The Green Forest tribune., 1912-02-23
TWO DINNER MENUS.

By Martha Mcculoch Williams.
 Here is a dinner menu, easy but 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 Salted 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 fng 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 greased bag after sprinkling very lightly with salt, add a little extra grease, seal and cook fifteen to thirty minutes in 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 clove stuck in the side may take the place of the cinnamon Seal inside a well-greased bag, and bake eighteen to twenty minutes in a fairly hot oven.
 Make cold sIaw in the usual way, and the salted 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 sprinkling of salt
 To make the banana puffs, roll out good puff paste a quarter-ineh thick and cut it in squares six inches across. Cover half of each square diagonaly with bananas sliced thin and soaked for half an hour in sugar and lemon bag and bake twelve minutes in 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 fat, butter or dripping, rolled in a little four, also a tablespoonful Of water. Seal bag and cook in a hot oven thirty-fve 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 salted water and cook uncov- cred at full boil, ten minutes. Drain out, run cold water through it, then mix 1t thoroughly through a pint of milk which has been beaten we'll with two eggs, and season with salt and pepper. If the cabbage is small, use one egg and half pint of milk. Have the bag very thickly greased and sprinkle 1t inside with grated cheese. Put in the mixture by big spoonfuls, add a lump of butter and sprinkle in more cheese between the spoonfuls. Seal very tight, lay on a trivet, put in hot oven for three minutes, then slack heat, and cook for at least an hour.
 Make real puff paste for your dump lings, roll 1t a quarter-inch thick, fit 1t neatly around the apples, which should be liberally treated with sugar and butter, not to name lemon peel and cinnamon, put in a thickly-but- tered bag with small lump of but ter and a spoonful of sugar, and cook for twenty to twenty-five minutes in a fairly hot oven.