The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1901-10-19
F4OUSEKEEPER on MARKET DAY
BREAKFAST.

BREAKFAST.
Fruit
Cereal Cream.
Stewed Goldfish and Potatoes.
Corn Bread, &C ee.
Slices of Cold Roast Duck.
Currant Jelly.
Nut and Orange Salad.
Cereal Coffee.
DINNER.
Cream of Turnip Soup.
Rolled Steak. Stewed Onions
Corn Fritters Spiced Beets.
Lettuce.
Egg Junket. Cream.
Coffee
&&A
Potato Biscuit.-Scald one pint Of
milk. Pare and boil six medium sized
potatoes, then mash fine; add to them
the. hot milk, one-fourth pound Of but
ter or lard, one teaspoonful of salt and
one of sugar Beat until smooth, add a
half-cup of flour, stir and let stand un-
til lukewarm; then add one cup of yeast
Cor one-half of compressed cake) and
enough -four to make thick batter
Beat vigorously for five minutes.
Cover and stand in a warm place for
three hours, or until very light. Knead
quickly and lightly for Is minutes after
adding -four to make soft dough, then
roll out in sheet half an inch thick,
cut into biscuit, place in creased pans
and cover, letting them stand in a
warm place until very light; then bake
in a quick oven for 20 minutes.
Oyster Cocktail-One pint catsup,
Juice two lemons, three tablespoons
grated horseradish; mix and put two
teaspoonfuls on three or four raw oy-
sters. Serve in sherbet glasses.
Since the revival of the chatting dish
it has become the fad for both bach
elor maids and men to entertain their
dear familiar friends with chatting dish
suppers, cooked entirely by the host
or hostess, in full view of an admiring
circle. 1t is considered great fun" to
dabble in all sorts of messes, and to
astonish group of hungry friends with
the most delectable compounds. 1t sat
isfies the hospitable instincts at COM
paratively little expense, and then it is
a great comfort to those who live alone
economic to a degree, to entertain
their friends in this dainty fashion.
Then. too, it has a slight flavor of Bo-
hemia and dispels all stiffness at once.
It is a generally accepted idea that
the raison d. etre of a chatting dish is
a Welsh rarebit or cheese fondu. This
Is absurd. Both have place in chafng
dish menus, but not an important one.
Some of the most appetizing dishes
may be cooked in this little device and
a substantial spread prepared, says an
exchange
The chatting dish, although a time
honored utensil. has recently had a
renaissance. Today it is valued for
convenience as well as for pleasure.
The chatting dish with double pan
(the lower pan to hold the hot water)
is the preferable one, because dishes
may be kept warm in the hot water.
and also because articles cooked with
milk are liable to burn If cooked direct
ly over the flame.
For safety the chatting dish should
stand on metal tray and the lamp
should not be filled too full. The best
grade of alcohol 1 recommend for chat
ing dish use, for it gives more heat,
burns without odor and is eventually
less expensive than the inferior quality.
Use the wooden spoons which come in
all sizes and are desirable, as they do
not become hot, do not scratch the dish
and are noiseless. Viands prepared in
the chafing dish are served directly
from it, therefor, garnishing has no
part but toast and croutons are served
with most Dishes and these may be re-
heated on an asbestos pad placed over
the flame.
The water pan containing hot water
should be placed under the cooking
pan as soon as the flame is extin-
guished 1t will keep the dish warm
and serve as a bain-marie.
Two chatting dishes are desirable in
serving a supper, which can be quickly
and easily prepared without one-half
spelling while the other half is being
made ready.
With half a pound of cold cooked
veal and about two ounces of bacon
a. delicious made-over dish is possible.
Put the veal and the bacon through
the meat grinding machine. Season
with salt, pepper and nutmeg and a
little Glove and onion. Blend an ounce
of butter with half an ounce of flour,
and when 1t is a smooth paste add
one-half cup of milk. Let this thicken
over the fire, stirring all the time.
Then add the minced meat and two
begins to boil turn it out on a dish
to cool Make a paste with a quarter
of a pound of -four three ounces Of
butter and cold water enough to mix
to a stiff consistency. Roll this paste
out and cut it into moderate sized
rounds. Make the minced meat into
balls. cover each with a piece of the
nastrv. dip into beaten egg, and then
into bread crumbs Finally, fry in hot
fat.
Mushrooms on Toast.-Remove the
stems from u large, firm mushrooms,
peel nut the tops side by side in
baking dish, lay a piece of butter on
each. sprinkle with salt and pepper and
dust over with flour. Place in very
hot oven till brown. Take up and place
on buttered, toasted slices of bread,
thicken the gravey in the pan, pour
over the toast and serve hot.
Dreamed Eggs.-Four eggs, one-half
c1ln of cream. one tablespoonful Of but
ter one-ouarter teaspoonful of salt
one-eighth teaspoonful of paprica
three-0uarters cup of grated cheese and
four slices of toast. Break eggs sep
arateIv into saucer. Melt butter in
Blazer then add cream and when it is
hot slip eggs in. When eggs are near
" cooked sprinkle over the grated
cheese and season with salt and pap
RIGA Serve eggs on Drowned toast.
Mushroom Sauce.-Make brown
49, ,,eiro, ono tabIespOOnful each of