OCR Text |
Show L Kitcften and Cable I , , j THE SUNDAY MENU. ; BREAKFAST. ' Oranges. Cereal and Milk. Broiled ' chops. ' ' ' ' Hashed Cream Potatoes. Graham Gems. ; Apple Butter. Coffee. DINNER, i Clear Soup. Fricaseed Chicken with Boiled Rice. Spinash. Mashed Turnips. Watercress Salad. Cheese Y afers. Banana Ice Cream. Black Coffee. . SUPPER. Fried Oysters. ' Celery. Chicken Salad. Parisian Rice. Hot Chocolate. . Celery Salad. In winter salads.' celery is especially useful and of value. It must be white, crisp and tender for, this purpose, and many constitute the salad or only a part of it, according to how elaborate or how simple you desire the salad to be. Celery, andive, and cress may dc converted into a very pretty salad, especially if the celery is mixed with mayonnaise and a garnish of hard boiled eggs is used. . A celery salad should never be dressed long before it is rea.uired for the table, or the celery cel-ery will lose its crispness and become discolored. When the celery is cut, throw it in cold water and only remove re-move it in time to drain and wipe perfectly dry before adding the dressing. dress-ing. The light,, fresh appearance which makes a salad .of this kind so acceptable accep-table can . only be preserved by having hav-ing all the green vegetables in the combination absolutely fresh and dressed at the very last minute before serving. - To Prepare Dried Fruit. Dried fruit, if properly prepared, . is almost as delicious as when preserved. The trouble is that few cooks know the correct manner in which to cook it. They place it on the stove and let it boil or simmer without first soaking it. The truth is that all dried fruit should lay in cold water at least twenty-four hours before being placed near the fire. This soaking restores the fruit to its original size and . flavor. The fruit is then allowed to simmer gently for a few-minutes in the water wa-ter in which it has; been soaked. Try this with California prunes and you will be surprised at their sweetness, requiring no sugar for. the ordinary taste. Perhaps no fruit loses so much of its lusciousness as the peach in drying, dry-ing, canning or preserving, and yet the dried peaches which, have been soaked the prescribed hours and served with sugar and cream almost defy detection. detec-tion. Its half-sister, the apricot, is also most delectable when so prepared. pre-pared. So many who have tried and failed to make an appetizing dish for the children from the dried fruits will find the solution in the soaking for hours and the simmering for minutes. The golden rule is never to throw away the water in which the fruit has been soaked, for in it lies half the virtue of your "sauce"; simply rinse the fruit , thoroughly before putting it to soak. '''' . Roast Turkey. Clean the turkey and lard the breast. Throw fifty large chestnuts into boiling boil-ing water for a few moments; take up and rub off ..the dark skin, . cover with boiling water and simmer one hour; remove and mash fine. Chop one pound veal and half-pound salt pork very fine; add half the chestnuts to this, also half teaspoon pepper, two tablespoons salt, one.- cup stock. Stuff turkey, truss, dredge; with salt and pepper. Rub butter over, and dredge with kour. Place on the side on meat rack, put into a hot oven that the flour, in .'bottom of pan may: brown; when brown put in water enough to cover pan and baste eyery fifteen minutes. min-utes. Brown the other side of the turkey, turn on the, back and at the last baste with melted butter. Walnut Salad. Drop walnut meats into boiling stock; boil twenty minutes cool and remove the skin. Mix with them an equal quantity either of sweetbreads parboiled par-boiled and pickled a-'.part of the white meat of cold chicken cut into cubes. Season with salt anFaJ little red pepper. pep-per. To each pint-sprinkle over a teaspoonful of Worcestershire sauce. Split into halves three cloves of garlic, press them into a5 bread crust and place in bottom of a bowl. Place nuts and chicken on top and sprinkle over a teaspoonful of celery seed, then two tablespoonfuls of tarragon vinegar. Cover bowl and set in refrigerator over night. At serving time lift meat carefully from garlic and mix it with sufficient mayonnaise to cover. Dish on lettuce leaves. Chicken With Rice, Cuban Style. Into a saucepan put half cup olive oil, one onion and two kernels garlic chopped fine; when brown put in chick en prepared as for fricassee, also three-fourths three-fourths pound bacon, cut in dice. Allow Al-low it to color a nice brown, add pepper pep-per and salt to taste and one and one-half one-half cans tomatoes (or six fresh tomatoes to-matoes with skins removed), a pinch of Spanish saffron, two cloves, a bay leaf and a green pepper cut into cross-stripe. cross-stripe. Cover tightly and simmer half an hour, then pour over all one pint . of water and two cups of best rice that has been thoroughly washed in hot water. wa-ter. Cook over a medium fire twenty-five twenty-five minutes, by which time the rice will have absorbed all the liquid. Place saucepan where rice may steam until tender and dry. Serve on platter. Garnish Gar-nish with French peas. |