The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-03-01
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BREAKFAST-Toas Wheat with
Dates. Steamed Ham, Sliced Thin.
Broiled Potatoes, Apple Sauce. Rice
Mullins. Cereal Coffee.
DINNER-Vegetable Consomme. Leg
of Mutton, Stuffed and Roasted
Baked Bananas. Currant Jelly Sauce.
Franconia Potatoes. Spinach a la
Creme. Celery and Lettuce Salad.
Apples a la Manhattan. Coffee.
BUPPER-Kornlet Chowder. Cole Slaw.
Gingerbread. Tea.
Any of the cereal preparations, but
more particularly those of wheat, are
good when cooked with dates. The
dates supply a natural sweet that will
be enjoyed by those who have cultivated
taste for sugar with cereals. From a
dietetic point of view the sweet fruits
are the ideal fruits to be eaten with
starchy food, since acid fruits are known
to impede the digestion of starch. Cook
the wheat in the usual manner and when
ready to remove from the fire pour a
part into an empty baking powder box
pound size. after rinsing the same in cold
water. Add from onefourth to one-half
tiers, to the rest and serve witt cream
The next morning cut the part that was
set away in the box into slices, dip in
flour and sauti in hot fat tried out of salt
pork.
The ham, which should be steamed the
day preceding that on which it is to be
served, may be that part left after the
best slices have been removed for broil
ing or frying. Cut that which can be
sliced neatly into thin slices. and chop
the rest for use in sandwiches, scram-
bled eggs or an omlet. In chopping the
ham do not discard all the fat, use about
one-fourth fat to three-fourths lean.
The rice for the mullins was left over
from the proceeding day, when it was
boiled southern fashion in plenty of boil
ing, sailed water and drained.
Pare and parboil the potatoes, Their
cook with tie meat, basting them as
often as the meat is basted.
BROlLED POTATOES.
Cut cold boiled potatoes in halves
lengthwise, dip in melted butter, seaso
with salt and pc per if desired, and broii
a delicate brown over a clear fire, turn.
ing often.
RICE MUFFINS.
Mix one cup of cold boiled rice, SO
cooked that the grains are distinct and
separate-with two cups of flour, into
which four teaspoons QeveD of baking
powder and half a teaspoon of salt have
been sifted. Beat one egg lightly add
one cup and a fourth of milk and stir
into the first mixture; add three table,
spoons level of melted butter, beat thor
oughly and bake about 25 minutes in hot
gem pans, buttered.
KORNLET CHOWDER.
Try the fat from three pieces of salt
pork an inch square, and in it sauti half
an onion, sliced; add three cups of boil
ing water and strain into a sauce par
over three potatoes pared and sliced
When the potatoes are tender, add one
can of kornlet, and simmer until thor
oughly heated, then add one pint Of hot
milk, two tablespoons of butter with salt
and pepper to taste Put six or eight
crackers into a soup-dish, pour over
them the chowder, and serve at once.
COLE SLAW.
Remove the hard centre from half a
head of cabbage and slice very fine
Ohere should be one pint of cabbage),
set aside in a vessel of cold water to
which a slice of lemon has been added.
When ready to serve drain the cabbage,
wrap in clean towel and wiring very
hard so as to make it as dry as possible;
then mix with the following dressing and
serve Immediately.
DRESSING FOR COLE SLAW.
Beat the yollSs of three eggs with three
teaspoonfuls of sugar, one teaspoon of
mustard, one-fourth a teaspoon each Of
salt and paprica; add five tablespoons
of cider vinegar and two tablespoons of
butter; cook these ingredients over hot
water stirring constantly, until they
become thick and smooth. Set aside tc
become Thoroughly cold before using.
APPLES A LA MANHATTAN.
Core and pare eight medium sized
cooking apples. Make ready round
pieces of sponge cake, one for each apple
an inch thick, and Of the same diameter
as the apple. Make a syrup of a cup of
sugar and cup of water. Cook the ap-
pies very slowly in the syrup, turning
them once in the meantime, until they
are tender; then drain very carefully
Dust the pieces of cake with sugar and
set in a moderate oven until the sugar
melts and runs over the cake. Put an
apple on each piece of cake. Add half a
glass of currant or ounce jelly to the
syrup and cook until it becomes smooth
and thick; pour over the apples anu
cake and serve with or without whipped
cream