Evening Republican, Volume 21, Number 29, Rensselaer, Jasper County, 12 February 1918 — DINNER QUESTION NEVER GETS OLD [ARTICLE]

DINNER QUESTION NEVER GETS OLD

Good, Satisfying Meal Whole Family Enjoys Is Wanted. COMBINATIONS ARE IN FAVOR Something Hot, Savory, Easfko Cook and Serve Is Always in Orders— Three Recipes Given to Help Busy Housewife. “What shall we have for dinner?” —» the daily question that never grows •old. Well, you want a good, satisfying meal which the whole family will enjoy. It must be cheap and easy to cook and must supply what your bodies need to help you grow, and to help you work or play and keep warm. Ahd, if the spirit of war sacrifice abides in your household, the meal should reflect your food saving efforts. People of all nations have used combinations of foods cooked together in one dish. Perhaps you can remember such dinners in your grandmother’s home. Why not renew the custom and serve your family with a nutritious one-dish dinner occasionally, for variety at least? For such a dinner you might serve a .fish chowder. Here it is, a dinner in one dish, sure enough. This one, and the others that follow, makes enough for five persons: Fish Chowder. lbs. fresh fish, 2 cupfuls .carrots, (<?od, haddock, cut in pieces, etc.) or % lb. salt % lb. salt pork, or dried fish. 3 cupfuls milk. 9 potatoes peeled % teaspoohful pepand cut in small per. pieces. 3 tablespoonfuls flour. 1 onion sliced. Cut pork in small pieces and fry with the chopped onion for five minutes. Put pork, onions, carrots and potatoes in kettle and cover with boiling water. Cook until vegetables are tender. Mix three tablespoonfuls of flour with onehalf cupful of the cold milk and stir in the liquid in the pot to thicken it.

Add the rest of the milk and the fish, -which has bpen removed from bone, and cut in small pieces. Cook until the fish is tender —about ten minutes. If salt fish is used, soak, first Serve hot This one dish makes a satisfying meal served with crisp crackers or corn dodgers with stewed frii|t or jam

for the “something sweet” you like with your meals. Now that meat fs so high-priced you like to make a small amount go as far as possible. A meat stew can be made very appetizing and with proper care in the selection of the ingredients to combine with the meat you may make another one-dish meal. Hot Pot of Mutton and Barley. 1 pound mutton. 4 potatoes. % .'cupful pearled 6 onions. barley. Celery tops or other 1 tablespoonful salt, seasoning herbs. Cut the mutton in small pieces and brown with the onion in fat cut from meat This will help make the meat tender and Improves the flavor. Pour this into a covered saucepan. Add two quarts of water and the barley. Simmer for one and one-half hours. Then add the potatoes cut in quarters, seasoning herbs, and seasoning, and cook one-half hour longer. This is also'good served as a shepherd’s pie with mashed potatoes lining the dish and piled on top for a crust. The stew is better if thickened with a little flour in this case before adding to the mashed potato crust. Or your one-dish meal might be of dried peas or beans instead of meat or fish combined with other vegetables. Here Is a hearty dish made from split peas. Many kinds or dried peas or beans could be used in the same way: Split Peas, Rice and Tomatoes. 1% cupfuls rice. % teaspoonful pep--1 pint spilt peas. per. 6 onions. 2 cupfuls of tomato 1 tablespoonful salt, (fresh or panned). Soak peas over night in two quarts of water. Cook until tender in water in which they soaked. Add rice, onions, tomatoes and seasonings, and cook 20 minutes. Such meals are a help to the busy housewife on especially busy dars, as they are easy to prepare and make but few dishes to wash. With bread and butter and jam, perhaps, or stewed fruit, any dße of them makes a wellchosen nutritious meal. If there are children in the family give each one a glass of milk besides. Such a meal will satisfy the body’s needs as Well as a more elaborate one.