The National tribune., 1908-11-19

Let me tell you something about pre-
pairing for a mans lunch party. Fix
your menu so that there will be no
bones to pick out or cut around. Don't
serve any sloppy things, and men like
the dry desserts, but are not averse
to ice cream well frozen, if you serve
with it hot black coffee. The reason
men like boneless things in the way of
meats is that no attention need to be
paid to the cutting of the food. Men
usually want to talk a great deal when
they eat, and they 90 not want to be
obliged TO pay much attention TO their
food. All their salads should be rather
dry, yet not drop apart when taken on
the fork, and they like salads. and they
like sweets.
Here is a hash recipe which is in
much favor up North: To one pound
Hamburg steak chopped fine add two
minced onions fried in butter, one pint
tomatoes and one cupful cold boiled
rice Season with salt, pepper and
butter put into spider and cook until
smooth Sprinkle buttered bread
crumbs on top, and bake until golden
brown.
If you are still little short of rel
ishes. gather up all the leftovers from
garden or storeroom and make this
very excellent pickle: Allow to two
quarts green tomatoes one quart ripe
tomatoes, one bunch celery, three large
onions, one small cabbage, three green
peppers, three red peppers and one
large ripe cucumber. Put all thru the
meat chopper, add one cupful salt and
drain, then add two quarts of vinegar.
two pounds brown sugar, one table,
spoonful pepper and cook an hour on
the back of the stove.
A good, old-fashioned recipe for
mangoes has been asked for, and here
1t is: For peppers or green tomatoes.
and remove the seeds. Then put the
pieces in place again and soak over
night in brine. In the morning drain.
taking pains to keep the separated
parts Of the same fruit or vegetables
together. For the filling use firm white
cabbage, chopped very fine, with a
quarter as much celery, cucumber,
green tomato or green peppers. Sprfn-
kle well with salt and stand aside for
several hours.
Drain, and to each pint of the vege-
tables add a small onion, a few mas
surtium seeds, a teaspoonful OF mus
fard seed and salt, pepper, ginger,
cloves, allspice and cinnamon to taste.
Elk thoroly, fill the cavities, packing in
In and wrap firmly with twine. Cover
with vinegar and let the pickle stand
over night. In the morning heat all
together, and simmer for half an hour.
Remove carefully, put in a stone jar
and cover with cold vinegar. The next
morning pour off the vinegar and allow
a half cup of sugar to each quart of the
vinegar. Scald and pour over the man.
goes. Repeat the scaldings for several
mornings, and when quite cold cover
and set away in a cool place.
To make apple charlotte PEEL core
and cut in thick slices one quart nice,
tart, mellow apples. Put over the fire,
with three tablespoonfuls butter, and
cock five minutes, stirring constantly.
Take from the fire, add a wineglassful
brandy. three tablespoonfuls water. half
q teaspoonful vanilla or grated orange
rind and three tableEpoonfuls sugar.
Return the saucepan to the fire and
cook 10 minutes more, closely covered,
until the sauce is thick and tender
Take from the fire and cool. Butter
quart mold and cover the bottom with
q round, buttered slice of bread to fit.
It should be about an eighth Of an inch
thick.
Garnish the sides Of the mold with
thin slices of buttered bread, overlap
ping each other. Turn In the cooked
apples to one-third the hight of the
mold, and put In the canter six table
spoonfuls hot apricot marnalade or
cooked sweetened rice. Fill the mold
with the remaining apples, cover with
another round slice of bread. put the
mold over a round pie tin and bake in
q hot oven for half an hour Turn on
q heated round platter and serve at
once witt; sugar and cream.
A simple rule for making mincemeat
by measure calls for a pint bowl of we'll
cooked beef chopped to the finest mince
and measured after chopping, two bowls
of tart apples chopped into coarse bits
and a half bowl chopped suet. Add to
this a pound seeded raisins, also
chopped; pound currants, quarter of
pound of citron cut in thin slices, a
tablespoonful each powdered cinna-