The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1901-11-30

BREAKFAST.
Graham Mush with dates and cream.
Poached eggs on toast
Coffee
LUNCHEON.
Cream OF celery soup. Bread sticks.
Ham balls. Squash.
Stuffed apples. Fried buns.
Oolong tea.
DINNER
Oyster cocktail.
Hamburg steak with garnish of Pota-
to chips.
Pea patties. Parsnip souftie.
Peanut slaw.
Velvet punch. Sponge cake.
Coffee.
handful of flour bound on the cut
will stop bleeding
Tar soap has been highly recommend
ed for skin irritation.
A4A
A little salt thrown on a low coal fire
will help it to brighten and glow.
Flannel bags filled with bran can be
readily heated for use in the sick room.
&A&
A soft cloth, wet in alcohol, is good
to wipe off French plate glass and mir
rors.
Powdered starch. rubbed over the
hands after they have been washed and
dried, will prevent chapping.
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Pea patties.-Take ereamed canned
peas, heat and put small amount in puff
paste patty shells and serve.
A@&
Salpicon of fruit.-Make a mixture of
two sliced oranges ripe banana cut
into dice, a tablespoonful of grated
pineapple, the juice of lemon and add
when in season. a cupful of raspberries,
sliced peaches or any desirable fruit.
Sweeten with powdered sugar and chill
thoroughly. Serve with a tablespoon
full of vanilla ice cream over each por-
ton.
Stuffed apples.-Wash apples, scoop
out the centre, but do not break the |
outside; fill the cavity with maple syr-
up, one-half pint, thickened little and !
seasoned with cinnamon and small |
piece of butter and half cup chopped
hickory nuts Steam on plate till done. |
Brown slightly in oven. Pile one tea
spoon whipped cream on each apple if |
desired
Origin of egetables-Celery originat- |
ed in Germany. The onion in Egypt. |
The parsnip in Arabia. Spinach was
also first cultivated there. The cucum-
Der halls from the East Indies. The !
radish is native of China and Japan.
The potato is a native of Peru Cab
bage grew wild in Siberia. Parsley was
first known in Sardinia. The garden
cress is from Egypt and the east.
AAA
Hermits.-Three eggs, one cup butter,
one and one-half cups of sugar one cup |
CT seeded raisins, one-half ounce of cit
ron chopped very fine, one teaspoonful |
of allspice one each of cinnamon and |
cloves Cream the butter and sugar, |
add the eggs well beaten, the fruit |
dreged with flour, the spice and last |
enough flour to roll out thin. Cut in |
fancy shapes and bake 20 minutes in |
hot oven.
Wine soup.-Make this preferably of |
homemade wines. Heat slowly one |
pint of wine with one quart of water;
add half a dozen each of cassia buds, |
cloves and caraway seeds, a sprinkling'
of paprika, grating of nutmeg and tea
spoonful of orange favored water.
When just to the boiling point add one
tablespoonful of arrowroot dissolved in !
a little warm soup, simmer IS minutes,
strain and cool. Serve cold in boullion
cups.
All receptacles for food should, as far
as possible, be made of materials that
can be kept germ and insect free. Glass,
pottery and metallic wares are. there
fore, preferable to wood They should
no No Joints q these
harbor minute particles of food. Before
placing food in them they should be
thoroughly washed, scalded with boil
ing water, wiped dry and then be allow
ed to cool. Placing them in the sun,
when practicable, for couple of hours
will also add to their purity.
go
Dreamed turnips.-Pare the turnips
and cut in slices onefourth of an inch
in thickness then cut the slices in
strips Boil these in sailed water half
an hour Drain them, place them in
dish, and cover with cream sauce, made
by melting in a small frying pan one |,
tablespoonful Of butter, adding to it one
tablespoonful of flour; stir until smooth
and then add one pint of milk; stir it
constantly until 1t boils; then season 1t
with one teaspoonful of salt and little
pepper and pour It over the turnip.
&eA
How to cook Observation-Disclosures
and many other vegetables are much
nicer steamed than boiled. Cook them
till done, season well, use plenty OF
butter and serve them hot II you wish
them to be good In order to boil vege-
tables Of a good green color. put them
on in boiling water and boil very
fast: do not cover them. and take them
out as soon as done. or the color will
change. To boil them green in hard
water use a little carbonate Of soda,
put into the water before the vegetables
are put in.
&A&
Curry Of chicken.-One three-pound
chicken, three-fourths Of cupful Of
butter, two large onions one heaping
tablespoonful of curry powder, three i
tomatoes. a dash of cayenne, one cup !
full of milk Cut the onion fine and cook
in the butter Stir all the while until
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