The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1898-10-26
MENU FOR LUNCHEON OR PLAIN I
DINNER.

Dl4NsNIAlN
BY Mrs. Mary j. Lincoln.
[Copyrghtl
Celery Soup.
Croutons. Olives or Pickles.
Halibut a la Conaut,.
Parisienne Potatoes.
Spaghetti a la Milanese.
Stewed Figs with Cream
Waters Coffee.
This menu as it stands Is suitable for
a lur cheon or dinner on Friday but by
simply emitting the fish and substitute
ing veal outlets, chicken croquets or
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 given,
then tn spa hetti, and then course Of
chops or ether meat, garnishl with peas
or Brussels sprouts. Or omit the sp1g-
hetti and serve salad with waters,
after the meat, and serve sponge cake
with the figs.
ELERY SOUP.
One cup Of the outer stalks Of celery,
washed and cut fac. 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 pup through PURGE straner. Add
one pint Of milk. and when boiling thick
en- with two tablespoons -four cooked in
two tabl, spoons of hot butter and made
into thick batter with some of the hot
liquid Season with salt and peppyr
and strain into the hot tureen. Serve
with croutons
CROUTONS.
C,,t inf ho1 c1iPpc
butter each side thinly cut into cubes,
and brown in oven. or in pan over fre.
PARISIENNE POTATOES.
With a cutter cut large potatoes into
balls, like N arbles. Cook slowly in boil
ing sailed water about ten minutes, or
until you can pierce them easily with
fine skewer without breaking them.
Drain and shake carefully until dry.
Pour over ,em one tablespoon of but
ter melted, ard roll about until all are
buttered, sprinkle with salt pepper and
minced pars ey.
HALIBUT A LA CONANT
A slice of halibut from the lower part,
cut one inch thick. Scrape the skin and
wipe with clean wet cloth. Season
with salt and pepper; lay it in pan and
spread over the top surface one table
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 mound of Parisienne potatoes in
the upper left corner. Garnish with
parsley and lemon points
SPAGHETTI A LA MILANESE.
Plunge the ends of 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 tie der,po cold water through
1t, 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 flour, one-half teaspoon
salt and one sal spoon pepper. When
well mixed id gradually one cup and
half of str lined tomato. Sweeten the
tomato with a saltspoon of soda, If too
acid. Pour the sauce on the spaghetti
| and when w I'll mixed turn out on plat
| ter and spl nke one-fourth to one-half
| cup CRATE cheese over the top. Or serve
| the cheese on a separate dish, lest all
| should not care for 1t.
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 anG plump. Then heat gradual
| ly and simr err until very tender. Skim
| them out a d boil the syrup down until
| thick Stra' 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 tn n them onto one cup of pow
| dered sugar and beat ten minutes Beat
the yolks till light and creamy, add
| one teaspoo vanilla and stir them into
| the whites. M in quickly one cup stiff
| ed pastry fl Dur, with one-half teaspoon
baking powder then add two table
spoons boiling water. Turn 1t into a
| creased and fl ured pan, 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 oul on a cake cool r, and
when ready 10 serve cut through the crust
only and tear apart. The moistened su-
gar gives a crust something like that of
| macaroonS.
DINNER COFFEE.
Put four tablespoons of fine ground
| coffee into the top OF a biggin, or into
a strainer coffee pot and pour three CUPS
boiling water through 1t. When all has
dripped through pour the liquid coffee
out and a rain pour 1t through the
! grounds. strain 1t into a kettle that
fits over an alcohol lamp and send it to
| table Light the lamp and let the coffee