The Washington times., 1906-01-23
THE HOlIE ITS PROBLEMS 4NZ1 ITS INTERESTS
SOME DINNERS FOR TWO
By coRNELIA C. BEDFORD.

The young hCusekeeper will find few
cook books in which proportions of in
gradients in the various recipes are suit
able for the family OF two. For such
a few menus with directions for pur-
chasing and cooking may not be out OF
place and we give three menus with
comprehensive directions.
First Menu.
Tomato Bisque.
Boiled Mutton. Paisley Sauce.
Boiled Rice Creamed Turnips,
Cold Slaw.
Fruit RoIy Poly. Soft Sauce,
Second Menu.
Barley Broth. Brown Gravy.
Whipped Potatoes. Lima Beans.
Celery Salad.
Fruit Corn Starch.
Coffee.
Third Menu.
Clear Soup with Rice
Beef Pot Roast.
Mashed Potatoes. Caulihower.
French Lettuce Salad.
Cheese, Waters.
Coffee.
The first two menus are planned so
that they may be used on successive
days, so far as the meat Is concerned.
Purchase a small leg Of young mutton,
not weighing over five pounds; or the
butcher may possibly have that weight
on a heavier leg from which a portion
has been previously cut for chops.
Have the leg halved so that the. shank
IL n
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 a kettle, nearly cover
with boiling water. and bring quickly 70
the boiling point. Boil hard for five min
utes, then draw back. Add a scant tea
spoonful of salt, half OF an onion, TWO
inches Of carrot, and six peppercorns,
and simmer very gently for an hour and
a half. Lift out on a hot platter
Thicker a cupful Of the strained broth
with a large teaspoonful Of -four wet
with cold water, add seasoning and a
spoonful of chopped parsley. Set the
pot liquor away for next day For the
tomato bisque cook together a half ia
blespoonful Of butter and one scant
tablespoonful OF -four Stir IN slowly one
cupful and a quarter OF hot milk. when
smOOts: aid thick. season well with salt
and p=rper. When ready 10 take from
the fira adj One-third Of a cupful of hot
strained tomato, 10 which a tiny pinch
OF baking soda has been added. Do rot
heat again or IL viii curdle. A half cup
ful Of raw rice, must be well washed
Drain and drop il IN two quarts of boil
ing sdlteC water and keep Il at a gal
loping boil until the rice feels tender
when few grains are rubbed in the
fingers. Drain and let stand over hot
water for five minutes. This can be di-
vided and nodded in a hot buttered cup
then turned out on a hot dish and
sprinkled with parsley. One good-sized
turnip should be diced and boiled in salt
Cd water until tender, then drained and
reheated in a half cupful OF white sauce
Ga teaspOonful each Of butter and -four
a half cupful Of milk.
For the salad, shred enough raw cab
bage 10 make a large cupful Let
stand IL cold water until crisp, drain
and dry on a cloth. Make q boiled
dressing with one egg four table
spoonfulS or water. two IableEpOcnfuls
of vinegar. a dash of salt aud pep-
per, a saltspoOnful Of mustard Cook
over hot water, stirring until thick add
n tablespoonful OF butter and chill
To make the rOly poly. sift together
one cupful of flour. one level teaspoon
ful of baking pOwde' and q pinch of
salt. Rub in q tablespoonful of butter
and wet 70 a soft dough with sweet
milk Roll out quite thin, sprinkle wiki
two table5poonfuls of CIT fruit (raisins
or citron) and a teaspconful Of sugar;
roll up. lay on a grs ased plate and