The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1907-08-24
DINNER FOR SUNDAY
FOUR COURSES THAT GIVE MINE.
MUM TROUBLE.
In the Hot Weather This Will Be
Found Just the Thing Desired
Much Of the Work Done
Saturday.

A Sunday dinner Of four courses
that can be easily prepared in an hour
or less is a desideratum In hot wealth
or when every extra step in the mid
die of the day is a burden, yet one
wishes the Sunday dinner an extra
good one because all the family are
home and often guests. The lamb. OF
course, is roasted on Saturday, the
cake baked. beans cooked, cheese
straws made from the crust left over
from Saturdays pie. Before going 10
church in the morning the peas can
be shelled and set In a cool place COW
cred over until ready to cook. The
lettuce can be washed and laid on ice
and the cucumbers sliced and LETT
in cold water and the potatoes scrap
ed. The ice can also be frozen. then
packed and covered with q piece OF
old carpeting until ready to serve.
The tea Is made at breakfast time,
strained into pitchers or jars and after
chilling set on the ice. The table can
be laid with its fresh napery, bright
silver and prettiest glass and china
before starting for church. On re-
turning, slip of your church gown
and into fresh plain muslin or ging-
ham. Put the tea kettle over with
water to use in cooking the peas and
potatoes. AS soon as it boils put the
peas on to cook with just enough wa
ter to cover, teaspoonful salt and II
you have them 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 finely
chopped mint little white pepper
and gill Of vinegar in which two
tablespoonfuls of sugar have been dis.
solved. Let stand a half hour be-
fore serving. If 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 one
glass currant jelly into pieces. but do
not beat. Add two tablespoonfuls
mint leaves minced fine and the thin
yellow shavings from the rind of one
third orange.
Dreamed New Potatoes with Pars-
ley.-Drop the potatoes into boiling
water and cook until they can be
pierced with a fine skewer. Do not
use the tines Of a fork, which would
burst them. Neither should you ex-
pect them to be mealy. for In new
potatoes the starch cells are not yet
developed. Drain and arrange In a
hot vegetable dish. To make the
sauce, put two level tablespoonfuls
butter in saucepan with one of
-four. When melted and bubbly add
cup Of thin cream and stir con-
stantly until 1t boils and thickens.
Then add a level teaspoonful salt,
dash Of white or black pepper, as
preferred, and q tablespoonful fine
chopped parsley. Cook a moment
longer and pour over the potatoes.
String Bean Salad.-This makes a
good Sunday salad, utilizing the
beans left over from Saturdays din
ner. Select young. tender beans, cut
the strings from both sides, then cut
each bean In two lengthwise, then
across. Throw In cold water as fast
a. cut. When ready to cook cover
with boiling, sailed water, cook 20
minutes and drain, throw into cold
water ten minutes, then cover again
with boiling water. to which two or
three tablespoonfuls of olive oil has
been added. Cook Is minutes or
longer until tender. Season with salt
and pepper and serve hot for the first
day. Put the beans remaining in the
Ice box. When ready for the salad,
drain free from liquor, arrange on
lettuce leaves and cover with French
dressing or sauce tartare.