The citizen. [volume] (Berea, Ky.) 1899-1958, 1912-05-16

night IN cold water. Al the same time
soak four ounces OF well washed cur
rants in another dIsn. Grease a bag
well. drain the currants, add them ia
the oatmeal together with a bit OF but
ter the size Of a walnut Mix, place Ia
the bag, close. and cook for flfty min
utes in q 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 IL for you. Make a stuffing with
two ounces of stale bread crumbs. a
dust OF salt and pepper, q finely
chopped onion. and a heaped dessert.
spoonful OF minced parsley. OF. II
pressed for time, a little finely pow.
dered mixed sweet herbs. Add 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. fall
ing this. use q 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 size as pos.
sible. Then put In the meat. Add the
other and put In the rest OF the po-
tatoes. Put in bag in a very hot oven.
Lower the gas half way Tor push In
the dampersl, and cook for an hour
and quarter or an hour and half.
according as the meat is liked well.
over or underdone. Turn out, serve
with a little red currant Jam. II Jelly
Is not possible.
Baked bread pudding will be found
very acceptable after this.
To make II, soak half a pound or
more OF stale bread over night in cold
water. Then beat up with q fork till
quite light Now add 10 II an ounce
Of brown sugar. two ounces OF we'll
washed currants. two ounces. ditto dit.
to raisins. one ounce OF candled peel.
and a good lump OF dripping. Beat up
the mixture thoroughly. Sprinkle It
thlckly on top with brown sugar.
Grease a bag thickly. put In the mix
turs. 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
Wednesday finely. Dust It with pepper,
salt. a little powdered sweet herbs.
and add to 1t large finely chopped
onion. Sprinkle the whole well with
seasoned -four Add any cold gravy
which may be over from the day be.
fore, and a couple OF slices OF lean
flank OF bacon and a tablespoonful OF
Worcester 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 o
nice finish to this dinner II Ia toe
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 a dis.
tinct saving both in health and pocket
Stuffed and baked haddocks are de-
licious.
Make a stufilng in exactly the same
way as described for stuffed breast OF
mutton. Wash the fish well and cut
off the head: then put In the stufiing
Sew up the fish or secure tightly with
white cotton. Grease the outside OF the
fish slightly, this TO take the place OF
the bits OF butter" put on fish when
the latter is cooked in the oven In the
old way. Grease the bag well Put In
the fish and bake for from 20 10 30
minutes, according TO whether tive
small fish or one large one is used.
Slip out gently and serve with baked
potatoes.
Dressed macaronl will serve :or @
pudding.
Take half pound OF cooked macaroni
Add to 1t a little white pepper. from
two ounces TO four ounces OF grated
cheese. and a liberal two ounces OF
nut margarine. which Is quite equal to
butter in every respect. and contains
no animal fat whatever. Grease the
bag we'll with the nut margarine. Mix
the macaroni well up with the cheese
and nut butter. slip into the bag. and
cook In a hot oven for ten minutes
Slip out onto hot dish and serve
at once.
Saturday.
On Saturday the housewife usually
has a good deal OF cleaning up and
mending to do for the morrow. so she
will need something which does not
require much preparation beforehand
Liver and bacon. always a highly ap
preciated dish, Will meet the difficulty.
and there is no fear OF it catching"
in the bag II she should chance TO be
called away for minute or two.
Slice one pound OF very fresh liver
dip each piece into -four nicely season.
ed with salt and pepper Put a piece
OF liver on top OF each rasher OF bacon
Grease the bag slightly. Put in the
rashers and liver. Cook for twenty.
five minutes. Open the bag. and slip
out the meat gently onto a very hot
dish. Put boiled potatoes round as
border, and pour the gravy over the