Show 1 TF fOR THE WOKS OOK f DAY PAYOUT OUT I CORNELIA CORNELI A C BEDFORD j jO I NCE a fortnight or perhaps once a ONCE O week the cook In common with nil all housemaids has a half day to herself bersell It is 15 1 usual on such occasions for Tor her to prepare prepare a part at least of i the evening dinner inner in advance leaving the food In such shape that the tha wait waitress ress can finish it without neglecting her other duties There are times how however however ever evor when things do not go as smooth smoothly ly as usual or the second maid is ie nurse instead of waitress and cannot be spared to go into the kitchen or the mistress decides that by way of variety vari varl variety ety she will cook the meal eal herself herselt She wants a tasty one but It must be dif different different different ferent from the cooks usual routine of ot dishes at the same game time it must be beso beso beso I so arranged that once the meal is an announced flounced she she will not need to go again agam L into luto the kitchen For such a time she sheL might try this menu and find it well received by all the family Cream of Tomato Soup Braised Mutton Rice Cups Balls Spring Salad S lad Cheese Wafers German Puffs Strawberry Sauce Sauca A shortness of mutton weighing about five or six aL pounds will be best for this thia method of cooking and a pan or kettle with a tightly fitting cover will vill be needed one of or the patent covered roasting roa ing pans pons so called is best on ac account account account count of its rectangular shape but if only a kettle or an earthen ca casserole caas serole role is available the leg bone must be removed at the joint Trim away a part of the tha fat on the under side In the bottom of the pan spread a half lu cupful each of diced or chopped carrots and white turnips and one large tablespoonful of chopped onion Add a sprig or two of parsley a t o of salt a n dozen pepper corns and one ne f On this thili arrange the meat pour it ft one pint of boiling water and a cupful of panned or stewed tomato cover tight tightly tightly ly and place in a moderate nto erate ov oven n It will ill need about three hours cooking and should not be uncovered until half au hour before dishing Having disposed of this most necessary part of the meal pick over and wash the rice allowing one cupful for five persons persona W Wash ash and rinse repeatedly until un n the water vater runs off oft clear then drain and let stand until needed Pick over half halt a peek peck of spinach re remove remove remove move roots and poor wor leaves and wash through six or more Chore waters vaters to remove all sand and ami drop into a kettle of or rapidly salted water and boil for fifteen minutes Drain and drop it into it u pan of cold water vater for five min minutes minutes utes then drain again pressing out every drop of water Chop it very fine This preliminary treatment might well be attended to earlier in the day by bythe bythe the cook as it tak takes s s some time to com complete complete complete the cleaning process Measure th the chopped spinach For a scant pint put three tablespoonfuls of butter two Uvo tablespoonfuls of cream and a scant teaspoonful ef of sugar Bu ar in a saucepan and place on the fire When the mix mixture mi mixture ture reaches the boiling point add two heaping tablespoonfuls of or flour ilour and stir rapidly as it thickens thicken then cook more slowly without allowing it to color for three minutes Add the spinach mix and beat for a moment then cover and andset andset set et asid until i hilled chilled Work York in gradually gradually gradually ally foar beaten eggs season highly with salt and pepper and add a pinch pinchot of ot ground mace or nutmeg Test for consistence by dipping a spoon in cold coldwater coldwater coldwater water taking up a small portion of the mixture ml ture smoothing with p a knife to the shape of a flattened ned egg egg and dipping spoon and all into a 0 saucepan of slight slightly ly salted water when the mixture mi ture will wIllI disengage ge Itself from the spoon Keep i I the water at a very ver gentle simmer r and poach for from four to five live minutes I Skim out and break open with a fork it if very ery dry add a spoonful of cream if tot too soft a little more beaten egg I When Then just right set the mixture in the until needed Hull wash and mash a pint Jint or more of strawberries then press through a t L 1 sieve Add sufficient powdered sugar to make mal e quite sweet and stir at inter intervals i vals vials until the sugar Is entirely dis dissolved dissolved solved then stand aside to chill chilI Open a carton of cheese wafers and spread sp ad adas as many as wanted on on a 0 fiat flat pan ready to heat in the oven just before the salad course For the salad itself cut the i leaves from a bunch of ne new carrots I wash and boil them whole without scraping When hen tender drop for a mo moment moment moment I ment in cold water and the skins will slip slin sli off in the same sante manner as the 1 I beets Cut Tut in slices then I stamp out in tiny fancy shapes or dice Pitk P k over mer and wash some tender dan dandelion dandelion delion dellon greens g ens and let them stand In Jn cold water wate for about abo t half an an n hour then drain and dry on a cloth Arrange Arran the leaves on a platter p att r or in a pretty salad bowl and over them sprinkle the pre prepared prepared prepared pared carrots On a small tray place I the salt pepper olive ol ve oil and vinegar which are to be used In making the dressing at the tha table At the side of life Ufe Ire warm a scant quart of milk In another tr saucepan mix mi I together one heaping tablespoonful of oC butter and two tablespoonfuls of oC flour I When bubbling graduallY pour in a por portion portion tion of the warm roUt milk stirring until it thickens smoothly As it reaches the th boiling point add the remainder rem of the them I m lk ik by b degrees Simmer for live five minI minu min minutes utes u cover and keep hot over boiling I w ter In a small saucepan s epan put a half cupful 1 or more of thick stewed tomato pulp These The e two mixtures are for the soup A sauce s uce is to be made for the spinach the Ingredients needed being one heaping tablespoonful each of but butter butter butter ter and flour one cupful cupul and a half of milk and salt and pepper to season It Itis Itis is made in the same way as the thick thickened ened milk for the SOUD soup but will be of heavier consistence It should simmer for fully tull forty minutes after thickening and if f made In advance pC of the meal should be covered to prevent the forma formation formation tion of a ft skin over Ofer the top The rlee rice next ne t demands attention Have fully fuUS four quarts of wate water at ata a x galloping boil boll Add the rice and a teaspoonful spoonful t of salt and aDd keep afa atS hard boil until the grains when rubbed between tinge linger I and thumb feel tender throughout hout Drain and press lightly into buttered cups CUIS and then stand in a steamer of ar ofa ara a colander over hot bot water until ntH U t 11 U meal is served Last of all sit make the th puffs Butter Butt r deep earthen cups us or muffin pans Beat EMt together three eggs e ejust just enough to break their stringiness iness and add one pint of milk Gradually stir some omo of this liquid into a Dint pint of flour mixed with a teaspoonful of salt and a teaspoonful of oC sugar When all the flour is wetted beat Enough to t break brek breakall all lumps then gradually stir in the re remainder remainder of or the liquid Strain and fill the cups full Place in a moderate oven an and d bake bak for fully tully forty tort minutes should the t ov n be too hot they are likely to fall If put into the oven just before dinner is served seved they the will be done in m about the right time to serve at onto once on with the th strawberry sauce saure As near the t e meal hour as ble take the meat from the pan Thick Thicken en EUl the gravy graY with blended flour ar water color it with a feW e of r kitchen bouquet and strain While tha th gravy is being thickened drop the spinach by spoonfuls in a shallow pan of simmering water and poach in the manner already directed Skim the balls out as fast as done lay in a 8 but loot dish and pour the sauce round then Turn out the rice on oita 8 platte platter and anG sprinkle with a finely lY chopped parsley Season the milk for fur the soup our take tak from rom the fire and gradually sti the tomato t mato into it The coffee can cam b wade made by the maid while dinner is ie m iu progress c |