New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-02-23

D
Macaronl with tomato 13A
Chlcory salad.
Coiiee in general expenses
Total. %
a quart OF cream Of celery SOUP sufficient for
four plates Of coup. will require half five-cent
bunch of short celery. head OF the larger
celery The OF the celery for the soup there
fore will be ~ Boil the celery Cor foTty-hve
minutes in pint Of water with half a white onion
sliced fine Then press the whole through a PURGE
sieve and add a pint of milk at three cents. When
the mixture boils ada even tablespoonful Of
-four and stir the soup for ten minutes. Add a
tablespoonful OF butter. The butter -four and half
onion Will add about a cent and hall to the cost
making 1t 6ls cents. Serve the soup with Tiny
Squares OF bread cut while soft. dried, and teen
Drowned in the oven. These croutons should be
prepared from stale bread at any spare time. II
there Is cream in the house. whip a tablespoonful
TO make four spoonfuls Of whipped cream, and
put spoonful In the centre of each plate, emitting
the crou0ns. Il does not pay. however TO purchase
cream when % little Is needed.
The mutton stew will require two pounds Of the
scrag Of a shoulder OF mutton. 1t can be bought
for six or seven cents by the pound, and even
cheaper II purchased at downtown markets Cut
of the pipes OF the neck and any superiuous fat
from the mutton. Season the meat with salt ana
pepper and dredgc 1t with little -four. Let 1t
u,es that s lay the pieces In a fat-bottomel Iron
Dot over rather slow fire. and let the juices draw
out OF the meat stir the pieces OFTEN. 50 as to
prevent them from burning. and to bring each piece
In contact with the bottom Of the kettle When
all are slightly Drowned and juicy pour over them
a pint OF cold water Ada teas9ooniul OF salt
and a tablespoonful OF pepper for two pounds OF
meat, Let 1t simmer very slowly for an hour
and a half after adding the water. When the
meat seems tender. stir In an even tablespoonful
OF nonr to thicken the gravy.
Now prepare the dumpnts. SIT very sclnt
half teaspoonful OF soda and A scant teaspoontul
| OF cream Of tartar with cup and half OF flour;
add half a teaspoonful OF salt and the same amount
q, sugar Stir them with milk and drop them into
the boiling stew. There should be only 50 much
uqull as partly 10 cover the pieces OF meat, ana
on the., projections the dumplings are dropiei.
Cover the kettle instantly and let the stew DOH
thoroughly for twelve minutes Uncover take mp
tine cummings and arrange them In a circle around
the edge OF the platter and dish the meat In the
centre II the liquid In the pot has boiled down
- less than a cupful. add water with little salt
ard L., IT boil up for two minutes, before pouring
Il over the meat care must be taken In putting
the durnplings in the s;~w tina; they are not i'm
,nersal IN the lquld but supported on the meat.
,rb.v n,ust be almost as stiN soda biscuit.
about the consistency OF dropped biscuit. The
n1uld must not stop boiling an instant after the
dumpllngs are added and the cover should not De
removed while they are COOKING Odie ""9' o'
,oksn that the gravy does not burn on the pot
while th. dumpllngs are cooking. Therefore Il IS
unyyis. TO allow il to boil down too low before they
are put in
rhe dumplinrs. the seasoning and other materials
Will cost about six cents more, MAKING, win II
cents for the meat. the 20 cents allowed. TINS Is
an excellent and Inexpensive meat dish, ana 1t Is
considerably below the estimate given Tor the meat
Course allowing the housewife 10 serve In add-
Ton q course Of macaron with tomato sauce
Mashed or stewed turnips. or stewed onions may
he appropriately served with this dish or mutton
ard neither will cost over five cents. French car
ro,s which will be in market early in the spring
and may s,metlm,s be purchased for few cents
s. bunch will cost served In cream sauce, about
!, cents They make a delicious vegetable ac-
companylng the mutton stew. AT THIS season OF the
wear the yellow turnip, which is generally served
mashed is probably better than the white. as 1t
s,ems TO keep better. In the summer, however
the young white turhipS cut l" quarters an" ''
are the best.
About half q pound OF macaroni at 10 cents
Mound will be sufficient TO cook for four persons
soIact the spaghe.t. smail-slzed macaroni Let
il boil IN an abundance OF water for twenty-five
minutes and then drain /, and shake 1t we'll to
make It dry as you would potatoes Sprinkle three
,ohicsno,nfus of grated Parmesan cheese over II,
and then pour one-quarter OF the following rule
for tomato sauce: Fry in a tablespoonful OF butter
TWO tabespoOnfuls OF minced onion ana carrot; add
thyme. a
one Of parsley When the vegetables are well
Drowned add two even tabespoonfuls OF -four. Stir
the mixture we'll and put In can Of tomatoes.
Season the same with a teaspoonful OF SAT-, salt
snoonful OF pepper and a tablespoonful of sugar.
Let the tomato sauce cook for half an hour, then
strain it through PURGE sieve. The greater part
of the sauce which remains should be put In
covered porcelain jar. and kept In cold place 1t
will keep a week or longer. The cost OF the but
ter -four and minced vegetables is about four
cents of the can OF toma toes, 10 cents. making Ii
cents One-quarter of this Is 3is 1t viii
Gure about five cents worth Of Parmesan cheese
for the three tablespoonfuls OF cheese put the
macaron and a small dish Of grated cheese which
should be passed around with the course at the
table. The macaroni at cents will make the
cost OF this course 1915 cents. II the cheese is pur
chased by tho bottle 1t will cost more and will not
be good. Buy 1t at an Italian grocery by the
Chicory Is one of the most delicious salads to
company mutton. as it has slightly bitter. apps,-
Cut off all the green leaves and the root Separate
them. Toss them at the table with tablespoon,
ful Of vinegar mixed with a scant teaspoonfil or
we'll " then add ptabespooafu i's and half OF olive
OIL and toss 1t again teaspo0niu' 81 o shod be
mixed with the vinegar. salt and pepper at the
beginning.
Orange fritters call for two good-sized Med'
terranean oranges. peeled and cut In circles across
the centre. BE careful to CRATE or all the ye"o"
outer peel before cutting the oranges hach orange
should n, c,t into six slices. The oranges seldom
cost over u or Is cents dozen. and are much
cheaper by the box. so that the two oranges uSea
NAV he counted as two cents. The half-cup OF flour
egg and teaspoonful OF olive oil ana the Few drops
~ lemon Juice required In the fritter batter VIII
no, cost over three cents, and the dessert course
is thus clearly within the estimate-hve cents
~, make the batter beat the yolk or an With
the grated orange peel; add half cup OF -four the
olive oil and cold water enough to make rather
sstf batter Squeeze in the Juice OF one thick