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About The Omaha morning bee. (Omaha [Neb.]) 1922-1927 | View Entire Issue (Jan. 27, 1924)
“ Dr rad Winter spreads his latest glooms. And reigns tremendous o'er the conquer'd year." —THOMPSON “Sharp Boreas blotcs, anil nature feels decay, Time conquers all. and ice must time obey." —POPE Simple Menus for Mid-Winter ]et the pace for this New Year with wholesome, well-cooked Foods, served in attractive ways. Baked Ham, Meat Loaves, Foods from Can and Boxes appetizingly combined save work and time— ► incidentally relieving impaired digestion and flattened purses, an aftermath of the Holidays. By VIRGINIA CARTER LEE EFTER an overindulgence in Christmas goodies and prob ably a somewhat depleted pocketbook, the average housekeeper perhaps will welcome a period of simple, inexpehsive menus guaranteed to help the family diges tion as well as the household budget. For real economy in time required for the preparation of midwinter meals the first seven days’ menu sug gestions appearing with this article may offer .just the needed inspiration for our readers. Very appetizing meals may he pre pared for this season, yet. with the menus so arranged that the majority of the cooking may be done at one time, thus leaving extra time for other interests, or the essential relaxation many bodies may demand after the extreme exertion attendant with the holidays. In this connection nothing helps out more than to have in the house some kind of cold meat and a baked ham, meat loaf and a small piece of corned beef (all of which may be easily pre pared without much watching) will furnish meat for the entire week, with several hot fish dishes sandwiched in to lend variety. The First Week’s Menus For the first week two hot soups are planned for in the luncheons, the clam chowder being of the canned variety and the black bean being cooked in the fireless cooker with the ham bone to give flavor and body. Baked Ham A baked Virginia ham (when prop erly cooked) needs no recommenda tion, and, if the family is a small one, half a ham can be purchased instead of a whole one. To prepare it wash a seven-pound ham thoroughly, first with a weak soda solution and then w ith clear cold water. Place in a large kettle and add two quarts of sweet cider, a slice of onion, stuck with six cloves, four inches of broken stick cinnamon, 10 peppercorns and sufficient cold water to cover the ham. Let stand over night and in the morning place over a moderate fire and bring very slowly to the boiling point. Then reduce the heat and just simmer until tender (about five hours). Let it partly cool in the liquor in which it has cooked, drain and remove the black outer skin. Dust the fat with brown sugar and a little ground cinnamon, brush over with beaten egg and cover with ground drv bread crumbs. Insert whole cloves at regular intervals and brown over in a rather hot oven. Spanish Meat Loaf The Spanish meat loaf may be made with either chopped beef or veal as the foundation. It is prepared in the same manner as any meat loaf, save that minced pimentoes. a bit of grated onion and a suspicion of garlic are added. Season to taste with curry powder and powdered sweet herbs. Delicious Cornett Beef 1'i>r a delicious corned beef dinner select either the navel nr brisket por tions. Both of these cuts sell for about 1<5 cents a pound and may be utilized to the last particle. Being composed N Easily Prepared Mid-Winter Menus FIRST WEEK Monday BREAKFAST Orange Juice Fried Nut Serappe Dread Rolls Coffee LUNCHEON Canned Clam Chowder Crackers Celery Baked Maple Apples Cheese TrU<*ti * DINNER Bouillon with Noodle* Baked Virginia Ham Candied Sweet Potatoe* Vegetable Salad Peach Cream Charlotte T uesday BREAKFAST California Grape* Fish Cakes Chili Ssure Brown Bread Toast Coffe* LUNCHEON Creamed Egg* and Smok*Ni Beef Potato Chip* Roll* Canned Fruit Marguerite* DINNER Tomato Soup (Canned) Cold Sliced Ham Potato Salad Finger Rrdl* Nut Cup Cake* Chocolat* Saar# Wednesday BREAKFAST Mandarin* Cooked Cereal C ream Franck Toast Syrup Coffee LUNCH EON Hara Club Sandwiehe* Copo* Olive* Baked Maple App'.aa DINNER Fruit Cocktail* Fried Oyeters Creamed Potato** Co!e«!aw Canned Plum Pudding Hard Sauce Thursday BREAKFAST Spiced Apples Codfish Batter Cake* Rad.rhes Toast Coffee LUNCHEON Black Bean Soup (from ham bo".*l Croutons Fruit Salad Finger Rolls DINNER An-hovy Bu'ter Canapes Spanish B'-ef Loaf Brown Grsry Italian Macaroni Celery Pineapple Delight Friday BREAKFAST Grapefruit Scrambled Egg* with Crisp Sa * PorV Corn Bread Coffee LUNCHEON Sliced Beef Loaf P kies Brown Bread Banana Fritter* Hard Sauce DINNER Vegetabe Soup Baked Crumbled Halibut S**we«i T*>rra*oes Potato Ba'!