Evening journal., 1904-04-15
FRIDAY

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Supper.
Welsh rabbit.
MIX toast. sprats.
Gelatine jelly and sliced bananas.
Gondolers.
MARKET LIST.
SATURDAY.
Breast Of lamb for frlcassee, lbs.
Calfs liver. IL lbs.
Bacon, y CD.
Fillet Of veal. lbs.
Ham, two thin slices.
Bologna sausage. y ID.
Pinboue of beef lbs.
I roe shad.
Eggs. dozen.
Cabbage parsley lSttuce.
Onions 4 PIX.
Sweet potatoes. 4 PIX.
Apples, y PIX.
pineapple y doz. oranges, Q bananas.
can salmon.
cans stew'ing tomatoes.
can sardines.
WEDNESDAY.
Pork steak, ia lbs.
Lamb chops IA lbs.
Trout. Q lbs
Eggs ? doz.
Spinach, y PIX.
Tomatoes. l pint.
Oranges. y doz.
Grated cocoanut. Z ID.
Satisfy, / bunch
Carrot potherbs lettuce.
Small piece OF suet.
Cream cheese, parsley.
DIRECTIONS.
Have your butcher cut tho MET after
he has taken of several outlets from the
leg Of veal; otherwise it will not be thick
enough to make a good illet.
Cut the tough end from the plnbone be-
fore roasting. This wlll make the stew
for Thursday. Cook st on Wednesday TO
avoid work IN tho kitchen on sweeping
day. Make soup stock from the scraps and
bones Of aamb, veal, and roast beef.
Split mullins left over from Sundays
breakfast. butter well, and brown in
oven for Mondays breakfast.
Creamed Sardines.
Drain the sardines quite dry, skin
and take out the bones. Melt four
tablespoons butter add one-ouarter
cup soft, stale bread crumbs and one
cup of milk. Cook until very hot. then
add two hard boiled eggs. chopped fine.
and the sardines mashed. Season with
salt pepper and paprika. Serve very
hot on toast.
A Plank For shad.
II is quite easy to secure. Any car
penter can make it and the fish not only
tastes better. but is much easier to
cook and there is no smoke from it as
in broiling.
suet Pudding.
/ cup milk
] cup molasses.
l cup suet. shredded fine.
1 cup seeded raisins.
l cup currants.
1 cup flour.
2 cups bread crumbs.
2 teaspoons baking powder.
A pinch of salt.
Mix well together and boil for Two
hours in a well creased mould. Toma-
to cans can be readily used IL pud-
ding mould is not at hand. Fill half
fun, tie a piece Of thin muslin over
the top and stand in a pot of boiling
water just deep enough not to boil into
the can.
sabyon Sauce.
Grated rind and Juice of e a lemon.
4 cup sherry.
Ia cup sugar.
eggs.
Mix lemon, wine, sugar and yolks OF
eggs; still vigorously over the fire until
ii thickens. using a wine spoon; pour
on to the whites of eggs beaten stiff.
Chocolate Sauce.
cups milk.
l1A tablespoons corn starch.
2 squares BakersN chocolate.
2 eggs.
4 tablespoons powdered sugar.
2 tablespoons hot water.
teaspoon vanilla.
Dilute the corn starch with a little
OF the milk, and add to the remainder
scalded. Cook eight minutes in double
boiler Melt chocolate over hot water
add the sugar and water. stir till
smooth and add to corn starch. Beat
whites OF eggs until stiff, add two
thirds cup powdered sugar, and con-
tinue beating, add unbeaten yolks and
stir into mixture. Cool one minute
and add vanilla. Serve hot over cot
tage pudding, or cold over ice cream.
/ tNoicSdU0Ons
Mash white potatoes and beat IN
light with butter and cream. Chop
parsley very fine and stir into the DO
tatoes until they are quite green. Sea-
son with salt and pepper. heap on a
! dish and set in the oven for a few
minutes to get thoroughly hot. You
VIII need a tablespoon Of chopped
parsley to every cup full of potato.
Delicious Tea Rolls.
Souhle rolls are so called because Of
their delicate texture. They are light
as air. and crisp with certain sweet .
ness as Of a wheaton kernel, and es-
fultaueltheM. r72 .tcacmfwypcmfw
pecially nice for the summer tea table
or the winter breakfast. They cannot
be raised over night except in cold
weather, as the batter would sour on n
hot summer night.
To make them, melt tablespoonful
of butter in a cup Of milk, which has
been scalded and cooled. Add half a
cake Of compressed yeast. one well
ibeaten egg. two teaspoonfuls of sugar
land a teaspoonful Of salt. Sift a Gun
and a half OF flour, twice. and dry II In
the oven until it is quite hot. Stir
lgradually into the flour. the milk. in
which the yeast has been dissolved.
with the egg. salt and sugar Beat the
batter until it is free from lumps. Set
il in a warm place. well covered to