The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-01-01
a WINTER DINNER
By C0RNELIA c. BEDFORD.

Carrot Soup with Barley
Port Ienderlolns STUFFED ana Baked
Apple Sauce
scallopod Sweet Potatoes
Celery in Cream Sauce
NatefeFess French Dressing
Waters Cheese
Macaroon Whip
Coffee.
One side of each tenderIoin is covered
with a thin but tough muscles remove
this with a sharp knife and split each
almost through from end TO end. Pre-
pare a stuffng by seasoning about one
quart Of bread crumbs with salt, pepper.
a tablespoonful of very finely minced
onion and a sprinhing Of thyme; slowly
pour over this One-half Of a cupful OF
melted butter or rendered suet, mixing
very thoroughly with a knife. Spread
OUT one OF the split tenderlOins, cut side
upward. and spread on IL a thick layer
Of the dressing, Cover with another
split ioin and tie the two together at
intervals with Irvine. Arrange on a
rack Ia a dripping pan and over each
spread two or more very thin slices Of
salt larding pork Roast ia A quick
Oveul basJing frequently and allowing
eighteen minutes for each pound, as
pork should always be very thoroughly
cooked. When done transfer to a heat
ed platter, cut and remove the Irvine
Pour on a portion of the TAT in the
pan and to the remainder stir in one or
more tablespoonful of hour. stand over
the fire and when the -four Is Drowned
gradually add sufficient water 10 thin
20 a good gravy. Season and simmer
FOR hve minutes then strain into the
gravy boat
Early In the day put two tablespoon
RUS OF une barley in a saucepan with
one pint OF water and simmer slowly
until the barley Is perfectly soft. then
htep not al The side or the nre.
Three large carrots Will be found
sufficient for the soup. Select those
which are as deep an orange color as
PossIpis. scfape or pare thlnly, then
crate the carrots Place in a saucepan
add one quart of boiling water and a
half JedspOOnful OF salt and simmer
Tor half an hour, then strain, pressing
Mix with the barley and return 10 the
ure. In a double boiler sCald one pint
or milk and LhlCken b. with one slightly
heapins tablespoonful of flour blended
with little water Cook the carrot
and barley mixture Tor ten minutes add
20 the tlIckeurd milk, season well with
salt ana white pepper and keep hot for
ten minutes longer. When served drop
A spicy. well favored tart apple is
best Tor sauce. Pare, quarter and core
the apples, then slice into a saucepan;
81 very juicy but little water will be
needed. Cover and cook slowly until
the apples can be pressed through "a
sieve. Return 20 the IRE long enough
10 sWeeten. then pour into q serving
dish and put aside TO chill, III quite
nrm bits OF cuTrant jelly dotted over
the top Just before sending 10 the table
add 20 the appearance OF the dish.
When the dry yellow variety of sweet
potatoes must be used, boil In their
skins until tender; bake the moist va
rieJy. I'm either case let stand FOR
lew moments then skin and cut in
quarter inch slices. Arrange in layers
each layer very literally with sugar and
dOtting with bits of butter over all
pour about q half CupTul OF boiling wa
ter and bake fJ- an hour or more in a
hot oven.
When trimming celery for the table.
Law aside those stalks which are too
green TO be served Dip In cold water.
roll in a wet cloth. and then in paper,
and put aside in cool place; SO fixed.
they viii keep nicely for several days
II the cloth is dampeuad occasionally.
With sufficient celery on hand. scrape
the stalks and cut In half-inch pieces.
Place in saucepan, add "a pinch of salt
ana holliu8 water to- cover and Doll
until tender; this viii take about half
an hour. In tile meantime make a
thick. white sauce with one tablespoon
ul each OF butter and flour. 0ne-half
of "a tablespoonful Of SALT a dash Of
white pepper. and one-half of a cupful
OF milk When the celery is done. add
a half cupfui of the water i'm which il
has been cooking. 20 the sauce. drain
on the remainder, and set IL aside 10
be used in stock for soup and sauces.
Bring the thinued sauce 70 the boiling
point add the celery. and simmer for
five minutes. This can be served in a
vegetable dish. on thin slices Of toast, or
in little eases
For the salad course. open and pick
over a bunch OF Watercressi reject all
leaves which are not green and crisp,
and wash through several waters, then
drain and dry on a cloth For the
dressing put one-half of a tablespoonful
of salt and a tablespoonful Of pepper in
a bowl or deep saucer. Add four table
spoonsful Of olive oil and stir for a
moment. Have ready measured table
spoonful of vinegar or a tablespoonful
and q half of lemon juice. and drop il
slowly into the oil, stirring rapidly and
continuously. until the mixture assumes
grayish tinge and Is very slightly