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AV 71 , . I ’ . N T . W 71 7 ver y Meal Is Here Planned Out \
vV hat to tLat IN ext W eeK \ For You Until Next Sunday Night )
WITH the first touch of warm
weather the family appetite
decreases, and unless the
meals are especially appetizing and
decidedly “lighter” in character, the
housewife will find a listless, ill-tem
pered family on her hands.
The luncheons for next week are
rather vegetarian in character, but are
not all hard to prepare nor expensive.
The meats are somewhat unusual,
commencing with the country salad
made of the cornbeef and vegetables
left from Saturday’s dinner. The cold
lamb remains from Sunday, the can
nelon of veal is made frofn a knuckle
of veal at nine cents a pound, and the
chicken fricassee from a five-pound
fowl. A mackerel weighing three
pounds should be chosen for baking,
and whereas the calf hearts are deli
cate. the beef heart is more satisfactory
for braising. It will be necessary to
order it ahead, as few markets keep
them on hand.
The menus are planned for a family
of six—two adults and four children
of six. eight, twelve and fourteen years.
The food bill for the week should not
exceed $7 in most localities. The ab
breviations are as follows:
T.—tablespoon, t. —teaspoon, f. g.—
few grain, C. —cup.
MONDAY.
Breakfast.
Stewed Prunes.
Oatmeal. Top Milk.
Browned Codfish with Potato.
Cereal or Plain Coffee.
Luncheon.
To .to Souffle. Fried Hominy Slices
with White Sauce. Bananas.
TOMATO COUFFLE—I C. stewed
and sifted tomato, 1 t. salt. 2 T. flour,
1-8 t pepper. 2 T. butter, 6 eggs.
Melt butter, stir in flour and sea
sonings and gradually the tomato. Sep
arate eggs, beat yolks well, combine
with tomato, and whip egg whites till
stiff. Fold into them the tomato mix
ture. turn Into buttered ramekin dishes,
set In hot water and bake till puffy in
a moderate oven, it will take about
15 minutes.
Dinner.
Cream of Corn Soup.
Country Salad. Raised Cornmeal
Muffins.
Steamed Graham Pudding.
Hard Egg Sauce.
COUNTRY SALAD—Cut cold boiled
corned beef or tongue Into thin strips
and pile tn the center of serving dish.
Cook potato balls or cubes In meat
broth until tender. Cool and roll In
mayonnaise or boiled dressing and dis
pose about meat, then about this put
(■flcry or cabbage, cut fine, then cooked
carrots and turnips, cut in straxis,.
Garnish with parsley and cucumber
pickles cut in fan shape. Serve with
additional dressing.
STEAMED GRAHAM PUDDING—
-1-1 C. butter melted. 1-2 C. entire wheat
flour, 1-2 ('. molasses. 11-2 C. graham
meal. 1-2 C. milk (sweet or sour), 1-2 t.
soda. 1 egg, 1 t. salt, I < ■ raisins,
seeded and quartered.
Mix ingredients In the order given,
stirring well. Reserve 1-2 cup of
sifted Hour with which to flour rais
ins Turn into buttered mould and
si earn 2 1-2 hours.
HARD EGG SAUCE—I egg. 1 1-2 C.
powdered sugar. 1-2 C. butter.
Cream butter, add beaten egg yolk
and gradually beat in the sugar, lastly
fold in the egg white beaten till dry
and 1-2 t. of any desired flavoring ex
tract.
TUESDAY.
Breakfast.
Broiled Tripe. Fried Potatoes.
Strawberry Shortcake.
Cereal or Plain Coffee.
Luncheon.
Creamed Spinach with Poached Eggs.
Pudding Left from Monday's Dinner.
Sauce.
Dinner.
Clear Tomato Soup.
Cold Lamb. Gravy. Boiled Rice.
Dandelion Salad.
Washington Pie.
DANDELION SALAD WITH BACON
—Select crisp young green, clean thor
oughly without disturbing shape.
\
mV I®!!®.™, -'y F N. t i\
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For a midnight supper, as for any other meal at any
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STANDARD OIL COMPANY
i Incorporated in Kentucky )
Covington. Kv-t Louisville. K».; Atlanta. Ga.; Birmingham, Ala.; and Jeck.onv.lU. Fla.
