The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1901-10-26
BREAKFAST

cult with cream; eggs with bread
sauce; toast, cocoa.
LUNCHEON
Broiled smoked halibut with butter
| and Drowned potatoes; grape jelly,
| potato biscuit, tea.
DINNER
:, Bouillon; chicken a la creole; mash
ed sweet potatoes; celery salad; choco-
colate sauce: edam cheese: waters;
black coffee.
Chocolate Cake-One and three
fourths cups of granulated sugar, one
half cup of butter, one-half cup of
water, three eggs, three cups of flour,
two teaspoonfuls of baking powder,
little salt. Bake in three layers.
Filling and Icing-Two ounces of
grated chocolate, five tablespoonfuls
! of powdered sugar, three tablespoonfuls
of boiling water. Stir over a moderate
fire until smooth and glossy, partly
cool and flavor with vanilla.
Breakfast Sandwiches-Use stale
bread. Cut thin. Square edges Spread
each slice with any cold finely chop
ped meat, seasoned highly; cover with
another slice and press together. Cut
| each sandwich in half and place on
platter. Have ready a pint of milk,
sailed with half teaspoon salt and
mixed with one beaten egg. Pour this
over sandwiches and let stand min
ute. Turn once. Put a heaping tea
spoonful of butter in pan and when it
begins to brown place the sandwiches
carefully on it. When nicely Drowned
on one side add little more butter,
turn and brown the other side. Serve
at once.
| Chicken. loaf NAV he served for Inn
cheon with a crisp salad or for Sun
day night supper. Boil a fowl until
| the meat falls from the bones. Strain.
and put the liquor again in a saucepan;
reduce it to one and a half pints, and
add one quarter box soaked gelatine.
Lay a few slices of hard-boiled egg on
| the bottom of a plain mold; fill the
mold with alternate layers of white
and dark meat of the chicken. Season
the liquor and pour it over the meat in
| the mold, and set it away to harden; 1t
| will become a jelly.
Cream Pie-Make a bottom crust in
| a deep pie tin, put in a number of holes
with fork, and bake in a quick oven.
This may be baked a day or two be-
fore using if more convenient. An
| hour or two before you wishsto use the
| pie, take pint of moderately thick
| cream, place 1t on ice or in very
| cold place. A short time before dinner
beat it very stiff with an egg beater;
stir in two tablespoonfuls of sugar
| and a scant teaspoonful of vanilla or
| a tablespoonful of sherry, as preferred
Fill the crust with the cream and serve.
| Peanut Candy-Shell roasted peanuts
| and remove the inner skin. Arrange in
| a buttered pan one inch thick Boil
some light brown sugar with a little
| butter till it caramels. Pour over the
peanuts but don't cover them up with
fln aTSaf 0Cl to 10 4
and as much or as little as you like
may be made at a time Vary by fla
| voring with grated orange or lemon
peel or a little chocolate.
as
/ A little sugar. added to the sauce,
soup or vegetable in which too much
salt has been used will remedy the
evil.
Many old housekeepers boil the new
clothesline for half an hour before
using it, to make it last longer and
prevent its tangling.
AAA
A heavy broom should always be
selected in preference to light one
for thorough sweeping, as the weight
aids in the process. In buying broom
test it by pressing the edge against
bend. the broom is a poor one, for they
fshould remain in a firm, solid mass.
&AA
To clean trousers without washing,
take a square of dry pipeclay, rub
well all over the garment; let it re-
main on for two hours, then brush it
all off, and they will be equal to new
| If any greasy marks be on them, take
a little brown paper, with a fiat iron,
not too hot, and press on them, and the
grease will disappear.
AAA
For an excellent silver polish that
| may be kept on hand for every day
use. mix a few drops of ammonia
with the common whiting used for
silver, and add enough water to make
of the consistence of cream; bottle this
| and keep it tightly corked. Drop a
little of this mixture on the polishing
cloth, rub the silver lightly and rinse
| in warm water, and the silver will be
| instantly frightened and cleansed
without the hard rubbing necessary
when polishing with the dry whiting.
AAA
In whipping cream have 1t as cold
as possible, then beat rapidly with a
cream whip or churn-eg beater. Slow
whipping makes butter.
& 6 8
To the average cook an omelette is
simply eggs, salt, pepper and butter, in
combination with hot skillet. To those
who eat the omelette 1t is well known
that it is of all dishes the most uncer-
tain One may draw prize In the
shape Of tender, delicate, creamy ON
eIette, favored to a turn and tempt
ing to the last degree, or the dish may
be tough and leathery, solid and taste
Iless-a most unappetizing blank. The
omelette is usually made with the eggs
broken together in a bowl and beaten
lust enough to mix thoroughly. The
skillet should be kept for the purpose,
and should be perfectly clean. Holding
a bit of butter the size of a walnut, II
is nut over a clear hot fire. Pour in the
egg and fold over as it sets" taking
care to add the salt and pepper just be-
fore 1t is taken from the fire. An ex-
pert chef puts a few drops Of vinegar
in the edge of the pan, letting 1t run
around the omelette which gives an
additional touch of delicious ten
kderness. The omelette puff has the
whites and yolks beaten separately and
thoroughly, the whites folded in care
fully as the egg is poured into the
saucepan. A delicious breakfast dish
these early autumn mornings is TO
fold into the omelette, just before serY-
ing. triangles of firm ripe tomatoes
MEmm nEWHADR