The Monitor., 1891-10-02

some puzzled houseWlf lie, to whom its eeon-
omical yet appetizing disposition is sub
ject of anxious thought, we may narrate
the successive reappearances Of such a
piece of meat upon certain table. It's
debut was in the usual form of boiled
mutton. of which the proper aceompani-
ment is caper sauce; the recipes for this
found useful:
eAPER SAUCE.
Into one tablespoonful of flour rub the
same quantity Of butter, and add gradu-
ally one-half pint of boiling water, stirring
we'll. Mix in one tablespoonful of vinegar
and add the capeIs, either . one OF two
tablespoonfuls, as suits the taste
The water in " hich the meat had been
boiled was set away in the soup kettle.
The next day, when it was quite cold, the
fat was carefully removed and pearl bar
ley was added in the proportion Of four
level teaspooDfuls to a quart of SOUP
Season ed with salt and pepper just before
serving, this made very good soup.
TIE 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
dainty platter, and garnished with delicate
sprays of parsley, it could hardly fail TO
tempt the most languid appetite.
Next came the curry episode, and here
let us digress to speak good word for this
too-lttle- known seasoning. Many who
dislike it when in quantity will find that
small amount gives delicious flavor,
obtained by the use of no other condi-
ment
Il is especially pleasant in hot weather
and in warm countries, fact suggested
by its origin in India, and has been con-
sidered to ''gise tone TO the digestive or
gans," containing as it does black lepper,
coriander seed, ginger mustard, tumeric
and spices, with other ingredients, accord
ing to the formula used in its preparation.
1t is inexpensive, toc-another item in its
a~tOis &Aho St tbD NhCh INAS tLC
faithful leg, or what remained of it, ap-
peared, was in the tempting form of
CURRY OF MUTTON.
Chop one pint of cold cooked mutton.
Put one tablespoonful of butter in frying
pan; when melted, add tablespoonful of
flour and stir until smooth; add halfpint
of boiling water, stir until it boils; add the
meat, teaspoonful of curry-powder, and
4 Tablespoonful of salt; stir until thor
oughly heated. Then heap it in the Gen.
ter of meat dish, and put around it
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.
Wash one cupful of good rice, and sprin-
kle it carefully into kettleful of boiling
water. cover and boil rapidly, without stir
ring, for 20 minutes. Drain and throw
into a 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 18th 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 meta
morpbosed into minced mutton on toast.
For this dish, chop the meat fine, being
careful 10 remove all bits of gristle or bone,
moisten it with a little butter, season " ith
salt, and when hot spread upon hot toast,
the crusts of which have been slightly
moi stened with hot water. To some tastes
a little Worcestershire sauce, added with
the salt, is an Improvement.
When the housewife opened the refriger-
ator doors after breakfast in the course of
her morning ronnd, she sighed as her eyes
fell upon two small portions, one of cur
ried the other of minced mutton. Must
those be eaten? The spirit of economy
family whispered, Yes, perhaps, ''but the
thought of the masculine scorn of scraps
brought it in an emphatic mo" The
SaihC thohkhh, hcNN'S's VI AeS SuSSSo'cif
recalled the masculine fondness for salads,
more especislly upon SO hot day as this
promised to be. Inspiration followed as a
hard boiled egg came into view, and imlg
inaiion pictured combination dish which
proved, in reality, TO be avery deserving
salad, as the small boy said of his pudding
AS he disposed in short order of his third
plateful. And this is how it was COM
pounded;
First the minced and curried nut ton.
rice and all. were thoroughly mi xed, so
subduing the curry favor that its origin
was barely tracable; the result was mound
ed in the center of nearly fiat, square
cornered dish, and set in the refrigerator to
become thoroughly chilled. An ordin ary
salad bowl is too deep for this, and the
dainty white of china is pleasant con-
trast with the salad. The salad dressing
was next to DE concoeted, and the first step
in this was to carefully slice into rings
hard boiled egg, the yolk gathered in a
saucer forming the foundation.
Mashed fine and mixed in to paste with
one tablespoonful of salad oil, it was sea-
soned to taste with salt AMI pepper. aud
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