The enterprise. [volume] (Harlem, Mont.) 1899-1926, 1912-05-09

CauIS Ill duOlu0I uASA. 0lCetOO q O"SA
we'll, 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 moderately hot oven.
Wednesday,.
Let the dinner be roast and STUFFED
breast of mutton.
Take a lean breast of mutton foul
pounds weight, getting the butcher tt
bone it for you. Make a stufi1ng witt
two ounces Of stale bread crumbs,
dust of salt and pepper, a finely
chopped onion, and heaped dessert
spoonful of minced parsley, or, \
pressed for time, little finely pow
dered mixed sweet herbs. Add goot
lump of dripping or cut little ia
from the thick part of the breast, chol
this finely, and use instead of dripping
Bind If possible with an egg, or, fail
ing this, use little cold milk. La!
this mixture on the inside of the meat
Roll as tightly. as possible, tie init
place with clean tape or string. Greas'
the bag we'll. Put in one pound
peeled and halved potatoes, choosing
these all as nearly Of a size as pos
sible. Then put in the meat. Add tn,
other and put in the rest of the pc
tatoes. Put in bag in very hot oven
Lower the gas half way (or push il
the dampers), and cook for an hou
and quarter or an hour and hall
according as the meat Is liked well
over or underdone. Turn out, serv
with a little red currant jam, if jell
is not possible
Baked bread pudding will be foun
very acceptable after this.
TO make it, soak half pound
more of stale bread over night in coll
water. Then beat up with fork til
quite light. Now add to it an ounc'
of brown sugar, two ounces of vel!
washed currants, two ounces, ditto dit
to raisins, one ounce of candied peel
and good lump of dripping. Beat VI
the mixture thoroughly. Sprinkle i
thickly on top with brown sugar
Grease bag thickly, put in the mix
ture, and bake for forty minutes. Opel
the bag, slip out gently, dust Will
sifted sugar and serve.
Thursday.
Chop the cold mutton left over from
Wednesday finely. Dust it with pepper
salt, little powdered sweet herbs
and add to it large finely chopped
onion. Sprinkle the whole we'll witt
seasoned flour. Add any cold gravy
which may be over from the day be
fore, and couple of slices of leaf
flank of bacon and tablespoonful o
Worcester sauce, with the sam'
amount Of water. Grease the bag
Put in the mince. Cook gently TO
half an hour, turn out, and serve will
baked potatoes.
A jam roly-poly pudding will be
nice finish to this dinner. 1t is to-
we'll known to need a recipe.
Friday.
| A little fish once week not Onl
makes nice change in the monoton
of the midday meal, but is often dis
| tinct saving both in health and pocket
Stuffed and baked haddocks are dc
| licious.
Make stuffing in exactly the sam
f! way as described for stuffed breast 0
mutton. Wash the fish we'll and Gu
off the head; then put in the stuffing
Sew up the fish or secure tightly witt
white cotton. Grease the outside of tn
fish slightly, this to take the place @
the "bits of butter" put on fish whe
the latter is cooked in the oven in tn
old way. Grease the bag we'll. Put i
the fish and bake for from 20 to
minutes, according to whether tw
small fish or one large one is use6
Slip out gently and serve with bake
potatoes.
Dressed macaroni will serve for
pudding.
Take half pound of cooked macaron
Add to. it little white pepper, fror
! two ounces to four ounces of CRATE
cheese, and liberal two ounces c
nut margarine, which is quite equal
butter in every respect, and contain
no animal fat whatever. Grease tn
bag we'll with the nut margarine. Mi
the macaroni we'll up with the chees
and nut butter, slip into the bag, an
cook in hot oven for ten minutes
Slip out onto hot dish and serv
at once.
Saturday.
On Saturday the housewife usual
has a good deal of cleaning up an
mending to do for the morrow, SO sh
will need something which does nc
require much preparation beforehand
Liver and bacon, always highly al
preciated dish, will meet the difficult.
and there is no fear of it catching
in the bag If she should chance to b
called away for minute or two.
Slice one pound of very fresh live
dip each piece into flour nicely season
ed with salt and pepper. Put piee
of liver on top of each rasher of baco
Grease the bag slightly. Put in til
rashers and liver. Cook for twent
five minutes. Open the bag, and sl
out the meat gently onto a very hi
dish. Put boiled potatoes round as