The Yale expositor. (Yale, St. Clair County, Mich.) 1894-current, 1912-05-09

the oatmeal together with 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 lean breast of mutton four
pounds weight, getting the butcher to
bone it for you. Make a stuffing with
two ounces OF stale bread crumbs. a
dust of salt and pepper, finely
chopped onion. End heaped dessert
spoonful OF minced parsley, or, if
pressed for time, little finely pow
dered mixed sweet herbs. Add good
lump Of dripping or cut little fat
from the thick part of the breast, chop
this finely, and use instead of dripping
Bind If possible with an egg. or, fall
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 a size as pos
sible. Then put In the meat. Add the
other and put in the rest of the po-
tatoes. Pit in bag in a very hot oven.
Lower the gas half way Tor 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 underdone. Turn out, serve
with a little red currant jam. if jelly
| is not possible.
Baked bread pudding will be found
very acceptable after this.
To make it, 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 1t an ounce
of brown sugar, two ounces OF we'll
washed currants, two ounces, ditto dit
to raisins, one ounce of candied peel.
and 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
Wednesday finely. Dust it with pepper.
salt, a little powdered sweet herbs,
and add to it a 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 a
nice finish to this dinner. 1t is too
well known to need recipe.
Friday.
A little fish once a week not oniy
makes a nice change in the monotony
of the midday meal, but is often dis
tinct saving both in health and pocket
Stuffed and baked haddocks are de-
lcious.
Make a stuffing 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 stuffing.
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 we'll. Put In
the fish and bake for from 20 to 90
minutes. according to whether two
small fish or one large one Is used
Slip out gently and serve with baked
! potatoes.
Dressed macaroni will serve for a
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 10
butter in every respect, and contains
no animal fat whatever. Grease the
| bag well with the nut margarine. Mix
the macaroni we'll 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 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 if she should chance to be
called away for a minute or two.
Slice one pound of very fresh liver.
dip each piece into -four nicely season
ed with salt and pepper. Put piece
of liver on top of each rasher of bacon.
Grease the bag slightly. Put in the
rashcrs 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 n
border, and pour the gravy over the
potatoes.
Jam buns are a tremendous saving