By Ida Cogswell Bailey, Expert Director of Domestic Science
Plunge into boiling water, then at
once into cold water. Let stand 20
min. Fry 3 strips bacon, cut in 1-2
inch cubes. Reserve 3 T. hot .bacon
fat, and add slowly to it. beating con
stantly, 11-2 T. vinegar with a f. g
cayenne. Use this as a dressing for
the dandelion, which is dried well, and
garnish with the bacon cubes. Use
only young greens.
WASHINGTON PIE—2-3 C. sugar,
1 t. vanilla. 1-4 C. butter. 1-8 t. mace,
1 egg, 1 1-2 C. pastry flour, 1-2 C. milk,
2 t. baking powder.
Cream butter, add sugar gradually, 1
egg well beaten, milk, vanilla and mace.
Sift together baking powder and flour,
add gradually to mixture, beat in. and
bake in two layer cake pans. When
done, spread one sheet with jam or
jelly, place the other on top, sprinkle
with powdered sugar, and serve while
quite fresh.
WEDNESDAY.
Breakfast.
Wheat Cereal. Top Milk.
Boiled Eggs. Buttered Toast.
Jam.
Cereal or Plain Coffee.
ROILED COFFEE—II-2 T. ground
coffee to each person, 1 C. cold water,
1 T. egg white or three crushed shells,
to fi C. water, a little cold water to
settle.
Mix coffee, egg and one cup cold
water together Bring to boiling point,
and add balance of water boiling hot
Boil 3 minutes, add a little cold wa
ter to settle (atoout 1 T.), let stand 2
minutes and pour into heated pot to
serve.
Luncheon.
Potato Salad.
Corn Fritters with Maple Syrup.
Dinner.
Cannclon of Veal with Macaroni.
Asparagus on Toast.
Baked Custards.
Sponge Cake.
CANNELON OF VEAL WITH MAC
ARONI—2 tb veal ground, 1-2 t. salt,
3 slices fat bacon, 1-4 t. pepper. 2
slices onion. 1 egg. 1 green pepper if
convenient, 2 T. melted butter, 4
branches parsley, 1-2 C. crumbs of
bread rubbed to paste with hot water.
Chop bacon, onion, peppers and pars
ley. All veal, bread, seasonings, and
egg beaten light. Shape into-long roll,
and cover with ground bread crumbs or
rolled shredded wheat. Place in bak-’
Ing pan with thin slices bacon on top.
Pour a little water (about 1 C.) in the
bottom of pan. and baste occasionally.
Bake two hours. When done, remove,
add 3 T. flour to fat in pan, cook till’
smooth, then add 1 1-2 C. tomato juice,
salt and pepper 'o taste, and stir till
boiling’. Then add 1-2 cup grated
cheese and 1 C. cooked macaroni. Let
stand to become very hot, then serve
with meat.
ASPARAGUS ON TOAST—Wash as
paragus, tie in bunches, and cook In
boiling, salted water, the bunches
standing upright, so that he ends of
tips are two-Inches out of water. When
tender, in about 30 minutes, dispose
on toasted buttered slices of bread
and serve with white. Hollandaise, or
Bechamel sauce.
THURSDAY.
Breakfast.
Sliced Bananas.
Cereal Flakes—Top Milk.
Creamed Dried Beef on Toast.
Cereal or Plain Coffee,
Luncheon.
Asparagus au Gratin. Baked Potatoes.
Cocoanut Gingerbread.
ASPARAGUS AIT GRATIN—I bunch
cooked asparagus, 1 t. salt, 2 C. milk,
1-4 t. pepper, 4 T. butter, 2 hard cooked
eggs, 4 T. pastry ffour, 1-2 C. soft
crumbs.
Cut asparagus In Inch lengths. Make
a white sauce of butter, flour and sea
sonings, put a layer of asparagus In
buttered baking dish, add a little sauce,
a little chopped egg and crumbs. Re
peat till all is used and finish with
buttered crumbs and bake till brown in
a quick oven.
Dinner.
Chicken Fricassee on Toast. Mashed
Lettuce. Stewed Corn. Potatoes.
