Evening journal. [volume] (Wilmington, Del.) 1888-1932, 1888-11-17
OUR PRIZE 81 DINNER.

] NIKE oi DINNER.
nm Oh Fare Ought TO Satisfy An,
Four Persons.
:. To-Day the dinner editor has chosen .
ulhner bill which he thinks is nrett,
gnu, Every housekeeper ought to try
~ anu see II 1t is as good as it looks
BILL OF FARE NO 6.
hot boullon.
Roast ham
Omelette
rotate sOuffie
Tolls and butter
Black coffee
COST
boulllon. 10 cents ham 10 ce,+s. ,,.
ieete' lO cents; potato souffl. q go.
rolls and butter, 10 cents; annie MIC ,,,;tl'
pun paste, 10 cents; coffee. cents ~ to "i.I
PREPARATION.
Bouillon-Take one ponnd 90 ,a.,
Deer perfectly free from fat three -
o. cold water, four whole peppers tyo
cloves, one onion, one half OF A medi,no
Sl1ed carrot, one half small turnin ono
nan teaspoonful celery seed. and cool oil
cay IN porcelain double sauce pan add.
ing the vegetables and spice the last
nan OF the time, as they only need tn ba
ust zone, not enough to impart dead
MAYOR which should be sparkling. Strain
Whie not through a piece Of cheese
cioth. When cold remove every particle
OF lat and pour carefully off ali but the
seulineht. II not perfectly clear. as II
should be if managed carefully. clear
with the white of an egg beaten and
allowed to come to boil. Color sligbtlr
with little burned sugar To be heated
Uhe last moment and served in cups with
a Ihln slice of lemon in each cun
ROAST HAM-Visit the market vour.
seii' select nice little ham, not too fat
ASK the butcher to give you the butt end
cut as far IS they will give YOU for forty
cents. Place it on the fire in cold water
and have it slowly simmer. turning fro
quently until just tender; remove tba
SKIN, place it on the flat tin and nowdar
with sugar all over well; place 1t in tho
oven and brown nicely. Ii will il nron-
erly done, look very handsome and be de-
Hcious Better place it on a trivet in vour
TN ana have little water in il.
OMELEr--Ihree fresh eggs. salt and
pepper, one tablespoonful of -four: heat
tse yelks with the flour, salt and pepper.
addlng the milk beat the whites with
SILVER FORK ON plate until stiff enouph
70 pear up an egg make two or one. as
seems best; have an iron fryingpan very
not and creased with little lard. stir
the whites lightly into the mixture,not
100 much-and pour into your pan: when
cooked, which will be very quickly roll
over and over. tipping up the pan as Won
DO So Serve as quickly as possible 10
get from the stove to the table.
POTATO SOUFFLE-Select two ver,
large potatoes, wash carefully and bake
just to turn cut in halves. removing
the potato and MASKING finely on a plate
adding salt, butter and cream. Fiji tbe
smells with your potato, make a little
mole IN the centre and put in butter
large as pea; shake a little pepper and
brown the last thing few minutes in the
oven.
RoLLs-Two full teacups of pastry
Hour, one tablespoonful of melted butter
one half pint rich milk, salt and and
half cents worth of yeast. Scald the
milk and pour over the -four. adding the
other things; mix to soft dough. When
light, will make sixteen rolls. nodded
and rolled with your hand. Place each
one in the pan, and when done rub the
side of each with little molten butter
When nicely light bake
APPLE PIE WITH PUFF PAsTE-Make
1n common sized tea plate, covering the
bottom with little common paste made
with little lard, -four and water. Pan
three or four greening apples, slicing
hem into the plate covered with the
rust, packing the pieces in closely
enough to have fat pie. Wash two
ounces of best butter in ice water thor
'ughly, pressing dry, making a little fiat
AXE the size of a tumbler. Have two
ounces Of pastry -four in bowl. which
nix into dough the same consistency as
7our butter, molding and pounding well
place both on ice fifteen minutes. roll the
Tough to twice the size of your butter.
putting that at one end and after
iredging over little -four fold over the
outter, and with the rollingpin
pound out into fiat the size of a plate;
1redge with flour, fold twice, pound out
little and place on ice fifteen minutes;
'epeat this twice more, then after an
'ther fifteen minutes roll very thin into |
piece as long as you can about a foot in |
width, and, commencing at one end, roll |
'ver and over carefully; place on ice half |
IN hour, roll this out carefully as near |
he size of your pie as is possible and |
over; bake in hot oven an hour; upon |
aking it out remove the cover bv slim |
ing knife around, mash your apples !
i'd full three quarters of teacup Of /
'ranulated sugar, very lit tic piece of /
'utter CRATE over nutmeg and replace |
our cover.
CoFFEE-Four tablespoonfuls with Z he
gg shells from your omelet and a pint of |
'oiling water will make four little after /
Inner cups Of c0ffee.-New York Press. |