The Providence news. (Providence [R.I.]) 1891-1906, 1898-01-24
bear Sister Tielea:


Your letter came TO me just a few
hours ago, aud i hasten TO send you an
answer. for can understand how upset
you are, away in the country. TO have
city visitors i'm the winter. or course,
as you are away from a large market.
you cannot obtain all the luxuries TO be
obtained in one, and are consequently
obliged 70 utilize what may be obtained
In small market, but am sure you will
be able to present good food, well cooked
and daintily served. will give you the
cheapest thing in the world TO begin
with-advice. and. If you follow 1t. you
will come out pretty nearly right.
You say You want TO serve a 8 O'Clock
dinner. although this is contrary 10 your
usual custom, but when guests arrive
late In the day there is nothing which
tends TO make everyone feel so much at
ease as bright dining room and pref
tly set table.
First of all, have some flowers or green
sprays or some floral decoration on the
table, even If it is only half dozen fern
leaves in tall. slender vase, and q single
spray of flowers. In fact. L think people
generally put too many flowers on the
table.
Now, here is simple, but good dinner
TO serve:
Tomato Soup.
Olives.
Boiled Cod. Egg Sau
Roast Chicken.
Currant Jelly
Spinach. Squash. Celery.
Mashed Potatoes.
Fruit Salad.
Coffee.
For the soup, you can use canned to-
matoes equally as well as fresh ones.
Put quart of tomatoes in quart OF
stock and cook thoroughly: season with
salt and pepper and strain through a
cloth; put over the fire again and when
the soup comes To a boil thicken with
corn starch, mixed in cold milk let this
boil up once and then add enough hot
milk to make IL of the proper consisten-
cy. Serve with crackers which have
been heated in the oven
Have the olives drained from the LIQUOR
and served in a shallow dish, with
fhopped ice, or in mound OF snow.
BOILED COD.
Wrap the fish i'm a cloth and put in a
Kettle Of hot water and cook until well
done. When taken from the kettle re-
move the dark skin from the fish, put on
a platter and garnish with parsley or the
fresh celery leaves which you will have
left after preparing IL for the table. For
the same, melt two tablespoonfuls OF but
ter In sauce pan and when IL bubbles
stir in two tabespoonfuls OF flour. rub
bing 1t smooth; then add gradually a
pint of hot milk. salt and pepper and
two hard boiled eggs. sliced. about a
quarter of an inch thick Serve in a
gravy tureen.
Roast CHICKEN.
Select your chicken carefully. and one
of the best ways to test IL is to press the
end OF the breast bone IL IL yields readi-
ly, take IT. II IL is firm and hard leave it.
In cleaning the chicken, draw out the
tendons in the legs by shutting the
chickens foot in a door. grasping 1t by
the body and pulling; this will remove
them; SINCE il carefully and wash 1t in
side and out thoroughly. / should ad-
wise you 10 add some oysters to your
stutiing, as they make n pleasant flavor.
When cooked. remove all the strings
used in tying down the wings and legs:
put on large platter, so that John may
have room TO carve Il, and serve with
gravy in which has been put the
chopped liver heart and gizzard. on
small side dishes place squares of that
nice curTant jelly which you made last
fall.
After your spinach is boiled. put Il in n
tray and chop IL rather fine: then put il
over the fire In a stewpan. moisten with
q little milk and butter. season with salt
and pepper, thicken with teaspoonful
OF cornstarch pour on a dish. shape into
n mound and crate over the top hard
boiled egg. IL will look attractive and
prove appetizing.
Serve your celery i'm n celery plate. and
be careful to have IL thoroughly scraped
and white.
Now. do not know Of anything so
easily prepared for dessert and so per-
fectly delicious as
FRUIT SALAD.
and nearly everyone likes IL. Peel and
slice four bananas and four sweet
oranges. and put in dish together. with
some pineapple. shredded fine Canned
pineapple). and cover with sugar: let
this stand fOn an hour. aud then add a
dozen dates. stoned and cut in halves.
put iu glass berTy dish and cover with
whipped cram.
Last. but not least have good strong
coffee and rich cream
You're culinarily.
COMFORT JONES,
- Doctor 81 Cookery.