Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-01-19
Copyright
MENU FOR a DAY IlJJANUARY
Delicious. inexpensive DISHES.

DELICIOUS, Inexpensive Dishes.
BY Mrs Mary J. Lincoln
BREAkFAST-Cereal Apple sauce
Coffee. Graham Gems. BeefaeaI
Hash PiccalHn
DINNER-Tomato Soup Mutton Chops
i Boiled Potatoes Diced Turuips Deer
/ Apple Pie with Cream
/ SUPPER OR LUNCHEON-Crac
ala Creme. Baked Apples Bread and
Butter. Tea OF Cocoa Gincersnaps.
What to do with the remnants Of beef
steak would be- less perplexing prob.
lem with houselleepers If they would re-
member the two cardinal principles Of
the warming over Of meat. one is, that
cooked meat should be heated only Just
enough 70 make IL hot or palatable., and
the second Is, that IL should have a slow
and thorough cooking at a moderate
temperature. Anything between these
tw5 methods Is likely'to be no improve
ment to the meat. II follows therefore
nat the first method h. applicable only
to such meas as are already tender, like
the best parts OF steaks and roasts But
unfortunately these are not the portions
usually left over. It is the tough, gristly.
strfngy portions which confront Us as
We 80 to the larder. They are often
turned directly into the chopplng tray.
minced as fine ar their tough fibre will
allow warmed enough 10 make them
tougher than in their first estate and
then serve on toast or with potatoes.
Now instead OF waiting until just be-
fore breakfast before deciding what use
TO make OF these remnants OF steak. let |
US look them over directly after dinner. I
Remove any burned edges and super
huous fat-there should be about one |
third or fourth part only-and nut the I
good portions over the fire in a small /
steWpan. with water barely enough to
cover and let them simmer until very
tender, from one to two hours. often
they viii be in a condition to remove I
from the flre when the after dinner work
Is finished. and there Is less danger OF
their burning II one Is about TO watch
them. Let the water cook nearly all
away then set away to cool The next
remove the cake OF fat. chop
he meat quite fine and mix with II from
1ne 70 two Parts Of cold potato. chopped
medium line. Season with salt and pep-
Der and moisten with the meat liauor.
n water. OF you may use milk Fry one
.ilced onion in some OF the fat until
Tightly col0red. turn In the mixture ana
ook slowly until a Drowned crust has
ormed underneath. Fold over and turn
ut like an omelet Then you win have
dish which, although II does not bear
he plebian name OF hash. you win be
lad to have repeated many times on
our menus
CRACKERS A LA CREME.
Allow Two butter crackers to each per
on Split them and spread with butter :
prnkle on a little salt, pepper and mus
ard and then cover with grated cheese
.ut taeIn in buttered pudding dish. :
over with milk and II convenient. let =
hem stand hair an hour, then bake about :
ie same time. OF until brown.
DICED TURNIPS.
Select the large white French turnips !
nd, II possible those which have been :
rovn Ia light sandy soil They are much
ner IN texture and sweeter In flavor :
ian the other varieties q
Wash the turnips and cut IN half-incb | =
ices, then pare and cut into strips ana ! !,
lbes Cook In boiling water. slightly !,
,ited, Until tender. a.lsnaiimes they win =
'tten II twenty minutes. BE careful not -
boil them too long, as that develops a .
rong flavor. Drain and pour a white
luce over them. one tablespoon aour =
oked IN one tablespoon hot butter anal 1
ie cup Of hot milk added gradually :
JASON with salt and black pepper.
MIL