Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1894-10-11
DINNER FOR FOUR PERSONS
What 1t Composed and How
1t Was Prepared.
WELL CHOSEN AND WELL COOKED
Something That Should In
terest Every Woman.


ut Philadelphia Food Exposition, the
following dishes were prepared and eK-
planned by Mrs. Rorcr as touching q
popular chord, to which every woman,
rich or poor, could cheerfully respond,
as 1t showed with good results the ad-
vantage Of choosing well and cooking
well at moderate cost.
Mrs. Rorer advocates the use In
nearly equal parts of food alfording
muscle-giying and nitrogenous matter,
md in accordance Herewith, selected
for her dishes: lentil soup, stuffed
breast of veal, Jerusalem artichokes, a
raw beet salad and sweet potatoes, and
for desert: vanilla soutile with sunshine
sauce and coffee.
This was done on the following re-
cipes:
Tho soup requires one.half pint OF
lentlls, one quart water, one slice onion;
one bay leaf, one tablespoonful butter,
one tablespoonful flour. Serve with
small squares Of toasted bread.
''Sweet potatoes can be classed with
raw chestnuts as very indigestible." the
lecturer said, selecting two good-sized
ones. "They are very rich in sugar,
while the white ones have the starch"
After the potatoes have been washed
and scraped slice and cover the bottom
of a baking dish with one layer Of them
sprinkle on one tcaspoonfui of sugar,
then add another layer of potatoes,
sugar, and so continue. Add enough
water until the dish is filled just below
the upper layer. Bake one hour under
cover, then lift the lid and brown deli
cately. When received from the oven
the potatoes were u beautiful color and
of light, mealy consistency.
For the stuffed breast of veal, two
and half pounds of veal were used
with u cup Of bread. crumbs, one table.
spoonful of chopped parsley and one
tablespoonful OF salt. Do not sprinkle
with salt, but put it in the side of the
pan. Veal, like all other meats, should
be well cooked.
To prepare Jerusalem artichokes, peel
and cut into slices one pint Of anti
chokes. Throw in boiling water. Cook
slowly for 30 minutes until tender,
drain and dust with one tablespoonful
of flour, add one ounce of butter, one
gill of milk, bring to the boiling point,
add one.half teaspoonful of salt, dash
of pepper and serve.
Cream sauce may be served with the
antichokos. A simple little rule given
by Mrs Rorer incidentally is worthy of
notation. Allgreen vegetables growing
above ground should be cooked in salt
water. Those growing below ground
| in fresh water.
The salad for the diner was most
economical yet genuinely successful
| dish. Sauce made without oil, but
counterfeiting mayonnaise dressing SO
closely that none but connoisseuf
could defect the difference without tast-
| ing.
To prepare rice and beet saiad-Mix
'one cup of rice with one good sized
cold boiled beet, chopped fine. Garnisl
with parsley. Moisten one tablespoon
full of corn starch in little cold milk,
add to one gill of hot milk, stirring un.
| til it thickens. Put in one ounce OF
butter, one tablespoonful of taragan
vinegar, yolk of one egg. When cold
| add one-halt teaspoonful salt one dash
pepper, one teaspoonful onion juice, one
tablespoonful chopped parsley. Pour
over the salad and serve.
For vanilla souifle, heat one. half pint
milk, moisten one tablespoonful corn
starch, two tablespoonfule -four, add To
the scaldlng milk, stir until it thickens,
add yolks Of four eggs, one-quarter tea,
| spoonful salt, take from tho fire, beat
whites Of four eggs To stiff frOth, stir
into hot mixture, put into sonille-cups,
stand in pan Of water and bake in
quick oven Is minutes, Serve with sun.
shine sauce.
For sunshine sauce, one tablespoon
full corn-starch moistened in little cold
water, add to one.half pint boiling
water, cook one minute, add one-halt
cup sugar, pour while hot over one
well-beaten egg, add one ounce butter,
one tablespoonful vanilla.
Perhaps there is no better recorder OF
the superiority of modern methods OF
cooking over the good old times than a
cup of coffee. IL tells volumes, and in
its little balance of liquid are weighed
the merits and dement's of the house
keeper. For the benefit of those not
quite up to date on the coffee question
Mrs. Rorer gives few valuable hints as
to its preparation:
Roasted coffee should be bought in
small quantities, kept closely corked and
Sround just before using The finer it
Is ground the better, and the darker the
coffee is roasted, the more injurious its
effects. Boiling coffee extracts poi.
sOnpus oil, und the delicious aroma and
flavor of the true coffee escape with the
tide of the steam, floating upward II
You ever want to meet them again, the
editor of 1aJle advises yuu TO repair at
once'to the top of the house, where You
will find them,
80 my mind" continued Mrs. Rorer,
there is but one true and healthful way
Of making coffee-that is, by percoa.
ton. Then you have an infusion, not a
decoction.
But Il few words about tho actual
preparation. The most important point
in making good coffee is to use the
water at the first boil; after il is boiled u
few minutes it parts with its gases, and
becomes fiat and hard, and will not
make a perfect infusion If YOU use the
finest and most fragrant berries ever eX
ported from Mocha. Having the tea.
kettle washed perfectly clean every
morning, fill it with fresh cold water
and bring 1t quickly to boiling point.
Have the coffee in the pot, allowing one
heaping tablespoonful OF Underground
coffee to each cup; pour over it the
water: as soon as il drains through the
biggin fill the top again, and SO on until
you have the desired quantity. Serve
immediately in the same pot, if posi-
BILE" In regard to the blending of cot
ices. Mrs. Rorer said: ~ have always
| produced the best coffee froma mixture
Of two-thirds Java and one-third Mocha
and still prefer the old-fashionel big
| gin to any other pot"