| OCR Text |
Show Hiteben and Cable j The Sunday Menu. BREAKFAST. Tokay Grapes. Hominy and Milk. Frizzled Beef. Boiled Eggs. Parker House Rolls. Coffee. DINNER: Cream of Carrot Soup. Veal Fricassee with' Dumplings. Stewed Oyster Plant. . Spinach. Tomatoes with Mayonnaise. Cocoanut Pie.'. Wrafers. Black Coffee. ' SUPPER.-Sardines SUPPER.-Sardines with Lemon. .. Hominy Croquettes. Fried Sweet Potatoes;t - Pickles. Marble Cake. Apple Sauce. Chocolate, , BREAD "AND MEAT. French Method of xlendering Tough Meat Tender. Any rather stale bread that cuts into firm slices answers for' this delicacy. The writer"? first knowledge of this was at a dinner party at which each dish passed, with it came this crisp, delicious de-licious toast, cooked at the moment of serving. The slices were cut, literal!;', "as thin as a wafer." and spread out to dry an hour or two before needed. They were finally spread out on a hot tin plate, popped in the top sheif of a quick oven long enough to curl up a little and take on a pale shade of brown. This toast is particularly grateful to people of delicate digestion, but is so appetizing that it has become be-come a fad to lovers of dainty living. It may also be served at luncheon with ; fruit. Housekeepers who find them-i them-i selves at the mercy of a country butcher butch-er should call to mind the French method of 'improving" tough meat. An impossible beefsteak, for instance, may be transformed into one that is tender and juicy if it is allowed to stand over night in a mixture of vinegar vin-egar and salad oil in equal parts. For a three-pound steak half a cupful of the mixture should be put in a crockery crock-ery plate or dish, large enough to spread the meat out in. Prepare this early in the evening and before retiring turn the steak. What is left of the mixture should be bottled for the next time. Don't use salt or pepper while it is in the oil and vinegar. San Francisco Fran-cisco Chronicle. PRIZE RECIPES. MUTTON BROTH Put about four pounds of mutton (not Iamb), neck piece preferred, in cold water enough to cover. Simmer, not boil, nearly all day, or until the meat is in shreds. Strain through a cullender; place liquor in ice box over night. Next morning remove the grease which has risen, being careful not to let any particles par-ticles remain, on the jelly. Keep jelly on ice, and when required for use take one tablespoonful to one-half cup of boiling water. Salt to taste, before serving. This is excellent for those suffering from dysenteric troubles. AN "EMERGENCY" DINNER inced meat on toast: Remove Re-move the fat. gristle, skin and bones from cold meat. Put them in a saucepan, cover with cold watr and boil while you are preparing meat. Shred the meat and chop very fine. To each cup of meat add half teaspoonful of salt; a speck of grated nutmeg, quarter teaspoonful of grated onion and half cup of thickened gravy made from water in which bones, etc., have been boiled. Stir in a saucepan over a moderate fire until heated through. Serve on toast or pour on a. hot platter and garnish with triangles of toast and sprigs of parsley. Potatoes a la Creme: Put into a saucepan three tablesponnfuls of butter, but-ter, a small handful of minced parsley: salt and pepper to taste. Stir until hot. Add a small teacupful of cream or milk. Thicken with two tablespoonfuls of flour rubbed smooth with milk. Stir until it boils. Chon cold boiled potatoes, pota-toes, put in mixture and boil once before be-fore serving. Parsnip Croquettes: One cup mashed parsnips (seasoned), one egg. two t;i-blespoonfuls t;i-blespoonfuls flour, mix all thoroughly; roll into stiff balls; fry to a rich brown in hot drippings. Tomato Salad: Pour boiling water on tomatoes; remove skins; set on ice to cool. Slice when cold, arrange on crisp lettuce leaves in salnd bowl and cover with mayonnaise dressing. Corn Fritters: One cup corn scrape.! off the cob. one eg;: beaten very Ugh;, three taMespoonfuP flour, half teaspoonful tea-spoonful baking powder, one table-spoonful table-spoonful sugar, pinch of salt and nutmeg, nut-meg, milk to make thick battter. Mix flour, sugar, egg. etc.. thoroughly; add corn: drop a tablespoonful of battrf' into boiling dripping as you would cook doughnuts. Sprinkle with powdered pow-dered sugar. Serve hot. |
