The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1898-10-23
MENU FOR ALUNOHEoN OR PLAIN
DINNER.
BY Mrs. Mary J. Lincoln.
Copyright
Celery Soup.
Croutons. Olives or Pickles.


Celery Soup.
CroHtons. Olives or Pickles.
Ealibut "a Conaut,
Parisienne Potatoes.
Spaghetti a la Milanese.
Stewed Figs with Cream.
Waters. Coffee.
This menu as it stands Is suitable for
a luncheon or dinner on Friday, but by
simply emitting the fish and substitute
ing veal outlets, chicken croquets or a
lamb chop, it will answer for any day.
Serve the spaghetti as a course by itself
When a more substantial luncheon is de-
sired, serve the fish course as givens
then the spaghetti, and then course of
chops or other meat, gaTnished with peas
or Brussels sprouts. Or omit the spag-
hetti and serve a salad with WATERS
after the meat, and serve sponge cake
with the figs.
CELERY SOUP.
One cup of the outer stalks of celery,
washed and cut fine. If a stronger flavor
be desired use one pint Of the celery. Add
one pint of cold water, and simmer until
very tender. Mash in the liquor, and rub
the pulp through PURGE strainer. Add
one pint of milk, and when boiling thick
EN- with two tablespoons flour. cooked in
two tablespoons of hot butter and made
into a thick batter with some of the hot
LIQUID. Season with salt and pepper
and strain into the hot tureen. Serve
with croutons.
CROUTONS.
| Cut white bread into half-inch slices,
| butter each side thinly, cut into cubes,
and brown in oven, or in a pan over fire.
PARISIENNE POTATOES.
With a cutter cut large potatoes into
| balls. like marbles. Cook slowly in boil
ing sailed water about ten minutes, or
I until you can pierce them easily with
fine skewer without breaking them.
Drain and shake carefully until dry.
Pour over them one tablespoon of but
ter. melted and roll about until all are
! buttered, sprinkle with salt, pepper and
minced parsley.
HALIBUT A LA CONANT. ID
| A slice of halibut from the lower part,
cut one inch thick. Scrape the skin and
wipe with a clean wet cloth. Season
with salt and pepper; lay it in pan and
| spread over the top surface one table,
| spoon each of butter and flour creamed
together Cut two thin slices of fat salt
| pork into narrow strips and lay them
diagonally across the top. Bake about
| twenty minutes, or it may be broiled
under the gas flame. Lay it diagonally
| across a hot platter and pour white
sauce in the lower right corner and ar
range a mound Of Parisienne potatoes In
the upper left corner. Garnish with
parsley and lemon points
SPAGHETTI A LA MII4ANESE.
Plunge the ends of a dozen long sticks
of spaghetti into rapidly boiling sailed
water, and as they soften bend and coil
them in the water without breaking.
Boil until tender, pour cold water through
ii, to keep it from sticking together,
turn back into the kettle and reheat.
! Fry one tablespoon chopped onion in
one tablespoon butter, add one rounded
tablespoonful -four one-half teaspoon
salt and one saltspoon< pepper. When,
well mixed add gradually onelcup and
half of strained tomato. Sweeten the
tomato with saltspoon of soda, if too
acid. Pour the, sauce on the spaghetti
and when well mixed turn out on plat
ter and sprinkle one-fourth to one-half
cup grated cheese over the top. Or serve
the cheese on q separate dish, lest all
should not care for it.
STEWED FIGS WITH CREAM
Select the whole figs, such as usually
come in bags Wash them, cover with
cold water and let them soak until well
swollen and plump. Then heat gradual
ly and simmer until very tender. Skim
them out and boil the syrup down until
thick. Strain it over the figs and serve
with plain cream, or garnish with thick
whipped cream.
SPONGE CAKE.
Beat the whites of three eggs very
stiff. and turn them onto one cup of pow
dered sugar and beat ten minutes. Beat
the yolks till light and creamy, add
one teaspoon vanilla and stir them into
the whites NIX in quickly one cup sift-
ed pastry -four, with one-half teaspoon
baking powder. then add two table,
spoors boiling water. Turn it into a
creased and Toured pain, sift powdered
sugar over the top and pour on a little
cream with teaspoon, just enough to
moisten the sugar Bake about half an
hours. Turn out on a cake cooler, and
whenready to serve cut through the crust
only and tear apart. The moistened SUI
gar gives a crust something like that of
macaroons.