The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-01-25
MENU FOR A DAY IN JANUARY.
Delicious, Inexpensive Dishes.
D.. AI.... No.. innn1.,

BY. Mrs. Mary j. Lincoln
BREAKFAST-Cereal. Apple Sauce.
Coffee. Graham Gems. Beefsteak
Hash. Piccallili
DINNER-Tomato Soup. Mutton Chops.
Boiled Potatoes. Diced Turnips. Deep
Apple Pie, with Cream.
SUPPER OR LUNCHEON-Cracke
a la Creme. Baked Apples. Bread and
Butter. Tea or Cocoa, Gingersnaps.
What to do with the remnants of beef
steak would be a less perplexing prob
lem with housekeepers 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 to make it hot or palatable,, and
the second is, that it should have a slow
and thorough cooking at moderate
temperature. Anything between these
two methods is likely to be no improve
ment to the meat. 1t follows therefore
that the first method Is applicable only
to such meats as are already tender, like
the best parts of steaks and roasts. But
unfortunately these are not the portions
usually left over. 1t is the tough, gristly,
stringy portions which confront us as
we go to the larder. They are often
turned directly into the chopping tray,
minced as fine as their tough fibre will
allow, warmed enough to 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.
Remove any burned edges and super
f1uous fat-there should be about one
third or fourth part only-and put the
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 will be in a condition to remove
from the fire when the after dinner work
is finished, and there is less danger of
their burning if one is about to watch
them. Let the water cook nearly all
away, then set away to cool. The next
morning remove the cake Of fat, chop
the meat quite fine and mix with it from
one to two parts of cold potato, chopped
medium fine. Season with salt and pep
per and moisten with the meat liquor,
or water. or you may use milk. Fry one
sliced onion in some of the fat until
slightly colored, turn in the mixture and
cook slowly until Drowned crust has
formed underneath. Fold over and turn
out like an omelet. Then you will have
dish which, although it does not bear
the plebian name of hash, you will be
glad to have repeated many times on
your menus
CRACKERS A LA CREME.
Allow two butter crackers to each per-
son. Split them and spread with butter,
sprinkle on little salt, pepper and mus
tard and then cover with grated cheese.
Put them in a buttered pudding dish,
cover with milk and, If convenient, let
them stand half an hour then bake about
the same time, or until brown.
DICED TURNIPS.
Select the large white French turnips
and, if possible those which have been
grown in light sandy soil. They are much
finer in texture and sweeter in flavor
than the other varieties.
Wash the turnips and cut in half-inch
slices then pare and cut into strips and
cubes. Cook in boiling water, slightly
sailed, until tender. Sometimes they will
soften in twenty minutes Be careful not
to boil them too long, as that develops
strong flavor. Drain and pour white
sauce over them. One tablespoon flour
cooked in one tablespoon hot butter and
one cup of hot milk added gradually.
Season with salt and black pepper.
M. j. L.