice,
"a cup of lemon juice.
Pour it into refrigerator tray and
freeze, stirring frequently. When
almost frozen, turn out into bowl
and beat with an egg beaten, then
return to tray and finish freezing.
New potatoes are in abundance
now and when properly cooked are
food for the gods.
Cook these smaller new pota-
toes whole and unpeeled in rap
idly boiling water - just enough
to cover for about minutes,
or until tender. They are very
easily skinned" and this method
of peeling retains valuable vita
minis which are lost when they are
peeled raw.
They're good just "as isl with
a little butter, or with gravy or
meat juice.
Nothing better than creamed new
potatoes. But don't add starch to
starch by mixing up a thick cream
sauce for them. Dice them, warm or
cold, put in a double boiler, pour
coffee cream or top milk over them,
add little butter, pepper and salt,
and let simmer until the starch of
the potatoes penetrates the cream
and makes its own Sauce"
Parsley is always good with
new potatoes, and get the family
in the habit of eating it. If you
have grown some in your victory
garden, by all means make a habit
of shipping off few leaves for each
meal-the plant will grow all the
stronger, and you'll be the gamer
in iron and vitamins.
1t is possible to trim head vege-
tables, such as cabbage, lettuce,
broccoli, caulif1ower and celery, too
closely, thereby losing much in
minerals and vitamins. For it is in
the green outside leaves that the
biggest proportion of minerals and
vitamin A, as well as vitamins B
and c, are found, recent studies by
agriculturists have shown, says Mar
garet McPheeters, University of
Maryland Extension nutritionist.
A head of caulihower selling at
II cents pound from which half
the weight is stripped through trim
ming, really costs "a cents pound,
to say nothing of the food value
lost. Some trimming must be done,
however, in order to remove dam
aged leaves or stalks and such PARTS
as may be bitter or tough
To make these outside green
leaves appetizing calls for care They
will need to be washed carefully,
and, because they are not so tender
as the heart of the vegetable, they
should be cut in small pieces and
put into the kettle ahead of the rest