Strawberry and Pineapple Cup.
Scotch Cookies.
THE ATLANTA GEORGIAN AND NEWS: SATURDAY, JUNE 1, 1912.
CHICKEN FRICASSEE—Drens. clean
and cut up a fowl into eleven pieces:
2 drumbstieks, 2 second joints, two
wings, 2 breasts, 3 back pieces. Put
the pieces in a sauce pan with 4 T.
butter, let them brown slightly on
botfc sides, but take care they do not
burn. When slightly browned, add
enough boiling water to cover, and a
bouquet of herbs, salt and pepper. Sim
mer until tender, about three hours for
fowl, 11-2 hours for chicken. Make a
sauce of 2 T. butter and 4 or flour. Add
to it slowly 2 cup liquid in which chick
en was cooked; season to taste with
salt and pepper.
Arrange pieces of toast on a hot dish;
place the chicken on toast and pour
the gravy over It. A border of rice may
surround chicken.
SCOTCH NUT COOKIES—IC. but
ter or 1-2 C. drippings or lard. 1-2 C.
chopped nuts, 1 C. sugar. 2 egg whites,
2 egg yolks, 2 C. rolled oats, 1-4 C.
milk. 2 C. flour, 1 C. raisins, 1 t. soda.
Cream shortening; beat,in sugar, egg
yolks, well beaten, and milk. Folru
raisins and nuts, stir in. add egg
whites, beaten In dry. then rolled oats.
Mix and sift soda with flour, add to
mixture and roll Into a thin sheet, cut
into shapes and bake in moderate oven.
This makes about 5 dozen cookies.
FRIDAY.
Breakfast.
Strawberries.
Broiled Salt Mackerel. Cream Sauce.
Baked Potatoes. Toast.
Cereal or plain Coffee.
Luncheon.
Nut Roll. Nut Sauce.
Griddle Cakes with Brown Sugar.
NUT ROLL—II-4 C. chopped Eng
lish walnut meats. 1 t. salt, 1-4 t. pep
per, 3-4 C. hominy (coarse), 1-2 C. fine
dry bread crumbs, 2 C. milk, 1 hard
cooked egg. 1 t. parsley minced, 1-4 I.
onion juice.
Blanch hominy, drain, add 1-4 t. salt,
and milk, and cook till soft in double
boiler. Chop the egg and walnuts and
add with other ingredients to hominy.
Season well to taste, and form into a
six-inch roll. Cover with buttered
crumbs, dot with bits of butter and
bake 1-2 hour in a moderate oven,
basting occasionally with 2 T. butter
melted in 1-2 C. hot water. Serve very
hot with nut sauce.
NUT* SAUCE—I T. butter. 11-2 (’
stock, 2 T. peanut butter. 1-4 C. chopped
nut meats. 1 1-2 T. browned flour. 1-4 t.
salt (if needed), dash pepper.
Melt butter and peanut butter, when
soft add flour, then stock, stirring con
stantly. Let boil up once, add season
ings and nut meats and serve.
Dinner.
Baked Stuffed Mackerel. Egg Sauce.
Browned Potatoes. Buttered Onions.
Radishes.
Lemon Meringue Pie.
LEMON MERINGUE PIE—3-34 C.
sugar, 2 egg yolks. 1 1-2 C. boiling
water. 4 T. lemon juice, grated rind
1-2 lemon. 7 T. cornstarch, 1 t. butter,
flaky pastry.
Mix cornstarch and sugar, add boil
ing water, stirring constantly. Cook
2 minutes, add butter, egg yolks, rind
and lemon juice. Stir constantly. Line
plate with pastry and bake till browned,
about 15 minutes. Add filling, which
has been cooled, and cover with mer
ingue made of 2 egg whites beaten stiff
with 2 T. powdered sugar and 1-2 T.
lemon juice. Bake till browned.
SATURDAY.
Breakfast.
Half Oranges.
Chicken Hash. Fried Potatoes.
Baking Powder Biscuits.
Cereal or Plain Coffee.
Luncheon.
Red Kidney Beans with Tomato.
Quick Entire Wheat Bread.
Stewed Prunes.
Dinner.
Chicken Soup.
Braised Calf's Heart. Baked Potatoes.
