Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1889-03-08

OF ne ufulN may puasloly Hlu Ha'iul
suggestions
When it comes to a discussion of Sunday
dinners, more than one housekeeper will
want to have her say and it is a comfort
in reading an article on such a subject that
it may amuse us, it cant hurt us, and we
need not follow the course laid out unless
we like it, The Sunday dinner is an inter.
estng topic, and am always glad when it
comes up. 1t may he at sewing society in
a morning chat over the fence with neigh
Dor in an afternoon call, at a picnic or club
meeting, there is always plenty to be said
One friend tells me that she has had cold
dinners on Sundays for long time, but her
husband and boys never seem to he quite
satisfied, though she does her best with
tempting salads to make the meal a pleas.
ure She has servants, but feels that it is
not right to keep them home from church
to cook great hot dinners.
visit cousins in the country once a year
or so, going to them on Saturday and com
ing away on Monday Sometimes | take
them by surprise, but know Just exactly
what they will have on the table, and anti.
cipate it beforehand as ! grow faint aud
hungry on the journey For Saturday sup
per they will have baked beans Just out Of
the oven-the kind that grows dark aud
rich in the cooking-a loaf Of brown bread,
loaf of rye bread, both fresh, and plate
of white bread day old The butter will
be home made and perfect, and the milk
delicious.
Sunday morning they will have coffee
with cream, ham and eggs, bread and but
ter-a breakfast which relishes and which
takes very little time to cook The break
fast will be all cleared away. the work done,
and Sunday quiet will pervade the house
by half-past eight O'Clock. For dinner there
will be fricasseed chicken with "A nice creamy
gravy, mashed potatoes and three kinds Of
bread again, with "A custard pie made the
day before for dessert If Just before sup
per time the house mother disappears, it
may mean a pan of biscuit or gems for the
coming meal and these, with shaved beef,
ounce preserves, gingerbread, "A cup of
tea or glass of rich, country milk, form a
simple but sufficient repast. Now, it seems
to me that their Sunday meals are good
enough for anybody. and their method of
doing things is such that there is never any
appearance of fuss or hard work. 1t is a
method that | wish | could catch
know an aged man, a deacon, whose
consistent life, good judgment and liberali-
ty make him an example. He orders every
thing that is used in his household. and fur
nishes very generous table on week days.
On Sunday it is still generous but with a
difference. The meat is always cold-cook
ed on purpose the day before not rem.
nant 1t may be corned beef. or leg of
lamb, or boiled fowl, or ham. or tongue. but
II Is Just as nice as can be, ample i'm quaint
ty, and always served with some relish Of
sauce or pickles. The vegetables are hot,
and are all such as can be cooked within
half an hour, as potatoes, squash, tomatoes
peas, etc. His Sunday dessert is always
fruit-the best to be had and plenty of it.
His cook belongs to the same church that
he does, and attends almost as regularly
For my own part, | confess that | have
had some Sunday dinners in the past which
| am sorry for now, because they took more
time and thought than it was right to give
Now, however, favorite dinner with Us in
hot weather is porterhuuse steak 1t car
be so quickly broilel, buttered and season
ed and with two kinds of vegetables it make,
as good a dinner as we can ask \ floating
island or blanc mango, made ON Saturday
is all the dessert we want But in warn
weather we like cold meats with mayor
naise salad, aud dessert Of fruit and cake
These dinners keep no one at home to pre-
pare them, yet they relish we'll and are sat
istying Mary /. h. Brdmch.
We breakfast on Sundays at :, as usual,
and after that meal is cleared away Ellen
lays the table for dinner. Then, having lief
her fire in proper condition. she puts on hel
bonnet and is out till 10 p. NJ The din
ner | produce with the greatest ease, o
rather the dinner evolves itself. For SOU
We have bouilon IN cups This | buy b,
the bottle and merely add boiling water
The meat is always "A cold fowl, a joint, o
boiled ham in summer, which Is prepare,
the day before, as we'll As the dessert o
blanc mango, cream rice pudding, or Otter
simply fruit in its natural state. We oul
freshly cook ed vegetables substituting SOM
made dish like escalloped oysters or fish il
winter and baked macaron in summer witt
IA salad. Ellen prepares the oysters or mac
aroui in the morning. and put them in tn
oven half an hour before dinner. The sala,
is dressed ON the table, and for the coffe
we have always a French table coffee pot
When We have finished our dinner. which
we always linger over delightfully."-, and en-
/ joy, | think, more than any other of tn
/ Il.
to pack away neatly in the dish.pan tn
/ plates cups and saucers, and platters, pu
/ the silver in a pitcher. aud cover all wit
hot water. When Ellen comes in, sh
merely rinses them thoroughly with boilin
water, they having been sufficiently cleans
ed hv their long soaking. There are n,
pots and kettles and have never had
girl object to the - minutes labor she find
] bar ii, H..
some hours before the most of her friends
who are often till four o'clock wrestlin,
with the mass of dishes and saucepan
which the usual elaborate Sunday Dime
engenders Cor. ". !. Tribune.
On Sunday the busv housewife sbo,,I
rest. expand her soul, and let the sweet
halInvad irfuanca If tho, bol,, do,, ne, ha
mind above the every.day cares ~ lifs
She should receive that sniritual stran,,tl
and comfort which viii enable har IN nea
braveIv the TRIALS of another week Uo,
mucb bettar IN have cur cl, ;ldra, r,,,,,,,L..
that mother set apart that day for soul cul
ture, for long quiet talks with her littl
ones, impressing upon their Young mind
that it is day of rest. but not of idleness
IL some respects it is a busy dav for us, bu
| how like green oasis in a dessert is
compared to the six DAYS of labor | pre
pare our Sunday dinner on Saturday. an
if YOU will try NV plan once Won will hard
" care to 20 back to hot dinners | bak
chicken idib. It. is then use my preserve
are many dainty desserts to be eat eaten cold d