New-York tribune., 1911-12-02
Economical and Nour-
ishing Menus for the
Frugal Housewife.
BY Nicolas SoYer.

Yesterday I gave menus for dinners for
Sunday, Monday and Tuesday that could
be cooked in one bag the dessert, OF course,
excepted To-day 1 give menus that can he
so cooked for the other days Of the week.
But before ] do so let me repeat part OF
my Introductory Of yesterday: That IN
drawing up these dinners for week have
had in mind household consisting or
mother, father and three or four children,
ranging from twelve to FIVE years Of age.
and that il must he borne in mind that
meat wastes practically not at all during
the cooking process III the bag. Therefore.
if you put four pounds into the bag four
pounds will come out.
And now for the menus, Wednesdays
first. as follows
Let the dinner he roast and stuffed breast
of mutton.
Take a lean breast Of mutton of four
pounds weight, getting the butcher to bone
il for YOU Make a stufing with two ounces
Of stale breadcrumbs a dust OF salt and
pepper. a finely chopped onion and heap
ing dessertspoonful Of minced parsley, or
if pressed for time. little finely powdered
mixed sweet herbs Add good lump Of
z
part of the breast, chop this finely and use
instead Of dripping. Bind, If possible with
; an egg, or, falling this. use little cold milk.
Lay this mixture on the inside of the meat.
Roll as tightly as possible and tie into place
with clean tape or string. Grease the bag
we'll Put in one pound of peeled and
halved potatoes, choosing these all as near
~ Of a size as possible. Then put in the
meat Add the other and put in the rest
of the potatoes. Put in bag In very hot
oven. Lower the gas half way or push in
the dampers and cook for an hour and
quarter or an hour and half, according
as the meat is liked well, over or under
done. Turn out, serve with little red
currant jam, if jelly is not possible.
Baked bread pudding will be found very
acceptable after this.
To make il soak half n pound or more OF
stale bread overnight in cold water. Then
! beat up with fork till quite light. Now
add TO it an ounce Of brown sugar, two
ounces Of we'll washed currants, two ounces
of raislns. one ounce Of canded peel and a
good lump Of dripping. Beat up the MKT
ure thoroughly. Sprinkle it thickly on top
with brown sugar Grease a bag thckly,
put in mixture and bake for forty minutes.
| open the bag. slip out gently dust with
sifted sugar and serve.
/ Thursday.
| Chou the cold mutton left over from
Wednesday finely. Dust II with pepper
salt. a little powdered sweet herbs. and
add to it large finely chopped onion
| Sprlukle the whole we'll with seasoned
! Ngh m
over from the day before. and a couple
OF slices Of lean flank OF bacon ana a
! tabIespoonful of Worcester sauce. with the
same amount Of water. Grease the nag.
put in the mince Cook gently for half
an hour. turn out and serve with baked
/ potatoes.
4 lam roiy-poly pudding will he nice
finish 10 this dinner II is too we'll known
| TO need recipe.
Friday.
/ little fish once a week not only makes
/ a nice change in the monotony OF III" mo
lday meat but is often distinct saving
/ 10th IN health and pocket Sluhed ana
/ baked haddocks are delicious.
! Make stuffirg in exactly the same way
az described for stuffed breast nj mutton.
! Wash the fish well and cut or tho head
/ lien put I'm the stufing Sow up tho hsh OF
secure tightly with white cotton crease
tho outside of the fsh slightly this to tax"
/ the plsco ~ the bits Of butter put on
| fish Wien the latter is cooked IN the oven
! iu tho old way. Grease the bag Wen. Put
/ i'm tine fish and bake for from twenty 10
thirty minutes. according 70 whether '~o
( small fish or ono large one Is used sup
,,,t gently aud serve with baked potatoes
! Dressed macaroni will serve for puo
ding.
! Take half pound of cooked macsronl