Evening journal. [volume] (Wilmington, Del.) 1888-1932, 1888-11-22
OUR PRIZE 81 DINNER.
A Splendid BIZ Of Fare for Four Person,
for One Dollar.


splendid BIZ Of Fare for Four Person.
for One Dollar.
-, mere Is nothing the matter with this
olli OF fare lar SO far as the dinner editor can
ne dishes are all good and the
Wit .ning VIII not cost more than the
piioe stated. Try and see how you like
BILL OF FARE NO. 70.
Potato Soup.
Scalloped C,od
Rolled Beefsteak
Mashed Potatoes. r,
p...a Dressed Celery. Turnips'
Omelet souaie. butter
Coffee.
COST.
Soup, o cents; scalloped cod 9 cont.
rolled beefsteak, 80 cents: two ,, ool's ;
of round steak, 36 cents; other mate, iiiHS
3 cents; potatoes, cents: tnrrins i's
cents dressed celery 3 cents bread al
butter, cents; omelet souffle. 1s cents :.
coffee, cents Total, 81.
PREPARATION.
POTATO sour. Wash and pare three no
tatoes ana let them soak in cold water for
nan an hour. Put them into boiling
water ana cook very soft. Put a pint II
inifK on TO boil IN the double boiler with
teasp9onIul OF chopped onion and a
sValK q celery. When the potatoes are
done drain and mash them. Add the boil.
~ MIX ana season with one teaspoonful
OF salt and little pepper. Rub throurb
surgAier' ana put on to boil again. Melt
Z ..aoleSpoonful OF butter in a small dish
s.r INTO 1t one half tablespoonful of
nour, and when well mixed stir into fra
I aft . I'LL a
serve very hot
SCALLoPED Con. Boil ~ saltad r,o4.,,
one pound of fresh cod Wben -
drain off the water and break III +ba IN,
Win FORK and mix with it thick cream
9auVe. season with salt and pepper.
rut INTO scallop shells. Sprinkle bread
crumbs over the ton and hale +,vayt,,
minutes. Your fish man will oiva go ~,
the scallop shells and thew are yerv con
venient, as you can use the shells Gov
eral times io 9Heiis sew
ROLLED BEEFsTEAK-Take two non,ds
OF round stake cut in a thick slice Malraa
stufIing of cup of bread crnmbs and .
teaspoonful of melted butter Saasa,'
with sage, salt and pepper Iav tba
steak on a beard. trim Of tbe "a onS
mack one side of it thorougblv wifi q
knife. Do not cut throug6 the steat
spread the stuffing on the ebonned sida
ION the meat over and fasten with tooth
picks to keep it. Put over il a few thin
slices of salt pork Then tie ali m nicely
with Irvine -- up Hi0eiy
Lay IN saucepan with n mint Of ,vo+or
ana piece Of carrot and onion cut f;na a
saltspoonful of salt and a teasnoonfnl of
vinegar. Let this simmer for three hours
then take 1t up, remove the string and
toothpicks, sprinkle -four over it and SET
IL IN the oven to brown. Skim gravy and
when meat is Drowned pour over if and
serve. rms Is very nice when we'll
cooked. The success of the dish denends
quickly. w Oio" iiine
MASHED POTATOES. Every bouse
Keeper has method Of her own for mash
ing potatoes and turnips.
DRESSED CELERY. Gut a few stalks ~
celery III inch pieces and pour over them
leaves. go eeieiy
FRENCH DRESSING. into n howl
one tablespoonful of salt and half a salt
spoonful of pepper, add slowly three Ia
blespoonfuls of oil. Then add one fourth
OF a teaspoonful of onion Juice and one
tablespoonful of vinegar.
OhELET SOUFFLE Beat the yelks Of
four eggs until light, then add a tea
spoonful Of salt, half teaspoonfui Of
vanilla and teaspoonful of powdered
sugar beat whites of six eggs until stiff
and fold them into yelks; put into a but
tered pudding dish; cook in moderate
oven about fifteen minutes, or until well
pulled up and brown. Serve at once.
The coffee may be made according to
the common recipe. which all house-
keepers know. View York Press