The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-06-21
A CoMMoN-sENsE MENU.

(By Mrs. Emma G. Jefferson)
BREAKFAST-Apple and Bananas.
Tripe Fried in Meal Mashed Pota-
toes. Parker House Rolls, Apple
Sauce. Cereal with Cream and Su-
gar. Coffee.
DINNER-Clam Chowder Baked Hall
but with Drawn Butter Sauce. Baked
Potatoes. Boiled Beets. Plum Jelly
Spanish Cream. Waters.
SUPPER-Scalloped Fish and Potato.
Biscuits. Beet Salad Coffee Cake.
TRIPE FRIED IN INDIAN MEAL.
Use picked tripe. Wipe clean and
dry. Cut in pieces for serving, and dip
both sides in Indian meal. Have a quar-
ter of an inch of hot fat in frying pan
and lay in two or three pieces at time
and brown crisp on both sides.
PARK Err HOUSE ROLLS.
Heat one pint of new milk and one
tablespoon (heaped) of lard together till
it boils. Pour into mixing bowl and
add two teaspoonfuls salt and one table
spoonful sugar. When milk warm add
one-half compressed yeast cake dis
solved in little cold water and mix with
the best bread flour till just stiff enough
to handle. Cover tightly and keep warm
three or four hours till light. Take out
on board and roll out about half an inch
thick. ODo not kneed them only enough
to get into shape to roll.) Cut out in
round shapes and fold over one half and
place in pan for baking. Wet over the
tops with melted butter and cover the
pan with paper and keep warm for one
or two hours more till very light, and
bake same as bread.
CLAM CHOWDER.
One pint of clans out of the shell. six
potatoes peeled and sliced, two onions
peeled and sliced, three or four slices of
thin salt pork. Fry the pork in frying
pan till all the fat is melted, then add
the sliced onion and heat do not BROWN
in the pork fat. Turn this into the chow
der kettle and add the potatoes, with
one quart of hot water. Salt and boil
gently for fifteen minutes. While this
is boiling have the clans draining
through a strainer. Take each clam
separately to remove the soft part put
ting the head and attached part into
the chopping bowl. Chop these fine and
add to the cooking potatoes and onions.
Also add the liquor which has drained
from the clans. Have one quart Cor
nearly thaD of milk heating and add to
the clans and potatoes just before serv-
ing. Season with salt and pepper Dip
crackers in the chowder and pack in "a
small vegetable dish and serve with the
| chowder.
BAKED HALI3UT.
Have the halbut sliced thick. Wash
| and wrap in a clean cloth to dry off. Lay
| some thin slices of salt pork in bottom
| of baking pan and lay on the slices of
| halbut. Sprinkle with salt and butter
| and lay on other slices of fish on top of
| these and sprinkle with salt and butter.
| Bake about one hour in a hot oven, ba St
| ing often, adding a very little water il
| there is not enough liquor bakes out of
the fish. Serve with drawn butter sauce.
| SPANISH CREAM.
One and one-half pints of milk, four
even tabespoonfus of gelatine dis
solved in little cold water and heated to
boiling in the milk. Add the yolks OF
| three eggs beaten with one-half cup
sugar. Cook in double boiler till it thick
ems. Then remove from the fire and
when cool add the stifny beaten whites
of the eggs, stirring them in thoroughly.
| Flour and pour in a mould. 1t will re-
quire three or four hours to harden in
| colo weather, III warm weather must
| be hardened on ice.
COFFEE CAKE.
One egg, one cup of brown sugar, one
cup butter, one cup of molasses. one cup
of cold strong coffee, one pound of
chopped seedess or seeded raisins one
teaspoonful Glove, one-half nutmeg
grated, one teaspoonful cinnamon, one
teaspoon soda and Hour to mix quite stiff
Bake in moderate oven about one hour.
| EMMA @. JEFFERSON.