The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-02-22
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GOOD COOKERY
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A MENU WITHOUT LEFT-OVERS.
(By Mrs. Janet M, HID

(By Mrs Janet M. HID
Take heed of enemies reconclled and
meat twice cooked"
BREAKFAST-Oa Meal. Baked Ba
nanas, Cream. flashed Beef. Baked
Potatoes. Buckwheat Grlddle Cakes.
Maple Syrup. Coffee.
DINNER-Tomato Bouillon. Broiled
Sirloin Steak Vegetable oysters an
Gratin. Mashed Potatoes. Water
cress Salad. Stewed Figs Coffee.
SUPPER-Oyster Stew Cranberry
Jelly. Squash Pie. Tea.
Cook food that is not to be subjected
again to heat before it is placed upon
the table for serving needs be cooled in
an airy, clearly place, then carefully
covered and set away. In many fami-
lies there is absolutely no place suitable
for cooling and preserving cooked food.
Aside from the matter of cleanliness cold
meat, or meat reheated, or twice cooked,
lays heavier tax upon the digestive or
gans. Hence it should not be included
in the dietaries of semi-invalids or young
children. Purchase a siroin steak
weighing about three pounds. Avoid
the first cut of the loir, as 1t contains an
extra bit of bone. AS this bone does not
always appear on both sides of the
steak an examination is necessary to
identify this cut. Remove the flank end
and chop very fine with half an onion
Rub over hot frying pan with piece
of suet, leaving, however, no fat In the
pan: put in the chopped meat, stir and
cook two or three minutes, season with
pepper and salt add about half q cup
of boiling water and a level tablespoon
of butter and serve at once.
QUICK BUCKWHEAT CREDIBLE
CAKES.
Sift together one cup of buckwheat
flour, one-fourth teaspoon of SALT two
tablespoons level of sugar, two tea
spoons level of baking powder and one
cup and one fourth to one-half of cold
water, and when we'll blended bake at
once.
TOMATO BOUILLON.
Cut one pound and half of beef from
the under side of the round into small
pieces and let stand in a saucepan with
three pints IF cold water for about an
hour. Heat ilowly to the boiling point,
then simmer four hours. Add one small
onion sliced, half carrot sliced a sprig
of parsley one bay-leaf, two cloves and
one pint of canned tomatoes and cook
one hour. Strain and cool. When ready
to serve remove the fat, season with salt
and pepper, and if desired quite clear
beat into it the whites and crushed shells
of two eggs. Heat and stir until the
boiling point is reached let simmer ter
minutes then skim and strain through
a double piece of muslin; reheat and it
Is ready to serve.
VEGETABLE OYSTERS AIJ GRATIN.
Scrub one bunch of vegetable oyster
plant and cook until tender in boiling
sailed water to which two tablespoons of
vinegar have been added; drain and peel
the roots and cut into half inch pieces
Cook together one-fourth a cup each OF
butter and flour, half a teaspoon of salt
dash of pepper and one pint Of white
stock or milk Cor use one cup of each)
When the sauce boils, add the pieces OF
vegetable oyster and pour into a but
tered baking dish. Cover the top with
| one cup of cracker crumbs stirred into
one-fourth a cup of butter, and set into
the oven long enough to brown the
crumbs.
STEWED FIGS.
Wash one pound of bag figs (not
pressed fgs), cover we'll with boiling
water and cook until tender. Just be-
fore the cooking is done. add one THIRD
cup of sugar, reduce to a syrup, ant
add the juice of half lemon. Serve colo
with cream, whipped or unwhipped, ac'
cording to taste.
CRANBERRY JELLY.
Cook one quart of cranberries will
one cup of water eight or ten minutes
pass through a sieve, add two cups O
sugar, let come to the boiling point
skim, and pour into individual cups o.
moulds.
PASTRY.
Sift together one cup of flour and one
fourth a teaspoon each of salt and bak
ing powder, chop into 1t one-third a cul
of shortening, add cold water to max
a stiff paste, toss onto a Toured board
and work into a rectangular shape an,
roll into long strip; fold so as to max
three layers, and roll out to fit the tin.
SQUASH FILLING.
Mix together one-third a cup of sugar
half a teacup Of salt, a grating Of nut
meg, and the grated rind Of half a lemon
add one cup of cooked and sifted squash
one egg slightly beaten. two tablespoon
level rolled cracker crumbs. one ia
blespoon of lemon juice and one cup @
rich milk.