The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1906-03-03

Though our reasons therefor may be
varied, there are few of us who. as
housewives. fail TO desire and TO plan
for Sunday dinners which are a shade
more elaborate than those served on
the six preceding days. At the same
time, we must have consideration for
those who cook the meal and the time
spent in celebrating one dish Is counter
balanced by the setting forth of Others
which have but few moments TO pre-
pare. The dinner. for which we give
directions today, Is good yet not SO in
{ licate as 10 call for any extra amount
sef Sunday work,
Suboise Soup with Stock
Braised Ducks Brown Sauce
pple Croquettes Guava Jelly
Dreamed Turaips Rice
Orange ana Cress Salad
Toasted Waters
FlufTy Corn Starch Custard Sauce
Coffee.
In writing down the marketing list
F. there will be needed for six persons a
pair of ducks, a loaf Of stale bread, five
Or six large onions. one quart OF beef
stock, three medium-SiZed white tur-
ntps, cupfui of rice, two sour oranges.
one bunch OF wateTcFesses, six eggs, six
large tart apples. one lemon. two quarts
and a pint of milk, and such aces
series as shortening, corn starch, sea
When ducks are delivered on Saturday
clean them before putting aside. Pro
coed exactly as for turkey or chicken
but, If rather old, il will be best before
cutting into the birds, to lightly scrub
the skin with Ivory soap ana warm
water then rinse thoroughly and dry
with a towel. Unless the gall bladder
or entrails have been broken before fully
drawn there is no need TO wash IN a
pan OF water; simply wipe out the in
terror OF each bird with a cloth wrung
out OF cold water. Cover and set aside
in cold place until next morning.
As one aim in or planning IS to light
en- the Sunday work We will prepare as
much of the dinner as possible on Sat
urday So after cleaning the ducks let
us make the stuTing. Peel two onions,
cover with boiling water. boil for five
minutes and again drain then choD fine.
Add The liver, chopped separately and
sauta quickly in one tablespoonful of hot
butter. Take from the fire when begin
ming TO color, add i scant quart of fine
sort bread crumbs, one cupfuI of finely
chopped suet, one teaspoonful of salt,
one-thiTd of teaSpoonful of pepper and
the amount OF sage which best suits
The family taste, set this aside.
Pare, quarter, and core the apples and
steam them until tender. Mash with
a silver spoon. add three tablespoonfuls
of sugar and a slight grating of lemon
rind and cook, stirring occasionally, I'M
I'll very. dry. Cook together one table
spoonful of butter and one of corn
starch and when blended stir in gradual
ly apple pulp. AS 1t thickens add the
beaten yolks of three eggs and a pinch
of salt and stir until very thick then
turn into a bowl, cover closely and put
aside.
In the meantime let q quart of milk be
heating in double boiler Blend to-
gether FIVE rounded tablespoonfus of
corn starch, a scant half cupfuI of sugar
one cupfuI of cold milk. and a quarter
Of teaspoonful of salt, pour into the
scalded milk and stir until smoothly
thickened- Cover closely and cook for
half an hour. then beat the whites of
three eggs to a stiff froth. Add to the
corn starch and turn through lightly
but thoroughly Continue to mix and
turn for five minutes, then take from
the fire aud add such ffavoring as is
best liked; Ii you have fancy individual
molds dip out a portion of the mixture
and family tint it with fruit rod or Leaf
green color paste. Fill the nlolds (which
have been rinsed with cold water) and
stand in a cold pantry. Make q soft
custard with one pint of milk, two eggs
two tablespoonfuls of fiavoring sugar
and favoring. Strain into the serving
pitcher, and also set in the pantry
Pick over and wash the cress very
thoroughly: draiT and roll it in q wet
cloth. then wrap IN heavy paper and the
preparation for the day is over.
On Sunday morning stuff the ducks