The morning call., 1892-08-13
I'm THE MARKETS.
A Menu for a Sunday Dinner for Eight,
Easy to Cook and Cheap.

n
Easy to Cook and Cheap.
There was not much In the city markets
yesterday morning that was not offered the
week previous, consequently the house.
keepers made their selections for the SUM-
day dinner from among the offerings which
they declined the week before, and they
did not have any difficulty in making up a
list of good things.
Surprising" said the epicurean friend OF
the market reporter of The CALL few
days since. shat furnish you a neat bill
of fare for family Sunday dinner, some-
thing that is easy to cook and that will not
cost very much. yet be a change from the
regular home routine, would you print it 2"
Being assured that it would be laid before
the readers of this journal. ha drew the
document from his pocket, and 1t is here
reproduced:
FAMILY DINNER BILL OF FARE.
Spring soup.
Smells, Maitre d'hote
Fricass ed calves feet. Veal outlets
Roast rib OF beef
Potatoes French beans.
Fruit trihe.
Cheese. Nuts. Coffee or tea.
'To prepare spring soup does not require
any very great amount of culinary talent,
still. like everything else in the cooking
line, it must be attended to carefully. To
make this soup you require half pint of
green peas. little cheyri two shredded
lettuces. two onions, very small bunch of
parsley, two ounces of butter, the yelkS of
three eggs, pint of water and two quarts
OF soup stock, and this will give you soup
enough for eight persons. You put into
clean stewpan the chevrl, lettuce, onions,
parsley and butter, and the pint of water
and let it simmer till the vegetables are
tender. Season with salt and pepper 10
taste and when done strain off the vegetables
and put two-thirds OF the water they were
boiled IN into the soup stock. In the other
third beat up the yelks of The eggs and toss
over the fire just before you are ready to
serve the soup. Add this TO the vegetables
and put IN the soup stock and serve in a hot
tureen.
''Smelts a la maitre d'hote is another
simple dish yet very good. Take as MANY
lnedium-slZed smells AS you have persons
for dinner, split and broil them, when they
are cooked put on each small lump of but
Ter In which has been Incorporated some
chopped parsley, a little pepper and the
juice OF lemon or two lines. Half a
lime or piece OF lemon should be served
with each plate of hsh as ii is handed around.
Three calves feet should be enough to
make an entree for eight Wash the feet
well and soak them for three hours. Then
put them in stewpan in equal proportion
OF water and milk, a little more than will
cover them ald let them simmer until the
meat detaches from the bones Cut the
ulcdt III 10 ROUN-SlLcU pieces, zip Iuem IN the
yeik OF an egg, roll them III breadcrumbs,
pepper and salt them, then fry them to
light brown color. put them on a dish and
garnlsh with strigs of parsley to give them
tine appearance. When served that way
the meat should be eaten with melted but
ter, mustard and vinegar. Otherwise the
meat can be served with q white sauce
The veal outlets form the second entree
For this you need outlet for each at your
dlning-ta6ie, some yelk of egg, bread
al typa tof laa fill
savory herbs. salt and pepper TO taste and
lille grated nutmeg. Have the outlets
cut three quarters Of an inch thick, flatten
them with the palm OF the hand If you
have not got cutlet-board, brush them
over with the yelk OF egg, dip them in the
breaderumbs and minced herbs mixed, salt
and pepper 10 taste and CRATE little nut
meg over each. Fold each outlet in a sheet
OF buttered paper and place in a hot oven in
baking pan for about a quarter of an hour
and send 10 table in the paper overc0ats. A
bowl of good brown gravy may be sent TO
table with these.
"A roast Of beef follows, and as every
housekeeper knows how to cook that, or az
least ought to know, l will not give any
special instruction, but will now devote
myself to the potatoes and the French
beans, which should accompany it, The
potatoes first. Take as many as you think
you VIII need for the company you have,
peel them and then wash them well, after
which you put them in a stewpan with suffi-
Gent water TO cover them add a little salt
and let them boil nntIl tender then strain
Oft the water, add butter, a little milk, one
egg and whisk the whole well together. then
pile In a pyramid on a dish aud place in a
very hot oven just long enough to brown
the surface. The French beans should be
chosen young and small, as they should be
cooked whole. Pick and put them in plenty
Of boiling water. with a pinch of salt, and
let them boil In an uncovered saucepan until
tender. Then drain them, put them back
into the stewpan, and toss them over brisk
IRE, using two ounces Of butter to one
pound Of beans, a little salt q few drops Of
limejuiee and little parsley chopped fne
Now we come to the dessert which is a
fruit tTife. Iouput into a dish some straw
berries and rasp6erries in equal quantities
and some sliced peaches or apricots, and
cover this with sugar, then placs on top Of
the sugar layer Of macaTo0ns pour over
them lice custard, which should be cold
and on top of this the whites of eggs beaten
70 froth, with pulveriZed sugar
Then follows the cheese, nuts and coffee
or tea, and the whole makes a palatable din
ner, which is not troublesome to prepare.
and, said before. does not cost fortune
70 get Up"