“ 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)
