Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1898-10-27
MENU For ALUNcHEoN OR PLAIN
DINNER.

MENU FOR A LUNCHEON OR PLAIN
I DINNER.
BY Mrs. Mary ]. Lincoln.
Copyright
Celery Soup.
! Croutons. Olives or Pickles.
Halibut la Conaut..
| Parisienne Potatoes.
Spaghetti a la Milanese.
Stewed Figs with Cream.
Waters. Coffee.
This menu as ii stands Il suitable for
a luncheon or dinner on Friday, but by
simply emitting the fish and substitute
ing veal outlets, chicken croquets or a
lamb chop. 1t viii answer for any day.
Serve the spaghetti as course by itself.
When a more substantial luncheon is de-
sired, serve the fish course as given,
then the spaghetti. and then a course OF
chops or other meat. garnished with peas
or Brussels sprouts. Or omit the spag-
hetti and serve a salad with waters,
after the meat. and serve sponge cake
with the figs.
CELERY SOUP.
ont cup Vi ttt 0AACt stains Vi tttNtg
washed and cut fine. If 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 pulp through PURGE strainer. Add
one pint of milk. and when boiling thick
en- with two tablespoons -four cooked In
two tablespoons of hot butter and made
into a thick batter with some OF the hot
liquid. Season with salt and pepper
and strain into the hot tureen. Serve
with croutons.
cRoUToNs.
Cut white bread into half-inch slices.
butter each side thinly. cut into cubes,
and brown in oven. or In a pan over fire.
PARIsIENNE POTATOES.
With a cutter cut large potatoes into
balls, like marbles. 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 them one tablespoon OF but
ter. melted. and roll about until all are
buttered. sprinkle with salt. pepper and
minced parsley.
HALIBUT A LA CONANT.
A slice of halibut from the lower part.
cut one inch thick. Scrape the skin and
wipe with a clean wet cloth. Season
with salt and pepper; lay II in pan and
spread over the top surface one table
spoon each If butter and -four creafhed
together. Cut two thin slices OF fat salt
pork into narrow strips and lay them
,liagonally across the top. Bake about
twenty minutes, or il may be broth d
under the gas flame. Lay IT diagonally
across a hot platter and pour white
sauce in the lower right corner and ar
range a mound Of Parisienne potatoes in
the upper left corner. Garnish with |
parsley and lemon points
SPAGHETTI A LA MILANESE.
Plunge the ends OF a dozen long sticks |
Of spaghetti into rapidly boiling saited |
water. and as they soften bend and coll |
them in the water without breaking |
Boil until te der.pou cold water through |
II. to keep 1t from sticking together, |
turn back into the kettle and reheat.
Fry one tablespoon chopped onion in
one tablespoon butter. add one rounded /
Tablespoonful -four. one-half teaspoon
salt and on sal,spoon pepper. When
well mixed id gradually one cup and
Eaif OF tlTdlUtU toIIiaAos o"cCttu -
tomato with a saltspoon Of soda. il too
acid. Pour the sauce on the spaghetti
and when W II mixed turn out on plat
ter and sprinkle one-fourth to one-ha.f
cup grated cheese over the top. Or serve
the cheese on a separate dish. lest all
should not care for It.
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 and plump. Then heat gradual
w and simmer until very tender. Skim
them out and boil the syrup down until
thick. Strain it over the figs and serve
with plain cream, or garnish with thick
whipped cream.
SPONGE CAKE.
Beat the whites OF three eggs very
,tlfr. and turn them onto one cup Of pow
5ered sugar and beat ten minutes. Beat
he yolks till light and creamy. add
me teaspoon vanilla and stir them into
he whites. NIX in quickly one cup stiff
d pastry n ur. with one-haf teaspoon
baking powder. then add two table
moons boiling water. Turn II into
creased and Toured pan. sift powdered
Iugar over the top and pour on little
.ream with a teaspoon. just enough to
noisten the sugar. Bake about half an
,ours. Tur7 out on a cake cooler. and
then ready to serve cut through the crust
MY and tear apart. The moistened ST.
.ar gives a crust something like that Of
roraroora