The searchlight. [volume] (Culbertson, Mont.) 1902-current, 1912-05-10

AAeue AZ SOi0 WotcI. At inc same uu1e
soak four ounces of well washed cur
rants in another dish. Grease a bag
well, drain the currants, add them to
the oatmeal together with a bit of but
ter the size Of walnut Mix, place in
the bag, close. and cook for fifty min.
utes In a moderately hot oven.
Wednesday.
Let the dinner be roast and stuffed
breast Of mutton.
Take a lean breast of mutton four
pounds weight. getting the butcher to
bone 1t for you. Make a stuffing with
two ounces Of stale bread crumbs. q
dust Of salt and pepper. a finely
chopped onion. and q heaped dessert
spoonful Of minced parsley, or, II
pressed for time, q little finely pow
dered mixed sweet herbs. Add q good
lump Of dripping or cut a little fat
from the thick part of the breast, chop
this finely. and use instead of dripping
Bind II possible with an egg. or. fail
Ing this. use little cold milk. Lay
this mixture on the inside of the meat.
Roll as tightly as possible, tie into
place with clean tape or string. Grease
the bag well. Put in one pound of
peeled and halved potatoes, choosing
these all as nearly Of q size as pos
sible. Then put In the meat. Add the
other and put In the rest of the 20.
tatoes. Put in bag in very hot oven.
Lower the gas half way Tor push In
the dampers). and cook for an hour
and q quarter or an hour and a half.
according as the meat Is liked well,
over or underdone. Turn out, serve
with a little red currant jam, IL jelly
10 not possible.
Baked bread pudding will be found
very acceptable after this.
To make 1t, soak half a pound or
more Of stale bread over night in cold
water. Then beat up with fork till
quite light. Now add to It an ounce
OF brown sugar. two ounces of well.
washed currants. two ounces, ditto dit
to raisins. one ounce Of candied peel,
and a good lump OF dripping. Beat up
the mixture thoroughly. Sprinkle 1t
thickly on top with brown sugar.
Grease bag thickly, put in the mix.
ture, and bake for forty minutes. Open
the bag. slip out gently. dust with
sifted sugar and serve.
Thursday.
Chop the cold mutton left over from
finely. Dust 1t with pepper.
salt. little powdered sweet herbs, |
and add to It large finely chopped
nj h1l1
seasoned -four. Add any cold gravy
which may be over from the day be- I
fore, and a couple of slices of lean |
flank Of bacon and tablespoonful of /
sauce, with the same |
amount Of water. Grease the bag.
Put In the mince. Cook gently for
half an hour, turn out, and serve with |,
baked potatoes.
A jam roly-poly pudding will be q
nice finish to this dinner. 1t is too
well known to need a recipe.
Friday.
A little fish once a week not only
makes a nice change In the monotony
Of the midday meal. but is often dis.
.inct saving both In health and pocket.
Stuffed and baked haddocks are de-
icious.
Make stufilng In exactly the same
way as described for stuffed breast of
mutton. Wash the fish well and cut
M the head; then put In the stuffing.
Sew up the fish or secure tightly with
white cotton. Grease the outside Of the
ish slightly, this to take the place of
he bits of butter" put on fish when
he latter Is cooked In the oven In the
I'D way. Grease the bag well. Put In
he fish and bake for from 20 to 80
according to whether two
mall fish or one large one Is used.
Zip out gently and serve with baked
Dressed macaroni will serve for q
'udding.
Take half pound Of cooked macaroni.
i'd to II a little white pepper, from
wo ounces to four ounces of grated
heese. and liberal two ounces of
ut margarine. which is quite equal to
utter In every respect. and contains
o animal fat whatever. Grease the
az well with the nut margarine. Mix
he macaroni we'll up with the cheese
nd nut butter. slip into the bag, and
ook In hot oven for ten minutes.
lip out onto q hot dish and serve
once.
Saturday.
On Saturday the housewife usually
- a good deal OF cleaning up and
lending to do for the morrow, 30 abe
Ill need something which does not
squire much preparation beforehand.
Liver and bacon. always a highly ap-
dish. will meet the difiiculty.
nd there 10 no fear Of II catching"
the bag II she should chance to be
llled away for q minute or two.
Slice one pound Of very fresh liver,
p each piece into -four nicely season.
with salt and pepper. Put q piece
liver on top Of each rasher of bacon.
rease the bag slightly. Put in the
lshers and liver. Cook for twenty.
70 minutes. Open the bag, and slip
Il the meat gently onto a vary hot