Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-03-30
A sEAsoNABLE MENU.

PREAKFAsT-Apples. Dates and F1gs.
Graham Mush. Cream and Sugar
Ham Hash with Dropped Eggs. Brown
Bread. Fritters and Syrup.
DINNER-Flaked Fish. Baked Pota-
toes. Buttered Parsnips Currant
Jelly Squash Pie. Cheese. Bananas
sUPPER-LittIe Pigs in Blankets. Sliced
Bread and Butter. Orange Sauce. An
gel Cake. Tea. Waters.
GRAHAM MUSH
Graham Mush made from graham
-four stirred into salted boiling water
makes very agreeable change from the
usual breakfast cereal
HAM HASH.
Chop the ham very fine, use one-third
ham and two-thirds chopped potatoes.
mix well together. Put into the frying
pan a generous piece of butter OF a lit
tie ham fat, and two or three tablespoon
fuls Of hot water When hot, add the
mixture OF ham and potatoes, and heat
through, stirring occasionally. Brown
slightly, and turn out ON hot platter
Cover the top with eggs dropped I'm
boiling sailed water for five minutes, and
serve Immediately.
FRITTERS.
One egg beaten thoroughly. add / cup
milk and little salt Sift ~ teaspoon
fuls baking powder into one large cup
of -four and stir into the egg and milk
until quite stiff. Drop in spoonfuls into
hot fat and fry same as doughnuts. Cover
with powdered sugar, or eat with maple
syrup.
FLAKED FISH.
Cod or haddock is best for this. Wash
and wipe the fish. lay into a fish kettle
with cold water enou h TO cover II, with
a tablespoonful OF salt and a tablespoon
ful Of vinegar. or you put il into boiling
water the inside will have a raw taste.)
When the fish has boiled long enough
10 IL will flake OFF the bones, remove from
the fire. BE careful to pick out every
bone, and separate the fish into small
Makes. Prepare a cream sauce from
pint cream or rich milk, thickened with
one tablespoonful -four wet In a little cold
milk and stirred smoothly into the
cream when boiling hot Season with
salt and butter and a tride Of onion juice
II liked. Stir the fish flakes into this
sauce, place In pudding happy and bake
In good oven for one-half hour. When
egg, return to oven and brown delicate
by and serve hot.
BUTTERED PARSNIPS.
Boil parsnips, putting them into cold
water and bringing to the boiling point |
When fork pierces them easily, re-
move peel, and split lengthwise. Brown !
slightly in melted butter in a moderate |
ly-hot frying pan.
SQUASH PIE.
Line deep plate with rich pieCrust and |
MI with mixture prepared as follows. |
Two large supfuls sifted squash. two |
well-beaten eggs, one and one-half cups |
sugar, and salt, one tablespoonful melted /
butter, one-fourth teaspoonful CHINA |
mon. ginger. and nutmeg Mix all to-
gether thoroughly, and add one pint OF |
milk, This makes two pies
LITTLE PIGS IN BLANKETS.
Drain one pint OF oysters. Have as
many thin slices Of bacon as there are
oysters. Roll each oyster in one very
thin slice Of bacon and fasten with a
wooden toothpiCk. Brown delicately 4
and quickly In a hot frying pan, take to |
the table Immediately without removing I
she tOothpiCks.
ORANGE SAUCE.
Peel, slice and cut into small pieces the Z
oranges, removing all the seeds. Add a |
generous amount Of sugar and one-haf |
as much cold water as sugar. Stir an 4
together and let stand one-half hour /
before serving.