Supper Dishes

HELEN G. CAMPBELL November 1 1938

Supper Dishes

HELEN G. CAMPBELL November 1 1938

Supper Dishes



INSPIRATION in meal planning is all very well as far as it goes, but the trouble is that you can’t count on that flash of brilliance at the right time. Some women never think of supper until the last minute, and then get in an awful flurry or fall back on unending repetition. Others, more wise in the way of housekeeping. map their program in advance, correlating their menus from the standpoints of food value, economy and interesting variety. Where do you belong?

This supper question particularly the main course seems to be the most bothersome of the lot. Yet there are several starting points, each with many potentialities for varied service. Meat, for instance, offers wide choice in kind and cut, and lends itself to different methods of quick preparation. Leaving out the roasts altogether, we still have chops and cutlets, hamburger, sausage, bacon, liver, kidney, dried beef, sliced ham, tongue, bologna and many other productssummer sausage, salami and so on. I.eft-over pork, beef, veal, lamb or chicken all provide the makings of suitable dishes. If you're skilful at combining and seasoning, you can make loaves, croquettes, hash, pies, stews, casserole dishes, à la king mixtures, all of a savory goodness.

Fish is another good base for supper dishes. Fresh, salted, pickled and smoked forms are all capable of much variation, while canned products such as the reliable salmon have dozens of possibilities. Shellfish. too, adds to the list of suitable dishes for this meal.

Eggs provide omelets and soufflés, ranging from plain to elaborate combinations of ingredients. Even poached eggs can be made “different” by a cheese or tomato sauce, while scrambled eggs are varied by any one of several additions. When you hard-cook eggs, you have a simple solution to the supper problem, or you can go on from there to devise a variety of salads, creamed dishes and casserole combinations.

Cheese is a popular flavor, and a good mixer with vegetables, macaroni, spaghetti, rice and a host of other foods. It combines with bread, eggs and milk for a fondue, and does its bit in adding nourishment and variety to many simple dishes.

From the vegetable kingdom come unlimited suggestions, from the old favorites, baked beans or scalloped tomatoes, to

Director, Chatelaine Institute

concoctions as elaborate as your heart desires -candied sweet potatoes with a filling of minced ham, creamed asparagus and chicken on and between hot split biscuits, peppers or pepper squash stuffed with your favorite stuffing. And so on.

Hearty, substantial soups fill the bill as a main course. Rich stock with a medley of vegetables, a thick cream of something, a fish and vegetable chowder or an oyster stew, are only a few of a long list. They’re simple to make, or you can cut the work of preparation to a minimum by opening a can. There’s a grand dinner with salad and fruit with a piece of cake.

Onion Omelet

2 Tablespoonfuls of quick tapioca Yx Teaspoonful of salt y Teaspoonful of pepper Y\ Cupful of milk

1 Tablespoon ful of butter

4 Eggs

2 Tablespoon fuis of butter

1 Cupful of chopped onions 14 Cupful of water

1 Teaspoon ful of flour \x Teaspoonful of salt Pepper

Combine the tapioca, salt, pepper and milk, and cook over hot water, stirring frequently until the tapioca is clear—eight to ten minutes. Add the butter, stir until melted, and allow the mixture to cool slightly. Separate the egg yolks and whites, beat the yolks until thick and light colored, and combine with the first mixture. Fold in the whites, which have been beaten until stiff. Turn into a hot buttered frying pan, and cook over low heat until the bottom is lightly browned. Place in a moderate oven —350 deg. Fahr.—and cook until firm and lightly browned.

Cook the onions in the butter until tender, add the flour, and stir until well blended. Gradually add the water, and cook for about five minutes or until thickened. Add the seasonings and spread over one half of the cooked omelet. Fold and serve at once.

Devilled Salmon on Toast

1 Tablespoonful of butter 1 Tablespoonful of minced onion

1 Tablespoon ful of minced green


y Cupful of liquid from salmon

2 Teaspoonfuls of mustard



1 Tablespoonful of catsup Salt and pepper to taste

2 Cupfuls of flaked salmon


Melt the butter, add the minced onion and green pepper, and cook together until tender. Gradually add the liquid drained from the salmon, and stir in the mustard which has been mixed to a paste with a little vinegar. Cook gently for five minutes. Add the catsup, salt and pepper to taste and the flaked salmon. Heat through and serve on triangles of hot buttered toast, garnished with sprigs of fresh parsley.

Oyster and Mushroom Ramekins

1 Tablespoonful of butter l Small onion, finely chopped 1 Cupful of mushrooms, peeled and chopped y Teaspoonful of salt y Teaspoonful each of pepper and paprika

1 Teaspoonful of chopped parsley

1 Pint of oysters y Cupful of medium white sauce

Buttered bread crumbs

Melt the butter, add the chopped onion and cook until tender. Add the mushrooms and cook gently for ten minutes. Add the salt, pepper, paprika, parsley and oysters. Cook only for two or three minutes, stir in the white sauce and turn into buttered ramekins. Top with buttered bread crumbs and bake in a moderately hot oven —400 deg. Fahr.—for twenty to twentyfive minutes or until nicely browned.

Toasted Ham and Cheese Sandwiches

On a buttered slice of white or whole wheat bread, place a slice of cheese. Cover with a layer of thinly sliced sweet pickles, and over these place a thin slice of cooked ham. Top with a second slice of buttered bread, and toast in the sandwich toaster or under the broiler, turning to brown on both sides. Cut and serve at once with sweet pickles.

