Staunton spectator. [volume] (Staunton, Va.) 1849-1896, 1882-11-14
HOUSE LORE.
To the Wives of American Farmers.
MARIAN HARLAND's DINNER YEARBOOK,
NOvEMBER-sECOND WEEK.

NOVEMBER-SECONDW WEEK.
SUNDAY.
Tapioca Soup.
Roast Saddle of Mutton. Potato Puff.
Satisfy Fritters. Kidney Beans TAngiaIse.
Currant Jelly.
Almond Blanc Mango.
Cream Rose Cake.
TAPIoCA Soup Take the fat from
the top of your stock pot, dip out as
much as you need for to-day add q
large cupful of boiling water and strain
into the soup kettle. Bring to q boil.
skim, and put in half a cup of grained
tapiOca, which has been soaked for two
hours in a little water Simmer until
clear.
ROAST SADDLE OF MUTToN.-Lay in
dripping pan, pour large cup OF boil
ing water over it. and roast twelve min
utes to the pound, basting often As it
begins to brown, cover with white pa
per, lifting this when you baste the
meat. Ten minutes before serving,
take off the paper, dredge The mutton
with -four; baste with butter, and
brown Skin. the fat from the gravy
ihicken with Drowned -four, season, and
boil once, then serve in q boat; Pass
cuarant jelly with the mutton.
sPOTATO PUFF.-Wbip bolled potatoes
light with fork beat in butter, salt,
and milk. at last. two frothed eggs
Whisk to cream; make into a
smooth mound in creased bake dish,
and set in quick oveu to brown.
Satisfy FRITTERs -One bunch of
satisfy 2 beaten eggs; I cup Of milk
flour for thin batter; salt.
Wash scrape, and CRATE the satisfy
into batter, made of the Ingredients
given above. 1t should be as thick,
when the satisfy is in, as pound cske
batter Drop by the spoonful into hot
fat Fry quickly, drain in hot colan
der, and serve dry and hot.
KIDNEY BEANS A L LANGLAIsE.-
Soaked dried white beans all night In
cold water. Exchange in the morning
for tepid, and finally put on to boil in
cold Heat and cook slowly, and when,
after two hours, the skin begins to crack,
strain off the water, adding it to your
soup-stock if you like, after sailing it
sufficiently to warrant its keeping, Put
a folded towel upon the beans left in
the saucepan, and set at the side of the
range, where they will keep hot, with>
out scOrchiDg, for half an hour Sprin
kle with salt and pepper; stir in email
bit of butter, and dish Beans thus
cooked will be very mealy
ALMOND BLANC MANGE-One quart
of milk l package of Cooper's gela
tine. soaked one hour in q little cold
water; ounces of almonds, blanched.
dried, and pounded in mortar, with a
little rose- water to prevent oiling; Z
cup of sugar; extract bitter almonds.
Heat the milk to scalding; add the
gelatine. the pounded almonds, and,
when you nave stirred these over the
fire ten minutes. the sugar Strain
through thin muslin. wringing and
squeezing to get out the flavor of the
almonds Flavor, and set in q wet
mould to form. Do this on SATURDAY..
turn it out, and eat with powdered sn-
gar and cream.
CREAM ROSE CAKE.-Please consult
Breakfast, Luncheon, and Tea," mage
1927.
MONDAY.
Irish Broth.
Cotelettes q la Refine. Stewed Potatoes
Savory Bread PUDDING. Bean Salad.
Stewed Apples, with Cream and Cake,
IRISH BROTH. Strain off as much
soup from the stock pot as you need for
to- day. Heat and skim; stir in large
cupful of mashed potato, rubbed hrough
a colander; season to taste; simmer ten
minutes. and add q great spoonful of
butter rolled in flour Boil up fairly.
and serve
COTDLETTES LA RENE Cut thick
slices of the most nearly unGerdope
portions of your roast mutton. Divide
into neat squares about three inches