The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1907-01-05

Coffee
One side of each tenderloln is COW
cred with a thin but tough MUSCLE;
remove this with a sharp knife and
split each almost through from end
to end Prepare a stuffing by season
ing about one quart of bread crumbs
with salt, pepper, a tablespoon of
very finely minced onion and a
sprinkling of thyme; slowly pour over
this one half cupful Of melted but
ter or rendered suet, mixing very
thoroughly with a knife. Spread out
one of the split tenderlolns out side
upward, and spread on 1t a thick
layer of the dressing. Cover with an
other split loin and tie the two to-
gether at intervals with Irvine. Ar
range on a rack in a dripping pan
over each spread two or more very
thin slices Of salt Harding pork. Roast
in a quick oven, basting frequently
and allowing eighteen minutes for
each pound, as pork should always be
very thoroughly cooked, When done
transfer to a heated platter. cut and
remove the twins. Pour a portion of
the fat in the pan and to the remain
der stir in one or more tablespoonfuls
of flour. Stand over the fire and
when the flour is Drowned gradually
add sufficient water TO thin to good
gravy. Season and simmer for five
minutes then strain into the gravy
boat.
Early in the day put two tablespoon
fuls of fine barley in a saucepan with
one pint of water and simmer slowly
until the barley Is perfectly soft then
keep hot at the side of the fire
Three large carrots will be found
sufficient for the soup. Select those
which are as deep an orange color as
possible. Scrape or pare thinly then
CRATE the carrots. Place in a sauce
pan. add one quart of boiling water
and half teaspoonful of salt and
simmer for half an hour then strain,
pressing hard to get portion of the
soft pulp. Mix with the barley and
return to the fire. In double boiler,
scald enc pint of milk and thicken II
with one slightly heaping tablespoon
full of flour blended with a little wa
ter Cook the carrot and barley mix
ture for ten minutes. add TO the
thickened milk. season well with salt
and white pepper and keep hot for ten
minutes longer. When served drop in a
pinch of finely chopped parsley over
each plateful.
A spicy, well favored tart apple is
best for sauce. Pare, quarter and gore
the apples then slice into saucepan:
il very Juicy but little water will be
needed. Cover and cook slowly until
the apples can be pressed through a
sieve. Return to the fire long enough
to sweeten. thep pour into serving
dish and put aside to chill. II quite
firm bits of current jelly dotted over
the top just before sending to the
table add to the appearance Of the
dish,
When the dry yellow variety of
sweet potatoes must be used boil In
their skins tender: bake the moist
variety. In either case let stand for a
few moments then skin and cut in
quarter inch slices. Arrange in lay
ers in a buttered baking dish, sprink-
ling each layer very literally with
sugar and dotting with bits of butter
Over all pour about half cu2ful Of
boiling water and bake for an hour or
more In hot oven.
When trimming celery for the table
la.' aside those stalks which are too
green to be so served. Dip in cold wa
ter, roll in a wet cloth and then in
paper and put aside in a cool place; 50
fixed they will keep nicely for several
days If the cloth is dampened oc-
casionally. With sufficient celery on
hand scrape the stalks and cut in half
inch pieces. Place in a saucepan, add
pinch of salt and boiling water to
cover and boil until tender: this viii
take about half an hour. In the
meantime make a thick white sauce