* G reeo Salad Pee Dre -• ’-z Orange Nat Mousse Saturday BREAKFAST Stewed Prune* with Lemon Broiled Bacon Toasted Crumpet* Coffee I.T’NCHTON Browned I »sh liash Rolls Celery French Tancakes with Jelly DINNER Boiled Dinner Rolled Corned Beef. Cabbage. Ca-rc*t» Potatoes and Beet* H-*r*e~adi*h Pre«*4agr Fruit Atnbrcsia BREAKFAST Sliced Orantei and Banana# Paraley Omelet Cereal Gem# Coffee Sunday DINNER Cream of Cora Sorry Tanned Chicken Candied Sweet Potatoes Cranberry Jail? Celery Banana Ginger Cream LUNCHEON or SUPPER Co!J Cot^J R*«f Oiutoey H.'t Ri$cuit« G'.nrtr Alt S*rawbe~-y Jans SECOND WEEK MINGLING NEW AND OLD DISHES Monday BREAKFAST Halved Grapefruit Broiled Bacon Custard CombreaJ Cress Coffee l.l'NCH EON V eye table Chowder Brown Bread Fruit Salad DINNER Clear Soup with Noodles Baked Stuffed Haddock Tomato Souffle Potato Pt'U Fruit Sherbet Tuesday BREAKFAST Cooked Prunes with I mon St earn* d Cereal Top of Boit Is Cinnamon Toast Coffee T INCHEON Fish Salad Cocoa Gluten Muffins Pearh Whip DINNER Tomato Bouillon Crackers Mushroom Omelet Creamed Potatoes Green Salad with Cheese Preying Baked Stuffed Appev Wednesday BREAKFAST Malaga Grapes Crisped Salt Pork in Cream Gravy W'hole Wheat Popovers Coffer PUNCHEON Spaghetti a la M lanaiss Rye Bread Ginger A> Compote of Fruit DINNER Vegetable Soup Turban* of E1..Unct»T llaiiprnl Porta HaVisI Stuffs.I I'oIkuipi Oli’rr Sala.I AppU Hatter I’udJn* l\>amj Sane# Thursday BREAKFAST Ora nr* Juice Browned Fish Hash Od‘.jm» "Whig*** Cr»M Coffee I t NCHFON Baked Stuffed Onion* with Tomato Sauce Bread Stick* Celery Fruit Jelly DINNER Fruit Cup Deviled Iambi’ Kidner* Ma»hcd Fotaloee Sp.nach M.'ck Indian Pudding Friday BRF AKFAST Steamed Cereal with Apricot Whip W afflea with Maple Suffer Coffee IlNCHFON F*cgl\^*ed Clam* Cole*law Kolia Gingerbread with Marshmallow Sauce DINNER Beef Broth with Barley Cheede Foadu F.ncer Roll* \ ecrtahle Salad Russian l>re«*mg Coffee Nut Sherbet Cookie* Saturday BREAKFAST Sheet! Orange* and Panama* Frii tied Smoked Beef T ‘A>1 ed Graham Bread Oiffe* 1lNCHKON Macedoine Sarwlwiche* Cocoa Celery Hot Rolf T. * Had Satsc* DINNER Haired virus'# fruit N ewl Croquet* e* Creen Pea* and Carrot* Ma*hed Potato#* I'm'** Salad Choeoia** Junket Su iuU» 1IRF \ K FAST Apple* l*'* R.i.o.1 Rolls _Ooffw I I M'IIFON or M rrKR GHUod S*r\l no* on Oiutr.oy To**t CVlrry Olivo* r»n***j*plr fciurpr «# Jr!!» Roll niKNSR Dni'BsKit^ C*i'<aih*« Hra.^rd Staffed riank Si«nA Broin^d S**rrt | Si rinf I* ran* Oirry HaiaiPf Sundar* uf streaks of meat and juicy fat. it will not dry.out and be tasteless when cooked. Have the butcher remove any bones and roll and tie into a compact form. Place in a kettle with cold water and the flavorings, brihg very slowly to the boil and simmer until tender. The water must hardly bubble. Corned beef may be a rather ple beian dish, but it is mighty good and is equally delicious hot served with a horseradish dressing or sliced cold with mustard or chutney. If any is left over after the Sunday night sup per remember that corned beef hash is always a popular dish, especially if browned in the pan with a crisp crust. Of cour.-e. both the ham and the beef may be cooked in the fireless cooker with very satisfactory results, and if this is done the directions that come with the cooker should be fol lowed exactly as stated. The great secret of having either tongue, ham or corned beef tender is never to cook above the simmering point and to al low it to cool in the water in which it has cooked. If the meat is to be served hot carve what is wanted and return to the liquor in which it has cooked. Ail boiled meats are the bet ter for being cooked in a flavored water and a slice of onion stuck with whole cloves, a peeled carrot, three inches of stick cinnamon and a bou quet of sweet herbs with a bay leaf are the seasonings most genera', v used. Cheeae Oyster* The fried oyster? served for the first Wednesday’s dinner do not re quire the heating of a large kettle of fat, and yet they are particularly good. Perhaps the term fried oysters is not the right one. but they taste so much like fried oysters tha; none other seems suitable. Drain and dry the desired number of oysters (allow seven for each service), dip in beaten egg diluted with two tablespoons of milk and roll in fresh grated cheese. Stand them aside for 10 minutes, then dip in the egg and milk the second time. After this second dipping roll in fine, soft, seasoned bread crumbs moistened with melted butter. Lay in a pan greased with bacon fat and bake in a very hot oven until crisp and brown. Baste twice while cooking with addi tional bacon fat. Ham Club Sandwiches For the ham club sandwiches, toast slices of w hole wheat bread, spread with butter and place where they will keep hot. I’se as the filling for an in dividual sandwich a slice of Virginia ham. a thin layer of chopped sweet pickle, two chopped stuffed olives, two tablespoons of finely minced cel ery ami a crisp lettuce leaf dipped in Russian dressing. Plan Ahead to Save Time In planning ahead for meals that require little cooking see that when you cook potatoes or other vegetables that you do sufficient for at least an other meal. This helps out wonder fully when you are in a hurry, as they may quickly be converted into an ap petizing hot dish, a creamy soup or a delicious salad. .. OB P.ICV \ C)