140 
SCOUTING FOR GIRLS 
little remainders of two or more vegetables may be very 
attractively combined in this way. 
Some families like hot bread at dinner, and hot breads, 
such as baking powder biscuit (described under sup- 
per), or corn bread (described under breakfast), are 
particularly good with some combinations. Examples 
are baking powder biscuit with meat stew or fricas- 
seed chicken and corn bread with bacon and eggs or 
ham. If fish is served in a chowder, buttered and 
toasted crackers are usually served. An occasional 
chowder for dinner is an excellent way to use up any 
surplus of skimmed milk which may be on hand. 
The kind of dessert served at dinner, besides depend- 
ing on the taste of the family, depends on the amount 
of money which is spent for food and whether there 
are young children in the family. Pie and ice cream, 
which are favorite desserts in many families, are ex- 
pensive. Little children should not have desserts which 
contain a good deal of fat, such as pie or doughnuts, or 
which are the least bit soggy, as some steamed puddings 
are inclined to be. The most economical desserts and 
those best suited to the children are baked puddings 
made with milk and cereal, such as Indian pudding, 
rice pudding, and those made with cereal * and fruit, 
such as Apple Betty or peach tapioca. If there is 
skimmed milk on hand the possibility of using it in a 
milk pudding should be considered. Chocolate bread 
pudding and Apple Betty make a very attractive use 
of left-over bread. Dessert should always be chosen 
with reference to the heartiness of the first course. A 
main dish which is not very filling can be balanced by 
a more substantial dessert. 
Simple Dinners: 
1. Hamburg steak. 
Baked potato. 
