The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1901-11-16
Breakfast.

Breakfast
Broiled Triple Delmonico Potatoes
Corn Mullins Coffee
Lunch,
Cold Roast Lamb. Chilli Sauce
Bread and Butter
English Tiles Sponge Cake
Chocolate Menier
Dinner
French Bouillon Croutons
Tobasco Sauce
Fricassee of Chicken
Mashed Potatoes Peas
Scalloped Tomatoes Beef Salad
Water Trims Apple Tapioca Pudding
Raisins Nuts Coffee
A&A
The nutritive value of clans is not
generally appreciated, yet they are
particularly good for the convalescent
as clam juice is very digestible. The
North American Indians and the FL
grim fathers set great store by these
bivalves, the Indians using clans not
only as food, but fashioning ornaments
out of the shells which were also used
for wampum. The little neck clam Is
the small quahaug. These take the
place of Blue Point oysters when the
latter are out of season and are served
raw on the half shell, as first course
at dinners of ceremony.
CLANS are known as hard or SOFT
shells. The common clam Of the New
Englander, is the long or soft shell,
while from Long Island to Florida are
found the hard shell or quahaugs The
soft clam is found in the sand of the
seashore between the limits of high and
low tide, and usually at depth or
from six to is inches The hard shell
or deep sea clam is obtained by raking
in deep water.
White sauce.-One tablespoonful of
butter, one tablespoonful of flour, one
cupful Of milk. one-half teaspoonful Of
salt one-fourth teaspoonful OF pepper.
Put one tablespoonful of butter in q
sauce pan, and when 1t bubbles add one
tablespoonful of flour and cook, stir
ring constantly for five minutes, but do
not let it color. Draw 1t to the cooler
part of the range and add very slow
ly, stirring all the time, one cupful of
cold milk and stir until perfectly
smooth and a little thickened. Season
with salt and pepper Water may be
used instead of milk and 1t is then
called drawn butter. 1t can be made
richer by adding a little more butter
in small pieces, one at a time, after
the milk is in also by adding the beat
en- yolk of an egg. If the egg is added,
remove the pan from the fire and let 1t
cool a little before adding the egg, then
cook for a minute, but do not let it
boil, or the egg will curdle.
The value of sauces is often under
estimated Saucemaking is easy yet
few cooks have any large supply of re-
cipes for sauces. These add greatly to
the palate's enjoyment of warmed over
dishes and are simple in composition
for the basis of most is butter and
flour. If a brown sauce is desired, the
flour is cooked until brown; if white
sauce, the flour is. not.colored.
& Sc
Mint sauce-One bunch of mint, one
tablespoonful of sugar, three-quarters
of a cup of vinegar. Rinse the mint in
cold water, chop it fine. Dissolve the
sugar in the vinegar, add the mint and
let it stand for an hour before using.
If the sauce is wanted hot, beat the
vinegar and stir in the chopped mint
just before using.
Sorrel sauce.-Wash well two quarts
of sorrel, put it in a sauce pan with a
little water and butter and let it stew
until it is soft. Rub it through sieve
and then add a quarter of pint of
brown sauce, little salt and butter,
and a trifle of lemon juice.
e -
BOUILLON WITH MILK AND
EGG.
This is good for use in sickness, when
a condensed but easily digested form
of nourishment is desired. Two ounces
of prepared bouillon, which comes put
up in glass bottles, three ounces OF
milk; heat separately to steaming
point after taking from the fire mix
them together Ito prevent curdling)
Have a raw egg beaten until light.
Pour the hot milk and bouillon over
this, stirring constantly. Serve at
once If this is found to be too rich,
water may be substituted for the milk.
SEA PIE.
This may be prepared from canned
clam chowder Drain off the liquor,
and with it make a sauce by same for
mula used for plain meat and fish
sauce. using double the quantity of
milk, Season the CLANS and potatoes
with a little thyme, marjoram or
minced parsley; then add the sauce and
Mace all in a baking dish. Cover with a
biscuit crust and bake in oven about 20
minutes, until the crust is done and
nicely Drowned. Tomatoes may be
added and no thickening used.
CFLERIED OYSTERS.
Clean one pint Of oysters and cook
until plumu. Drain, strain the liquor
and add enough milk to make one and
one-half cups. Melt three tablespoons
butter. add five tablespoons flour and
pour on gradually the liquor. Season
with one-half teaspoon salt and one
eight teaspoon pepper. Add the oys-
ters and as soon as heated pour over
slices of toast Sprinkle with finely
chopped celery.
CRABS A LA VIRGINIA
Remove crab meat enough from the
shells to make one cup of crab meat
cook In one teaspoon butter ana Two
tablespoons sherry wine two minutes;
Melt two tablespoons butter ana ado
+wo tablespoons -four and pour on grad
ually one-third cup milk and one-thlrd
cun of clam broth. Add crab meat and
the soft half of Is CLAIMS to sauce. When
thoroughly heated season with salt and
paprilka. Just before serving ADD one
tablespoon brandy and the yolk OF one
egg, slightly beaten:
EGGS WITH BREAD SAUCE.
Put one heaping cupful of stale bread
crumbs in a sauce pan with one anu
one-half cupfuls of milk, one teaspoon
full of salt and little onion juice, ana
simmer slowly until thick and snooth'
MuauR URFMmRARHEA