Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1898-11-17
SUNDAY AND MONDAY MENUS.
by Mrs. Mary J. Lincoln.

+ SUNDAY AND MONDAY MENUS.
d by Mrs. Mary J. Lincoln.
; (Copyrishted.)
I BitEAKFAST-Coffe Fish cakes
8 Soiled Eggs. Brown Bread. Bacon
2 Sliced Green Tomoto Pickle.
!, DINNER-Cream Of Onion Soup. War
ers. Braised Beef. Drowned Potat toes
Spaghetti Celery. Apple salad Waf
ers. Cheese. Coffee.
suPPER-Cocoa. Nut Sandwiches
Sponge Cake. Strawberries (canned)
BREAKFAST-Coffe Quick Cereal
Goldfish Omlet French Toast. Apple
Sauce
DlNNER-Baked Beans. Canned Corn
rritters. Brown Bread Bars. Deep
Apple Pie. with Cream.
SUPPER OR LUNcHEON--T.ra
Meat tcold or warmed over in gravy.
Baked Potatoes. Bread. Canned
Peaches Tea or Cocoa.
These menus for Sunday and Monday
are arranged with special reference 10
making the work easy for washing day
Boil more than enough potato and fish
Tor Sundays fish cakes and Monday
morning cook the remainder In hot bacon
TAT. and when brown fold like an omIat
Cut the hard boiled eggs in halves
ien%thwise. lay one on each fish cake |
and garnish with crisp curly bacon. The
Drown bread prepared on Saturday mavl
De steamed for Sundays breakfast and
what is left may be cut into narrow
STRIPS or bars and Drowned M the oven
lor the dinner Monday. Baked beans
tne usual Saturday night supper dish
al TINS season, and the praised meat will
serve also for Monday.
cream of Onion Soup-Peel and slice
tour large onions. scaId and drain
Cover with boiling water and simmer tiu
very soft. Mash through vespta ble
stralner, add one cup of milk ana baat
again Cook one tablespoon flour In ons ,
tablespoon butter and gradually ada the
liquid from the onion till smooth and Thin !
enough 70 pour into the soup. Season {
with one teaspoon salt and one salesman
oiack pepper. Beat one egg. add one
cup cream. and stir in quickly as Il is
taken from the fire.
Braised Beef-Four pounds beef from 1,
me lower round TRIM wipe and rub =
wen with salt, pepper and flour. Fry !
NO sliced onions in pork fat or drip- a
pings, draw them to one side of the n
'ranlte pan and brown the meat all h
'Ner, adding more fat IL needed Put two h
kewers under the meat, and nearlvi I,
over with boiling water. Add one tea
pooh mixed herbs tied in a bit of cheese
10Th, and one-half cup diced carrot and
urnlp. Cover closely adding a weight N,
n the cover II loose. and cook in a mod. g,
rate oven four hours. Blasting freouent- 81
= Iurn the meat over after two hours {,
hd al the last let the water boil down a,
one pint When tender take nm the he
'eat remove the fat and herbs. thioken ~,
I'm TWO tablespoons flour paste. ada ar
'ore seasoning If needed, and one table
'oon iehlon Juice. Cook ten minutes
hu pour over the meat. Have the M ,
'eoes boiled and peeled. place them on ~,
nn IN the oven and haste with little 10,
.ne TAT from the meat until brown in
Seiery and Apple SaIad-One cun each a.,
celery and apple sliced thin. Season ~.
I'm SAT- and moisten with a mavon- NO
use or boiled dressing. pile II =,
ass dish and garnish with the tins ~
e celery and some thin crescents ~ M
req bright red apples.
Nut Sandwiches-Chon or o-~,,,.s =, I
- hhe' and mix them to a paste Win -
saneo butter; add salt to taste and s s.s
'ead on thin slices of bread. Put two ls
setner. trim and cut into triangIes or ' Da'
rrow strips. ute
. remove Iron Rust-Keep a hottie A"'
s,rong solution of oxalic acid. plainly
'eileo Poison" in handy place sor
On washing day. Gather up the cloth -
no the spot Of rust and din tha 49,. OF
coiu water then in the acid and 49, 81 gar
rapidly boiling water ha,ss u enen oug
steam few minutes. If tba 80
: not quickly disappear. repes, ~ Pt
cess. The steam seems 10 he 49,. se first
, with the acid. Then r,ns. 49, Mot
hly. rinse thor- drry
lilly. anot
Mil Shal