The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-03-22
A SIMPLE MENU.

BREAKFAST-Oran ana Bananas
Farinose. Cream and Sugar. Soft
Boiled Eggs on Buttered Toast. Fritz
zled Beef. Dreamed Potatoes. Cof-
fee.
DINNER-Cream OF Potato Soup.
Dreamed Eggs. Cranberry Sauce
Boiled Beets. Cream Puffs. Nuts.
Dates Figs. Raisins.
SUPPER-Egg Salad. Parker House
Rolls. Plum Sauce. Sponge Cake. An.
gel Cake.
FOR EGGS.
At this season of the year eggs are be-
ginning to be plenty and cheaper, and
this menu is prepared with reference
to that fact, many of the recipes re-
quiring several eggs.
FRIZZLED BEEF.
Use thinly-shaved dried beef Have
frying pan hot enough to melt the butter
quickly. Drop in good-sized piece OF
butter, and when melted add as much
of the shaved beef as required, and stir
in the hot butter till all curled up; scatter
over the eggs on the toast or serve on a
dish separately.
DREAMED POTATOES.
One pint of chopped cold boiled pota-
from one pint of rich milk heated boil
ing hot, to which add one tablespoonful
flour wet in little cold milk and large
piece of butter. Salt to taste. Heat up
slowly for ten or fifteen minutes, pour
out into Udish, and place pieces of but
ter and slight sprinkling of pepper on the
top.
CREAM OF POTATO SOUP.
many dinner tables, and can be pre-
pared from any vegetable at hand-but
potatoes are always as handy as any, and
a potato soup is as generally liked as
any, The following ingredients will be
required
One quart sliced raw potatoes, one egg
(yolk), one quart water .boiling), one
tablespoonful chopped parsley, one pint
of molk Salt to taste. One tablespoon
butter, two tablespoonfuls flour. Boil
the potatoes in the water, cooking very
slowly, till soft. This should take two
hours. The water will then be reduced
one-half. Mash the potatoes in the
water and strain, when there should
be one pint of it. Add the milk and re-
turn to the fire. Rub the butter and
flour together, adding a little milk and
stirring until perfectly smooth, and add
to the soup when boiling. Stir until
creamy, adding salt to taste. Place the
yolk of the egg and the chopped pars-
ley in the tureen, turn in the hot soup,
stir gently, and serve at once.
The same mode of cooking may be fol-
lowed in making other cream soups Of
carrots, turnips. celery or parsnips.
DREAMED EGGS.
Boil six fresh eggs fully five minutes
and let stand till cold. Make a cream
sauce same as for creamed potatoes,
using rich cream instead of milk. Slice
the eggs when cold into the bottom of the
serving dish, and pour over the hot cream
sauce. Good with baked or boiled potn-
Goes.
CREAM PUFFS.
Eight eggs, one-half pound of butter,
three pounds flour, one pint warm water.
Stir the butter into the water and bring
to q boil. Then stir quickly the flour
into the boiling butter and water, and as
soon as smooth remove from the fire and
pour into cool dish. Let stand until
cool. Beat the eggs very light and stir
into this cooled paste, first the yolks, then
the whites. Drop In spoonfuls on but
tered paper or a shallo wpan and bake
in moderately hot oven. Drop far
apart, as the batter spreads.
CREAM FOR FILLING.
One quart milk, two cups sugar, four
tablespoonfuls cornstarch, two eggs
Wet the cornstarch with enough OF the
milk to make a smooth paste. Heat the
rest of the milk till 1t just boils. Beat
the eggs. add the sugar and cornstarch tc
these, and gradually add to the boiling
milk, stirring all the time till smooth
and thick. Add a piece of butter and sci
aside to cool, then flavor. Split the puffs
by passing a sharp knife lightly around
the edges, and fill with the cooled cream
This never fails to give satisfactory re.
suits.
EGG SALAD.
Boil fresh eggs eight or ten minutes, lei
cool. Cut them up when cold in small
pieces, and measure. Use an equal guam.
tity of shredded lettuce, or chopped Gel
| cry, or chopped, uncooked cabbage. Sth
| together and mix with a cream salad
dressing made as follows: Two we'll
beaten eggs. Mix together one teaspoon.
full sugar, one-quarter teaspoonful salt
one-quarter teaspoonful mustard anC
stir into the beaten egg. Then add three
tablespoonfuls vinegar and beat well
and, lastly, one tablespoonful of cream
and beat again. Place the bowl in no
water on the stove, and stir until abou
| the thickness OF cream. 1t may tax,
| about five minutes Cool and mix will
the egg and vegetable just before serv
ing.
| EMMA @. JEFFERSON.