Daily capital journal. (Salem, Oregon) 1903-1919, 1904-02-03
A SAVORY
WINTER
DINNER
By COrneIia c. Bedford, Form.
er Principal of the New
York Cooking
School

Such extreme weather as has beset
ls Of late warns us that we must meet
h with internal as well as external
precautions - nourishing, warning
lood,as we'll as with suitable indoor
And outdoor clothing. Such dinner
IS we suggest to-day should, If well
prepared and served, fortify any one
against foul weather and shortcom-
lngs in general.
Green Pea Soup.
Beef a la Mode. Brown Gravy.
Mashed Potatoes. FricassedCarrots.
Sweet Potato Croquettes.
Cabbage. Salad. Boiled Dressing.
Cheese Waters.
Feiry Pudding. .Custard Sauce.
Coffee.
Open a can of peas and turn them
Into a saucepan, adding one pint of
boiling water blade of mace, a bay
leaf, half a dozen peppercorns and a
half teaspoonful of salt. Simmer for
twenty minutes, then rub through a
sieve. In the saucepan put one table.
spoonful of butter and heaping ta-
blespoonful of -four stir over the fire
until bubbling and add gradually the
puree, stirring until smoothly thick
sned Taste to see that there is suffi-
Client seasoning and simmer for FIVE
minutes longer This soup when well
made would convince one who was
not in the secret that It was made
with stock the resemblance being
wholly due to the seasoning.
To have a thoroughly well favored
piece OF beef la mode it is necessary
10 begin preparations three days in
advance. Select a good sized piece OF
meat, weighing fully seven or eight
pounds; this is not extravaganza, as
in cold weather It will keep for week
or more after cooking, If need be; is
delightful when cut in thin slices as
cold side dish for luncheon or sup
per, goes we'll In a substantial salad
or as a filing for sandwiches and the
"mangled remains" will make over in
q number OF savory dishes. A chunky
piece from the top round is best, as 1t
is lean and without bone. Trim the
rind from n halfpound piece Of lard
ing pork, cut in half-inch slices, then
in strips Mix together one teaspoon
ful OF ground cloves, one-half of a
teaspoonful of salt, one-half of tea
spoonful OF black pepper and one
quarter of a teaspoonful Of ground all
spice. With a long steel knife shar-
pener or a narrow-bladed knife make
holes an inch apart on one cut side
Of the meat, roll a strip of the pork
in the spices, then push down into
sne of the holes, and when one side
Is covered, turn and do the same on
the other side; II any spice remains
rub it into the meat. Cut a strip OF
stout muslin the width of the meat
and bind tightly round 1t, sewing the
end firmly. Chop half a cupful of
onions. put part of them in a deep
brock or dish, lay In the meat and
spread the rest over It, Pour over a
pint OF Vinegar-not too strong-and
Jet stand for forty-eight hours, turn
ing twice a day. Melt a little beef
Duct or dripping in a pan, rinse and
Rry the meat and brown 1t thoroughly
pn each side, busting with little
hour. Place in a kettle, on a trivet
pr an overturned plate to prevent
burning at the bottom. Put In two
pnions, each stuck with a Glove. one
half OF a cupful OF diced turnip. one
half OF a small carrot one teaspoon
ful OF salt and three pints of boiling
water. Bring quickly to a boil, cook
hard for Ave minutes. then cover and
draw aside where the water will sim
lner very gently for six hours Thick
en pint of the broth, season and add
pne-half OF a teaspoOnful Of kitchen
bouquet, strain and serve as gravy.
The remainder Of the broth can be
used for soup or put aside to use in
baking up left-OVers.
One pint of scraped and diced car
bots will be sufficient for six people,
Boil them tender, allowing the water
70 cook down to half a cupful when
done Have ready an egg, beaten
.Tith two tablespoonfuls Of milk and