The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1898-11-16
SUNDAY AND MONDAY MENUS.
(Copyrght-)


Comparatively
KFAST-Coffee. Fish Cakes.
Boiled Esgs. Brown Bread Bacon.
Sliced Green Tomoto Pickle.
DINNER-Cream of Onion Soup. Wat
ers. Braised Beef. Drowned Potatoes.
Spaghetti. Celery. Apple Salad. Waf
ers Cheese. Coffee.
SUPPEB-Cocoa. Nut Sandwiches.
Sponge Cake. Strawberries (canned).
BREAKFAST-Coffe Quick Cereal.
Goldfish Omlet. French Toast. Apple
Sauce.
D1NNER-Baked Beans. Canned Corn
F'ritters. Brown Bread Bars. Deep
Apple Pie. with Cream.
SUPPER OR Observation-Disclosures
Meat (cold or warmed over in gravy.
Baked Potatoes. Bread. Canned
Peaches Tea or Cocoa.
These menus for Sunday and Monday
sre arranged with special reference to
making the work easy for washing day.
Boil more than enough potato and fish
for Sundays fish cakes, and Monday
morning cook the remainder in hot bacon
fat, and when brown fold like an omlet.
Cut the hard boiled eggs in halves
ien%thwlse. lay one on each fish cake
and garnish with crisp curly bacon. The
brown bread prepared on Saturday may
be steamed for Sundays breakfast and
what is left may be cut into narrcW
strips or bars and Drowned in the oven
for the dinner Monday. Baked beans,
the usual Saturday night supper dish
at this season, and the praised meat will
serve also for Monday.
Cream of Onion Soup-Peel and slice
four large onionss scald and drain.
Cover with boiling water and simmer till
very soft Mash through a vegetable
strainer. add one cup of milk and heat
again. Cook one tablespoon -four in one
tablespoon butter and gradually add the
liquid from the onion till smooth and thin
enough to pour into the soup. Season
with one teaspoon salt and one saltSpoon
black pepper. Beat one egg, add one
cup cream. and stir in quickly as it is
taken from the fire.
ERASED Beef-Four pounds beef from
the lower round; trim, wipe and rub
well with salt, pepper and flour. Fry
two sliced onions in pork fat or drip
| pings. draw them to one side of the
granite pan and brown the meat all
over, adding more fat if needed. Put two
skewers under the meat, and nearly
cover with boiling water. Add one tea
spoon mixed herbs tied in bit of cheese
cloth and one-half cup diced carrot and
turnip. Cover closely adding a weight
on The cover if loose, and cook in a mod
crate oven four hours, basting frequent
ly. Turn the meat over after two hours
and at the last let the water boil down
to one pint When tender take up the
meat remove the fat and herbs, thickeu
with two tablespoons flour paste ada
more seasoning If needed. and one table
spoon lemon juice. Cook ten minutes
and pour over the meat. Have the po-
tatoes boiled and peeled, place them on
tin in the oven and basic with little
of the fat from the meat, until brown
Celery and Apple Salad-One cup each
| Of celery and apple sliced thin. Season
with salt and moisten with a mayor
naise or boiled dressing. Pile it in
glass dish and garnish with the tips of
the celery and some thin crescents of I'M
pared bright red apples.
Nut Sandwiches-Chop or grind the
nuts fine, and mix them to a paste with
| creamed butter; add salt to taste and
spread on thin slices of bread Put two
together, trim and cut into trangles or
narrow strips.
To Remove Iron Rust-Keep a bottle
of strong solution of oXalic acid, plainly
labelled Poison" in a handy place for
use on washing day. Gather up the cloth
round the spot of rust and dip the spot
in cold water, then in the acid and then
in rapidly boiling water, holding it in
the steam a few minutes. If the spot
does not Quickly disappear, repeat the
process. The steam seems to be neces-
sary with the acid. Then rinse thor
oughly.
oughy. Mill