The Providence news. (Providence [R.I.]) 1891-1906, 1891-11-20
AS 1T LOOKS TO WOMEN.
DeIlcacles for the Midday Meal Of
Stay y-at-Home Women.
TIRED TOAST AND TEA
Appetixing Food IL Reiished by Them None
the Less Because They Must Eat Alone
Notes and News Of Many Descrip-
tfans

There is popular impression that when
women alone gather about their everyday
luncheon table they partake Of little or
nothing except toast and tea. The savory
dishes are supposed to be prepared Tor
breakfast or reserved for dinner when the
men of the house will be present TO give
the delicacies the seal of their approval.
This may be true in a few houses says
the New York Recorder, but usually
women relish something more appetiZlng
than mere toast, even when accompanied
by tea. They may not be gourinands, put
they think. very sensibly, that well-pre-
pared food is more wholesome than mea-
gre dietary. And they are glad 10 lehrh
of new dishes not too difficult OF prepara-
tion, that may be served at the midday
meal. For their benefit the following re-
cipes are given:
CURRIED EGGs.-Six hard boiled eggs,
cut into rather thick slices with sharp
knife one cupful of gravy IN when
an onion has been cooked one teaspoon
full curry powder. If gravy is not avail
able an onion may be stewed IN a little
SOUP stock and this strained and thick
ened with Drowned -four. Heat the gravy
10 boiling, stir in the curry powder and
lay the sliced egg in it, taking care not to
break the pieces. The gravy must be deep
gently fifteen minutes, turn out into a
deep dish and serve with boiled rice.
DEvILED EGGs.-Six hard-boiled eggs,
one saltspoonful dry mustard, one table
spoonful melted butter: pepper and salt
10 taste. Throw the boiled eggs into cold
water as soon as they are taken from the
fire in order that the shells may be easily
removed. This done, cut the eggs in two
carefully so as to preserve the whites as
perfect as possible. Rub the yolks smooth
with the butter and seasoning, form the
mixture into balls rs nearly the size OF
the yolks as they can be made and ht
these into the halved whites. Bind the
portions together with soft string, or
fasten with fine wooden toothpicks; roll
first in beaten egg, then i'm fine crumbs (;
drop into boiling lard or dripping and Try
to nice brown. Remove the strings be-
fore sending to table. These make n de
lightful side dish and may be accompa-
MED by slices Of bacon fried crisp. They
are also very nice served alone with cup
full of rich drawn butter poured over
them.
PoTATo SCoNEs.-Two cupfuls mashed
potatoes, salt To taste, three tablespoon
fuls -four one tablespoonful butter Work
the butter, -four and salt into the potato
and roll out into thin cakes. Brown on
well-greased griddle and eat with butter,
while very hot
CURRIED ROAST BEEF.-Cut col | roast
beef into small bits, put a large piece of
butter into n saucepan, and lay the meat
into il with two onions, sliced very thin, n
little water, and one dessertspoonful OF
curry powder. Let this simmer for ten or
fifteen minutes Line an earthen vege-
table dish with boiled rice and pour the
curried beef into IL. Serve hot.
VEAL SoUFFLEE.-Two cupfuls cold
veal minced fne--one cupful bread
crumbs-dry and fine; one cupful boiling
milk; one tablespoonful butter; one slice
cold boiled ham--minced; one egg, beaten
very light; pinch of soda, dissolved in
the milk; pepper and salt to taste. Soak
the crumbs in the boiling milk, stir in the
meat when the bread is nearly cold,
season, and last put in the beaten eggs
Beat all up well and pour into a we'll
creased baking dish. Set in n brisk oven,
covered, and bake half an hour, uncover,
brown lightly, and serve Immediately.
Potato TURNovERs. Chop n few slices
of yesterdays roast very fine and season
well; then take sonre mashed potato, mix
one or two raw eggs with IL until 1T IS ike
paste ana can be spread out. sprinkle
with -four and cut out round cakes; put a.
tablespoonful or more of the meat upon
one cake; lay another over il and press the
edges together, and fry in hot lard or beef
dripping until delicate brown.
CANNED SABDINEs. Open n box of sar-
dimes and take out the little fish, laying
them on soft paper that the grease may be
absorbed Arrange them in a shallow
baking dish with their heads together in
the middle Sprinkle bread crumbs
lightly over them and put them in the
oven long enough to heat them through
and 90 brown &C crumbs. Pass sliced
lemon witt. .aem. Eat hot.
PREAAIED SCALLOPs. s.-Scald scallops in
their own or in oyster liquor, leaving
them i'm only two minutes after the liquid
reaches the boil. Heat n cupful of milk,
thicken it with tablespoonful of ilour
rubbed smooth with teaspoonful of but
ter, drain the scallops and put them in the
sauce. Season TO taste and serve on
squares oi toast.