Sliced Tomatoes.
Snow Pudding. Soft Custard.
BRAISED CALF'S HEART —Wash
thoroughly 3 calves’ or 1 beef heart.
Cut away all membranes and tubes,
stuff as for chicken, saute In drip
pings, dust with salt and pepper. a(F
water to half cover, and either sim
mer or cook en casserole until tender,
about 1 1-2 hours for a calf heart, and
three to four hours for a beef heart.
Serve with the resulting gravy, which
will be sufficiently thickened from the
stuffing. A cup of stewed tomato is a
pleasant addition.
SUNDAY.
Breakfast.
Pineapple au Natural.
Cream of Wheat. Top M.ilk.
Scrambled Eggs on Toast.
Cereal or Plain Coffee.
PINEAPPLE AU NATURAL —1 ripe
pineapple, powdered sugar.
Separate pineapple into sections by
means of a folk, separating around
each “eye.” It will easily be dissected
into wedge shaped pieces. Make mounds
of powdered sugar on individual plates
by packing it into a small after dinner
coffee cup or timbal* mould, and turn
ing out, surround with pineapple sec
tions and garnish with leaves of pine
apple. To eat use the fingers dipping
the fruit into the sugar.
Dinner.
Roast Beef. Potatoes Baked with Meat
Creamed String Beans
Dressed Lettuce.
White Pudding with Sugared Straw
berries.
TO PREPARE LETTUCE- Wash
each leaf gently and carefully Ro
in a damp cloth and place near ice
to ehill. or. if you do not have h<.
place in a bowl pr pail, cover tlghtl;
and let stand until < rosp.
WHITE PUDDING I <’ s- a ded
milk, 1-2 U. cold water, 1-2 C. corn-
starch, I t. vanilla, or orange extract.
6 T. sugar, 1-2 t. salt. 2 egg whites.
Mix together cornstarch, sugar, salt
and dilute with cold water. Add to
scalded milk and cook directly over
slow heat till thick, stirring constant
ly. Then place over hot water and cook
20 minutes stirring occasionally. Re
move from heat, and pour slowly onto
egg whites beaten very stiff. Beat well,
turn into a mould or custard cups dip
ped in cold water and chill. Serve with
raspberry, strawberry or peach sauce,
or with a caramel, chocolate or coffee
nut sauce when fruit is "1101 at hand.
Supper.
Toasted Cheese Sandwiches.
Olives.
Grape Juice Punch.
Gold Cake.
GOLD CAKE-—1 <’. sugar. 1-2 C.
sugar, 1-t C. butter. 1 egg. 4 egg yolks.
1 t. lemon extract, 1-2 C milk, 1 3-4 C.
pastry flour, 2 t. baking powder. •
Cream butter, add sugar and grad
ually eggs slightly beaten. Sift to
gether flour and baking powder, add
alternately with milk to mixture, add
flavoring and bake in a square or
taube tin in a moderate oven. Frost
with Chocolate icing.
>■ di
LITTLE SAUSAGES WITH RICE.
(Prepared from the recipe accompanying this article. 1
STOCK CHAMPION
Winner of Greatest Endurance Run the
World Has Ever Known
500-Mile International Sweepstakes at Indianapolis
From the Factory, through the Race-Test, comes
the National car you own.
Having is but part of the manufacturing process
that tests and perfects National cars for your
safety, comfort and indefatigable service.
A race, such as the 500-mile event, won by the
National from a field of cars from all nations,
most of which are higher-priced than the Na
tional, is a much harder test of every ounce of
power and every fiber of strength than a tour
of thousands of miles.
That the National again proved its superiority is
your unimpeachable guide to the best ear. re
gardless of cost. The race demonstrates the
reliability, power and longevity of the National.
We do not sell you a racing ear. We do sell you
a car tnnbodying the principles found perfect, and
able to stand the hardest of tests.
We sell you a car that has
proved its superiority
over all others.
; F'v-. ■ -
IHK -
• r ' ;: -■mA.*
Four Models, $2,600 to $30,000
Cooking Secrets of a Famous Chef
Copyright 1912, National News Association
Emile Rail/y, of the Hotel St.
