The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1901-11-23
TWENTIETH CENTURY RAISED

TWENTIETH CENTURY RAISED
DOUGHNUTS
At noon mash a medium sized potato
Into scalded milk, one cup,
Add three-fourths cup sugar, a tea
spoon salt,
And then you set the mess up
To become milkwarm, then add one
beaten egg,
one-fourth yeast cake dissolved
right,
In as little water as possible,
Set in warm place till night,
Then add melted butter the size Of an
egg,
A pinch of soda, too,
Flour to mould. Take out on your
board
And mould well a minute or two.
Return to the dish and let rise over
night.
In the morning roll half an inch
Cut it in rounds, not over two inches
In diameter, by the yardstick!
Lay them out on the board full inch
apart,
Set the board in a warm place till
noon,
When they should be risen, all puffy
and light,
ana ready TO De IFleu SUM.
Be sure to not have the lard too hot,
Take the cakes off the board with
care,
Put the upper side down in the lard
And fry them then and there.
If right, they'll be as round as ball,
And as light as feathers, I guess,
Roll in powdered sugar as wanted to
use;
This makes forty, more or less.
And if your family is any like mine,
They'll beg for another mess.
Matte W. Baker,
in Exchange.
BREAKFAST.
Fruit,
Cereal, Cream,
Lambs Liver, Bacon,
Lyonnaise Potatoes,
White Mullins, Coffee.
LUNCH.
Dreamed Fresh Mushrooms,
Rice CroQuettes,
Stewed Fruit, Waters,
Tea.
DINNER.
Tomato Bisque,
Bread Lamb Chops, Tomato Sauce,
Baked Sweet Potatoes, Cold slaw,
Rice Pudding, Coffee.
1t is strange how little many cooks
appear to think of such joints as the
flank steak, the back ribs or the rump.
Granted that the two last are not so
delicate, perhaps, as the sirloin, and
that the amount of bone in the back
ribs is greater than in the more es-
teemed joint, still the price is proper
tionately lower and after all bone is
not waste. AS regards the flavor and
no iniTlf nj a first
rate beast is fully equal to the SUI
perior cut of a second or possibly third
class animal, especially if properly
treated. The round for instance, il
kept we'll basted, is capital roasted,
and is delicious stewed or praised. Per
haps it may be well to give the differ
ence, such as it is, between these two
methods of cooking. To stew meat, you
first fry the meat and probably some,
if not all, of the vegetables in little
fat, then when nicely colored add suffi-
Gent cold stock or water to give the
requisite amount of gravy when
cooked, say one-third to half pint for
the full pound of meat, says an Ex--
change. Bring this to the boil, and
then at once draw it to the side of the
stove and let it only just simmer till
the meat is cooked. The time this VIII
take depends on the meat, but the
slower the cookery the tenderer and
more succulent will the result be. For
Instance, a piece of loin of mutton one
pound to one and one-hah pounds,
with its vegetables, will take about
one and half hours, whereas piece
of rather tough steak, or any other
tough part will need two and half
to three hours to make it fit for table.
1t is on this slow cookery that the ex-
cellence of the French cuisine chiefly
depends. Abroad many families lead
ing comfortable lives ard keeping ex-
cellent tables will have but two or al
the outside three servants. where in
this country we should not be as well
or bonnie a tout faire Ga very glorified