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HERE'S A CHANCE FOR MOTHER TO GO ALL DAY
SUNDAY WITHOUT STANDING OVER STOVE
By Mrs. Emily, Riesenberg.
Three meals a daywithout a fire is
inviting to the housewife and it is
easy, unless you insist upon hot
drinks. If you do, try powdered cof
fee, easily soluble cocoa or make tea;
none of which require cooking and it
takes but a few minutes to boil water
To lighten the work in hot weather,
use some canned or packed goods,
or patronize a delicatessen shop for
cold meats, etc. Delicious food can
be made at home and if paper nap
kins, dishes and table cloths are used,
the "redding up" and dish-washing is
reduced to the minimum.
As substantiate, cold .meats, salads,
compotes and cereals and bread and
butter offer something for each meal
while simple desserts, fruits, wafers
or cookies and the drink desired, will
complete your menus without using
the frying pan or oven.
(Boil potatoes in skin day before.)
Ingredients Ten medium sized
potatoes, one small green pepper, one
small onion, three sweet pickles, one
tablespoonful of crisp chopped pars
ley, seasoning and dressing as
Method Remove skins and slice
potatoes thin; seed pepper and skin
onion, then mince both finely; cut
pickles into small slices and place all
in a bowl. Add a little salt and pep
per, then make the sour cream dress
ing and add as directed; if not salty
enough-add a little more to taste.
Cold Meat in Aspic.
(Prepare the day before.)
Ingredients Two cupfuls of cold
ground meat, one small onion, one
green pepper, one cupful of meat
stock, one cupful of strained tomato
juice, four tablespoonfuls of gelatine,
salt and pepper to taste.
Method Soak the gelatine "in the
' cold 'tomato juice until dissolved,
heat the stock (if none is on hand use
a beef cube and cup of boiling water) ,
add Stock to gelatine and stir until
clear; use cold chicken, veal or lean
boiled beef. Grind the seeded pepper
and onion with the meat and season
to taste; place the meat in a mould
that has been dipped in cold water,
pour on the liquid and set in cold
place to harden. A little vinegar can
be added to the stock, or some cloves
can be added, making it "spiced beef
in aspic" v-
When ready to serve, unmould and,
cut into .slices, place overlapping on'
a platter and surround with, sliced.
tomatoes with a very little salVpep
per and then place a teaspoonful of
horseradish on each slice.
Sour Cream Dressing;.
Ingredients One-half a teaspoon
ful mustard, one teaspoonful of
sugar, one-quarter teaspoonful of
salt, one teaspoonful of chopped
chives (optional), yolk of one egg,
three tablespoonfuls of vinegar, one
half cupful of allghtly soured thick
cream. Method Beat' yolk until creamy,
add dry ingredients and rub smooth,
add vinegar gradually, then toss over
the salad material; toss up with two
forks, poor the dream over all and
toss again. Serve at oncer -Cucumber
Method Pare'ahd slice crisp green
cucumbers, set'in cold place, but do
not salt, as wilted cucumbers are not
nice. When ready to serve' add a lit
tle thin sliced onion or some minced
chives, salt very lightly and dress
with sour cream dressing.
' Spiced Currants.
Ingredients Three l cupfuls of
stemmed currants, one tablespoonful
of vinegar, two and one-half cupfuls
of sugar, one teaspoonful of ground
cloves, two teaspoonfuls of cinnar
Method rAdd vinegar to currants
and simmer ten minutes; add half of
the sugar and cook ten "minutes