The Aberdeen Democrat. (Aberdeen, South Dakota) 1???-1909, 1905-01-06
SOME PRETTY

8x0R men -
Menu of the Capable Cook
zone need not write economy n
spell stinginess," says a writer. In
deed there Is a vast difference between
the two words.
"Sure, men," said honest but newly
landed Norah, after I had spent halr
an hour in showing her how to make
some pretty timbales from the cold
remains of a once noble roast Of beef,
wouldn't it hev been aisier to throw
that to the dog" Calmly Ignoring
Norah. on the ground Of ignorance, l
will place some of my pretty economies
before the reader.
When a rib roast of beef is no longer
%presentable at the table and after no
more nice slices can be cut from 1t to
serve cold, trim all the meat from the
bones, try out the fat for frying, put
bones, skin and gristle in the stock pot
and mince the meat which you have
trimmed off by putting it through a
meat grinder. To II pint Of this ADD
the beaten yolks of two eggs, n gill
Of stock, one Of cream or milk, a tea
spoonful each Of minced celery and on
ion fried in a tablespoonful of butter,
one tablespoonful Of parsley and salt
and paprika to taste. Brush small
custard cup or dariole molds inside
with melted butter, fill two-thirds full
Of this mixture, set in a baking pan OF
hot water and bake in q moderate oven
three-quarters Of an hour. Turn out
on squares of toast and pour around a
tomato, cream or brown gravy. This
is a most delightful change from hash
and makes a very nice appearance.
Cold Mutton Scalloped With Toma-
toes.-Simmer a quart Of fresh or
canned tomatoes for three-quarters OF
an hour with a small minced onion,
salt and paprika, press through a sieve
to extract the seeds, return to the
saucepan while you stir in a table
spoonful Of butter cut in bits and roll
ed in -four, stir for a few minutes to
cook the -four and prevent burning,
then butter a baking dish, put in a few
%spoonfuls Of this PURGE, lay on thin
bits Of cold mutton, or, if past slicing,
a layer of mutton that has been mine
ed; season, and so continue with to-
mato PURGE and meat until the dish is
two-thirds full. Let the top layer be
Of the pureeSs cover with crumbs, dot
with bits of butter and bake, covered,
half an hour; remove the and
brown.
Poverty Soup.-Heat a bit of butter
in a frying pan and cook in it a small
minced onion. When yellow stir in a
rounded tablespoonful Of -four, add
slowly a cup Of boiling water, a few
spoonfuls each of cold mashed pota-
toes and turnips and a pint Of boiling
milk. Bring to a boil, season to taste
and pass through a sieve into the
tureen. Pass with this a dish of crou-
tons made by buttering slices of bread,
cutting into small squares and thor
oughly browning in the wen. The
water in which a caulifower has been
boiled, a large cupful Of the cold vege-
table itself and a cup Of rich milk
may be treated in the same way, max
ing a delicious cream of cauli1ower.
Mutton Curry.-Cut half a pound Of
cold boiled or roast mutton into small,
neat squares, chop and fry a small
minced onion and when turning rather
yellow strew over half a t~easpoonful
Of curry and one Of -four, diluting with
broth until you have a gravy Of a
creamy consistency. Add the meat
and when hot pour in the center Of a
border Of nicely steamed rice.-Table
Talk.