The Washington times., 1906-05-12
Sage Soup
French Stew of Hearts
Potato Croquettes Spinach Puff
Lettuce Salad with Radishes
SapsagO Waters
Little Strawberry Puddings

COnee
There are many homes where the
family proper consists of but two while
in more pOpUlous households temporary
absence from a variety of causes re-
duces the number at table TO a single
pair. For such occasions this simple
dinner IS selected; although II is a suf-
ficiently well-rounded meal to be served
for any informal family dinner.
Supposing that the meal IS TO be served
at the end of the day have a part of
the work done in the forenoon Boil
three large potatoes and when tender
drain and mash them, beating in one
tablespoonful of butter, a high season.
ing Of salt. pepper and onion juice, a
suspicion of nutmeg, one tablespoonful
of rich milk or thin cream and one we'll
beaten egg. Place In a saucepan and
stir over the fire until the mixture
forms in a ball in the center of the
saucepan, then set aside Gntil cool
enough to handle. Form into six small
croquettes, dip each into slightly beaten
egg and roll in fine crumbs. Lay an
inch apart on a platter sprinkled with
crumbs and set away until dinner is
nearly ready.
Wash one heaping tablespoonful of
sago first in cold, then in warm, water.
Place in a saucepan with almost three
cupfuls of clear beef or veal stock and
simmer gently until the sago is quite
transparent. This win take nearly an
hour. Taste TO see that it is well sea-
soned, then put aside for reheating. Pick
over and wash very thoroughly two
quarts OF spinach, dIscarding roots and
discolored leaves. Five or six washings
wiz be necessary to thoroughly remove
81 49, To-
kettle of slightly salted boiling water
and boil rapidly for fifteen minutes, then
drain and drop into very cold water.
This viii preserve and brighten the
color. When cold press out every drop
of water, chop fine, and set aside
Break head of lettuce, wash all the
perfect, blanched leaves; drain them.
wrap in a square of wetted. coarse cloth
then in heavy paper, and lay aside in
the refrigerator or some cool place until
dinner time. This saves time later on.
and the lettuce will be crisp and fresh
ened by the process. Lightly scrub the
radishes-tiny red ones: wrap up with
the lettuce. Butter half a dozen Of any
selected kind of unsweetened crackers
OF waters. sprinkle them with sap
sagO cheese "a hard. green variety.
which must be grated, add a dash Of
paprika. and put them aside on a fiat
pan. Cut three lambs hearts In half
inch slices. wash thoroughly to remove
all blood clots, dry on cloth, and put
aside.
Two hours and a half before dinner
put three tablcSpOOnfulS of butter in a
stewing kettle and when sizzling add the
sliced hearts. Turn often until they
are we'll Drowned and Nft out as col
Ored. To the butter remaining in the
kettle Ca little more or some dripping
may be added il needed). add two table
spoonfuls OF flour and stir until well
Drowned. Gradually add one pint of
hct water or stock, stirring until
smoothly thickened. Return the meat
10 the gravy With two slices of lemon.
one-half of a small bay leaf one table
spoonful OF mushroom catsup. one-half
teaspoonful of Worcestershire and salt
and pepper to taste. Cover and simmer
gently until the meal Is ready: then