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About Beaverton times. (Beaverton, Or.) 191?-19?? | View Entire Issue (Nov. 11, 1915)
USE OF THE CASSEROLE NOT A SPOONFUL OF ANYTHING EDIBLE NEED BE WASTED. Tarty and Nourishing Dlthei Can Be Prepared From Scrape of Meat and Vegetable Hints for the Cook. When the making over old cold meats into warm dishes is in question consider the casserole. By Its use even the smallest scraps of meat, vege tables, sauces and gravies can be used up. Not a spoonful of anything edible need go to waste. When the Sunday Joint of roast beet has been served hot and then cold, make a delicious lunch or supper of the remains if there Is insufficient for a dinner. In the bottom of the cas serole put sliced potatoes, a carrot and a couple of onions, small, chopped, and, if on hand, a few mushrooms. Over thiB pour the gravy from the meat, or, if this has been thrown away, add water seasoned with pepper and salt. Put on the cover and bake In a slow oven for an hour. Half an hour before serving lay the cold meat on top of the vegetables, replace the cover, and continue the baking. Cold roast of lamb will prove a very tasty dish cooked in a casserole with green peas. The peas are boiled and placed in layers in the casserole alter nately with Blices of the lamb. The liquor in which the peas were boiled is thickened and poured over, the cas serole being set in the oven until the meat has heated through. Served with mashed potatoes, an appetizing meal is the result When cold peas or other vegetables are on hand a white sauce can be poured over, or any gravy that may be available. The Uquor from the peas is not absolutely neces sary, though it adds to the nutriment of the dish. A very delicate dish for a dainty lunch or a meal for an Invalid is a combination of chicken and mush rooms prepared In a casserole. The mushrooms are fried In butter very lightly, then a tablespoonful of flour mixed with a scant cupful of milk is poured in and cooked until creamy. The mushrooms and cold chicken are packed into the casserole in alternate layers and the creamy sauce poured over until the contents are heated through evenly. A novel way of using up cold rice is to cover the bottom of the casoerole with It in quite a thick layer, and re cook it with raw eggs. Make as many depressions in the rice as there are eggs to be cooked and drop one egg (broken) into each space. Season with alt and pepper and pop bits of butter over rice and eggs. A still more unusual dish is made from cold vea' About one cupful of the meat diced is mixed with one dozen almonds chopped and blanched, salt and pepper to taste and a dash of paprika. This mixture is held to gether with a beaten egg and formed into small balls. These are laid in a casserole and covered with stewed tomatoes. The cover is pnt on and the dish put into the oven for half an hour or so. Custard Corn Cake. Two eggs, one-third cupful of sugar, one cupful Bweet milk (to pour over top), one cupful sour milk, 1 cupfuls Indian meal, one-half cupful flour, one teaspoonful soda, one teaspoonful salt. Pour the mixture Into your baking pan containing two spoonfuls melted butter, and pour Into the center of the cake, without stirring, the cupful of sweet milk mentioned. Bake in pip ing hot oven one-half boor, Left-Over Meat Recipe. ' . Cut up the meat in small pieces, add onions and coif, water to covr them, let boll until the onlona 'cut up) are done, then add diced potatoes and the thickened gravy, and salt, if needed. It makes a very ey and cheap dish ot leftovers. TO CAN FRUIT IN OVEN By This Method Fruit Retains It Shape, Color and Flavor to Remarkable Extent. Cooking canned fruit in the oven li easily and quickly done, while the fruit retains its shape, color and fla vor better than when cooked in a pre serving kettle. Cover the bottom of the oven with a sheet of asbestos, the Bame as used plumbers for covering furnace pipes. This is very reasonable at any plumbing Bhop. If It is Impossible to purchase the asbestos, use a large pan in which there is about two inches of boiling water. Thoroughly sterilize the jars and utensils. Make the sirup of sugar and water as sweet as need ed. Prepare the fruit the same as for cooking In the preserving kettle. Fill the hot jars with this, pouring in sufficient sirup to fill the jar. Run the blade of a silver knife around the inside of each jar. (Never ubo a steei knife.) Place the Jars in the oven either on the asbestos or in the open pan of water. T3 oven