Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-02-16
s9SSSSS SEg SSSSSsA
n -NsS 49, u
GOOD COOKERY
ssSSSSSS ~ SSSGE<ey
(CopyrIshted)
4 MENU WITHOUT LEFr-ovp1s
(By Mrs. Janet NJ. HNA
(Copyr8hted)

1 L
(By Mrs. Janet NJ. HIM
Take heed of enemies recopcllsa
meat twice cooked"
BREAKfAST-oat Meal. Bakas D.
nanas. Cream. flashed Beef pa,
Potatoes. Buckwheat Griddle e.
Maple Syrup. Coffee.
DINNER-Tomato Bouillon. R,oa.,
Sirloin Steak. Vegetable Oysters =
Gratin. Mashed Potatoes Wa,e,
cress Salad. stewed Figs. Coffee
suPPER-Oyster Stew. Cranbsrrv
Jelly. Squash Pie. Tea.
Cook food that is not to be sub,sc,.,
again TO heat before il is placed NM,
the table for serving needs be ooolsS 4.
an airy, cleanly place, then carsfpnv
covered and set away. In many fa,i
lies there is absolutely no place suItabl.
for cooling and preserving cooked foos
Aside from the matter Of cleanliness ~,
meat, or meat relocated. or twice cooked
lays a heavier tax upon the digestlveor.
gans. Hence il should not be- inelu5ss
In the dietaries OF semi-invalids or your,
children. Purchase a sirloin siass
weighing about three pounds. AVOID
the first cut OF the loin, as Il contains,
extra BIT of bone. As this bone does Bo,
always appear on both sides Of ths
steak an examination Is necessary 4.
identify this cut Remove the flank ma
and chop very fine with half an onion
Rub over a hot frying pan with piece
OF suet. leaving, however. no Fat IN he
pan put IN the chopped meat. STRAND
cook two or three minutes. season win
pepper and salt. add about half 4 Gun
OF boiling water and a level tablespoon
OF butter and serve az once.
QUICK BUCK WHEAT GRIDDLE
CAKES.
Sift together one cup Of buokwhest
Hour. one-fourth a teaspoon Of salt two
tablespoons level OF sugar. two Tea.
spoons level OF baking powder and one
cup and one-fourth to one-half Of cola
water. and when wen blended bake AZ
once.
TOMATO BOUILLON.
Cut one pound and half Of beef from
the under side OF the round into small
pieces and let stand in a saucepan with
three pints Of cold water for about an
hour. Heat slowly 10 the boiling point,
then simmer four hours. Add one small
onion sliced. half a carrot sliced. a sphg
of parsley. one bay-leaf. two cloves and
one pint Of canned tomatoes and cook
one hour. Strain and cool. when ready
TO serve remove the fat. season with salt
and pepper. and II desired quite clear
beat into IL the whites and crushed shells
OF two eggs. Heat and stir until the
boiling point is reached. let simmer Ten
minutes. then skim and strain through
a double piece OF muslin; reheat and
is ready to serve.
VEGETABLE OYSTERS Az GRATIN
Scrub one bunch OF vegetable oysts
plant and cook until tender In boiling
salted water 20 which two tablespoons
vinegar have been added; drain and peel
the roots and cut into half inch pieces
Cook together one-fourth a cup each Q.
butter and -four. half a teaspoon Of salt
a dash Of pepper and one pint Of white
stock or milk Cor use one cup Of EACH.
When the sauce boils. add the pieces o.
vegetable oyster and pour into a but
tered baking dish. Cover the top with
)ne cup Of cracker crumbs stirred into
a cup OF butter. and set into
the oven long enough to brown The
crumbs.
STEwED FIGS.
Wash one pound OF bag figs mot
pressed figs). cover well with boiling
water and cook until tender just be-
ore the cooking is done, add one-third
| cup Of sugar, reduce to a syrup, and
i'd the juice Of half lemon. Serveood
With cream, whipped or unwhipped ae-
ording TO taste.
CRANBERRY JELLY.
Cook one quart OF cranherries with
ne cup Of water eight or ten minutes
Ass through a sieve. add two cups Of
ugar, let come to the boiling point
kim. and pour into individual cups or
noulds.
PASTRY.
Sift together one cup OF -four and one
ourth a teaspoon each Of salt and bak-
lg powder chop into II one-third cup
{ shortening add cold water 10 MAKE
stif paste. toss onto a Toured board
nd work into a rectangular shape ana
Oh into a long strip; fold so as 70 make
lree layers, and roll out 10 NJ the tin
SQUASH FILLING.
Mix together one-third a cup Of sugar
alf teacup Of salt, n grating Of nut
leg, and the grated rind OF half lemon
ID one cup Of cooked and sifted SQUASH
ne egg slightly beaten, two tablespoons
vel rolled cracker crumbs, one "a
espoon Of lemon juice and one cup@
CHI milk
JANET NJ. HILL