The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1912-04-16

Great system Pen ID d.
Soyer Famous London chet.
DINNERs cookED d pNE RAo.
9 Y. soysr. CT . &c sFasls'f

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Club London.
In my last article gave menus for
dinners for Sunday, Monday ana Tues
day that could be cooked In one bag,
the dessert, Of course, excepted. Here
give menus that can be 80 cooked
Tor the other days OF ths week.
Wednesday. Il
Let the dinner be roast and stuRed
breast Of mutton,
Take . lean breast Of mutton four
pounds weight, getting the butcher to-
bone It for you. Make Q stuflng With!
two ounces Of stale bread crumbs, q,
dust Of salt and pepper. . hnely
chopped onion, and q heaped dessert,
spoonful Of minced parsley, or. Sc
pressed for time, . little finely pow
dered mixed sweet herbs. Add good
lump Of dripping or cut q little fat
from the thick part Of the breast, chop
this finely, and use instead of dripping
Bind II possible with an egg, or, fail
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
Gtble. Then put In the meat, Add the
other and put in the rest Of the POI
tatoes. Put 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 UNDERGONE. Turn out, serve
with little red currant jam, II jelly
Is not possible.
Baked bread pudding will be found
very acceptable after this.
To make it, soak half pound or
more Of stale bread over night in cold
water. Then beat up with a fork till
quite light. Now add to it 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 It
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, little powdered sweet herbs,
and add to it large finely chopped
onion. Sprinkle the whole we'll with
seasoned -four. Add any cold gravy
which may be over from the day be-
fore, and couple Of slices OF lean
flank Of bacon and a tablespo 5of
Worcester sauce. with the same
amount of water. Grease the bag.
Put in the mtnce: Cook gently for
half an hour, turn out, and serve with
baked potatoes. il
A jam roly-poly pudding will be a
nice finish to this dinner. 1t is too
well known to need a recipe.
Friday.
A little fish once q week not only.
makes a nice change in the monotonyi
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 stuflng, in exactly the same
way as described for stuffed breast OF
mutton. Wash the fish well and cut,
OF the head: then put in the stuhing.
Sew up the hsh or secure tightly with.
white cotton. Grease the outside OF the
hBh 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 I'M
tho fab and bake for from 20 to 30
minutes, according to whether two
small fish or one large one is used.
Slip out gently and serve with baked.
potatoes.
Dressed macaroni will servo for a.
pudding.
Take half pound OF cooked macaroni.
Add to it 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 well with the nut margarine. Mix,
the macaroni' well up with the cheese.
and nut butter, slip into the bag, and
cook IN hot oven for ten minutes.
slip out onto q 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
viii need something which. does not
require much preparation beforehand.
Liver and bacon, always a highly APP
preciRted dish, will meet the difnculty.
and there is no fear of it s"catching''
In the bag II she should chance to ba;
called away for minute or two.
Slice one pound Of very fresh liver.
dip each piece into Hour ntcely season
ed with salt and pepper. Put piece
of1Iver on top OF each rasher otsbacon.
Grease tho bag slightly. Put In the
EasherS and liver. Cook for twenty
i've minutes. Open the bag, and alipI
out the m0at gently onto 4 very hot
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