Daily capital journal. (Salem, Oregon) 1903-1919, 1904-02-09
THIRD EMERGENCY LuNCE

Junket.
EMERGENCY DINNER.
Clam Boullion
Curried Fowl.
Potatoes Boiled in Strips.
Okra and Tomatoes.
Plum Pudding. Soft Sauce
Coffee.
SECOND EMERGENCY DINNER.
Bouillon.
stewed Lobter in the Chahng Dish
Lunch Tongue Salad.
Wafers. Roquefort
Sliced Canned Peaches.
Coffee.
Open the can OF mutton broth
called for in the first menu, turn the
contents into saucepan, add the
requisite amount of water and place
where 1t will heat slowly seasoning
just before pouring out. Cut the cover
Of the can OF salmon as close to the
sides as possible that the fish may
retain its shape when turned out;
place In the steamer and when hot
turn carefully on a platter; pour over
II drawn butter sauce to which
vinegar or lemon juice is added. Turn
the lima beans into sieve and let
cold water run through them for
several minutes; If there is time LET
them stand in a bowl of cold water
for twenty minutes or more. This
method of freshening also applies tc
peas, asparagus tips and all other
vegetables canned In salted water
Drain, add salt and pepper and heat
quickly in a little butter. Serve thu
hot buttered toast, thickly spread with
marmalade, as a dessert.
In the second menu the beans are
turned into a saucepan and slowly
heated. A can of boned chicken is
cut into dice, mixed with quartered
PIN olas, some canned-cut celery (ol
fresh celery lettuce or shredded cab
bage IL obtainable) and a little bottled
salad dressing; heaped in the salad
bowl and more dressing poured over
With the small saucers OF ginger
zephyrettes or other unsweetenet
waters are passed.
The OK tongue should be chilled II
the can as thoroughly as possible
After turning out scrape of the Skin
and cut in wafer thin slices To som'
, OF the bottled dressing add somt
finely chopped mustard pickles ant
pass with the meat It is supposed il
, this case that some cold boile'
i, potatoes are ON hand A cream sauc,
/, is made with one tablespoonful eacl
| of butter and -four salt and pepper {,
taste and one cupful of milk for eacl
, pint Of potatoes. Evaporated cream
, (which is canned without sugar. cal
be reduced with water and used II
, place of fresh milk. The latter, how
ever, is essential in making junket
Heat a quart until blood warm, ad,
two tablespoonsful of sugar, favodni
to taste and one iunket tablet crushe'
and dissolved in one tablespoonful o
cold water. Pour quickly into cups
let stand the warm kitchen unit
the mixture sets-about ten minutes
then stand in a pan of ice water u
chill
The clam bouillon called for in tn
fourth menu should. after heating, b
mixed with an equal quantity of no
milk. The potatoes are pared, cut int
thin strips and put on to boil in salte
water; they should be tender in froI
ten to twelve minutes. The can O
curried chicken is tnrued into a sauce
pan and heated, as Is the can O
mixed okra and tomatoes; the latte
usually need a good lump Of butte
and liberal seasoning. The can c
pudding is opened and placed in tn
steamer when the other dishes ar
ready to serve, and any quickly mad
soft sauce boiled to serve with 1t.
For the last menu prepare a clea
bOuillOn with boiling water and bee
extract The lobster Is cut with
silver knife. put in the ehahng dis