The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1899-04-23
Not a Large Sum.
But It Will Buy a
Good Meal,
IF YOU THINK so.
Mrs. Lincoln Tells How
the Thing Can
Be Done.

Members of the Worcester Woman $
Club will recall the instructive talk
upon foods that Mrs. Mary j. Lincoln
of the New England Kitchen gave be-
fore the club two years ago, and those
who attended the state federation in
Fitchburg the week before last cannot
have forgotten her stimulating address
upon the proportionate expenditure OF
family's income In continuance of
both subjects Mrs Lincoln contributes
to the American Kitchen Magazine an
article on "a twenty-four cent dinner"
in which she tells how the thing is
done. She says:
Newspaper reports of forty-cent
dinners" and dinners for twelve per-
sons for six dollars" are usually re-
ceived by readers at large with more or
less incredulitY. A recent comment in
one of our dailies, on the, to the writer,
rather meagre menu of a specimen din
ner of this class, has reminded me OF
a dinner which was actually prepared
under my direction, and eaten in the
class room, by a company of twelve
quite distinguished guests.
A class of eight ladies, who had taken
the first course of lessons, prepared the
dinner, doing everything themselves
with only little help from me. l mixed
the bread the night before, at home,
and took the dough in all ready for the
pans, but everything else was prepared
after nine o'clock Monday morning.
Many of the dishes were new to the
pupils. Two pupils from another class
waited upon the guests. There was
material enough left of every dish for
the attendants Chat is, the pupils who
prepared and served the dinner), to
haye a substantial meal, making with
myself, tWenty-three persons who par
took of the dinner. Several lunches
were served the next day from the
bread, meat and pilau left over. The
apple meringue was the only dish OF
which there was a scant allowance at
| the second table. The beef was genuine
tenderloin, or short fillet, from under
the rump, two of them weighing about
/ two and one-half pounds each. The
trimmings from the fillet made the
stock for the gravy and the pilau, for
which there is no charge in the items.
The yolks of the eggs were used in the
potato croquettes and coffee, and the
whites in the meringue. Bread crumbs
were not counted as there was so much
/
of parsley supplied what was used in
the dishes and for garnishing.
The following recipes were used in
preparing the dinner, in some instances
doubling or trebling the quantities
Potato soup. Wash, pare and ~beif
three potatoes in boiling sailed water
until very soft. Put one pint of milk.
one stalk of celery and one slice OF
onion in a double boiler. Cook one
tablespoonful of butter and one of corn
starch together, with a little of the
milk. Mash the potatoes, add the milk,
the corn starch and butter, and let it
boil one or two minutes; add one table
spoonful of salt and one saltspoon OF
pepper; strain and serve hot.
Cusk Ia creme.-Clean the fish, and
put it into boiling water, with one
tablespoonful of salt, and one table,
spoonful of vinegar. Boil until the
fish separates from the bones. Remove
the skin and bones and flake. Season
highly with salt and pepper Spread it
on platter and pour hot cream sauce
over it, made with one quart of milk,
three tablespoonfuls of flour, and a
quarter of cup of butter. Season the
sauce with salt, pepper, onion juice and
one tablespoonful of finely chopped
parsley. Spread one cup Of bread
crumbs moistened in quarter of cup
of melted butter over it, and brown in
the oven.
Cold slaw.-Slice red cabbage very
thin; season with salt, pepper and
vinegar; keep it on ice till used
Fillet de boeuf.-Get a small flllet
from under the rump, wipe it with a
clean wet cloth, remove the fat and
veins, and trim it into shape. Lard ii
with narrow strips of salt pork cut
parallel with the rind; sprinkle it with
salt, pepper and -four and bake just
\ thirty minutes in very hot oven
4 basting often
! Mushroom sauce-Put the trim
mings of the beef on to boil in one
quart of cold water to use for the
| gravy. Put one tablespoonful OF
butter in an omelette pan; when very
brown add one tablespoonful OF
flour Pour the water from the trim
ming into the haI.i..., srst 1919.