The Store That
Stresses Quality
suggests for the table
Linens
Damask in cloths and napkins.
Unique importations of centers,
squares, runners and doilies. Real
Madeira, Appenzell, Spanish em
broidery, Roman cut work, Italian
filet, Mosaic, Venetia antique lace,
Garrick Macross, etc.
China
Tableware from Europe and the
Orient as well as the best in domes
tic glassware, useful and decorative,
from the substantial water glass to
the slender sherbet and delicate
vase.
Candy
Toothsome dainties designed and
created by the man who knows
candy—“COBB." A country-wide
fame built on merit. “Cobbites” are
ready packed at 69c the pound.
Ask about them.
Don't Shop Hungry
WHEN you meet her
downtown for shop
ping don’t send her home
hhngry.
It is after a strenuous
shopping tour that one
appreciates good food
most in pleasant surround
1 ings.
The Brandeis Store Res
taurants cater especially
to persons of discrimina
tion—we catfer to you for
your luncheon and dinner
during your shopping
hours.
The Brandeis Store
Rastaeramits
Tenth Floor
h i ..Mkiti
Tested
Recipes
Approved by Experience
Recommended for Trial
Tempting Appetites Wrth Meats
Mixed Meats en Casserole
m Stew together one cup of
r soup stock and one of toma
toes. Strain through a
coarse sieve and thicken
with a \ tablespoonful of
flour and the same of but
ter rubbed smooth. Cut into
good sized strips one pound
of raw beef, one of veal
and one of fresh lean pork.
Roll these in flour. Melt in
a skillet butter the size of
an egg and in this brown
lightly a good-sized onion •
sliced thin. Turn in the
pieces of meat and brown
them. When well colored
lay them in the casserole
dish, surround with a border
of diced potatoes and car
rots, turnips and string
beans or peas, pour over
them the tomato sauce.
Cook until the meat is ten
der.
Beef en Casserole
Wipe and trim neatly a
good-sized piece of the
rump or round without bone.
Sear until brown in a hot
frying pan wilhout allowing
it to burn. In the bottom
of casserole dish build a
nest of diced potatoes, sliced
onions and carrots, diced
turnips and any cold peas or
beans you may have on
hand. Season with pepper
and salt. On top of this lay
the seared meat. In a sepa
rate pan mix a large cup of
stock or boiling water with
one of tomatoes, stew until
thoroughlv mixed, strain and
thicken with a tablespoonful
of flour and butter rubbed
smooth, pour over the meat
and vegetables. Cover with
earthenware lid and cook in
moderate oven for four
hours.
Veal a la Florentine
For six or eight persons
take six small slices of ba
con, two pounds of veal, one
cup macaroni, three-quar
ters cun of grated cheese,
one and a hnl£, tablespoons
butter, one tablespoon flour,
two tablespoons olive oil
and one of tomato sauce,
two cups warn water or
bouillon. Crisp the bacon,
add the oil and cut the veal
into small squares, sprinkle
with a little sugar, salt and
pepper, add the flour, water
(or bouillon) and tomato
sauce; cook well for two
hours. Meanwhile cook mac
aroni until very soft, add
butter and grated cheese,
turn into a dish and put the
veal in the center, covered
with the bacon. This makes
a very tasty dish.
Lamb Timbale*
Cook together for five
minutes two tablespoonfuls
of butter, one-half cupful of
soft bread crumbs and one
cupful of milk. Add 1 cupful
of finely chopped cold cook
ed lamb, two slightly beaten
eggs, one-half teaspoonful
of salt, one-fourth teaspoon
ful paprika, and turn into
buttered timbale molds.
Bake, having molds sur
rounded by water, until the
mixture is firm. Serve with
a cream sauce to which has
been added two canned pi
mentoes which have been
rubbed through a sieve. -
Ham Loavc*
Mince fine sufficient
cooked ham to make a cup
and a half, add half a cup
of soft bread crumbs, sea
soning to taste, and milk to
form a soft paste. Butter in
dividual baking dishes, line
with this mixture and fill the
center with chopped hard
boiled eggs moistened with
cream sauce, cover with
paste, dot with butter and
bake half an hour. Unmold
and garnish with sliced hard
boiled eggs.
Calf’s Liver
Wipe one pound of calf’s
liver and cut in one-inch
cubes. Sprinkle with salt
and pepper and cover with
lemon slices and parsley.
Cover and let stand one-half
hour. Fry in deep fat one
minute and drain.
Southern Ham
Wash and sflak for two
hours two large slices of lean
ham. cut at least an inch
thick. Butter the bottom of
pan, then add pepper and a
sprinkling of brown sugar.
Place the ham in pan, add
more bits of butter, and
more sprinklings of the
brown sugar, and water the
depth of the ham. Cover
and cook in a casserole in a
slow oven three to four
hours.
