The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1907-09-21
DINNER FOR SUNDAY
FOUR COURSES THAT oivk MINI
MUM TROUBLE.
n the Hot Weather This WIZ %
Found just the Thing Des'reo-
Much Of the Work Done
Saturday.

MUCH OF 4tbV ~ ~ - /
Saturday.
A Sunday dinner of four courses
that can be easily prepared In an nour
ar less IN a desideratum In hot weatn-
or when every extra step in the mid
ole of the day Is burden, yet ono
wishes the Sunday dinner an extra
GOOD one because all the family are
home and often guests. Inc lamo, ~
course, is roasted on SATURDAY. ING
cake baked, beans cooked. cheese
straws made from the crust lett oser
from Saturdays pie. Before going 70
church In the morning the peas can
be shelled and set in cool place cus
cred over until ready to COOK. Inc
lettuce can be washed ana iaid ON ioo
and the cucumbers sliced ana ieie
in cold water and the potatoes scrap
ed The ice can also be frozen, tnen
| hacked and covered with piece on
| old Competing until ready to serve.
The tea is made at breakfast ume'
strained into pitchers or jars and aiter
chilling set on the ice. The table can
he laid with its fresh napery, prien'
silver and prettiest glass and CHINA
before starting for church. On re-
turning. slip on your church gown
and into a fresh plain muslin or ging-
ham. Put the tea kettle over Win
water to use in cooking the peas ana
potatoes. AS soon as it boils put the
meas on TO cook with Just enough wa
ter to cover, teaspoonful salt ana II
Won have them a few small leaves
Of mint. Put the potatoes to boil also.
Cold Mint Sauce.-To make the
mint sauce for the lamb, add to two
tablespoonfuls washed and nneiy
chopped mint a little white pepper
and a gill of vinegar in which two
, tablespoonfuls of sugar have been as
solved. Let stand half hour be
, fore serving. II this sauce Is pre-
, ferred hot the vinegar and sugar may
: be heated to the boiling point and
, the minced mint stirred in just before
. serving.
Currant Mint Sauce--Separate ont
I glass currant jelly into pieces, but az
Q not beat. Add two tablespoonfuls
!: mint leaves minced fine and the thil
; yellow shavings from the rind OF one
] third orange.
= Dreamed New Potatoes with Pars
>, ley.-Drop the potatoes into boilin
: water and cook until they can D.
If pierced with a fine skewer. Do no
3 use the tines Of fork, which woul
burst them. Neither should you e.
d pect them to be mealy, for In ne'
i potatoes the starch cells are not ye
ID developed. Drain and arrange In
hot vegetable dish. To make tn
!" sauce, put two level tablespoonful
III butter in saucepan with one
* nour. When melted and bubbly ad
a Gun of thin cream and stir col
or stantly until 1t boils and thicken
1t Then add q level teaspoonful sal
er a dash Of white or black pepper,
at preferred, and q Tablespoonful III
re chopped parsley. Cook q momel
on longer and pour over the potatoes
ne String Bean Salad.--This makes
ar good Sunday salad, utilizing Il
} . beans left over from Saturdays ID
on ner. Select young, tender beans, c
the strings from both sides, then c
o. each bean in two lengthwise, tn
across. Throw In cold water as ia
an as cut. When ready to cook Gov
ar. with boiling. sailed water, cook
minutes and drain, throw into &C
tn water ten minutes, then cover aga
In with boiling water, to which two
g. three tablespoonfuls of olive oil b
the been added. Cook Is minutes
longer until tender. Season with .
Vas and pepper and serve hot for the d
'ur- day. Put the beans remaining In
ms Ice box. When ready for the sal
ned drain free from liquor, arrange
.ay. ,ettuca leaves and cover with Frer
and ar.s.,nv or sauce tartara