The Providence news. (Providence [R.I.]) 1891-1906, 1898-06-13

\
Ing the letters In your scrap book is q
good one as you will thus have valua-
BILE series Of recipes and suggestions al
ways at hand. know you Will give the
following place with the others. for II
is the kind OF matter you have been ask
Ing for. Culinarily yours.
COMFORT JONES.
Doctor of Cookery.
Ny Dear Doctor:
] IL you have tried the stews / suggested
IA my last letter. you are now ready to
make the stew, par excellence, oxtail.
Properly made this Is the finest In the en-
tire list of dishes that are both cheap and
good. Two oxtails will be sufficient for
your family OF four or five, and 25 cents
will buy them at any good market. /
make the stew in this way: In sauce
pan brown a good sized onion in butter
and then add -four until you have q
thick brown paste. Put this paste In
kettle and add hot water enough to COW
er the oxtail (Which you have previous
ly cut into as many pieces as there are
5oints) when put in the pot. Season prop
erly. boil slowly until the meat is nearly
done, when add two carrots, one-half
yellow turnip, cut into dice. and eight or
ten onions. Just before the vegetables
are done add half can of tomatoes and
dozen fresh mushrooms II you have
them. The secret of success Is in hav-
Ing the meat and vegetables all nicely
cooked at the same moment. Remove
meat and vegetables to a broad shallow
dish, thicken the broth with cornstarok,
color nice brown with caramel and pour
over the solids. Garnish with chopped
parsley.
You may serve with this stew boiled
or mashed potatoes, or, If you prefer,
may cook the potatoes In the stew with
the other vegetables.
An appetizing side dish Is the vegeta-
bic salad which ! promised you in my
last. To make II you want q head of nice
crisp lettuce. three tomatoes, one Gu
cumber, one small Bermuda onion, and
a cupful of green peas. Place lettuce in
a deep dish. add the tomatoes, cucumber
and onion sliced thin and the peas and
pour over all your dressing. Mix well
before serving. II the onion is objec-
tionable II may be omitted or other vege-
tables, as boiled beet for instance, SUBJ
stituted.
For dressing for this or any other SAL
ad hope you will avoid the very thick
and creamy preparations. They look
nice, but dressing to be at it's best
should be freshly made, as when kept any
length Of time 1t loses it's desirable
piquancy.
For dressing for this or any other SAL
ads even prefer dressing made with
out the use Of any egg or cream at all.
and suggest you try 1t this way. Mix
well half cup Of olive oil with an equal
quantity OF vinegar, and stir into II tea
spoonful of mustard. just a bit Of cay
enne pepper and a salt spoonful OF salt.
This dessing takes but moment to pre-
pare 1t and has far brighter taste than
any OF the prepared dressings
Did you ever eat corned beef salad?
1t Is easily made and palatable. Try one.
To make II slice a couple of pounds of
the beef and put In a salad dish with four
hard boiled eggs. sliced, one green onion,
chopped, four tablespoonfuls olive oil,
two tablespoonfuls of vinegar, salt and
pepper to taste. Sprinkle over all some
chopped parsley and stir the whole well.
You may also add tomatoes and sliced
cucumbers etc.. II you like. Cold veal
may also be treated In the same way
with good success.
Yours respectfully,
LOJTIS ROLE /