The Providence news. (Providence [R.I.]) 1891-1906, 1897-01-21
Plain Dinners for Plain People, With Plain
Directions for Preparing
Potato soup.

The above for family of six will cost
about S5 cents.
Dear Poily--I have studied over yout
letter for several days and have con-
cluded to act upon your suggestion. You
say What is the use OF being Past Mas
ter of any art upless others reap benefit
from your experience"
thank you for the implied compliment
that am a Past Master or Mistress oj
the art of cookery. and hope TO grove my
self worthy OF your opinion. have de
clded TO open an Office here. for the treat
ment of all the dyspeptic pocket-books
, and hearty appetites to be found.
Aunt Jane" will assist. and give me
the benefit of her experience. I.will at
tempt to diagnose all cases presented
either by mail or in person.
For the special case you mention
where a simple dinner without vegetable.
Is desired. use the accompanying pre-
scrlption, and / am sure the results will
be satisfactory.
POTATO SOUP.
Take ten small potatoes: boil ano
mash; TO a quart of milk add one-fourtt
pound OF butter pepper and salt 10 taste.
stir I'm the mashed potatoes; boil; tner
flavor with celery. This soup must b.
watched carefully to prevent it becoming
too thick.
crumbs in preparing
sCALLOPED OYSTERS.
Drain the juice from one quart Of oys.
ters and then wash them carefully. &c
remove any bits OF shell. Butter a deeI
dish and spread the bottom with cracker
crumbs, season with salt and pepper
add little pits of butter, then put layer
of oysters lightly sprinkled with mace
and repeat the process till oysters are
used. Have the top layer of crumbs
plentifuIly sprinkled with bits Of butter
Pour over all the strained oyster liquor
and half cup of cream. Cover and bake
for half an hour, then uncover and bake
until well Drowned.
The people OF the North do not suiIi.
GENTLY appreciate
Boil carefully In just enough water tc
keep FROM burning. add salt to taste
AS soon as the kernels are soft, strair
and pile lightly on a dish. 1t is an mex
pensive, wholesome and delightful
change from the daily round of pota.
toes.
When the first part OF a dinner IL
simple, you can well afford to spend q
little extra time and care upon your
dessert, so have prescribed
SUET PUDDING.
Three cupfuls of -four. one cupful each
OF stoned raisins and currants. and
finely chopped suet with a little sliced
citron; two eggs well beaten, half a cup
OF molasses. half b cup of milk, CHINA.
mon. nutmeg and ground cloves to
taste. Boil or steam two hours. Any
plain sauce favored with nutmeg. lemon
or vanilla may be used with this pud-
ding.
You will find this prescription quite
easy TO compound. and as simple RENE.
dies are best when possible, you may
recommend this TO your friends for or.
dinary ailmeats. More complex diseases
require special treatment. My charge.
are light. and are payable in that rare
coin called gratitude. the best expires.
sion of which will be the sending OF rec.
ipes to this office. that may have a larc,
| variety TO select from in making Up my
prescriptions.
Let me hear from you soon, as lik,
my patients TO report progress regularly
Yours culinarily,
t=-C CoMFoRFIJaNES
Doctor OF Cookery.
etroat DostOp