Worcester morning daily spy., 1898-01-15
My Dear Carrie:

You are, indeed, In most trying posi-
ton with three young men and two chill
dren left on your hands for the next
two weeks. If you were accustomed to
having such q family it would be smooth
sailing but as this-well, here are few
suggestions which may be of use to you.
What man ever yet has refused to eat a
light crisp slice of Spanish toast in the
morning with his coffee. If there is such
q man have never met him. The recipe
runs as follows:
Take as many slices of bread as there
are people, and toast them q light brown
(the bread, not the people) and then
moisten a little with hot milk. On each
slice put a spoonful of chopped ham,
which has a little vinegar and mustard
mixed into it. On this heap some
poaehed eggs till 1t resembles a pyramid.
Heat it in the oven till quite brown and
serve on individual plates. With the
oatmeal, coffee and cookies (Which you
viii now have to give for the children)
this is a most satisfactory dish,
For the lunch, at which you soy only
the little ones will be present, l should
pay due respect to quantity as well as
having an eye to quality. Give them
some of your cold sliced tongue, some
Of the tiny biscuits, which are made
further attractive by having little
powdered sugar sprinkled on them.
some tarts, and for pleasant dessert
give them q little individual pudding.
The tongue can be varied by having
some ported chicken, for Which l sent
you the recipe some time ago, and, by
the way, always spice the tongue lit
tle You know the young folks have a
sweet tooth always ready to sample the
good things" and sugar and spice and
all things nice" are demanded by them.
The tarts must be filed with jelly or
marmalade, and not, as some people seem
to think will do, with stewed fruit. The
latter tends to make the pastry soggy
and nothing is so disagreeable as moist
tart. The crust must be crisp and fiakey
not only because it tastes better, but be-
cause it is healthier. For the puddings,
make a stew of some good meat or fowl
fill small pudding dishes and cover the
dishes with a crust which can be lifted
off easily. A deep sauce dish or saucer
will do if you do not happen to have the
individual pudding naples
If you have any cake left over which
is free from everything in the line OF
fruit except raisins or currants, line a
dish with thin slices of the cake and
pour over them some sweetened milk.
After the cake has softened to paste
shape small quantity on to each dish
and cover with criss cross stripes of
chocolate frosting Surround the little
pudding with some whipped cream.
should use the pure chocolate rather
than the chocolate icing in this recipe.
The reason that make special men
ton of Individual puddings for the chill
dren is that they are always the more
pleased if they have one Fall to them
selves" Another nice dessert which
would please them is
JEMIMA'S CAKES.
Make a mixture as for molasses cook
les. Roll out rather thin, and cut into
strips two inches long and three wide.
Stone some fresh dates, put in each date
a little sugar and cinnamon, not too
much Roll the cookies about some
wood molds or cloth, and bake so that
they will hold their shape. that of a cyl.
inder. Now slip a date into each coolzy
and fill each end with pink frosting.
When tied with a little bit Of pink rib
bon, these never fail to bring a response
from the little ones, which will pay you
for all the time and trouble you put into
the preparation.
AS for the young men, l have noticed
that the average young man is quite as
Of the dainty elements in
cookery as he is of the substantial ele-
ment. Make them as interested in the
looks of the dish as they are in the eat
ing Of it, is one of my maxims. Give
them good clear soups and delicate, nice
ly served fish. Have your meats reason
able as well as seasonable, and don't
load the sides and top of the viands with
medallions and other devices made Of
sugar, spotted with cranberries and
things of the like sort. Nothing exas-
perates a young carver more than to
have to stop and clear off a place to cut |
from, and especially when that same is
a hungry young man. In other words,
let your dinner up to the dessert be
sensible and put all the frills and trim |
mings on to the fancy dishes-which |
belong there. Fill the man up |
and he will be in better mood to appre- |
ciate the ornamental. am sure that if !
you follow these few suggestions, the |
whole lot will acquiesce in acknowledge
ing you to be not only good cook but a |
good entertainer.
Yours sine rely,
COMFORT JONES,