The Providence news. (Providence [R.I.]) 1891-1906, 1897-02-11
Ox-TaiI Soup.
Roast Shoulder OF Mutton.
Baked Potatoes.
Roly-poly Pudding.

Denr Polly
You have caught the spirit of my pre-
scripuons most marvellously. 1t Is true
that every family tries TO have one set
dinner each week. and for the rest of the
time do as well es their means will allow.
Naomi Primm has her dinner Satur-
day. because she thinks II wrong 10
'iuss UP meals on Sunday, but Sarah
Hearty prefers Sunday because her fam
Ny all come home TO dinner on that day
You may choose the timc that suits you
best, and among the miscellaneous
recipes you will find hints for every days
dinner
So the Ware girls did not find any,
thlns to suit their complaints in the
prescriptions sent you? j judged from
your remarks, that VI prescription to fill
their needs must contain
OX-TAIL SOUP.
Two oX-tails are required for four
quarts OF water. Wash and cut up the
ox-tails, separating them at the joints.
Cut one onion fine and fry brown IN one
tablespoonful of beef dripping; then
brown half the ox-rail in the same pan.
Put the fried onion and ox-tail into a
kettle with four quarts of cold water.
-Four cloves, four pepper corns. and a
Tablespoonful mixed herbs may be tied
In thin cloth and put in the kettle. Add
salt and simmer until the meat sepa-
rates from the bones. Skim off the fat
and strain. Add half a cup Of boiled bar
ley and pint of onion, carrot, turnip
and celery cut fine. Boil twenty minutes,
seasoning to suit taste with salt and pep
per-
hope the girls will like the soup. II Is
the best method know for compoundins
1t.
new patient called the other day and
complained that she did not know low
to use a
SHOULDER OF MUTTON.
Cut off the neck and the breast chops
from forequarter OF mutton. Remove
shoulder blade carefully, and stuff the
cavity as you would a turkey or chicken.
Sew II up securely. Sprinkle with salt
and dredge lightly with flour. A few
bits Of butter laid on the meat and half a
gill of water i'm the pan will give an
early gravy for basting. Allow fifteen
minutes to the pound for mutton in quite
a hot oven.
You VIII find this roast almost as popu-
lar as poultry and much cheaper Serve
BAKED POTATOES
with IL. If baked with the meat. pare
them carefully to avoid wastefulness.
Lay the meat on rack above the pan
and place potatoes where the dripping
Will fall upon them. Bake until beau
tiful brown and soft enough to pierce
ga with fork. May be served on the
sam ish with the meat.
Tell little Judith 1 am always glad to
know what the children want. and Will.
ingly grant her request to prescribe
ROLY-POLY PUDDING.
A plain and wholesome crust may be
made like biscuit crust. adding a little
more shortening and using less baking
powder. Roll thin. spread with lam or
any stewed fruit Roll It up lightly.
using a little -four and water to stick |
the edges. Wrap in a pudding cloth |
wrung out in cold water and dredged |
With -four. Tie securely. and steam or |
boil for an hour. Cut in slices as Won |
would jelly-roll. and serve hot.
You will find this dinner easy 10 pre- |
pare, and l will send you by same mail |
a receipt for making mutton stew, II
you roast the shoulder Sunday, YOU can
help ont the remains on Monday with n |
stew.
II was very kind OF Sally Perkins TO |
fend those receipts. and hope you Will |
persuade many of your friends TO do the |
same thing.
Yours culinariIy,