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Show j Kitchen and Cable. . ( THE SUNDAY MENU. BREAKFAST. Oranges. Wheatena and Cream, Fried Ham and Eggs, Muffins, Baked Potatoes, Coffee and Chocolate. DINNER. Clear Soup, Roast Lamb with Green Peas, Sliced Tomatoes, . Spinach, Celery, Corn, Chicken Salad, Ice Cream, Cake, Fruit, Cheese, . Cafe Noir. supper! Salmon Salad, Sliced Tomatoes, Hot Rolls. Orange Marmalade, Cocoanut Cake, Tea. RECIPES. Special Shoulder of Mutton. Take a small shouider of mutton, rub it over with one ounce of ground green ginger and salt. Fry a quarter of a pound of onions cut in dice and add to the mutton, mut-ton, which should be braised for an hour arr.d a half, with frequent turnings. turn-ings. Send to the table with a gravy of a pint of water, added to the drippings, with a flavoring of cloves, cinnamon and pepper. Curry of Cabbage. Cut a small white cabbage into shreds, wash it thorouga-ly, thorouga-ly, put it into a stew pan with a pint of stock and boil for ten minutes. Take it off the fire and put it in two table-spoonfuls table-spoonfuls of chopped ham, a pinch of cayenne, a desert spoonful of curry powder, one large onion, cut into dice and salt to taste. Stew for an hour and add two tablespoonfuls of milk before be-fore the vegetable is served. Boiled Bananas. Peel and halve six or seven hardly ripe bananas and put 1 them in a pan with a breakfastcupful of milk, a teaspoonful of salt, half that of white pepper and simmer them gently and steadily for twenty-five to unriy minutes. Make a roux with a tablespoonful of butter and a dessertspoonful dessert-spoonful of flour; pour the liquid from the bananas on to it, stir all together and let it just boil up. Place the bananas ba-nanas on a hot dish with the sauce over them. Caramel Mousse. Stir a cupful of sugar in a saucepan over the fire, constantly con-stantly until the caramel stage is reached; add gradually a cup of hot milk and stir over boiling water until the caramel is dissolved, then add a rounding teaspoon of gelatine soaked In two teaspoonfuls of cold water and half a cup of sugar. Strain into a pan. chill and add whipped cream, flavor with vanila and freeze. Garnish with whipped cream and sprinkle macaroon mac-aroon crumbs all over. |