The Fairmont West Virginian. (Fairmont, W. Va.) 1904-1914, 1905-06-10

serving y persons. +
First Menu 4.
Bouill lion In Cups K
Grsamed Chicken In Paper Cases
Hot But cred Rolls Saratoga Potatoes
JelIied Meat Salad
Plain Ice Cream With Strawberries
go es Candies
CofIee Lemonade
Second Menu.
sngarsd strawb berries in Paper Cases
Ghicken cro1usttes with Peas
Rolls Cress Sandwiches
stuffed Tomato Salad "A
sttt berbet Lemon Jelly
lses Candies
Coffee Lemondae
Between light and nina quarts of
4 SOM VIII be needed. To make this
ssry rorig and rich take len pounds
each kntlclslef and veal and shin Of
5 Ssef. Inc, cut the meat from the
bone IN inch 4 squares. Put three.
81 with the tones and
quarts sof cold water over the
and heat & slowly. Skim MS 1t
reaches the simmering point and sim.
nsr CONT nuonsly for six hours. Fry
toget her one pint each Of finely cut
White onions and carrots and half
mint q cut sWhlteg sturnips in the fat
q
trimmed from half a pound Of lean
h1ttlss add the remainder Of the meat
and lie ham coarsely chopped and
ssssek slowly Tor five minutes longer.
sthis sto tlhe soup about the end Of
!; The sixth hour with a dozen each Of
owes and peppercains,sa large
toH1aets of herbs, half a {cupful Of fine;
cut celery and five stalks Of pars-
md simmer fortwo fours longer.
Add sait$t season strain and set
aside I'll next day. Rem,ye all the
add the broken shells and slightly
beaten whites of six eggs, stir and
Neat to the boiling point. Boil hard
ior5 i've smfnitt es. Set aside undisturb.
eds for ten minutes Set side undis.
ttirbedy for ten minutes tl,en carefully
strnin8 through doubled cneesecloth.
Etsxen good;slzed fowls and four
guar Of thick cream sauce will be
dsHEssd for the the creamed chicken.
Tie little paper cases-rl,t re-, or less
tanc can be ordered i-S..rou ii any
sassger apartment store; OF, confec
si9ners supply house, as can also
plain and lace paper doiliess Six
rounds of Saratoga potatoes will be
ample; these simply require TO b.
lreadS on shallow pans and warmed
"a an open oven. The usual count Of
rolls To- a person Is two, so that {
hundred should be enough, though !,
ISors two more might be on hand
Every small as lis usual, two quarts
milk make the necessary number
scald and dissolve in 1t tl.ree-quar
ters Of q pound Of outter, one heapin.
tsblesp oonful Of salt, three quarter
scuptul Of sugar, When cool adj
he beaten whites of four eggs an
tiire;s yeast cakes (sixs 1T started in til
orningl q issolved. in a little war;
Stirgi in -four and make ba
ter to- raise. Ill
Then light add more flour TO max
soft dough and knead' thorough,
aise twice, and then mould into roll
aise insthe pans, brush With milk an
bake In. a quick oven. These can i
made ahead and carefully reheate
Bread two days old is, best for san
wiches Second menul; pound II
eress To a pulp and cream with twlt
its bulk Of soft butter. Five to eigl
loayes will be needed according
s \ Size. For the meat salad boil sep
rately good;sized leg of lamb
Ssssss J uag mutton and a rather lean har
ghen cold cut out in half-inch dice. r
jeckinS fat3and skin. Season hiehl
"a mix and sprinkle. with cupful
treneh dressing; there should he $
quarts Make two quarts and ri
4 t of 4 y weetened lemon Jelly, seas,
Nth salt pepper and tarragon vii
with the meat and tnrn in
Il II; sette.l Snaolds. Three quarts Of NJ,
oIlpaise will be needed to serve wi
"a Tine quarts Of ice cream and /
IS quarts Of BERRIES will be sufficie
II IN 4 four pounds of loaf cake q
NJ ight pounds OF fancy cakes. u
quarts IF mad coffee or three SC,
Continued ON Seventh Pase.)