The Washington herald., 1913-02-23
Practical Recipes for the Home Board

to which has been added half a CUP OF
rich. GRUMPY. yellow cheese to each cup
CT sauce. Sprinkle Drowned bread crumbs
over the sauce. Add another layer Of
potatoes. more cheese. SC. until all the
potatoes are used. The top layer should
be sauce covered with crumbs. Bake in
moderately hot oven for half an hour
Oyster Salad.
Heat a pint OF large oysters in their
own liquor until they plump up. Drain
and set them in a cold place, and then
chop coarsely and mix with an equal
amount OF tender white celery; dress
with mayonnaise. and serve.
sauce for Pudding.
One tablespoonful butter. the same Of
cornstarch. one cup boiling water: mix
we'll Add half cup sugar and tablespoon
full Of good cider vinegar. Let 1t boil up
once, and serve.
New England Boiled Dinner.
Three pounds OF corn beef taken from
the round. Wash 1t in cold water and
put it into q large boiler that will hold
all the vegetables. Cover with cold water
and set on the stove, where II will heat
slowly to boiling point. Skim 1t well,
and let boil very gently for three hours.
When the meat is put on to boil. wash
two or three beets carefully without
breaking the skin or cutting the roots.
Cover them well with water that Is boil
ing rapidly and cook tifem separately.
Pare two large white turnips and one yell
low one, and cut in quarters. Scrape
two parsnips and two carrots: pare six
good-sized potatoes. Lay these vegetables
in cold water until needed. Take half
a head OF cabbage for cold slaw; cut
the stalk out without breaking the
leaves: bind them together with piece Of
tape or muslin. and then add all the veg
etables except the beets. at the proper
time for cooking them. The carrots.
parsnips. and turnips should boil In about
an hour, but give them suficient time
Cabbage will require about the same time.
and the potatoes, half an hour. When
the meat and vegetables are done place
the meat on a large platter with the
vegetables arranged in groups around it.
Add few slices Of the beets with the
other vegetables after having spiced
them. Add a few sprays Of curly parsley
to give dish Of stewed squash with this
dinner. Serve either horse radish or mus
tard sauce.
Mustard sauce.
After the meat has cooked two hours.
take out a pint Of the broth to make the
sauce. and replace with boiling water, II
there is not sufficient left on the meat to
cover the vegetables. Peel and chop a
small onion fine. add to the broth and
boil half an hour: then add a tablespoon
ful of dry mustard, a gill of vinegar. and
seasoning of salt and pepper. Stir the
sauce until it Is thoroughly blended, and
set over hot water until needed.
Jellied Apples, Baked.
Wash the apples and halve them from
stem to blossom. Do not pare them, but
remove the cores and fill the cavity with
currant jelly. Bake until the apples are
tender and serve with sugar and cream.
Put little water and sugar in the bak-
ing dish to prevent the apples scorching
Corn MuMns.
One cup of yellow cornmeal. half cup
-four, one large tablespoonful sugar. two
rounded tablespoonfuls baking powder.
one well-beaten egg. one and one-hah
cups sweet milk. tablespoonful salt
Bake in hot. well-greased gem pans.
Roast Neck Mutton.
Boil a neck niece OF mutton tender. 50
the bones will slip out. Then press the
meat closely together. shaping nicely with
the hands. Place in a roasting pan and
over the meat spread a thick dressing Of |
bread crumbs seaSoned with butter, salt.
pepper. and sage Pour into the pan he