should be moderately hot. Cook the fruit ten minutes. Remove from the oven and fill each jar with boiling sirup. Wipe and seaL If the screw covers are used, tighten them after the glass has thoroughly cooled. Large fruits may require a pint of sirup to each quart Jar of fruit The small fruit will require a little over half a pint of the sirup. Ladies' World. SOME SIMPLE FOOD TESTS How Ptomaine Poisoning Can Be Avoided by Testing Contents of Can for Copper. Chicory Is not harmful and some like it but when we buy coffee we don't want to pay coffee price for chic ory. To find out whether you are buy ing the real thing, put a tablespoonful of the coffee in a glass; pour cold wa ter over it, and watch. If the coffee is pure the water will hardly be stained. If chicory iB pres ent it turns the water a deep brown color. Here is a good test for canned foods: Put a bright, clean steel knife in the contents directly you open the can. Leave for a minute. If copper is present it will be seen on the knife's blade and you've escaped ptomaine poisoning. Fresh eggs will always sink In wa ter. Stale eggs have smooth and glassy shells; fresh eggs have a lime like surface. Pear Marmalade. Choose nice, fine Savored pears; pare, core and quarter and drop ir'.o cold water. When ready to use drain and weigh, and to each pound of fruit allow three-fourths of a pound of sugar. Pour over JuBt enough water to cover and simmer until tender. Make a sirup with the sugar and some of the water in which the pears were boiled; add to this sirup lemons sliced very thin, using about one lemon to each six pounds of fruit Boll the sirup until thick, then add the pears and simmer until they are clear. Pack fruit into jars and pour the sirup over. Apple Fritters. One cupful of sweet milk, one tea spoonful of baking powder, one egg, a little salt, flour enough for a batter thicker than for the average griddle cake and two apples chopped fine stirred into the batter. Fry to delicate brown In hot lard. Serve trarm with sirup or whipped cream. - - - Baked Eggplant. .. Peel the eggplant, cut a piece from the top, take out the seeds, fill the cavity with dressing as for ducks, re place the top piece and bake one hour, basting with a spoonful of but ter in a cupful of hot water, after ward dredging with flour. Serve immediately. SWISS ARE WELL PROTECTED Alpine Panes Could Be 8tormed Only in Single Column, at Tre mendous Risk. National defense is no light burden upon a state of less than 4,000,000 inhabitants, although the nature of the country lends assistance. The mountainous boundaries which sur round the Swiss on three sides are valuable allies, but the low-lying country on the north, from Basel to the lake of Constance, Is seriously exposed. This Is the part which In the past has tempted the Germans and French to try flank movements, and where the Rhine would be only a hindrance, not a prevention ot inva sion. Between 1663 and 1710 at least seven expeditions of considerable mil itary importance marched across that portion of Switzerland, without re gard to the feelings of the inhabitants. Since 1816 the neutrality of that re gion has been, on the whole, observed, but the Swiss have maintained the greatest possible watchfulness during periods of war. The Alpine passes are approached by fine, broad roads of comparatively easy grade, and could be readily mounted by armies and their artil lery; but this must be done in single column and the risk to an enemy would be tremendous. At several points long tunnels admit railways and the obstacles to peaceful com merce have been removed. No war has brought the tunnel to the test of defense, but every preparation has been made to stop the entrance of an enemy. Elaborate fortifications upon the St Gothard combine both ' the road and the railway, while the Rhone valley is defended by similar works at St. Maurice and Martigny. On the southeastern border the Swiss soldiers must stand within a tew yards of the road and watch the Italians and Austrians contend for the Stelvlo pass at a height of 10,000 feet. On the south the boundary is compli cated by the lakes which extend from Italy or France Into Swiss territory. Along Lake Geneva a wide neutral zone has been maintained for years, but the situation Is none the less del icate between Switzerland and France, Review ot Reviews. Relic of Cliff Dwellers. Recently discovery was made by toreBt rangers of an unexplored ruin ot the ancient cliff dwellers in the Mesa Verde park, and subsequent de