New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-07-13
THE TRIBUNE MENU.

THE TRIBUNE MENU.
FOR THURSDAY JULY II.
BREAKFAST.
Assorted Fruit
Scotch Oats and Cream
breakfast Rolls. Coffee.
LUNCHEON.
Omelette with Parsley Cream
Broiled Mutton Kidneys
Raspberres Cake
DINNER
Oxtail Soup.
Stuffed Manages. Dill Pickles
Long Island Brook Trout, Butter Sauce
But ererf Parsnips BAKED AXE Sweet Potatoes
Lobster Mayonnaise; Lettuce
Temperance Punch:
Raisin Cakes Cofree.
TEMPERANCE PUNCH.
To the Juice Of dozen lemons add one and
half pounds Of doubly refined sugar and quart OF
picked raspberries strawberries: pare a ripe
pineapple and slice IT, put over It half pound OF
sugar stir the lemon Juice with the sugar, crush In
the berries slightly bruise the pineapple and chop
II In small pieces: put the lemon juice In large
punch bowl. add to 1t three quarts OF Ice water
then put In the strawberry and pineapple juice, stir
Il until all the sugar Is dissolved and then set II
on ice; serve in punch glasses.
MANY WAYS FOR USING PEANUTS IN SAL
ADS AND SANDWICHES.
Peanuts were first seen In 1895 near the River
Maranon, in Brazil, by Monardes.
The first person to believe that this nut had
commercial value was NJ lambert. a colonst at
Goree near Cape Verd. America and Africa both
claim the honor Of producing the first peanuts. A
light. sandy soil is necessary to raise hrst-cass
nuts From thirty to thirty-eight bushels can be
grown to acre; Large quantities OF these nuts
yIo hty he nOOr
Clover ns sas are CONSIDERED an Excellent food for cattle
Peanut oil Is also valuable. II contains medic
inal qualities. 1t is sometimes used as hsh or Or
curry OIL The NATIVES OF Cr trT
one physician is now recommending the eating
OF peanuts and nhaling the fumes OF vinegar as
cure for consumption.
In some places peanuts served as vegetable
The skins are first removed and a large cupful OF
them placed In a baking dish. Pour over them
quart OF boiling water. cover tightly and bake In
slow oven from four to hve hours or untlI tne
with salt and stir in a tablespoonful OF butter.
An appetizing soup be made by boiling pea
nuts In water until perfectly tender. then MASKING
adding a pint OF milk. spoonful OF butter and
| little salt
stuffng for ducks is greatly improved by the ad
diton OF peanuts rolled or chopped fine.
In China these nuts boiled, rolled fine and
moulded into dough. which is baked In cakes
PEANUT SALAD.
Remove the skins OF fresh roasted peanuts. chop
but not too fine and add an equal quantity Of crisp
celery cut fine. Serve tender young lettuce
leaves with the following dressing: Two eggs,
! Tablespoonful OF salt, Tablespoonful of mus
tard. four tablespoonfuls OF melted butter and six
! tabespoonfuls OF vinegar. Beat the yolks OF the
eggs, add the salt and mustard and continue TO
beat: add slowly the butter and vinegar cook In
a double boiler until the mixture thickens remove
from the fire and add the whites Of the eggs beaten
stiff. When cold and ready 10 serve add one cupfu
OF whipped cream and pour large spoonful over
the nuts and celery each leaf of lettuce.
PEANUT SANDWICHES.
Stale bread or that which is at least twenty-four
hours old ia best for all sandwiches Chop the pea
| nuts fine and with the foregoing rule a
mayonnaise dressing, the recipe for which Is given
| below: -,
| Beat the yoks Of three eggs light, add half
,easpoonful of salt and beat moment longer. then
| add salad ola few drops at time-until a pint
| has been used. To this add a dust OF cayenne
| paper and tablespoonful of vinegar, Keep IN
| cool place. and stir into 1t when ready to use a
| half pint of whipped cream.
Finely chopped peanuts be mostened with
| whipped cream and seasoned with salt. This
makes a simple but delicious filling for sandwiches.
SALTED PEANUTS.
| Shell and skin tho peanuts and allow TO each
cupful of nuts one tablespoonful OF butter and
one of salt Let them stand for an hour or So and
| then place on a granite plate in moderate oven:
| stir frequently until they become golden-brown
color ..,-r -,oorrrrrs