The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-06-01
Little lessons
i'm Economy

In hot weather IL Often occurs tnal inc
most experienced housekeeper encounters
more or less difficulty in the arrangement
of suitable menus and the selection of sea-
sonable dishes, even though there is an
abundance of materials from which TO
make a selection. One may suggest to the
imagination Of the guest such delightful
possibilities in a menu that the appetite is
aroused with longing anticipations, in spite
of the counteracting influence Of the heat
and humidity which reduces ones interest
in food to the very lowest degree. Let us
arrangement three sample menus for a
warm day, selecting dishes which are sim
pie in construction and made OF materials
generally available and not expensive and
see if they do not tempt the appetite as
well as the eye:
Menu No. l.
Breakfast
Cereal Gin individual molds.)
Stirred Eggs on Toast.
flashed Brown Potatoes.
Sally Lunn. Coffee.
Menu No. q
Luncheon.
Cream of Tomato Soup.
Deviled Crabs. Stuffed Potatoes.
French Pancakes. Cocoa
Menu No. g.
Dinner
Cream of Pea Soup.
Fried Chicken with Cream Sauce.
Rice Croquettes.
Stuffed Tomatoes. String Bean Salad
Strawberry Floating Island. Coffee.
Stirred Eggs-Take six eggs. one cup of
milk, two tablespoonfuls of butter and half
a teaspoonful of salt. Put the butter in a
saucepan, beat the eggs light but not too
frothy, add the milk and salt; when the
butter is hot pour in the egg mixture and
continue TO stir them with a silver fork
until they are cooked to a creamy con-
sistency, then turn out over nicely toasted
slices Of bread.
flashed Brown Potatoes.-For this dish
you can use potatoes which would not be
suitable to serve whole, and those which
DO not boil or cook dry and mealy as they
must not crumble when chopped. Put two
tablespoonfuls of butter in the frying pan
and when hot put in cold boiled potatoes
which have been chopped fine. to the
depth of an inch, packing them down
smoothly with the back of a spoon. Sea-
son the potatoes while chopping them with
level teaspoonfus of salt and a dash of
pepper. Set the pan where the potatoes
should brown evenly on the bottom while
they dry out on top. Do not disturb them
while they are cooking as they must not
be turned. When they done fold over
as you would an omelet, beginning at one
side of the pan and using steel spatula or
very flexible knife, or the roll will break
| Place the rolls on hot dish, garnish with
parsley and serve very hot.
Sally Lunn.-These may be raised with
yeast or made with baking powder. We will
give a recipe for the latter method: Meas
ure lightly one quart Of sifted flour with
three tablespoonfuls of baking powder and
a teaspoonful of salt. Beat the yoIks OF
four eggs until light and add them to a CUP
of milk, then stir into the flour and beat
to smooth batter. Lastly beat the whites
of the eggs to a stiff froth and fold them
/ into the batter. Bake i'm rather shallow
| buttered pans or in muffin tins from twenty
minutes TO half an hour. If you want then
richer and little nicer add half cup OF
melted butter to the batter and beat in
well before adding the egg whites. Do not
add sugar unless the cakes are for tea, ther
add a quarter of a cup of sugar.
Cream of Tomato Soup.-Put half a car
| of tomatoes in a saucepan with large
slice of onion, a piece of parsley, a small
piece of bay leaf and blade of mace. Let
simmer gently for twenty minutes. Their
rub through a fine sieve and place the pull
where ii will keep hot. Put a quart of milk
in a double boiler and scald. Rub a table
| spoonful of butter with two Of flour to .
smooth paste and thicken the hot mill
with this and cook for five minutes Add
a scant half teaspoonful of baking soda t.
the tomatoes and then stir them gradually
into the thickened milk, and serve imme
| diately.