velopments have proved that it is both extensive and Interesting. A long ladder was constructed and swung over the face of the cliff at a height ot 600 feet from the bottom of the canyon. The ruins contained 25 rooms, but no kiva, or large ceremonial cham ber, such as is usually found In simi lar ruins. The rangers In a brief and cursory exploration ot the ruins found In plain sight ten stone axes, fourteen large stone Jars, each eighteen inches high and three feet six Inches In cir cumference, two small jars, two parts of woven baskets, one wooden slab five inches wide, twelve inches long and one-halt Inch thick, curved up at the sides; several pieces of yucca rope, one piece spliced with sinew, one piece of woven yucca fiber and several human bones. Long-Felt Want "I want a distinctive horn tor my car!" "Yes?" "Something out of the ordinary or It won't do." "We have just what you are looking for. We are reformers, sir, and be lieve the public ear has been too long assailed by raucous sounds. The horn we are selling has so sweet a note that even pedestrians like to beat It'' Electric Power for Whole State. The government of Tasmania la dam ming a large lake and will construct a hydro-electric plant from which cur rent for light and power will be dis tributed throughout the state. HINTS FOR THE COOK SOME BETT3R WAYS OF DOINO KITCHEN WORK. How To Do Away With Lumps In Making Cocoa To Keep Rice and Macaroni From Becoming Mushy. Instead of mixing cocoa with boiling water to dissolve It before putting It into the cocoa pot, try mixing the dry cocoa with an equal amount of granu lated sugar and then pouring It Into the boiling water in the pot, stirring all the while. This does away with the lumps that usually have to be fussed over, and also a mussy cup. The kettle should be given frequent baths, else lime and other salts will settle on the bottom, which may then be dissolved off Into the boiling water, making it "hard." To heat water very quickly set broad, flat saucepan over the fire and cover to keep In steam. A small zinc-covered board, about the size of a rolling board for pas try, is Invaluable for setting hot dishes, pots, etc., upon. This preserves the kitchen table top, and leaves room on the stove for other things. To prevent a roast from becoming fat soaked, set it upon a rack in the roasting pan. But keep the srrface of the roasting pan covered with fat to prevent it from burning. Fat la better used here than water, as water utterly changes the character ot the meat Cold meats may be attractively served by removing first all gristle, bones and skin and excess fat and then cutting Into thin strips or slivers. Warm Indirectly by pouring over the meat any desired hot sauce. To keep every grain of rice separate and distinct, cook it in a pot of rapid ly boiling water with the lid off. Cooked in a double boiler with the lid on makes the rice mushy. Macaroni should be cooked same as rice. To soften hard tissue of dried vege tables like peas, beans and lentils, cook In soft water. Otherwise add baking soda to ordinary water In the proportion of one teaspoonful to two quarts of water. If string beans are not freshly gath ered from the garden, it will Improve them to prepare them for cooking, then let them stand for an hour or more In cold water before applying heat Dried apples, apricots, prunes, etc., should be soaked overnight In cold water before cooking, so as to "plump" them and soften the dried tissue. Try "caramel sugar" as a dressing for mush, griddle cakes, sauces for puddings, icing for cakes, etc. This is made by cooking the sugar In a pan until it browns nicely or makes caramel. This may be made Into a sirup by the addition of water and bottled tor future use. Pickled Walnuts. Wipe 100 walnuts, prick with a large needle and put them in a Jar, sprin kling as you lay them In with the fol lowing spices, mixed: Cloves, all spice, nutmeg, whole pepper and sliced ginger, of each an ounce; one half pint mustard seed, four cloves of garlic a stick ot horse radish. Then add two tablespoonfuls of salt and sufficient boiling vinegar to cover the whole. Cover the jar and tie closely. Mother's Magazine. Mint Leaves In Plum Jelly. This year when you are making plum Jelly, try this plan: Get some fresh mint and while the jelly la cooking, add some of the mint leaves to it Pour the jelly into the glasses so that a few leaves are in each. The mint gives a flavor and point to the jelly that makes it espe cially delicious with roast lamb or other meat