The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-02-12
The Truest Thing About Us Is Our
~ Annette.

The Truest Thing About Us Is Oul
Appetite.
! There is an inclination in many families
| and especially with those who must consider
| the little things that add so alarmingly Il
| the total Of household expenses, to keep dowr
| these expenses by restricting the family me.
nus to limited number Of homely and moi
| over-savory dishes, in order to indulge the
| occasional guest with some particular dainty
that you cannot reconcile your conscience to
at any other time This is all very we'll as
far as it goes and the desire to please the
guest and excite their approval, if not their
envious comment, is as excusable as it is
natural to every true woman. But the con-
sequence of these occasional extravagances
need not be visited upon the helpless family
victims by a course of unpalatable and UNI
inviting menus
Remember that the real skill of the 'tborn
cook" as well the trained expert lies in
making the most homely and apparently hope
less things sayory. Therefore experiment
with your everyday, close-at-hand ayaila-
bles until you are able to depend on them
alone in the making of dishes that are At to
set before king, whether he is, as right
fully he should be, the head of your own
particular domestic kingdom, or even great
er autocrat in the world. The dishes that
made our grandmother's table so famous and
inviting were not those served at the feasts
on some grand and families were most ac-
those the family and families were most ac-
cushioned to. AS a proof of this, one never
fails to please when, from some forgotten
corner she produces some old-tine family ia
vorite recipe. It is always just what some
one has been looking for for years.
Baked Soup.
Take a pound and a half of meat; any
trimmings from joints, one onion, two car
rots, two ounces and q half Of rice, one pint
Of split peas and two quarts of water. Cut
the meal, and vegetables into pieces; season
them with salt and pepper and put into a
stone jar with the peas and rice. Cover with
the water and cover the jar closely and set
in the oven to bake for four hours. When
done, strain through a sieve and serve.
Dreamed oysters lin Bread boxes.
Allow two large oysters for each box or
case. For dozen oysters allow half pint
of cream sauce and yolks of two eggs. Pre-
pare the boxes before cooking the oysters
: in the following manner: The bread should
be stale and fine grained; trim off the crust
and cut into pieces two and one-half inches
thick, two and half inches wide and three
and half inches long. Then, with sharp
pointed knife, cut out the center of these
blocks, leaving clean-cut wall at bottom
and sides half an inch thick. Fry them a
dainty brown in deep hot fat, like croquettes
or brush them evenly with melted butter, in
side and out, and set in the oven to toast
Cook tho oysters in their own liquor until
they plump up; then drain and cut into four
pieces. Melt the butter, add the -four and
stir smooth; then add the hall pint Of milk;
season with salt and pepper and little
ground mace, and just before removing from
the fire add the beaten egg yolks.
Have a large quantity Of boiling, sailed
water; into this put quarter of a package of
fine macaroni or spaghetti without breaking
and cook until tender. When done, take out
of the water carefully and lay, the pieces
straight on a soft cloth to cool. Have your
timbale rnolds buttered; wind the pieces of
macaroni around the bottom and sides of
I these, to the top, keeping it in place by I'LL.
ing in with cream mixture OF chopped mac
A