Wessington Springs herald. (Wessington Springs, Aurora County, Dakota [S.D.]) 1883-1891, 1890-12-26

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SGGyS1 s. ia = " of anxious thought,
IS Ain we may narrate the
% successive reappear-
ances OF such piece of meat upon q GER
tain table. Its debut was in the usual
form of boiled mutton, of which the pro-
per accompaniment is caper sauce; the
recipes for this arc various, but the fol-
lowing may be found useful:
CAPER SAUcE-Into one tablespoonful
OF flour rub the same quantity of butter,
and add gradually one-half pint of boil
ing water, stirring we'll. Mix in one
teaspoonful of vinegar and add the ca
pers, either one or two tablespoonfuls, as
suits the taste.
boiled was set away in the soup-kettle.
The next day, when it was quite cold,
the fat was carefully removed and pearl
barley was added, in the proportion of
four level tablespoonful to q quart of
soup. Seasoned with salt and pepper
just before serving, this made very
good soup.
The mutton next appeared upon the
breakfast table one warm morning, when
to eat seemed an unnecessary, or at least
an undesirable, effort; cut in the thinnest
possible slices, arranged neatly upon a
dainty platter, and garnished with deli
cate sprays of parsely, it could hardly
fail to tempt the most languid appetite.
Next came the curry episode, and here
let MS digress to speak q good word for
this too-little-known seasoning. Many
who dislike it when used in quantity will
lind that small amount gives delicious
flavor, obtainable by the use of no other
condiment. 1t is especially pleasant in
not weather and In warm countries, q
fact suggested by its origin in India, and
has been considered to ''give tone to the
digestive organs" containing as it does
black pepper, coriander seed, ginger,
mustard, turmeric, and spices with other
ingredients, according to the formula
used in its preparation. 1t is inexpen-
sive, too-another item in its favor. And
so the mutton, when next the faithful
leg, or what remained of 1t, appeared,
was in the tempting form Of
CURRY OF MUTToN-Chop one pint of
cold cooked mutton. Put one tablesoon-
full OF butter in a frying-pan; when
melted, add tablespoonful of flour and
stir until smooth; add a half-pint of boil
ing water, stir until it boils; add the
meat, o teaspoonful of curry-powder,
and Tablespoonful of salt; stir until
thoroughly heated. Then heap it in the
center of meat dish, and put around it
a border of nicely boiled rice.
This recipe is one of Mrs. Rorer's, as is
also that for cooking the rice so that the
grains are separate, after the fashion of
Chinese cooking.
RIcE-Wash one cupful of good rice,
and sprinkle it carefully into kettle
full of boiling water; cover and boil
rapidly, without stirring, for twenty
minutes. Drain and throw into bowl
of cold water to blanch for ten minutes.
Drain again, and stand in the colander
over boiling water to steam, or stand it
in the oven, leaving the door open.
Sprinkle with salt, and serve
But even this did not dispose of all the
mutton, and again it formed the piece
de resistance at breakfast, this time me-
Proposed into minced mutton or toast.
For this dish, chop the meat fine, being
careful to remove all bits of gristle OF
bone, moisten it with little butter, sea-
son with salt, and when hot spread upon
hot toast, the crusts of which have been
slightly lnotstened with hot water. To
some tastes little Worcestershire
sauce, added with the salt, is an improve.
ment.
When the housewife opened tho re.
frigerator doors after breakfast in the
course of her morning round, she sighed
as her eyes fell upon two small portions,
one of curricd, the other of minced NUT
ton. Must those be eaten? The spirit
of economy family whispered, sYes, per.
haps," but the thought of the masculine
scorn of scraps brought with it an em.
phatic ssNo." The same thought, how.
ever, or its successor, recalled the mas.
culine fondness for salids, more espcc-
tally upon so hot q day as this prom.
Used to be. Inspiration followed as a
hard boiled egg came into view, and i'm.
agination pictured q combination dish,
which proved, in reality, to be q Every
deserving" Said, as the small boy said OF
his pudding as he disposed i'll short order
of his third plateful. And this is how il
was compounded:
First the minced and curricd mutton,
rice and all, were thoroughly mixed, sc
subduing the curry flavor that its origin
was barely traceable: the result was
mounded in the center of u nearly fiat,
square-cornered dish, and set in the re-
frigerator to become thoroughly chilled.
An ordinary salid-bowl is too deep fol-
this, and the dainty white of china is a
pleasant contrast with the Said. The
addressing was next to be concocted,
and the first step i'll this was to carefully
slice into rings a hard-boled egg, the
yolk gathered in u saucer forming the
foundation. Mashed fine and mixed into
IL paste with one tablespoonful of said
oil, it was seasoned to taste with salt and
pepper, and then three more scant table
spoonfuls of oil were added; beating in a
tablespoonful of vinegar completed this
operation, and the lettuce was next pre-
pared. The central leaves of delicate
green and yellow, We're carefully washed
and tucked in around the mound of nut.
ton, each larger green leaf containing a
smaller yellow heartbeat. Tho rings OF
white Of egg decorated the surface of the
mound in u Ianciful design, and just be.
fore serving each one was filled with
salad dressing. the remainder being sent
to the table in IL separate dish, to be
added as desired.-puttv Drucc, IN Good
Housekeeping. D.
THE FARM.
SOteS NV thu Nav.