The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1906-03-03
A SUNDAY DINNER
By CORNELIA C. BEDFORD.

and truss into shape. Sc any kind of
/ Kettle. patent rooster. Jr earthen cas-
serole in which they will ut tightly
| sprinkle over the botton a half cupfuf
/ Of sliced carrot, one sliced onion and
/ two tablespoonfuls of chopped salt pork
On this arrange the ducks. Thu &c
hours 10 three and one-half hours "a c.
cOr0lng to Slze) Will be needed In a
hot oven, At the proper time pour
around them a cupful of boiling water
cover tightly and place in the oven.
tA half an hour before serving lift
/ them out transfer TO a shallow pan
and return to the oven (ths heat of
which has been quickened as much a
possible} to brown. Stand the braisins
pan on top OF the range, add a cop
full or more of boiIirs water. and stir
Wei with the back { the spoon so z s
10 loosen the brown az Thicker with
Drowned -four, season. and boil gently
/ for five minutes, Draw to one size, that
the extra fat may rise Skim this off
and strain the gravy irto the tureen-
Break an egg into a saucer, add a ia
bI"spoonful of warm water, and beat
with fork Just enough to mix Form
the stiffsaed apple II tiny croquettes,
dip each in the egg then roll In a
second saucer containing plenty OF fine,
dry bread crumbs These cFoQuettes are
10 be fried in a kettle OF smoking-hot
fat; this viii take but a few moments,
and. after draining on soft paper they
are used as garnish round the ducks.
With this course the guava jelly is
is used il may be cut in small cubes
before serving.
Peel and slice three onions; put in
kettle with a teaspOonful OF butter and
cook slowly al the side OF the fire for
ten minutes: add a quart of beef stock,
cover and simmer for foTty-five minutes.
adding salt and white pepper To taste.
Pare and dice the turnips Boil in
slightly sailed water until tender, chang
ing the water once or twice to make
the favor delicate. Make 8 cream sauce
with one tablespoonful and half ez-ch
of butter and Hour and three gills of
milk. add the drained turnips and sim
T8er very gently for ten minutes longer.
To have rice which Is fluffy and dry.
use an abundance of water and keep il
al g3Iiopins boil. Have at least a gal
ION or water in a large kettle Wash
the rice through several waters until
the last runs off clear Drain and drop
/ 1t into the boiling water, add a tea
spoonful Of salt and keep at a furious
/ boli' IN from twelve to twenty minutes
! according TO the age ard variety used
IL Will seem tender to he center when
RUBBED IN the fingers. Drain and let
stand over hot water for ten minutes
or until needed. keeping it covered with
a cioth. TO serve pFettily, mold IL
cup turn out on a hot platter and on
Top OF each snowy mold drop a pinch of
chopped parsley.
Having washed two rather sour orang-
es peel them. With a scissors cut fine
sufficient peel to make three tablesDoon
fuls. Use a sharp knife to quarter the
oranges lengthwise, then cut erosswise
In thin slices. MIX these with portion of
the cress and heap in a dish spread
with the remainder OF the ereEg. pour
over this a French dressing. turn slight
~ with a fork, and sprinkle the cut
peel over Inc Top. with this course
serve saltines either plain or toasted
After the dessert has been discussed.
pass the coffee which. for this ssrvice
should be percolated and very strong.