The Washington times., 1905-05-19

Once a fortnight or perhaps once a
week. the cook. in common with all
housemaids, has a halliday to herself
It Is usual on such occasions for her 10
prepare part, at least, CT the evening
dinner in advance. leaving the food in
such shape that the waitress can finish
it without negiecting her other duties.
There are times. however, when things
do not go as smoothly as usual or the
second maid Is nurse instead of waitress
and cannot be spared to go into the
kitchen. or the mistress decides that.
by way Of variety. she viii cook the meal
herself. She wants q tasty one, but ii
must be different from the cooks usual
routine of dishes-at the same time it
must be SO arranged that, once the
meal is announced, she will not need
to go again into the kitchen. For such
a time she might try this menu and
find it will received by ali he family;
Cream of Tomato Soup
Braised mutton Rice cups
Spinach balls
Spring salad Cheese waters
German puts Strawberry sauce
Coffee
Bruised Mutton.
4 short leg of mutton weighing about
five or six pounds will be best for this
method OF cooking. and pan or ket-
tie with a tightly fitting cover will be
needed; one of the patent covered roast
ing pans $50 called. Is best on account
of its rectangular shape. but if only
kettle or an earthen casserole is avail
able, the leg bone must be removed al
the joint. Trim away part or the fat
on the underside. In the bottom Of the
pan spread q half cupfui each OF diced
or chopped carrots and white turnips
and one large tablespoonful OF chopped
onion. Add q sprig or two of parsley.
q teaspoonful OF salt, a dozen pepper
eorns and ole Glove. On this arrange
the meat. pour around it one pint OF
boiling water and a cupful of canned or
stewed tomato, cover tightly and place
in a moderate oven. It will need about
three hours cooking and should not be
uncovered until half an hour before
dishing. Having disposed Of this most
necessary part of the meal. pick over
and wash the rice. allowing one cupfull
for five persons. Wash and rinse re-
peatedly until the water runs off clear
then drain and let stand until needed.
Spinach Balls.
Pick over half peck OF spinach, remove
roots and poor leaves and wash through
six or more waters to remove all sand
and dirt; drop into q kettle OF rapidly
boiling sailed water and boil for fifteen
minutes. Drain and drop II into a par
of cold water for five minutes. then
drain again. pressing out every drop OF
water. Chop II very fine. This pre-
Ilninary treatment Tnight well be at
tended 10 earlier In the day by the cook
as IL takes some time to complete the
cIean ming process Measure the chopped
suinach. For a scant pint put three
tabIespoonfnls Of butter, two table
apannfrIls of cream. and a seAnt tea
sr,ooufui OF sugar IN a saucepan and
place on the fire. When the mixture
reaches. the boiling point add two heap
ing taDlespoonfulS OF -four ana stii
raDfaIy as liz thickens. then cook more
slayyly without allowing II 10 color, Tor
4hreeD minutes Add the spinach. mix
and beat for a moment. then cover and
SET aside until chilled. Work in graau-
ally four beaten eggs. season hignly
win salt and pepper and add pinch
OF ground macs or nutmeg, Test Iof
coneistence by dipping spoon In cold
wafer taking up Il small portion OF the
mixture. smoothing with q knife 10 the
shane OF a dattened egg and dipping
spoon and all into O saucepan or slight
IL ssIted water. when the mixture will
dIsengage itself from the spoon. Keep
the water at q very gentle simmer and
roach for from four TO five minutes.
SLius out and break open with fork
If very dry add a spoonful or cresn--lf
800 soft q little more beaten egg. When
just right sef5he mixture IA ihe pantry
Hull. wash and mash a pint or more
OF stra wberries. then press through a