New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-03-01

more expensive but balances the lower cost Of the
first dinner:
a breast 81 veal sfui~i with forcerna and bruised as
Mashed po,a'oss tomatoes X
Cus,ard pudding caramel sauce. coffee. ......"...
@
The puree OF peas, this season Of the year. Is
made OF the dried peas. which are superior 10
the yellow split peas. These will cost about eight
cents quart Put cupful or TWO cents worth.
OF these peas In soak In quart Of cold water In
summer. when fresh green peas are cheap, pint
OF these. which need soaking should be sub5t-
tuted. When the dried peas have soaked Twelve
hours LIT them out OF the water and put them IN
an earthen pipkln, with quart Of fresh water II
+ not Necessary to use stock IN D.Sn or ea 1oIp
pulse family, arr especially rich in Proteids.
Let the peas simmer slowly for SIX hours ater
vegetables costing a few pennies, eek, one
small onion, one spray OF celery ana one OF parsley
OF and add them 10 the peas. with a tea
spoonful OF salt Let the soup simmer "a an n2r r.
exccp, the skins of the peas through the sieve; Add
oar w Of 20 s SOUP apa ana boil ten
minutes longer. stirring II constantly Add an.
hot mix. Stir the soup well and serve Il with half
a cupful o. croutOns The butter. spooniuls OK MIX
OF three cents making five cents with the cost %
the peas. Where the water is hard piece q oaK'
ing soda the size OF pea should be adaei'
Veal will very soon BE- in market In plenty though
I, may be high and breast Weighing about
two and half pounds then be purchased FOR -
cents Bone the breast, but save the bones for
the stock pot Season the inside OF the breast
with salt and pepper, ead prepare forccsneat
Take a small loaf Of stale bread costing four cents
and soak the soft crumbs inside the crust IN cola
water sor twenty minues. Fry two white onions
chopped fine in Tablespoonful OF butter. Squeeze
all the water possible out Of the bread with the
hands: add two raw eggs, tablespoonful OF SAT-
a teaspoon.ul of pepper, Tablespoonful OF sage
and half teaspoonfu OF minced parsley Add
now half pound Of good country sausage meat or
the same amount OF veal chopped and pounded 10
paste Mix all 'he ingredients rub them through .
sieve add thu fried onion and mix again This
forcemeat will cost as follows The butter and
onion TWO cents the eggs three, the bread
four and the sausage meat SIX making just %
Tie it ny and dredge it with salt. pepper and nour
carrot left from the soup and one onion ait put u
in braifng kettle on t2P Of lie s'o,e roer over
hours Ina in PIN. o: water Let it simmer slowly N
this stock. basting IL often; ana keepins ~ con,
slow cooking II will be a rich brown meat Take
IL up strain over it the dark brown stock or
The tomatoes which are served with II will cost
about 10 cents can. and ABOUT Two esIts eS'ta
the mashed potatoes making ne ye5etshie coqr s.
y cents. The lettuce salad Is dressed eNaStN IKE
onion [he nee Water G cr which Is to be ussd when
raure no dressing but vinegar salt AMI pepper
Gustard pudding calls for one PINT o. milk "a, a
spoOnfuls Of sugar and few peces Of ism9n peel
boiling milk gradually 10 the eggs ana sugar. and
pour the custard at once iEto four cartier mouss
by tossing a tablespoonful Of sugar around n each
bu,,ered mould SHAKE ou any loose slSaE ron ON
custard cups in water half their depth and bake
Meantime. prepare the caramel sauce. Pu, half
cup OF water to boil wish hall cup OF sugar ana
Two or thrs s pec s G pee Wien s syrup
has boiled ten minutes put two tah'espoontuls OK
spoonful Of water: Stir i; Unit, it is Drowned ana
when It is very dark brown, but not yct 9iacki
aa sauce 'mT Is eady Turn tie ,Sars out Of their
moulds ana serve them with re caramel sauce
poured around them. Ab9u. three-quarters OF
two cents worth This in aiii,ior 10 nc six Cents
allowed for the and milk IN TIE pudding. brings
the cost OF this dessert 10 eight cents
The amount OF time required 10 prepare the dinner
described a week ago would be about two hours for
one person. Two could do the work with less
individual labor, but hardly with less time. II
would take no more time cook the second din
ner but the time must be distributed over .
longer space, three hours should be allowed
from the time the breas, OF veal Is put over 70
braise to the time II Is taken up. The prepara-
ton Of the forcemeat. somewhat tedious proc
ess. could be done hours before at any spaIS
time The tomato sauce for The macaron! serves
with the first dinner could be prepared TOT '''"'
STOCK soups have been given S be cream. shs
soup i and PURGE good made from SrI,o giss
elled stock served with vegetables IKE a'srt
A consomms is rich. expensive soup; !, Prop
erly made Of double stock Or meat no' With eS.
nsns Si,s finishes Therefore is beyond the LIMITS
Of dinner where only from no NJ could only be
served al these dinners AZ the sa0'"''e " ''S
other more important course