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said, and when she pleaded for her
husband's return she was told that
"he would never live with you."
"My baby's daddy, or $25,000!" was
the girl-wife's ultimatum.
She was awarded the full amount
sued for, but the boy's father took
appeal to the supreme court,
MONEY FOOD NOT USED
AT ONE MEAL MAY BE USED AT ANOTHER
The New York food committee, ap
pointed by Mayor Mitchell to devise
ways of cutting the high cost of liv
ing, compiled recipes for using "left
overs." Here are some of the recipes
compiled by the committee, which
was headed by George W. Perkins,
noted business man.
PANADA OF BEEF
Chop sufficient cold cooked beef to
make one pint; season with teaspoon
salt, tablespoon chopped parsley and
dash of pepper. Put in bottom of
baking dish. Crush six Uneeda bis
cuits, pour over them half pint milk,
let them stand minute or two, add
one egg, well beaten, half teaspoon
salt and saltspoon pepper. Pour this
over beef and bake in moderate oven
20 minutes to half hour. Other meats
may be substituted for beef.
BEEF LOAF (of Cold Beef).
Soak one tablespoon gelatine in y2
cup cold water ten minutes. Heat
quarter cup well-seasoned stewed to
matoes to boiling, and pour over gel
atine, stirring well until gelatine is
dissolved. Have ready two cups
chopped and seasoned meat mixed
with one tablespoon lemon juice and
one small sour pickle minced fine.
Stir tomato into meat mixture and
mold in an earthen dish. Let stand
in mold. (Equally good for lamb or
FIRE ISLAND STEW
Melt two tablespoons butter; add
one small onion and cook together
until slightly browned. To this add
1 cups stewed tomatoes and let boil
slowly 15 minutes or until tomatoes
are somewhat thickened. Add iy2
cups cooked macaroni and let all
cook together, until well thickened.
Just before dinner hour, put into
saucepans iy2 to 2 cups remnants of
tender roast beef, cut small, and
thoroughly heat Do not let the stew
boil after meat is added.
Combine any left-over meat and
vegetables and put into baking dish.
Over this pour any gravy you may
have. Make a biscuit crust and place,
it over top of baking dish. Put in
oven and bake until crust is brown.
One cup flour, 2 teaspoons baking
powder, y2 teaspoon salt, enough
milk to make a soft dough (about
Vi to y2 cup), 4 level teaspoons but
ter. Mix and sift dry ingredients.'
Rub in butter until mixture looks
like meaL Add milk gradually. When'
all flour is moistened, turn out on to"
floured board; roll out to about Vt
inch in thickness and spread over,
top of dish.
LAMB (Turkish Style)
Brown small onion and y cup of
well-mashed rice in butter or beef
drippings. Add 1 cup stewed toma
toes, 1 cup lamb or mutton cut in,
squares, 4 tablespoons minced car
rot, 1 teaspoon horseradish, salt and.,
pepper to taste. Make quite moist
with gravy or hot water. Cover
closely and simmer until rice is hot"
and water absorbed. Serve on hot;
To make cold boiled rice into cro-
quettes, the rice must be reheated in
a double boiler with a gill of milK
and the yolk of an egg to each cup;'
you may season with sugar and
lemon or salt and pepper, and serve
as a vegetable. Form into cylinder-'
shaped croquettes; dip in egg ancf
bread crumbs and fry in smoking hot'
deep fat, t