Smyrna times., 1886-08-11
Dining-ROOm Hints,

5 ds valuable hint to the perplexed
f housewives:
E SUNDAY.
q Breakfast. t.-Broiled beefsteak. fried
potatoes, pea soup.
. Dtnaer.-Smothered chicken, peas.
f lettuce, potatoes, blackberries and
cream.
Spring chickens are now coming
more nearly within the reach of persons
otmoderate means, as they sell from one
dollar a pair upward. We give the re-
ceipe for smOthering, rather than broil- |
ing them because much the same result
can be obtained in an easier way, and
as the chickens are small and usually |
rather thin, they are apt to be dry
when broiled Open them down the
the back as for broiling cut the neck
OIL quite close TO the body, as they look
better, and you never want to invite
any one to take the neck. Put it and
the giblets" on to boil in nearly pint
of water, and let them boil slowly.
Put the chickens in one baking pan.
season them with salt, pepper, and rub
a little butter on them if they are poor.
Put some water in the bottom of the
pan, and turn another pan over them.
Put them in quite hot oven and bake
until tender. The length of time de-
pends, OF course, on the size of the
chickens. The oven is usually hot
enough to brown them quite sufi-
Gently, but if not, leave the upper pan
OIL when they are nearly done. The
liver should be taken out and rubbed
hne with a spoon, the gizzard, heart
neck and chopped finely, and they, with ,
the water in which they were boiled.
repoured into the pan in which the 7
chickens were cooked, to make gravy. {
II you like the gravy thickened, add a I
little Drowned flour sifted into one end 2
OF the pan, which should be raised at
that end, and mix it smoothly with {
some of the gravy. But we think it 7
better not to be thickened. /
SuPper.--Fried tomatoes, Clipped I
beef. :
In frying the tomatoes put a lump q
OF butter in frying pan, and when it 2
Is hot, wash the tomatoes in cold water. n
and cut them in two across the middle. f
Set them in the pan, cut side UP. sea il
son with salt, pepper and just sus- r.
plclon" of sugar busted over them to D
overcome any undue tartness. Half 0
teaspoonful of sugar is enough for a a
large pan full. Let them fry until thew
are Drowned on the under side, then a
turn them, and when Drowned on that t,
side, pour over them some rich cream. N
We often skim our cream for this. asst is m
better to have rich than too much of If Il
1t should only boil up once, as long pr
boiling tends to curdle it. in
MONDAY. II
BredkfdSt. Oatmeal, fried bacon. OF
Lyonnaise potatoes, sliced cucumbers. st
Dianer.-Lamb chops, peas, potatoes. L.
lettuce, cold custard. n,
There should have been enough salad if
dressing, either mayonnaise or cream m
made on Sunday to last over Monday tr
as it will keep without difficulty in the tn
ice chest. oo
S"Pper,-TOmato omelet, fried pota- ia
toes. a..
Peel and chop fine two or three fine ma
large ripe tomatoes, season with pen rie
per and salt. Dust on them teaspoon- OF
ul OF flour mix it we'll so there are no br
jumps. Melt tablespoonful of butter it
md stir through them. Beat three ex
eggs very light, and add them. Melt a cic
small piece of butter in frying-pan. WI
1our in the Omelet, and brown slowly co,
lifting from the bottom with fork cit
old 1t over, and eat Immediately. tn,
TUESDAY. evi
HTedkfast.-Grilled chops, fried pota- dit
oes. -
Mix equally quantities of mustard. ser
'epper, vinegar end little salt. Take fee
ONE mutton or lamb chops, or beef thi
zones, if you have them. Slit the meat the
own to the bone, fill the Sits with this wit
ressing, and rub it thoroughly all the
yer the meat, then broil over a clear tina
re, ure
Di"ner.-Clam soup, broiled ham. pli:
otatoes, cole slaw, corn starch pud- ing
ing. tho
SHPper.-Fried butter fish or perch. cou
Ottage cheese. Io.
WEDNESDAY.
B"eakJast. .-BrOiled blue fish, fried
Otatoes.
D'"aer.-Beef steak, potatoes, boiled .
orn, stewed tomatoes, blackberries L
nd cream the
Sapper.-scalloped blue fish, potato "a Ed'
scuit. his
Take the bones out of any fish that sne -.
I'VE been left from breakfast, leaving MI MI
lie fish in flakes Make white sauce 10"
melting a tablespoonful of butter ope
18th one of -four, then gradually STIR lnel
ng IN pint of boiling water smoothly. incr
I'd seasoning it with salt and white @ Inel
'pper; when the sauce boils, use it to VI
olsten the fish. If there is not enough o'oo
IN to make meal, put LAYERS of .o'a
cad crumbs in the dish with the fish "'N
asoning each layer, and moistening Ine
EN- with the sauce; dust crumbs over Jun
G top and quickly brown the seal "'e
ped fish in the oven. Serve it hot. pare
The potato biscuit may be made after srau
twelve o'clock dinner, and will be 'liu'
adv for sumner Tai o,o 49, and
'rm mashed potatoes, pint of milk, year
piece of lard the size OF an egg rub ana
d into them, once cup of yeast. Mix snow
I'll with just enough -four to make Gam
en- so they may be moulded into bis. Lott
it with the hands. Let them rise.
d bake in a moderate oven. LIE
THURSDAY. at OF
BreakJGst.--MuttOn chops, broiled neigl
.atoes. is no
Soil rather small potatoes until ten tony
:, but do not let them grow mealv deveI
I'm of the water, peel the potatoes, new