Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-06-15

lIlHt FiltQ III Meal. MdSncu GNtA-
toes Parker House Rolls. Apple
Sauce. Cereal with Cream and su-
gar Coffee.
DINNER-ClamC howder. Baked Hall
but with Drawn Butter Sauce Baked
Potatoes. Soiled Beets. Plum Jelly.
Spanish Cream. Waters.
sUPPER-Scalloped Fish and Potato.
Biscuits. Beet Salad. Coffee Cake.
Triple FRIED IN INDIAN MEAL.
Use picked tripe. Wipe clean and
dry. Cut in pieces for serving. and dip
| both sides in Indian meal. Have quar-
| ter of an inch of hot fat in frying pan
and lay in two or three pieces at time
and brown crisp on both sides.
PARKER HOUSE ROLLS.
Heat one pint of new milk and one
tablespoon (heaped) of lard together till
1t boils. Pour into mixing bowl and
add two teaspoonfuls salt and one table
spoonful sugar When milk warm add
one-half compressed yeast cake dis
solved in little cold water and mix with
the best bread flour till just stlff enough
to handle. Cover tightly and keep warm
three or four hours till light Take out
on board and roll out about half an inch
thick. CDo not kneed them only enough
to get into shape TO roll) Cut out in
round shapes and fold over one half and
place in pan for baking. Wet over the
tops with melted butter and cover the
pan with paper and keep warm for one
or two hours more till very light, and
bake same as bread.
CLAM CHOWDER.
one pint Of CLANS out Of the shell. six
potatoes peeled and sliced two onions
peeled and sliced, three or four slices of
thin salt pork Fry the pork in a frying
pan till all the fat is melted, then add
the sliced onion and heat (do not brown
In the pork rat. Turn this into the chow
der kettle and add the potatoes. with
one quart Of hot water. Salt and boil
gently for fifteen minutes. While this
Is boiling have the clans draining
through strainer. Take each clam
separately to remove the soft part. put
ting the head and attached part into
the chopping bowl Chop these fine and
add to the cooking potatoes and onions
Also add the liquor which has drained
from the CLANS. Have one quart Cor
the clans and potatoes just before serv-
ing. Season with salt and pepper. Dip
crackers in the chowder and pack in
small vegetable dish and serve with the
chowder.
BAKED HALIBUT.
Have the halibut sliced thick. Wash
and wrap in a clean cloth to dry Off Lay
some thin slices Of salt pork in bottom
Of baking pan and lay on the slices OF
halibut Sprinkle with salt and butter
and lay on other slices of fish on top Of
these and sprinkle with salt and butter.
Bake about one hour in a hot oven. bast-
ing often, adding a very little water il
there is not enough liquor bakes out of
the FISH. Serve with drawn butter sauce.
SPANISH CREAM.
One and one-half pints Of milk. four
even tablespoonfuls Of gelatine dis
solved In little cold water and heated to
boiling in the milk. Add the yoIks OF
three eggs beaten with one-half cup
sugar. Cook in double boiler till 1t thick
ems. Then remove from the fire and
when cool add the stitny beaten whites
OF the eggs, stirring them in thoroughly.
Flour and pour in a mould Ii viii re-
quire three or four hours to harden in
cold weather in warm weather must
be hardened on ice
COFFEE CAKE.
One egg, one cup OF brown sugar. one
cup butter. one cup Of molasses. one cup
Of cold strong coffee, one pound OF
chopped seedless or seeded raisins. one
teaspoonful Glove. one-half nutmeg
grated, one teaspoonful cinnamon. one |
teaspoon soda and -four to mix quite stlff. |
Bake in moderate oven about one hour.
EMMA O. JEFFERSON.