The Providence news. (Providence [R.I.]) 1891-1906, 1897-04-07
JANE JOPKINS."

j turned the matter over to Aunt
Jane" for immediate action, and / am
sure Madame Jopkins will find this pre-
scr1ption entirely satisfactory.
ROAST BEEF.
The best pieces for roasting are the
sirloin and rib pieces-these are expen-
sive and have more or less waste-A
rump roast is more economical, in that
IL has no bones or other waste.
Wipe the meat, rub over with salt,
then with -four. and place in the pan
with no water. IL the meat is liked rare.
have the oven very hot at first and grad
ually reduce the heat. NJ liked we'll
done. have the oven moderate and cook
a longer time. Allow twelve minutes
90 the pound. II liked rare. When suffi-
GENTLY cooked. remove to the serving
platter. and add two cups OF hot water
- the juice OF the meat in the roasting
pan, and thicken with two tablespoon
fuls -four wet smooth in little cold
water salt, and pour in the gravy boat.
and send 10 the table as gravy"
STEWED TOMATOES.
or course the preference is for stewed
fresh tomatoes; but II out OF season for
these, the canned goods are a very good
using. heat in an earthen dish and sea-
son with butter and salt. Sugar and
pepper may be added by individuals, if
liked.
BAKED SQUASH.
Cut n small sized Hubbard" OF Mar
rowfat" squash I'm large pieces and place
In a pan IN the oven with heat same as
for baking potatoes, When soft. take
a spoon and scrape the squash from the
hard shell Season with butter, salt
and trifle Of sugar and pepper, IL liked.
RICH rTEAMED PUDDING.
One cup molasses. one-half cup butter
Cor one cup suet), one cup milk. one cup
piore or lcss) stoned and quartered
rnisins, one-half teaspoonful Glove. one
half teaspoonful cinnamon. one tea
spoonful soca. Flour TO mix pretty thick
Pour into buttered pudding mould.
Steam two and one-half hours.
SWEET SAUCE.
one-half cup butter, one cup powdered
sugar one egg beaten To cream Flavor
With vanilla or lemon. Have the sauce
cold, and the pudding hot.
CUSTARD PIE.
Line plate with rich crust fmade ac-
coIding 70 directions already given in
previous dinnerl, and fill with custard
rade by beating three eggs and one cup
OF sugar together and adding one gen
erous cup of rich milk. Bake slowly.
and remove from the oven before II
boils. when quite 'shal<y" in the center.
as IL cooks quite a little after leaving the
oven. When cold, CRATE nutmeg over the
top.
LILY CAKE.
Two cups sugar, three quarters cup
butter. creamed together. Add whites
OF our eggs. beaten TO froth. Sift one
teaspoonful cream tartar and one-half
teaspoonful soda into three cups of
pastry flour Flavor with vanilla. and
bake in two loaves.
FRosTING.
Heat a small piece of chocolate in q
bowl placed in the oven two or three
minutes. Add two tablespoonfuls OF
milk, and stir into II sufficient confec-
toner's sugar, 10 make IL spread easily,
and one teaspoonful OF vanilla.
BOILED CUSTARD.
One quart rich milk four eggs, one cup
sugar Boil milk to boiling point. Add
sugar and eggs beaten together, and stir
thoroughly for three minutes. Remove
from the fire, and stir thoroughly until
cool. Pour into custard cups, and serve
with fancy crackers.
GRAHAM GEMS.
One egg, beaten thoroughly. one cup
milk. one-half cup sugar, salt. one and
one-half teaspoonful baking powder
sifted into one-half cup OF white flour.
Add sufficient graham flour 10 make a
thick batter. Drop I'm spoonfuls into
very hot buttered gem pans. and bake
I'm hot oven.
This dinner recommends itself, and
needs no comment from me.
Yours cullnarily
COMFORT rONEo