Have you ever been so foolish as to ask an invalid with a capricious appetite what she would like to eat, and been properly rewarded with the vague request for "'something tasty?' That desideratum sounds simpler than it proves, and the barrassed housekeeper often wishes that tiffin dishes would suggest themselves, specially these first warm days when heavy menus begin to seem out of place. One helpful hinter sends in the following re-cipos. Will not others follow suit?
In planning ahead for a few days I often buy, for a family of three, two pounds of Hamburg steak. Of this 1 take half, make it into a small but thick and adequate steak and broil it for dinner. Season after cooking, add butter liberally, and if yow are devoted {to Onions use them as a garnish—either small whole ones, boiled, or in rings, fried; serve very hot. Or make a rich creole sauce and pour around the steak at. the last minute, or serve with fried bananas.
Pun-broil the other pound of the steak, salt and pepper it, run it through the meat chopper when cold, and keep lis the ice box to use in three or four supper dishes. A
Savory Spaghetti. Boil required amount of spaghetti in salted water. drain, run cold water through it and place in a liberally buttered glass baking dish, filling only to within an inch at the top, Make a fine creole sauce—six peeled tomatoes cut in small pieces, one onion and one sweet pepper minced and fried two or three minutes in a jteblespoonful of finely cut pork scraps, two cloves, salt and cayenne to taste; cook, stirring often, until thick; add lone texepoonful of sugar; add to this half a cupful of the minced Hamburg steak, pour over the spaghetti, mix dejlicately, grate cheese thickly over the top and bake until a rich golden brown this is a delicious dish. A plain tomato sauce or left-over gravy may be substituted.
Concordia Macaroni. Boil required amount of macaroni er spaghetti. in sulted water, drain and rinse. Make one pint of nice cheese sauce by melting half to one cupful of cut-up cheese in ordinary cream sauce, stirring until smooth: Boil and cho ly two. hard-boiled eggs and mince one red or green sweet pepper, or half of " each. Place a layer of the spaghetti in buttered glass baking dish, sprinkle over some of the egg and a little of the pepper, odd a liberal amount of sauce and repeat until the dish is full, pleni ping sauce og layer. Cover' with grated cheese or crumbs ani butter and brown richly. Asparagus or peas may be substituted for the peppers occasional-
Onion Savory. Cook small whole onions until tender, adding salt the last part of the time. Make a cheese sauce, as above, and add to it diced, hard: boiled eggs; two are enough and one can be made to do. Place the onions in a buttered shallow glass baking dish, cover with crumbs and butter or grated cheese, and brown. A green salad or coleslaw is excellent with this. Use the creole cance with minced Hamburg addition instead of the cheese sauce, if preferred.
Stuffed Croutons. Wien making up. raised bread or rolls, reserve enough dough to make into six or more raised biscuits the size of small apples; p!nco these in greased gem pans, letting them rise until very light, and bake until a golden brown. When required, slice off the tops and remove the soft part; brush inside and out with melted margarine, set in the oven to crisp, and just. before serving fill with the following mixtare:—One cupful of the minced Hamburg steak, one cupful of cooked macaroni or rice, or the same amount of cooked peas or Lima or'string beans (any congenial left-over). Moisten all with tomato cance, grate crumbs over the top, lot with' butter and brown quickly or replace. cut-off. tops and brush with butter; garnish with parsley and serve. When taking out the middles, pull each t in tivo or three pieces, pour a lite melted butter over, crisp in the oven and serve with soup instead of ordinary crouter
Text read from the printed page and cleaned; old type leaves the occasional error.