OCR Text |
Show Kitchen and Cable THE SUNDAY MENU. BREAKFAST. Bananas. Wheatena and Cream. Fork Tenderloin. " Baked Potatoes. Graham Muffins. Coffee. DINrXKFi Grean Pea Soup. Roast Ribs of Pork. Rice Croquettes. Gravy. Baked Onions. Mashed Turnips. Stewed Tomatoes. Lettuce Salad. Pumpkin Pie. Nuts ar.d Raisins. SUPPKR. Lobster Salad. French Toast. Cream Cheese. Apple Dumplings with Cream. Coffee. PRIZE RECIPES. French Soup "Won Examiner's Last Week Prize. French Soup. Take a sheep's head which has been thoroughly cleaned and brains removed; simmer for five hours I with three quarts of water, one tea-j tea-j cup pearl barley, six onions, one turnip, i one carrot, a bunch of sweet herbs and a few cioves. Remove head, strain and I rub vegetables through a colander or i cut them in small pieces; with a ladle i carefully remove every particle of fat. Cut the meat in small bits and add to j liquid; season to taste,: add a glass of white wine and some mushroom ketch-I ketch-I up; thicken with butter and flour blended. Serve very hot. Shoulder of Mutton With Port. Have the bone removed by the butcher, but look it over carefully afterward ana pick out any fragments that may I adhere to the meat. Stuff the pocket with a rich dressing, and tie or sew up tl. opening; dredge with flour and then place it in a cooking-pot or large kettle. Brown a sliced onion in the fat left in the spider and put it in with the meat; add one teaspconful of salt, one level salt-spoonful of pepper and one pint of boiling water. Stand the pot in the oven and cook three hours, tightly covored. Now blend together one scant tablespoonful each of butter and flour, add it to the liquor about the meat fnfter slfimmincr nff tVi at V.nr, nJA one teaspoonful of chopped parsley and a tumbler of port. Cover the pot again and cook another hour. Stew of Hearts. Ingredients three lambs' hearts, two bay leaves, one-quarter one-quarter peeled lemon, one tablespoon butter, one-half teaspoonful salt, one-eighth one-eighth teaspoon pepper. Wash the hearts and cut into pieces, cutting across the grain of the meat. Dry slightly and sprinkle thickly with flour; place the butter in a small stewing kettle, ket-tle, and when hot add the meat; stir constantly, browning the hearts and cooking about ten minutes, then add sufficient hot water to nearly cover the meat, the peeled lemon, cut in slices, and bay laves: cover and cook gently for forty minutes, stirring often and adding, more water if needed; add salt and pepper, remove the bay leaves and lemon and serve. The gravy will need no more thickening and should be rich, creamy and brown. - Lamb Pot Roast. Take a large-sized ieep earthen dish, cover the bottom Willi Wflter ln- nn a lvor f I and quartered potatoes; sprinkle this well with pepper and salt, then add a layer of loin of Iamb chops and repeat the seasoning. Next take lamb kidneys, kid-neys, seasoning as before. Over this place a layer of Spanish onions, sliced, not too fine. The last layer should be fresh California oysters. Repeat layers lay-ers until dish is nearly full; add sufficient suffi-cient water to prevent getting dry, and then put a layer of potatoes, cut in Halves, all over the top: pepper and salt them well, dredge with flour and bake in a brisk oven. When the top layer of potatoes is brown and crisp, pot roast will be ready. |