The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1886-03-07
THE HOUSE AND FAMILY.
Everyday Bills of Fare.

Written for the Journal by Marion Harand. Copy
rfghted
BREAKFAST.
Wheaton Grits
Mutton Chops and Mashed Potatoes.
Egg Gems.
Cold Bread. Toast.
Oranges.
Coffee. Chocolate.
Mutton Chops-If your butcher has not
trimmed the chops into shape, removing the skin
and most of the fat, do it yourself. then fatten
them with the broad side of hatche6 Broil
quickly and carefully a clear fire, lifting the
gridiron when there is danger of burning Have
ready the block-tin platter of chafng dish
heaped in the middle with mashed potatoes
which has been worked light with butter and
milk. About this mound arrange the chops, the
large ends downward, the small ones lneiinlng
toward the summit of the hilock. Pass currant
jelly with them.
Egg Gem-Four eggs, four cups of prepared
-four two cups of milk, one tablespoonful OF but
ter chopped into the -four, teasp0onful OF salt
sifted with the -four whip the yolks thick and
smooth add the milk, the whites, finally the
-four stirred in quickly and hard, half fill heated
gem pans with the batter, and bake in hot
oven. Send to table as soon as they are done.
LUNCHEON.
Stewed Lobster.
Toasted Crackers
Saratoga Potatoes.
Bread and Butter.
Apple Pyramid.
Light Cakes.
Stewed Lobster-One can of lobster, one cup
of good BROTH cleared of fat and strained through
| cloth, half cup of milk, juice of lemon, two
tablespoonful of butter rolled in one of -four
cayenne pepper and salt. Open the can early IN
the day emptying the contents into bowl and
setting this in cold place. Cut the meat into
clean Dice heat the BROTH seasoned in a sauce
pan, and as it boils lay in the lobster, cook ten
minutes gently, add the lemon and cover at the
side of the range for FIVE minutes. Have the
milk hot in farna kettle, stir it into the Toured
butter and cook three minutes. Pour the lobster
into deep dish, then, carefully, mixing In WELL
the scaldlng, thickened milk, and serve
Toasted Crackers-Toast split Boston or whole
snowflake crackers quickly and lightly on both
sides, butter while hot and pass with the lob
ster. Also, lemon cut into eighths.
Saratoga Potatoes-H you have not time to
fry these yourself buy them fresh from your
grocer. When good. they are really nice. When
bad, few things more detestable find their way
to the tables of civilized people Heat them
quickly in the oven and take them out before
they brown. Send to table in deep dish lined
with a hot napkin
Apple Pyramid-Pare, halve and core dozen
fine tart apples. dropping into cold water as you
pare them. Have ready in saucepan two ia
blespoonfuls of melted butter, cupful OF gran
ulated sugar, the strained juice of two lemons
and a blade Of mace. Lay the apples in this,
coating each piece with the mixture Cover
closely and set in vessel of hot water, which
bring to slow boil Leave the apples on until
they are tender and clear; take out, with care
not to break them; pile them ir the form of a
cone on a stone china dish cover with meringue
made by frothing the whites of four eggs, with
three tabespoonfuls of sugar; pour the syrup
around the base, and set in the oven to color
lightly Eat cold with light cakes.
DINNER
Turnip PURGE.
Boiled Corned Beef.
Dreamed Onions. Tomatoes and Corn.
Batter Pudding Cream Sauce.
Fruit. Coffee
Turnip Puree-When the corned beef is half
done, dip out quart of the liquor and strain it
through thick cloth Set it over the fire, with
dozen turnips (white) pared and sliced; half of
a small onion, chopped; stalk of celery. and
boil until soft Rub through colander back
into the liquor; season with pepper and a handful
of minced parsley, and return to tho fire. with
two tablespoonful of butter cut up in as much
-four Heat in another vessel half cupful of
milk, with bit Of soda not larger than a pea.
When the pures has cooked three minutes stir
in the milk and pour into the tureen.
Boiled Corned Beef-Let the beef lie in cold
water for two hours, to draw out the salt. Cover
il then with plenty of boiling water, and cook
fast for fifteen minutes At this point arrest
the boil by pouring in pint of cold water. The
advantage of this process is to form band of
cooked flesh about the piece to be boiled which
will keep in the juices. Henceforward let the
boiling be steady and slow, allowing fifteen min
utes for each pound When done lift the pot
hot, let it stand in the liquor for ten minutes
before dishng it. If you prefer it cold, leave it
still longer, and on taking it out lay large plate
or dish on top, with a couple of hat-irons Or
other heavy articles to press it. not removing them
until the meat is cold and stiff. This should be
done after dinner. when it is served hot Send
drawn butter in with corned beef also horse
radish.
Dreamed Onions-Boil the onions in two
waters-hot-putting little salt in the second.
If they are full grown they will require at least
an hour and half to cook them tender. Drain
them and pack in a bake dish; pour cupful of
drawn butter, in which milk is used instead of
water, over them, sprinkle with fine crumbs,
pepper and salt lightly, and bake, covered ff
teen minutes, then brown. There is no nicer
way Of cooking ripe onions than this.
Tomatoes and Corn-Open can of corn and
one of tomatoes early in the day, and empty half
the contents OF each into bowl, and leave it.
uncovered, in cold place, until you are ready to
cook it. Put tomatoes and corn into saucepan,
and stew gently for twenty minutes. After it
boils add teaspoonful of sugar, half as much
salt and quarter much pepper. with tea
spoonful Of butter; cook FIVE minutes longer and
serve in a deep dish.
Batter Pudding-Two even cups of cream
cry buttered -four" two cups of milk, four eggs,
a quarter teaspoonful of salt Beat eggs very
light, whites and yolks separately, add the
milk and salt to the yolks, then whites and -four
alternately, pour into buttered mold and boil
or steam for two hours. Eat with cream sauce.
Cream Sauce-One cup of sugar, yolks Of
two eggs, one-half cupful of milk, one table
spoonful of butter, one even teaspoonful of ar
row-root vanilla fiavoring. Heat the milk to
boiling, stir In the arrow-root, wet up with cold
milk and the butter Pour this on the beasen
yolks and sugar, return to the fire and stir one
minute. just long enough to heat the yolks, not
to curdle them. Pour into sauce boat, flavor
with teaspoonful of vanilla and set in hot
water mot boilingl until you are ready for it.
Fruit-It is pretty custom in some families
to have dish of fruit tastefully arranged on the
table at every meal Finger bowls with orna-
mental doilies between them and the f.rlit plates
are half filed with water and silver knife laid
each plate, all on the buffet, in case they are
called for at breakfast and lunch. and are set on
the table after the dinner sweets are removed