Chicken Fricassee
Clean a chicken, cut in
3mall pieces and fry in
frejji lard With two finely
chopped onions and two
cloves of garlic. After it is
fried, add a half pint of
olives, some finely chopped
parsley and one-half dozen
stuffed olives. Stir well to
gether, add one cupful of
tomato juice, two table
spoonfuls of toasted bread
ground fine, a little Spanish
sage, salt and pepper to
taste. Stir well and leave
on stove for 10 minutes.
Sliced Lamb With
Olive Sauce
Make a stock of the bones
and trimmings of roast lamb
and add two cupfuls of this
hot stock to a sauce made
by melting four tablcspoorr
fuls of butter in a spider
and frying in it two table
spoonfuls of minced onion:
add four tablespoonfuls of
flour, half a teaspoonful of
salt and a dash of pepper.
When smooth, add two
dozen olives that have been
previously cooked for half
an hour in boiling water and
stoned. Slice lamb thin, sea
son with salt and pepper and
simmer gently in the mixture
for five minutes. Just before
removing from fire add a
tablespoonfuT of lemon juice.
Spanish Fricasse of Chicken
Cut up a chicken or fowl
weighing about four pounds
in pieces for serving, put in
a kettle with five cups of
boiling water and simmer
until chicken is tender. Re
move meat, cool, then roll
each piece in seasoned flour
and fry a delicate brown in
fat. Wash and cook in the
liquor one cup of rice which
has been fried in two table
spoons of butter, with one
tablespoon each of onion,
red and green peppers. £dd
one teaspoon of salt and
one-eighth teaspoon of pep
per. When rice is tender
turn on to a platter and on
it arrange the pieces of
chicken. Garnish with pars
ley.
Virginia Baked Hain
Select a small lean hum,
wash thoroughly, sprinkle
with soda, scrubbing all
over the surface, rinse in
cold water and place in a
kettle with about six cloves,
half a teaspoon, of celery
seed, half a teaspoon of
ground cinnamon, 10 pep
percorns and one quart of
sweet cider. Cover with boil
ing water and simmer until
tender (four or five hours).
Remove from water, take off
skin, sprinkle with sugar and
brush with beaten egg, then
cover with rolled bread
crumbs; stick in cloves at
even intervals and place in
oven to brown; trim meat
from the hope end, decorate
it with celery leaves and
serve with currant jelly.
Fried Salt Pork, Country
Style
Cut fat salt pork in thin
slices, dip in a mixture of
corn meal and flour, using
two parts of com meal to
one part of flour. Put in a
hot iron frying pan, cook un
til crisp and well browned,
remove and strain fat
through a double thickness
of cheesecloth placed over a
fine wire strainer. Put (inl
and a half tablespoonfuls of
the fat in a saucepan, add
two and a half tablespoon
fuls of flour and stir until
well blended; then pour in
gradually, while stirring con
stantly, one cupful of milk.
Bring to the boiling point
and add one-fourth teaspoon
ful of salt, a few grains of
pepper and one tablespoon
ful of butter, bit by bit;
then add one and a half cup
fuls of boiled potato cubes.
Pile potatoes in center of '
hot serving dish and sur
round with prepared pork.
Ham Timbale*
Put one cupful of milk
and one cupful of bread
crumbs into a saucepan and
stir over the fire until a
smooth paste is formed. Add
one cupful of chopped cook
ed ham, three tablespoonfuls
of butter, seasoning of salt
and pepper and the stiffly
beaten whites of two egg*.
Fill buttered molds two
thirds full of the mixture,
• cover with buttered paper,
put into a pan, half sur
round it with hot water and
bake in a moderate oven un
til firm. Turn out, garnish
wish parsley and hard cooked
eggs.
Combination Mutton
Chop*
Neatly trim six mutton
chops, season all around
with half teaspoon salt and
two saltspoons white pepper.
Cut in halves, lengthwise,
three very fresh lamb kid- •
neys. Season with three salt
spoons salt and one of pep
per. Arrange kidneys and
chops on a double broiler
and broil on a brisk
fire for three minutes on
each side. Remove, dress on
a hot dish, arrange six slice*
of broiled bacon over them.
Cut away a small round
piece at both ends of three
fresh tomatoes, cut them in
halves, season with half tea
spoon salt, same of sugar
and a little pepper, arrange
on a double broiler and broil
three minutes on each side.
Serve them with chops.
Sausage Bundles
Roll out plain paste in six
inch squares, rather thin.
Cut Frankfort sausages in
thin slices, rejecting thn
skin, #nd lay the slices in
two rows in the tenters of
the pieces of paste; double,
pinch ends together, and
fold as you would do up n
bundle, wetting the edges to
make them stick: then placo
on ice until ready to hake.
Bake in hot oven 15 minutes
and serve hot with French
or German mustard. This is
a popular dish for Sunday
night supper.
Beef Loaf
Two pounds Hamburg
steak, one-half can tomatoen,
one-half pound bacon, chop
ped fine with the Hamburg
steak, eight common crack
ers, one egg, one onion, sea
son with salt and pepper. A
little sage may he added If
desired. Bake in moderate
oven one and a quarter to
one and a half honrs ia
bread tin.