Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1882-03-06
Gaflies' Column.
rWENTY-oNE CENT DINNERS.

SnuldllnS eho eAe'AdPiO ~ y ~
York and Philadelphia, has just CIV
en- a specimen dinner to few invited
guests. There was complete bill
of fare, and yet the cost was a little
less than twenty-one cents a plate.
Last winter there was a great deal
written about an eighteen cent dinner
in Philadelphia, and housekeeping
stock went up amazingly. This win
ter Boston gives its twenty-one cent
dinner, with provisions much higher
than they were last year. Of course
this price does, not include fires or
service; but it includes all the mate
rails used, even to the parsley for
garnishing and the cream and sugar
for the coffee. This winter is the
first time during the five years of its
existance that the school has had
suitable accommodations in which to
give a dinner. AS the dishes were
served, Mrs. Hooper read the recipe
and gave the cost. AS all the dishes
were delicious, and yet so simple that
any one can cook them, | will give
you the recipes of the full bill of fare
so that if any of you feel inclined to
give twenty-one cent dinners you may
do so. 1t is to be supposed that the
gentlemen will skip them-until they
shall assume tangible form on the ia
BILE some day, when l am sure they
will not pass them by. | aver that
they look better ON the table than
they do in print-and this is not true
of all recipes, as many a guileless
housekeeper knows to her sorrow. L
can answer for all these, for l have
tested them nearly all in my own
kitchen, as we'll as in the cooking
school:
Potato Soup.-Wash, pare and
boil three potatoes in sailed water
until very soft; put one pint of milk,
one celery and one slice of onion in a
double boiler; cook one tablespoon
full of butter and one of cornstarch
together with a little of the milk !;
mash the potatoes, add the milk, the
cornstarch and butter, and let boil
one or two minutes add one tea
spoonful of salt and one salt-spoon
of pepper; strain, and serve hot.
CuSk q To- Creme.-Clean fish and
put it into boiling water with one ia
blespoonful each of salt and vinegar
boil until the fish separates from the
bone; remove the skin and bones,
and flake; season highly with salt
and pepper; spread it on a platter
and pour over it a hot cream made
with one quart of milk, three table
spoonfuls of flour and one-forth cup
of butter; season the sauce with salt
pepper, onion juice and one table.
spoonful of finely-chopped parsley
spread over it one cup of bread
crumbs moistened one-fourth cup OF
melted butter and brown in the oven
Cold SldoU.-Slice red cabbage very
thin; season with salt, pepper and
vinegar; keep ON ice till used.
FTtlet de B9uJ.-Get small file
from under the rump; wipe it with ;
clean wet cloth; remove the fat ant
veins and trim it into shape; lard i
with narrow strips of salt pork Gu
parallel with the rind; sprinkle
with salt, pepper and flour, and bak
just 80 minutes in a very hot oven
basting often.
Mushroom Sduce.-Put the trim
mings of the beef on to boil in a quar-
of cold water to use for the gravy
put one tablespoonful of butter in a
omelette pan when very brown, ad
one tablespoonful of -four; pour th
water from the trimmings into th
baking pan, first taking off all tn
grease; then add the water, a ittl
at a time, to the butter and -four, stil
ring till smooth; season to taste wit
salt, pepper and little lemon-juio
or horse-radish add half a can {
chopped mushrooms.
SnOa0 Potatoes. pare an
boil potatoes in sailed water, takin
care that the water is boiling whe
the potatoes are put in; cook unit
very tender; drain, shake, and brea
up lightly with a fork; season wit
salt.
Potato CroQuettes.-One pint masl
ed potatoes, one tablespoonful of bu
ter, one-half tablespoonful of blaC
pepper, speck of cayenne, one tie;
spoonful salt, one-half teaspoonf
of celery salt, few drops of oniol
juice, yolk of one egg well beater
mix and beat until very light; IT
through very fine strainer, and &C
one teaspoonful of fine-chopped par
ley; when cool shape into small rour
balls, then in cylindrical forms; rc
in fine bread-crumbs again; fry
smoking hot lard; have the lard h
enough to brown a piece of bre:
while you count forty; drain
brown paper to absorb the fat.
Turkish Pilaf.-Stew half a can
tomatoes ten minutes with a SIN:
slice of onion, and strain it take O
cup of the strained tomatoes, one G.
of either beef, chicken, veal or MI
ton stock; put it OH to boil, and Sc
son highly with salt and peppe
when boiling, add one cup of we
washed rice; boil until the rice
absorbed all the liquor, stirring oft
with a fork, but not enough to bre
the rice; add one-forth cup of butt