The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1906-12-01

sons take for the soup four large
white onion. Peal and slice them, cover
with one pint Of boiling water, add a
half teaspoonful Of salt and simmer
slowly until very soft then press
through sieve rubbing through as
much pulp ais possible. In a double
boiler scald three cupfuls and half Of
milk. Rub together one heaping table
spoonful of butter and two table
spoongful of flour. Dilute with some
of the hot milk then turn into the
!. double boiler and stir until thick
| ened Blond this the onion pllp, add
J salt and cayenne to season well and
simmer for ten minutes before serving.
A pleasant addition is made by cutting
nliced stale bread (free from crusD
into tiny dice and frying golden brown
in a hot butter Pass these in a 'sepa-
rate dish.
In purchasing the roast be sure that
the butcher hicks the back bone, me-
cessity in carving and removes the
tough skin. When ready to use wipe
the outside Of the meat with q damp
cloth then dredge lightly all over with
salt and pepper; rome like to use also
little powdered sage but this seems
out of place where there is no stuffing
Place on a rack in dipping pan and
have the oven very hot at first. Allow
twenty-five minutes to pound. AS
soon as the upper side Is we'll Scared
pour half cupful of boiling water in
the pen with this and the fat mixed
with 1t caste the meat at least every
fifteen minutes. Should the loln be
unusually thick an extra allowance
of five minutes per pound may be add
ed as It must be thoroughly cooked.
When done transfer to a hot platter;
carefully pour off nearly all the
fat in the pail to the remainder
add a tablespoonful of flour and rub it
well in until smooth paste. Place the
pan directly over the fire and stir UNI
til Drowned then gradually add boiling
water to thin to a gravy. Taste 1t see
that 1t Is we'll seasoned and strain in
to a gravy boat.
Pare, quarter and core six large sour
apples; steam them until tender then
turn into a saucepan, add one third of
a cupful of sugar and one quarter OF
the grated rlrd of a lemon. Place at
the side of the fire and stir OCCASION
ally until as dry as possible without
burning. Set off for a moment then
add one tablespoonful of butter which
has been rubbed to paste with one
tablespoonful of corn starch and a
pinch of salt. When smoothly blended
add the slightly beaten yolks Of three
eggs and stir over hot water until very
thick. Set aside until quite cold then
gently form into small croquettes Dip
each into slightly beaten egg then roll
in fine dry bread crumbs Just before
dinner fry them, three at time, in a
kettle half filled with smoking hot
fat, 1t will take but moment to heat
and color them. Drain for a moment
on soft paper, and use as a garnish
round the roast.
Early in the day soak one quarter of
a package of graduated gelatine in
one quarter of cupful of cold water
Stand a tumbler of spiced currants
where the contents will warm through.
Put the soaked gelatine over hot water
until melted then stir and blend ii
thoroughly with the rspiced currants
Fill small fancy molds which have
been wet in cold water and put aside
until cold and firm. Serve these with
the roast
A generous quart Of mashed potatoes
will be needed Put through the ricer
while hot, add salt and white pepper TO
taste, one tablespoonful of butter and
a third of cupful of hot milk and
whip until light and white, Pile in a
hot dish.
Dice sufficient white or yellow las
preferred) turnips and boil until ten
der in usualled water. Make a white
sauce with one heaping tablespoonful
each of butter and flour, two thirds of
a teaspoonful of salt and cupful and
a quarter of milk. Add the drained
turnips and dash of pepper and sim
mer very gently for five minutes.
To a half pound of pot cheese add
two tablespoonfuls Of melted butter.
salt to taste and sufficient thick sweet
ere mato make it just soft enough 10
mold nicely. Form into tiny balls and
arrange on a plate garnished with cele-
ry tips For the salad mix eouaJ
quantities of diced celery and walnut
meats, add mayonnaise slightly thin
ned with whipped cream and serve in
a salad bowl garnished with celery !
leaves.
Use tart apples in making the ME
and a rather rich crust. Heap the
thinly sliced apples in the CEN
ire of the pin, sprinkle literally with
sugar and very slightly with cinnamon
or nutmeg as preferred, then dot with