Evening Republican, Volume 17, Number 206, Rensselaer, Jasper County, 29 August 1913 — MAKE CHANGE IN MENU [ARTICLE]

MAKE CHANGE IN MENU

DISHES WITHOUT MEAT AFFORD VARIETY TO DIET. Imported Recipe* Economical and Unusual—ltalian Methods of Combining Macaroni and Eggs in Appetizing Manner. Although meat furnishes heat for the body, and therefore ie necessary in cold countries and cold seasons, * relief from a meat diet is welcomed by every one and affords a variety to a diet that gives beneficial results. The combination dishes fit in very well, furnishing in their double and triple form a more appetizing and nourishing fare. These allow the housewife to ring the changes on one dish and, to use left-overs in an attractive form. We can resort to European countries for inspiration. France, Italy, Germany give countless recipes that are economical and unusual. They are good to eat, too, a very important fact to be considered. In Italy there is a wealth of cheap, nourishing dishes which every housekeeper gives when meat is not required. One of the favorite dishes at the Italian is macaroni and eggs combined in numerous clever ways. Italian Malgre Dishes,—The macaroni, boiled until creamy and thick; and never hardened In the oven until the uppermost layer resembles pieces of bark instead of floor paste, is mixed with sliced, hard boiled eggs and cheese, with tomatoes deliciously fried in butter, with poached eggs sprinkled with grated cheese, with fish or with chestnuts in many different ways. Macaroni and Chestnuts.—Take 20 chestnuts. Grill them. Then remove the skins, and cut the kernels in halves. Cook some macaroni in salted water, add the chestnuts and when cooked, drain and add butter, salt, pepper and grated cheese. Turn into a buttered fireproof dish, and place In the oven, after sprinkling the top fine breadcrumbs and melted butter. Serve when brown, Patate Alla Provenzale.—A favorite potato dish —to be served as a dish by itself—is known as “patate alia provenzale.” The Italian cook places a large lump of butter in a saucepan. She adds, to it a few spoonfuls of the beet cooking oil, finely pared lemon peel, finely chopped shallots, a little grated nutmeg, salt, pepper and minced parsley. She then peels and Bllces some potatoes, and turns them Into the frying pan. She cooks them until nicely brown, but not hard. The fire is not too quick. Finally, she sprinkles lemon juice over them, and hands slices of lemon with the dish. Rlce-Bplna£h.—They make, besides, another malgre dish in Germany of spinach and rice. While the spinach is cooking, a quarter of a pound of rice is boiled in milk—nicely seasoned —the epinach being then strained and finely minced. A beaten egg is added to the rice with a spoonful of thick, sour cream, butter, salt and pepper. Rice and spinach are then alternately placed in a buttered pie dish and vegetable stock—some of the spinach water —poured over the top. The whole is covered with breadcrumbs and melted butter and browned in the .oven.