Cream of Almond Soup

y Cupful of blanched almonds

1 Tablespoonful of water

2 Cupfuls of rich milk (or

milk and cream)

Rind of one lemon 4 Tablespoonfuls of butter 4 Tablespoon fuis of flour 1 Quart of light meat stock (veal or chicken) y Teaspoonful of salt y Teaspoonful of pepper y2 Teaspoonful of mace Dash of cayenne

Grind the almonds and pound to a paste, adding the water to prevent oiliness. Heat the milk with the lemon rind, which has been cut off in one long strip. Melt the butter, blend in the flour, and gradually add the hot stock. Cook, stirring constantly, until thick and smooth. Add the scalded milk, the salt, pepper, mace and cayenne and the almond paste. Cook over boiling water for ten to fifteen minutes, removing the lemon rind when the desired flavor is obtained. Six to eight servings

Baked Stuffed Eggplant

1 Eggplant

2 Tablespoonfuls of butter 2 Small onions

1 Green pepper

2 Cupfuls of flaked crabmeat,

lobster or salmon Juice of half a lemon

1 Teaspoonful of salt

y Teaspoonful of pepper

Cut the top from the eggplant and carefully hollow out the inside. Chop this centre part, and brown in the butter with the finely chopped onions and green pepper. Combine with the flaked fish, add the lemon juice and salt and peppèr, and mix well. In the meantime, place the hollowed eggplant in boiling salted water and cook for fifteen minutes. Drain and fill the centre with the fish mixture. Bake in a moderate oven—375 deg. Fahr.—for fifteen to twenty minutes. Serve with a garnish of fresh parsley.

Lamb Croquettes

2 Cupfuls of chopped cooked


1 Tablespoonful of chopped parsley

1 Tablespoonful of chopped pimiento

1 Cupful of thick white sauce Salt and pepper to taste 1 Egg diluted with water Sifted bread crumbs

Put cooked lamb through the food chopper to make two cupfuls. Add the chopped parsley and pimiento and mix well with the white sauce. Season to taste with salt and pepper, chill thoroughly and shape into croquettes. Roll in bread crumbs, dip in the slightly beaten egg which has been diluted with about two tablespoonfuls of water and coat again with bread crumbs. Fry in deep, hot fat —375 to 400 deg. Fahr.—for five minutes, or until nicely browned. Drain on absorbent paper and serve plain or with parsley sauce.

Curried Rice Loaf With Vegetables

3 Cupfuls of hot boiled or

steamed rice

4 Tablespoon fuis of butter

1 Tablespoonful of curry powder 1 Can of string beans

1 Cupful of medium white


2 Tablespoon fuis of onions

lightly fried in butter Teaspoonful of curry powder

Cream the butter with the curry powder and add to the hot rice. Mix well and turn into a buttered loaf pan, packing the mixture down firmly. Set in a pan of hot water and bake in a moderate oven—350 deg. Fahr.—for about fifteen or twenty minutes or until heated through. Turn out on a hot platter and surround with the beans, which have been thoroughly heated. Serve with a sauce made by combining the white sauce, fried onions and curry powder. Garnish, if desired, with strips of pimiento.

Fish and Peanut Scallop

2 Tablespoon fuis of butter 2 Tablespoonfuls of flour 2 Cupfuls of scalded milk Salt and pepper to taste Dash of cayenne 1 Cupful of flaked cooked fish 1 Cupful of chopped peanuts 2 or 3 Hard-cooked eggs, cut in pieces

Buttered bread crumbs

Melt the butter, blend in the flour, and gradually add the scalded milk. Cook over hot water, stirring constantly until the

mixture is smooth and thick, and season to taste with salt, pepper and cayenne. Add the flaked fish, the chopped nuts and hardcooked eggs. Turn into a buttered casserole, top with buttered bread crumbs and bake in a moderate oven—350 to 375 deg. Fahr.—until heated through and the crumbs are nicely browned.

Cheese W affles With Tomatoes

2 Cupfuls of sifted flour

3 Teaspoonfuls of baking


V¿ Teaspoonful of salt

3 Egg yolks

1 Cupful of milk

4 Tablespoon fuis of melted


3 Egg whites

1 Cupful of grated cheese

Measure the sifted flour, and sift again with the baking powder and salt. Beat the egg yolks until light, combine with the milk and melted butter, and add to the sifted dry ingredients. Beat until smooth. Fold in the stiffly beaten egg whites and the grated cheese, and cook in a hot waffle iron. Serve each section with a fairly thick slice of grilled tomato, and if desired a curl of crisp bacon.

Jellied Veal Ring With Egg Salad Filling

2 Cupfuls of minced cooked


1 Cupful of clear meat stock, seasoned

1 Teaspoon ful of Worcestershire sauce

1 Teaspoon ful of lemon juice

1 Cupful of diced celery Salt and pepper to taste

1 Tablespoon ful of gelatine

2 Tablespoon fuis of cold water Lettuce

4 Hard-cooked eggs

3 to 4 Tablespoon fuis of chopped pimiento

Cupful of mayonnaise which has been thinned with cream

Combine the minced veal with the stock, Worcestershire sauce, lemon juice, celery and seasonings. Cook together for five minutes. Soften the gelatine in the cold water for a few minutes, add to the hot mixture and stir until dissolved. Turn into a cold ring mold and chill until firm. Turn out on a large serving plate on a bed of crisp lettuce, and fill the centre with the hard-cooked eggs which have been coarsely chopped and mixed with the pimiento and thinned mayonnaise. Serve with tomato or radish garnish.