The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1926-06-04
Jeanette Boyer

WHICH Is MOTHERS DAY OF REsTF3
"WOman's work is never dOne"-nOt even
on Sunday it seems. Very often Sunday is
Mothers hardest day. No sOOner are the
tons must begin for the big Sunday dim
ner. And / would like to blame that big
Sunday dinner for all that trouble. It's too
big, for it keeps some Of us away from |
church to stand over a hot range ali morn
ing and 1t fills all Of us so full that we
are grOggy for the rest Of the day. But
Sunday dinner is an institution we would
dislike 20 lose. IL is one meal in all the
week when the members Of the family may
eat together in leisure. No wonder that we
would like to have the food a little special
We viii grant that the food must be es-i
pecially good, but we hold that it should
be simple and easily prepared. The dessert
can be made the day before, the salad ma
terial and dressing prepared and but in the
cooler. Perhaps the meat can be partially
or wholly roasted with the vegetables the
day before so that a few minutes in the
oven will prepare iC for serving. Oven din
ners which can be baking while we are at
church and are then ready to be served on
our return are satisfactory. They lack only
brown gravy to be made and the table to
be set.
Sometimes serving the Sunday dinner
at five o'clock will solve the Sunday Ques-
ton. And it is always solved If the mem
bers Of the family will volunteer their aid.
u father gets breakfast and sister washes
the breakfast dishes while brother sets the
dinner table, mothers Sunday burden is
lifted and Sunday is for her too a day Of
Sunday Dinner Menus
Braised Beef Cooked Celery and Carrots
Drowned Potatoes
Gravy
Orange SOuffe Golden Sauce
Ham Baked in Milk with Potatoes
Chocolate Ice Box Cake
> Meat Loaf Tomato Sauce
Baked Potatoes Dressed Lettuce
Prune Pie
Braised Beef
Three pounds beef from the rump or
lower round, Rex flour, salt and Lepper,
e two thin slices Of salt pork, One-fourth
diced carrots, One-fOurth diced onions,
one-fOurth cup diced celery, three cups
O boiling water.
: Wipe the meat with a damp cloth. Dredge
q with flour. Sprinkle with salt and PEPPER
Fry out the pork and scar the entire sur.
+ face of the meat in the hot pork fat. Place
meat on a rack in a rooster or baking
q dish. Surround with diced vegetables. Adj
q boiling water. Cover tightly and bake in 4
s slow oven, 300 degrees F., about foul
hours. When done, remove to a hot platter
Strain out the vegetables and make
thickened gravy of the remaining liquid
The amount Of vegetables given here &
n only enough to add flavor to the meat
Add a larger quantity Of any kind and i
necessary use more water to thorough!
8 cook the vegetables.
IS Orange SOUffle
b One cup stale bread crumbs, free iron
II erusts, One-hat cup milk three eggs, one
. half cup sugar, juice Of two oranges, an
ID grated rind of one.
y Save out two tablespoons of orange juic
for the sauce. Rub the bread crumb
through a coarse sieve. Soften crumbs II
=, milk and the grated orange rind and juice
Separate eggs. Save one egg yOlk for tn
n sauce. Beat two yOlks until thick and tire
re whites until stiff. Add sugar to beate
- VOIkg and combine with orange mixture
Carefully fold in the stiffly beaten eg
u whites. Fill custard cups twO-third flu
n and set in a pan of hot water. Bake i
K moderate oven 30 degrees f. until firm
: Serve with Golden Sauce.
Golden Sauce
It Three tablespoons butter, One-hah Gu
D. powdered sugar, one egg yOlk, two table
spoons orange juice, three tablespoon
~ cream.
t. Cream the butter with powdered sugai
Add unbeaten yOlk of egg and beat unit
a little at a time the orange juice and tn
cream. Set the bowl of sauce over hot waite
I'd and stir until smooth.
&c Chocolate Ice Box Cake
= Two and One-half dozen lady fingers, OF
u cup butter, one cup bOwdered sugar, tW
ii, squares chocolate, one cup Granulate
"a sugar, One-fOurth cup water, four eggs.
- Line bottom and sides Of baking dis
with lady fingers, separated, rounded SIC
III toward pan and close together. Plal
IL chocolate. formulated sugar and water
NuUunAE nQAAGA am MALA ~ &G -L|
add yOlks, well beaten. Cook until thtC
and smooth, stirring constantly. Reno
from the stove and cool. Cream the butt
en- and powdered sugar well together add Il
ma egg mixture stir well and lastly fold
the stiffly beaten whites. Place filling
OF pan on lady fingers, cover with rest Of lac
ty fingers. Place in ice box to harden. WIZ
done, remove to a platter, cover Wi
whipped cream.
1t viii take from u to "a hours to harde
Prune Pie
MS One BOupd EteWed prunes, tWO-thtrd CT
sugar, One-third teaspoon salt, one tabl
.oe spoon melted butter, two tablespoons o
- ange juice; juice from prunes reduced
Us syrup consistency.
Remove the stones from the prunes al
w add the rest Of the ingredients. Arrange I
-. mixture on a pie plate lined with pastT
u Bake in a quick oven (450 degrees FL u
1T til the pastry is slightly cOlOred. CO.
if cover with meringue. Bake in a mOdera
even $3.50 degrees F. until the meringue
Drowned.
de III and Kitchen Suggestion
-. NJ MADAM TANW Hon