The semi-weekly messenger., 1906-01-23
!: SOME DINNERS FDR.. TWO ]
(Cornelia C.. Bedford.)

NOlQ SlaW
Fruit Roly Poly Soft Sauce
Coffee
SECOND MENU.
Barley Broth Brown Gravy
Roast Mutton
Whipped Potatoes Lima Beans
Scalloped Tomatoes
Celery Salad
Waters Cheese
Fruit Cake Starch
THIRD MENU
Clear Soup with Rice
Beef Pot Roast
Mashed Potatoes Caulifiower
French Lettuce Salad
Cheese Waters
TapiOca Custard
Coffee
The first first two menus are planned
so that they may be used on success
slve days, so far as the meal is con-
cerned. Purchase small leg of young
mutton not weighing over five pounds;
or the butcher may possibly have THAI
weight on heavier leg from which a
portion has been previously cut for
chops. Have the leg halved so that
the shank end weighs nearly three
pounds. Brush both cut sides Of the
smaller piece with a French salad
dressing, lay on plate and set aside.
Trim the shank end and wash, then put
in kettle, nearly cover with boiling
water and bring quickly to the boil
ing point. Boil hard Tor five minutes
then draw back. Add scant tablespoon
full of salt, half of an onion, two inches
Of carrot and six peppercorns and SIM
mer very gently for an hour and half.
Lift out on a hot platter. Thicker a
cupful of the strained broth with q
large teaspoonful of -four wet with cold
water, and seasoning and a spoonful
chopped parsley Set the pot liquor
away for next day For the tomato
bisque cook together half tablespoon
full OF butter and one scant tablespoon
full of flour. Stir in slowly one cupful
and a quarter of hot milk.
when smooth and thick season we'll
with salt and pepper When ready to
take from the fire add one third of a
cupful of hot strained tomato to which
a tiny pinch of baking soda has been
added. Do not heat again or it will
curdle. A half cupful of raw rice
must be we'll washed. Drain and drop
it in two quarts of boiling salted wa
ter and keep it at a galloping boil un-
til the rice feels tender when a few
| grains are rubbed in the fingers Drain
and let stand over hot water for five
minutes. This can be divided and
nodded in a hot buttered cup then
turned out on hot dish and sprinkled
with parsley. One good sized turnip
should be diced and boiled in salted
water until tender then drained and
reheated in a half cupful of white
sauce "a teaspoonful each of butter and
-four, a half cupful of milk.)
For the salad shred enough raw cab
bage to make a large cupful. Let
stand in cold water until crisp, drain
and dry on a cloth. Make a boiled
dressing with one egg, four tablespoon
fuls of water, two tablespoonfuls of
vinegar, a dash of salt and pepper, a
saltspOOnful of mustard. Cook over
hot water, stirring until thick add a
tablespoonful Of butter and chill. To
make the roly poly, sift together one
cupful of flour, one level teaspoonful
of baking powder and pinch of salt.
Rub in tablespoonful of butter and
wet to soft dough with sweet milk.
Roll out quite thin, sprinkle with two
tablespOOnfuls of cut fruit (raisins Or
citron) and a teaspoonful of sugar.
roll up, lay on a creased plate and
steam half an hour. Serve with any
kind of soft sauce.
Next day boil two tablesponfuis of
| fine barley in a little water for two
hours. Take the fat from the cold
broth of yesterday, add the barley and
simmer all for fifteen minutes. Wipe
the mutton, dust we'll with salt, pep
per and -four and brown in a very hto
frying pan directly over the fire, turn
ing until colored on all sides; do this
as quickly as possible. Transfer 10 a
rack on a dripping pan and roast in
a very hot oven, from forty to fifty
minutes. Pour part of the fat from the
pan; to the remainder add table
spoonful of flour and brown on top of
the range. Gradually stir in a cupful
of hot water, season, boil up and strain.
Soak half cupful Of dried lima beans
over night. Drain, cover with fresh
cold water and simmer gently for three
hours or until very tender. The gravy
on them may be slightly thickened and
seasoned. Dice two slices of stale bread
and brown in a slow oven. Fill a small
dish with alternate layers of canned or
sliced raw tomatoes and the Drowned
bread with salt, pepper and some bits
of butter. Over all spread a half cup
full of bread crumbs mixed with ta-
blespoonful of melted butter. Bake half
an hour in a hot oven. Clean and cut
fine,a cupful of crisp celery and mix it
with half of the dressing made the day
| before. Serve as salad with saltines
and chees. Scald a cupful of milk in
| double boileT thicken it with one
| level tablespoonful Of corn starch wet
pinch of salt. stir, then cover and
with a very little cold milk; add a
cook for twenty minutes. Bea. to-
gether the yolk of an egg and three
/ level tablespoonfuls of sugar, add,
stir and cook three minutes, then add
two tablespoonfuls of preserved red
cherries cut fine and the whipped egg
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