Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1912-02-23
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TWO DINNER MENUS.

nourishing, not SO costly, and capable
Of being prepared, cooked, and served
inside two hours
Roast Beef, Stuffed Rolled Round
Sliced Potatoes Baked Apples
Cold Slaw
Banana Puffs
Black Coffee Sailed Peanuts
Have the round cut rather long and
as thick as need be. Butter it on both
sides, salt and pepper lightly, cover
the upper side with bread crumb stuff
fing seasoned with onion, roll up, tie
and seal in well-greased bag with a
lump Of butter or clarified dripping
and a spoonful of water. Put in a
hot oven for three minutes, slack
heat, and cook until done, allowing
fifteen to twenty minutes to the
pound. If tomatoes are at hand, put
one or two, peeled and sliced, in with
the meat. The gravy will be better
and the meat itself more piquant.
Slice peeled potatoes thin, drop in
cold water drain out, put in a creased
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salt, add a little extra grease, seal
and cook fifteen to thirty minutes
in a fairly hot oven, the time depend
ing on the quantity in the bag.
Wash the apples well, but do not
peel cut out specks and bruises, core,
fill the bottom of the core-space with
a lump Of butter, over which pie
sugar, and add a bit of cinnamon A
Glove stuck in the side may take the
place of the cinnamon. Seal inside
a wellgreased bag, and bake eighteen
to twenty minutes in a fairly hot
oven.
Make cold slaw in the usual way,
and the sailed peanuts as follows, af-
ter blanching and drying them: Put
in a thickly-buttered bag, set in a
very hot oven for half minute, then
reduce the heat three-quarters, and
leave nuts to brown for ten minutes
longer. They will come out crisp and
beautiful, needing only a sprinkling
of salt.
To make the banana puffs, roll out
good puff paste a quarter-inch thick
and cut it in squares six inches across.
Cover half of each square diagonally
with bananas sliced thin and soaked
for half an hour in sugar and lemon
bag and bake twelve minutes in a hot
oven. Bananas, always cheap, and
among the most nourishing of the
fruits, ought to be more used in cook
cry.
Here is another good meal for a
winter day:
Pork Tenderloin, Roasted with Sweet
Potatoes
Cabbage Pudding Stewed Carrots
Celery
Apple Dumplings, Cider Sauce
Coffee Cheese Crackers
Have the tenderloins split length
wise and cut them in halves. Wipe
with a clean, damp cloth, rub over
with butter or dripping, season lightly
with salt and pepper, and lay in a
well-greased bag along with raw sweet
potatoes, peeled and halved, or quar-
tered if very large. Add a lump of
little flour, also a tablespoonful of
water. Seal bag and cook in a hot
oven thirty-five minutes to an hour,
according to the quantity of food in
the bag Slack that after five minutes.
Slow, steady cooking makes the meat
tender, yet full of flavor
Choose a tender cabbage for the
pudding. Shred it fine, then drop in
boiling sailed water and cook uncov-
cred at full boil, ten minutes. Drain
out, run cold water through it, then
mix it thoroughly through a pint of
milk which has been beaten well with
two eggs, and season with salt and
pepper If the cabbage is small, use
one egg and half a pint of milk. Have
the bag very thiakly creased and
sprinkle it inside with grated cheese
Put in the mixture by big spoonfuls,
add lump of butter and sprinkle in
more cheese between the spoonfuls.
Seal very tight, lay on a trivet, put
In a hot oven for three minutes, then
slack heat, and cook for at least an
hour.
Scrape carrots as usual, cut them
in pieces and put into a buttered bag
with half a gill of stock, dot of
butter and salt and pepper TO taste.
Cook thirty-five to forty-five minutes
at moderate heat.
Apple dumplings are apple dump
l:ngs in or out of bags. Their good
ness depends on three things-the
paste, the maker and the cooking.
The apple is hardly more than a
vehicle to hold sweets and spices and
accent the tang of them.
Make real pun paste for your dump
Hugs, roll it a quarter-inch thick, fit
1t neatly around the apples, which
should be literally treated with sugar
and butter, not TO name lemon peel
and cinnamon, put in a thickly-but-
tered bag with a small lump of but
.r and a spoonful of sugar, and cock
for twenty to twenty-five minutes in
a fairly hot oven.
For cider sauce, cream half a cup