The Washington times., 1905-05-19
AN APPROPRIATE MENU
FOR THE COOKS DAY OUT
Once the Meal Is Announced the Mistress of the
House Need Not Go Again Into the Kitchen
to Serve This Dinner
CORNELIA C. BEDFORD.

sieve. Add sufficient powdered sugar to
make quite sweet. and stir ar intervals
then stand aside TO chill. Open q car
ton OF cheese waters and spread as
many as wanted on a fat pan ready to
heat in the oven just before the salad
course. For the salad itself cut the
leaves from "a. bunch of new carrots.
wash and boil them whole. without
scraptng. When tender drop for mo-
ment in cold water and the skins will
clip off IN the same manner as the
sects. Cut in half inch slices, then
stamp out in tiny fancy shapes or dice.
del1on greens and let them stand in
cold water for about half an hour then
drain and dry on a cloth. Arrange the
leaves on a platter or in a pretty salad
bowl and over them sprinkle the pre-
pared carrots. On a small tray place
The salt, pepper. olive oil, and vinegar
which are to be used in making the
dressing at the table.
A Sauce for the Spinach.
At the side of the fire warm a scant
quart OF milk. In another saucepan mix
together one heaping tablespoonful OF
butter and two tablespoonfus of flour.
When bubbling gradually pour in por-
ton of the warm milk stirring until il
thickens smoothly. AS 1t reaches the
boiling point add the remainder of the
milk by degrees. Simmer for five min
utes. cover and keep hot over Boiling
water. In small saucepan put half
cupful or more OF thick stewed tomato
pulp. These two mixtures are for tho
soup. A sauce is to be made for the
spinach, the ingredients needed being
one heaping tablespoonful each OF but
ter and flour, one cupful and a half Of
is made In the same way as the thick
ened milk for the soup, but viii be OF
heavier consistence. 1t should simmer
for fully forty minutes after thtckening,
should be covered to prevent the forma-
ton OF a skin over the top.
Rice Cups.
The rice next demands attention.
Have fully four quarts of water at a
gaiiopfng boil. Add the rice and tea
spoonful of salt and keep at hard boil
until the grains. when rubbed between
finger and thumb. feel tender through
cut. Drain and press lightly into but
tered cups then stand in a steamer or a
coIander over hot water until the meal
is served Last Of all make the pufrs.
Butter deep earthen cups or muffin
pans. Beat together three eggs, just
enough to break their stringlness and
add one pint OF milk. Gradually stir
some of this liquid into pint of flour
mixed with a half teaspoonful of salt
and a teaspoonful of sugar. When all
the -four is wetted beat enough to break
all Jumps then gradually stir III the re-
| mainder of the liquid. Strain and fill
the cups two-thirds full. Place in q
moderate oven and bake for fully forty
minutes: should the oven be too hot
they are likely to fall; If put into the
oven just before dinner Is served they
will be done IN about the right time
| to serve at once with the strawberry
sauce
To Serve the Dinner.
AS near the meal hour as possible take
the meat from the pan. Thicker the
gravy with blended flour and water.
color Il with a few drops OF kitchen
bouquet and strain. While the gravy is
being thicl,ened. drop the spinach by
spoonfuls in shallow pan Of simmering
water and poach in the manner already
directed. Skim the balls out as fast
as done. lay in hot dish and pour the
sauce round them. Turn out the
nodded rice on a platter and sprinkle
with a finely chopped parsley. Season
the milk for the soup. take from the
fire and gradually stir the tomato into
81 The coffee can be made by the maid
while dinner is in progress.