THE strawberry certainly deserves
its popularity, for no fruit is more
delicious, provided it agrees with
one. But that is the trouble—not every
one can eat strawberries, and to some
they are absolute poison, just as shell
fish or peaches are to others.
Unfortunately, it is impossible to
foretell whether the strawberry which
tastes so good will turn out to be one’s
bitter enemy until nne has eaten it and
suffered in consequence. Then there is
another curious circumstance: Some
people who have always eaten the ber
ries with impunity suddenly realize, for
most unpleasant reasons, that their
strawberry days are oveh
The change which constantly occurs
in the blood, the increase of certain
chemicals, reacts on the acid of the
strawberry, and this change i.m only
be told front experience.
Personally, I think the wild straw
berry is much more desirable titan the
cultivated member of the family,
though, of course, the latter will al
ways be popular because of its size,
which is often quite imposing. But
th efee mammoth berries, while they are
good to look at, lack the perfume and
the flavor of the small wild berry,
which grows everywhere and of which
the most delicious desserts, syrups and
summer drinks are made.
STRAWBERRIES MANON are made
by steeping She berries in a syrup of
Maraschino after they have been hulled
and then serving them in the center of
T’W ; __
RAGOUT OF LAMB WITH VEGETABLES.
(Prepared from the recipe accompanying this article.)
a water ice flavored with manderlnes.
LITTLE SAUSAGES AND RICE.
Take a medium-sized white onion,
chop it up fine and brown it slightly in
butter; add five ounces of rice, a pinch
of sail, bait a pinch of pepper, and
moisten it with three-quarters of a pint
of boiling stock or bouillon. Bring it to
a boil, cover it, and then continue to
cook gently. It is a mistake to wash
rice in the usual way. One should put
it in a piece of cheesecloth or fine sieve,
pour water over it, and then spread the
lice out on a white cloth or towel to
drain.
Never stir the rice while it Is cook
ing. The rice will be done when it has
absorbed all of the fluid. Now add
butter the size of an egg and mix it in
the rice, using a silver fork. Place’the
rice in a serving dish. While cooking
the rice, get ready twelve small sau
sages, roast them and place on the top
of the rice. A brown gravy can be
served with this, and grated cheese can
be added to the rice if desired.
RAGOUT OF LAMB. WITH VEGETA
BLES (4 covers).
Take five pieces of ’inmb out from
The National is the criterion in every respect of
1913. With left-hand drive and center control,
long wheel base, deep luxurious upholstery, .self
starter, tire pump, integral part of motor, gas
and electric lights. long low bodies of beautiful
design and finish, long resilient springs, power
ful but flexible motor, noiseless and comfortable,
no other car offers greater service-\or enjoyment
than the National.
The National is Ihe most renowned car on earth,
and enjoys the greatest prestige because it is able
to crown its past achievements, such as World’s
Stock Champion, with the Inter-National Cham
pionship.
The 500-mile race is a positive test where the
National’s Quality is proven to be the best, most
reliable and durable.
Write at once for Series ‘V” Book. It is the
1913 motor car style book.
GEORGIA MOTOR CAR CO.
33 Auburn Avenue
ATLANTA
PAGE NINE
MAGAZINE SECTION.
the breast, about three inches long and
three Inches wide; five more pieces of
the same size should come from the
shoulder or five small chops. Salt and
pepper and put in a pan with, hot
grease, roast the meat to give it a nice
color. Drain off the grease now and
add to it a soupspoonful of flour; put it
on the stove again to color the flour:
moisten it with bouillon or water, add
the meat and a bouquet of herbs and
boil. Rover and cook slowly. In the
meantime, prepare some small onions,
carrots and turnips; also potatoes. The
turnips and potatoes should be touched
with garlic, and turnips, carrots and
onions should be plunged in boiling wa
ter and then cooled off. to give them a
nice color before cooking. Put these
vegetables in the ragout when the meat
is half cooked; the potatoes, however,
should be cooked separately, and put
on the dish just before serving.
When the meat and vegetables are
about done, put the pan at the' corner
of the stove, so that the gtsease will
come to the top. Skim the grease off
carefully and put the ragout into a
serving dish; arrange the potatoes and
a few peas over the top.