Evening star., 1900-09-29
A FEW SURPRISE COURSES
WAYS TO CHANGE FROM THE USUAL
HOUSEHOLD PROGRAM.
There is No Extra Expense but Much
Satisfaction Evolved by These
Variations in Menus.
Written for The Evening Star.

Hero are some Ways in which the eternal
round of beef, mutton, fowl boiled, roast
hashed and minced, may be varied with
equal profit To palate and pocket book
While the high-headed person may wish TO
keep her boarders always crying out, How
expensive" the wise one prefers TO hear,
How l-favored''-especially if the fla
vor means saving of expense.
Mutton PiGuante.
Wash and trim a leg of mutton. then
score it deeply in half a dozen places and
crowd into the scores either half cloves or
garlic or small button onions. also pinches
of salt and few drops of salad oil. Lay
the meat in a pan, with cupful of hot
water, turn another pan over it and bake
until three parts done. Meantime mix
tablespoonful of French mustard-dry, OF
course-and three tablespoonfuls of fine
cracker crumbs to a thin paste, dropping
in alternately oil and vinegar Season the
paste highly with salt, black pepper ana
cayenne. 1t must be soft enough to spread
very thin, but not to run. Take up the
meat, put it in dry pan and cover 1t well
with the paste, then return 1t to the oven
ard let it roast gently until the paste is
brown crust.
Mutton Marinade.
Wash, trim and score the mutton as
above, but cut half a green pepper and
slice of onion in the scores instead of the
garlic. Next rub spoonful of salad OIL
we'll over the surface and let it stand while
you make your marinade. Take half pint
of strong salt water-sea water, If obtain
able-and half a pint of either apple vine
gar or sour wine. Put them in an enameled
saucepan, with teaspoonful of sugar
shalot minced, dozen peppercorns, half
dozen cloves a bouquet of herbs or pinch
of dry herbs in powder, bring to quick
boil skim, set aside and when blood warm
dish y
meat should not be more than half covered.
Let it lie two hours, turn, and let setand
two hours longer. Roast in covered pan
and brown quickly at the very 4ast.
Beefstake Marinade.
Take thick sirloin or rump steak, score
it lightly on both sides and pour a table
spoonful of salad oil into the scores. Lay
it quickly in the marinade, let it stand an
hour, take out, wipe dry, sprinkle lightly
with salt and thickly with pepper and mus
tard, then broil quickly and serve very hot,
with a dash of melted butter-not drawn
butter-on the upper side.
Hamburg Steak n La ROnne Femme.
Rub good-sized baking dish inside with
garlic, then line it with thin slices of fat
bacon and sprinkle the bacon well with
both black and red pepper Take two
pounds of good Hamburg steak and work
into it minced white onion, a teaspoonful
of salt, half a saltspoonful of black and
red pepper, a pinch of herbs and two
ounces of bacon chopped very fine. knead
all well together, then shape fiat and put
in the dish. Sprinkle little mustard over
the top, then cover the steak with layer
of sliced bacon and set the dish to bake for
an hour. Thicken half a cup of claret with
a teaspoonful of Drowned flour, pour it
around the steak, bake ten minutes longer
and serve very hot.
OiIa-IlIa.
Put three spoonfuls of salad oil into an
earthern stew pot, set it over a slow fire
and shake into it a teaspoonful of dry mus
tard, pinch of salt, dust of pepper and
cold meat of any sort-lamb, veal chicken,
beef or scraps of all-cut into bits and
freed of skin and gristle and rolled I'm
-four Stir them well through the mixture |
and let brown, then add three more spoon
fuls of oil, also two carrots, scraped and |
cut In dice. two tomatoes peeled and sliced, |
one large or two small onions, three green |
peppers half head of cabbage, cut small; |
a root of celery, a sprig of parsley and |
bouquet of herbs. Cover and shake over |
the fire for ten minutes-until the meat is |
well browned,then pour In pint Of stock
or, lacking 1t, hot water, and stand the pot |
where it will simmer for an hour Serve |
in a deep dish or tureen, with sippets of |
very brown toast underneath. This is an
excellent way Of using up left-oyers. If
the vegetables already cooked, twenty
minutes of simmering is enough. and the
water or broth must be diminished by one
fourth.
Stewed Mutton.
Choose a good fat neck, with much
of ribs and breast as needed to make out
a disIE have the butcher cash it deeply and
break the bones Wash the meat well
and lay it in a deep pot. then sprinkle 1t
literally with salt and red and black pep
per. Fill the pot with water to cover the
meat an inch, bring 1t to quick boil, dash
a little cold water to throw up the scum,
skim well, then set the pot where it will
barely simmer and cook till a straw will
pierce the meat. Have ready two carrots,
cut in dice; shredded cabbage. six Irish
potatoes, peeled and quartered; two onions,
Sliced four tomatoes, peeled and sliced: a
pint of Lima beans, four turnips, cut very
thin. Drop them into the stew a handful
at time, SO not wholly to check the
slmmering. When all are In add more salt
and pepper-if it had gone in at first the
meat would be overseasoned. Fill up the
pot with hot water, as it evaporates. Ten
minutes before serving roll a generous /
lump of butter in either cracker dust or
sifted -four and drop 1t in the pot, stirring
until II ruoltS