Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-01-19

GOOD
COOKERY.
permanent original and copyrighted
feature. Please send any sdgges-
tions or recipes to our special
editor, addressed
GOOD COOKERY.
(Copyrighted)
MENU FOR A DAY IN JANUARY.
Delicious, inexpensive Dishes.
BY Mrs. Mary j. Lincoln.
BREAKFAST Cereal. Apple Sauce
Coffee Graham Gems. Becfsteak Hash.
Ilccalllii.
DGNNER-Tomato Soup. Mutton Chops
Boiled Potatoes Diced Turnips. Deep
Apple Pie, with Cream.
SUPPER OR LUNCHEON-Crackcrs a Ia
Creme. Baker Apples. Bread and But
ter. Tea or Cocoa Gngersnaps.
What to do with the remnants of beef
steak would be Il less perpleXng problem
with housekeepors if they would remem-
Der the two cardinal princip es of the
warming over of meat. one is. that cook
ed meat should be heated ony just enough
to make it hot or palatable, and the second
Is. that it should have a slow and thorough
cooking at a moderate temperature. Any
thing between these two methods is likely
30 be no Improvement to the meat. 1t fol-
lows therefore that the first method is
applicable only to such meats as are al
ready tender ike the best parts Of steaks
ma roasts. But unfortunately these are
rot the portions usually left over II is
the tough, sristly, stringY portions which
confront us Ds We 60 to the harder. They
IRE often turned directly into the chopping
tray minced as fine their tough fibre
will allow. warmC' enough to make them
tougher than in their first estate and then
EcrVc on toast or with potatoes.
Now instead of waiting until just before
breakfast before deciding what use to
mako of these remnants Of steak
1t us look them over directly af-
ter dinner Remove any burned
ridges and superfuous fat-there
should be about one-third or fourth
pare only-and put the good portions over
the IRE in small stewpan, with water
barely enough to cover. and let them SIM
Iner 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 morn ng
remove the cake of fat, chop the meat
quite fine and mix with It from one to two
parts Of cod potato, chopped medium fine.
Season with salt and pepper and mos:en
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 brown
crust has formed underneath. Fold over
and turn out like an omelet Then you
viii have dish which, although 1t does
not bear the plebeian name of hash, YOU
VIII be glad to have repeated many times
on your menus.
CRACKERS A LA CREME.
Allow two butter crackers to each per-
fon. Split them and spread with butter,
fprinkle on a little salt, pepper and mus
Put them in a buttered pudding disn
cover with milk and, If convenient, let
them stand half an hour, then bake about
thc 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
liner 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 q
strong flavor. Drain and pour a white
sauce over them. one tablespoon flour
cooked in one tablespoon hot butter and
one cup of hot milk added gradually. Sea-
son with salt and black pepper.