Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1901-01-15
MENUS FOR EVERY DAY IN THE
WEEK.

LUNCH
Slices Cold Duck
apple Erltters. Orange Sauce,
DINNER
Tomato Soup.
cr Broiled Steak Steak, Mashed Potatoes.
Creamed Carrots, Buttered Beets,
Boiled Rice. Orange Compete.
Whipped Cream,
TUESDAY,
BREAKFAST.
Fruit,
Beef Sausagss. Creamed Sweet Potatoes,
LUNCH.
Tripe and Oysters, Dreamed,
Brown Bread, Celery,
DINNER.
Cabbage Soup,
Escal aned P Peal outlets CTeam Sauce
Peach Tapioea,
Coffee.
WEDNESDAY.
BREAKFAST.
Cereal Mush, Sauted. Stewed Fruit,
Funian Haddie, Dreamed,
Rolls. Coffee.
LUNCH.
Macaroni and Cheese Balls.
Tomato Sauce,
Baked Apples, Cream,
Cocoa.
DINNER.
Cream of Clam Soup,
EricaSse of Chicken, Rice.
Baked Sweet Potatoes
Celery with Grated Cheese,
Pialn Suet Pudding, Fruit Sauces.
THURSDAY.
BREAKFAST.
Fruit,
creamed Dried Beef. Baked Potatoes,
corn Meal Pone, Coffee.
LUNCH.
. Potato Choyder.
sutter Cakes. Marmalade.
DINNER
Vegetable Soup,
Fresh Tongue Braised. Dreamed Carrots,
Baked Sweet Potatoes,
String Bean Salad.
Cranberry Puns,
FRIDAY.
BREAKFAST
Stewed Prunes,
Fried Corn Meal Mush
Quick Biscuit. Coffee.
LUNCH
Sardines, Hot Potato Salad
Thin Slices Bread and Butter.
Tea
DINNER.
Cream of Celery Soup,
Escalloped Oysters,
Mashed Potatoes. Celery,
Lemon Jelly, Cream Cake.
SATURDAY.
BREAKFAST.
s,a sa %sssf &C Dreamed Potssoss.
euekWnest Caks essee Maple Syrup.
LUNCH
Cold Sliced Tongue.
stewed Fruit, Cottage VASES Gafssse'
Cocoa,
DINNER.
Pea Soup,
Broiled oysters on Toast. Brown Sauce,
Tomato ana Onion Farci.
INQUIRIES ANSWERED..
Mrs. M. writes: Have you ever given
g rule for cooking a chuck roast? If not
j will be greatly Obliged for one. / find
your columns very profitable reading
many OF your rules and directions being
quite. new and original, and not to be
found in any other cook book that 1 have
your directions to Young and eiiU Dexnertl
.eneed housekeepers as being very clear
ana av nasy 70 grasp a Ra,,d have slways had
Friend" in her struggles with the cook
book.
A CHUCK ROASTING have given reci-
pes Tor pot roast and braising; two meth
DDS for cooking the tougher cuts of beer
We presume the pot roast is the recipe
10.
of the chuck makes a fair roast; but the
tenth and eleventh ribs are more often
boned and rolled and sold as rolled ribs
Tor roasting. braiSing or pot roast. While
the best part of the top of round makes
q more economical and satisfactory pot
roast, this shoulder piece answers nicely.
We will give the two methods, and If they
are not the recipes desired, kindly let us
elusive use of the housewife.
POT ROAST-To have the genuine pot
roast Of our grandnother's time. You
the bottom and raised one or two inches
from the top of range by little feet. This
pot has a close fitting cover. with slide
not brown sufficiently with cover on. Tie
the meat into shape; put the pot over a
good fire. and when it is hot, rub with a
piece of beef suet, unless meat is quite
f i.sd;, III plae e meat In the pot and brown
of boiling water: cover cioseiy and pface
where it will cook slowly, 20 minutes to
pound. Do not add more water. when
the meat should keep it from sticking,
and 1t browns better If there is not too
done. dredge Wen With saIt and ln dpf peppeT
White or sweet potatoes should be
Drowned under the meat, and are very
pot for making the brown gravy to
serve with the meat.
BRAISED BEEF-Tie the meat into
shape. Slice small onion. one carrot
and one turnip and place in the bottom
of your braising pan; add sprig of
Vegetables. and lay the meat on rack. |
Pour cupful of boifing water over the |
meat, cover closely with upper pan or |
cover and sit in a hot oven and cook 20 |
or IS minutes to the pound. Season with |
salt and pepper when meat is half done. |
Keep just enough water in bottom OF |
the pan to keep the vegetables from burn
ing. The last part of cooking may be |
done with pan uncovered If meat is not |
sufficiently brown. After removing the /
meat to a hot platter, pour cupful of /
water over the Vegetables, and let IL boil /
a few minutes, then strain out the vege- /
tables. and use the stock for making the |
brown sauce.
Bucklens ArEIca sAIve.
Has worldwide fams for marvellous |
cures. It surpasses any other ealve, |