The Washington herald., 1912-01-06
ECONOMICAL MENUS
FOR TWO DAYS

VN "A = =
Planned to Offset Expense Of
Holiday Fare.
BREAKFAsT.
Oranges
Little Sausages, Baked
Fried Apples
Toast Coffee
LUNCHEON.
Surprise Biscuit, with Gravy
Watermelon Pickles
Coffee Jelly with Banana Cream
Tea
DINNER
Tomato Bisque
Braised Calls Liver.
Mashed Potatoes. Peas
Cream Cheese with CHOPPED Raisins and
Waters Coffee
II.
BREAKFAsT.
Fruit Medley
Bacon Eggs
Corn Meal Circles with Maple Slrup
Coffee
LUNCHEON.
Liver and Bacon Hash
Bread and Butter
Chocolate and Marshmallows
Graham Waters
DINNER.
Cream OF Potato Soup
Mock Steak with Tomato Sauce
Baked Potatoes Turnips
Fruit Pudding from Cake Crumbs
Foamy Sauce
Coffee
As more or less elaborate menus have
been given for the holiday season just
past, and many. no doubt. will feel the
need Of something rather plain and mex
pensive to offset the expense incurred at
that time, the menu given above Is
planned with this in mind.
Surprise Biscuit-One and one-half cups
-four, three teaspoonfuls baking powder.
two tablespoonfuls shortening. one-haIf
teaspoon salt about one-half cup milk.
Make a biscuit dough as soft as can be
handled. roll into n thin sheet and cut
with biscuit cutter. Have ready one
cup Of well seasoned chopped meat (what-
ever has been left over from the previous
day, any kind OF meat can be used, that
has been moistened with a little gravy.
stock or milk, Form into sandwiches by
spreading the meat lightly on half OF the
biscuits and cover with the other half.
pressing them together at the edge. Bake
twenty minutes IN a hot oven. Serve with
gravy.
Coffee Jelly-one-half cup good clear
coffee ueft from breakfast). one-hah cup
milk. one-haf cup boiling water. three
tablespoonfuls cold water, one tablespoon
full granulated gelatine, four tablespoon
fuls sugar, little salt. soak the gelatine
in cold water until softened. add the boil
ing water and stir until the gelatlne Is
dissolved. Mix the coffee, milk, sugar,
and salt together and add them to the
gelatine. Pour into a mold and set away
10 harden. Serve with banana cream
made by mashing a couple OF bananas.
stirring in one-fourth cup cream and half
cup of milk and sugar as desired.
Braised Calls Liver-Vvash and scaId a
small calfs liver: place on baking pan.
the bottom of which has been covered
with chopped onion and carrots and one
half cupful celery tops cut fine: add a
quart OF soup stock, a teaspoonful OF
salt and a saltspoonful OF pepper: cover
the pan and bake In a moderate oven for
two hours, basting two or three times
while the liver is baking Cook in a
separate pan two carrots cut in blocks;
boil a pint Of celery and heat a can OF
peas. Dish the liver. drain the water
from the vegetables into the pan in which
the liver was cooked. boil rapidly for ten
minutes while you rub together two table
spoonfuls OF butter and two of flour: add
a pint Of water from the pan and stir
until boiling, then add a teaspooful Of
kitchen bouquet and salt and pepper as
desired. Put piles OF the vegetables at
sauce: garnish with triangular pieces OF
toast.
Mock Steak-Put a pound Of lean beef
through meat chopper, add a level tea
spoonful OF salt, dash OF pepper, two
tablespoonfuls OF water; mix thoroughly
and form into a cake the size and shape
Of a sirlOin or porterhouse steak. Put an
iron pan on the stove and grease il.
when hot put in the STEAK. Cook for
moment on one side. then turn with
pancake turner and scar the other side:
then push IL over a moderate fire or put
in the oven to cook slowly for fifteen
minutes, turning once or twice. Trans
fer TO heated platter, haste with little
butter. and serve at once
Pudding from Cake Crumbs-Two cups
OF stale cake crumbs softened In about
one-quarter cup Of hot milk: add TO the
softened crumbs a well beaten egg, one
quarter cup Of sugar. one-duarter cup OF
molasses, one cup OF chopped raisins.
hgs, &c, two teaspoonfuls OF mixed
spices, one-quarter teaspoonful of soda.
one teaspoonful of salt. two teaspoontuls
of lemon juice. one-quarter cup of flour;
bake In a moderate oven forty-five min
utes; serve hot with foamy sauce made
as follows: One-quarter cup Of butter.
three-quarters cup of light brown sugar,
a few drops Of lemon juice, four table,
spoonfuls Of cream On. milk. one-half
teaspoonful Of vanilla Cream the butter.
add the sugar slowly, and beat until
light; add the cream and havorfng grad
ually; when ready to serve stand the bowl
over boiling water and stir until the
sauce is foamy looking