The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1904-12-21
AN INEXPENSIVE DINNER.
Cornelia BedfOrd's Suggestions to the
Culinary Artists of the Country.

at nlgner prices bnan usual, we
must plan to have each dish as nu-
tritious as possible with minimum
of cost. By substituting lake or
river fish for cod this menu is cas-
lily obtainable in any part of the
country:
Cream of Tomato Soup Croutons
Steamed Goldfish HolIandaise Sauce
Potato Balls
Shoulder of Lamb Peas
Boiled Rice
Lettuce French Dressing
Cheese Crisps
Vanilla Sponge Custard Sauce
Coffee
Unless from an animal large
enough to be called mutton, pur-
chase the entire fore quarter; have
the butcher remove and bone the
shoulder, the bones and remainder
of the meat being used for stew or
broth. Make a ball of the stuffing
the size of large orange soft
bread crumbs seasoned with salt.
pepper and parsley, moistened With
melted butter and with tiny onion
imbedded in the center. Lay this
in the cavity. skewer shut and
steam for three-quarters of an hour.
then place on a rack Sin a pan and
roast in sharp oven for an hour.
Stew down some canned tomatoes
and press through sieve. Place a
half pint in saucepan, season we'll
with salt, pepper and few drops
of lemon juice. In another sauce
pan melt and mix a tablespoonful of
butter and two tablespoons of -four;
add gradually quart of hot milk,
stirring until smoothly thickened.
keep hot in a double boiler. When
ready to serve take both ingredi-
ents from the fire and let stand for
a moment To the tomato add a
quarter of a level teaspoonful of
baking soda, stir well, then mix
slowly with the cream and send at
once to the table.
The croutons and cheese crisps
can be prepared at the same time.
Cut crustless stale bread in fingers
for the crisps-in dice for the crou-
tons. Drop into deep smoking hot
fat and fry pale brown, then drain
on paper. On one side of each fin
ger heap grated cheese, dust with
paprika and place in the oven just
long enough to melt the cheese.
For the sauce separate the whites
and yolks of two eggs. Beat the
yolks, add one-half of a cupful of
cold water and tablespoonful of
lemon juice. Set over hot water
and stir constantly, adding a bit of
butter at time until three table
spoons have been used and the
sauce is very thick and smooth.
Season with salt and pepper and
send to the table in a small boat
with the fish.
Separate two more eggs. Add to
the yolks two-thirds of pint OF
milk and three tablespoonful OF
sugar. Cook slowly in a double
boiler until thickened, flavor with
vanilla and tablespoonful of sher-
ry, and put aside to chill; this is
the pudding sauce.
For the sponge dissolve three
tablespoonful of cornstarch and a
pinch of salt in a little cold water.
Add cupful and half of boiling
water and stir over the fire until
thick and clear. Stir in four table
spoonsful of sugar, andicook slowly
for ten minutes longer.
Whip the four available whites to
a stiff, dry froth,, gradually beat
into the simmering cornstarch and
stir for three minutes longer. Fla
Yor we'll with vanilla, turn into
wetted molds and chill.
From pared raw potatoes cut out
small balls, using a vegetable
scoop. Drop these into cold water
for half an hour or Imore. Boil in
sailed water untilssbarely tender
from eight to twelve minutes, &C.
cording to size-drain, place the
sauce pan at the side of the fire, and
at intervals add a teaspoon full OF
melted butter until a quarter of a
cupfull has been used and alb
sorbed. Shake occasionally that
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