The San Francisco Call. Newspaper, October 14, 1900, Page 18

THE SUNDAY CALL. who BRAOILED CRHICK N CURRY SAUCE. i Dressing » on dish yms stewed in with watere Trout. browned d Salmon x ry bread crumbs, one owned of salt Foed. ipfuls granulated measured after spoonfui ntul vanila, s untfl stiff am of tartar, gar and flour, Turn into a paper- n and bake in slow r. Invert tin and let it o 15 cold remember how much de- the whites of eggs in an f all in angels’ food. Never pping untll the whites will n a tall pyramid when you The warmer the Angels’ rder to achieve this, but LOBSTER A LA NELSON. no cake is perfect without it. There Is & whole sermon for lazy people in an un- successf ANg fc Lobster a la Nelson. at from shejl of boiled lob- ewpan with one table- h of pepper. juice of one i EN TURNIP CUPS juice; let stmmer one cup bre; own in hot ov coval, parsley n; and the mor; Chicken in Curry Sauce. broflers ineide and out with but- and salt; place in nutes in hot oven, When done remove dd enough hot water s of pan to make e large tablespoon powder, three slices of onions minced and browned, one cupful cream, two beaten egg yolks, two tablespoons flour; add salt and pepoer; simmer till creamy. Garnish chicker with julienne potatoes, parsley and lemon, SugSestions for the Palate ERE are some ways in which the eternal round mutton, and Pocketbock. fowl, boiled, r:\" t})es:l:hed and fi fl minced, may be ed with equal profit to palate and pocketbook. While the high-headed person may wish to keep her boarders always crying out: *How expensive!” the wise one prefers to hear: “How well flavored”—especially 1if the flavor means a saving of expense. . Mutton Piguante. Wash and trim & leg of mutton, then LENTIL SALAD IN . , Barlic. score it deeply in half a dozen places and crowd Into the scores either of garlic or small button onio pinches of salt and a few drops of salad oil. Lay the meat in a pan, with a cup- ful of hot water, turn another pan over it, and bake until three parts done. Mean- time mix a tablespoonful of French mus- tard—dry, of course—and three table- spoonfuls of fine cracker crumbs, to a thin paste, dropping in alternately oil and vinegar. Season the paste highly with salt, black pepper and cayenne. It must be soft enough to spread very thin, but not to run. ‘Take up the meat, put it in a dry pan and cover it well with the paste, then return it to the oven and let it roast gently until the paste Is a brown crust. Beefstenk Marinado. Take a thick sirloin or rump steak, score it lightly on both sides and pour a tablespoonful of salad ofl into the scores, Lay it quickly in the marinade, let stand an hour, turn, take out, wipe dry, sprinkle lightly ' with salt, and thickly with pepper and mustard, then broil quickly and serve very hot, with a dash of melted butter—not drawn butter—on the upper side. Mutton Marinado. Wash, trim and score the mutton as above, but cut half a green pepper and a slice of onlon in the scores instead of the Next rub a spoonful of salad oil well over the surface and let it stand while you make your marinade. Take helf a pint of strong salt water—sea e 2 water If obtainable—and half a pint of either apple vinegar or sour wine. Put them in an enameled saucepan with a teaspoonful of sugar, a shalot minced, a dozen peppercorns, half a dozen cloves, a bouquet of herbs or a pinch of dry herbs in powder, bring to a quick boil, skim, set aslde and when bloodwarm pour in the dish around your mutton. The meat ghould not be more than half covered. Let it lie two hours, turn, and let stand two hours longer. Roast in a covered pan, and brown quickly at the very last. Hamburg Steak. Rub a good sized baking dish fnside with garlic, then line it with thin slices of fat bacon, and sprinkle the bacon well with both black and red pepper. Take two pounds of good Hamburg steak and work into it a minced white onion, a teaspoon- ful of salt, a saltspoonful of black and red pepper, a pinch of herbs and two ounces of bacon chopped very fine. Knead all well together, then shape flat, and put in the dish. Sprinkle a little mustard over the top, then cover the steak with a layer of sliced bacon and set the dish to bake for an hour. Thicken half a cup of claret with a teaspoonful of browned flour, pour it around the steak, bake ten minutes longer and serve very hot. Olla-Illa. Put three spoonfuls of salad ofl Into an earthen stewpot, set it over slow fire and shake into it a teaspoonful of dry mustard, a pinch of salt, a dust of pepper and cold meat of any sort—lamb, veal, chicken, beef, or scraps of all—cut into bits and freed of skin and gristle, and rolled in flour. Stir them weil through the mixture and let brown, then add three more spoonfuls of ofl, also two carrots, scraped and cut in dice; two tomatoes, peeled and sliced: one large or two smali onions, three green peppers, half a head of cabbage, cut small; a root of celery, a sprig of parsley, and a bouquet of herbs. Cover and shake over the fire for ten minutes—until the meat is well browned—then pour in a pint of stock or, lacking it, hot water, and stand the pot® where it will simmer for an hour. Serve in a deep dish or turneen, with sippets of verv brown toast undernéath. This is an excellent way of using up leftovers. If the vegetables are aready cooked, twenty minutes of simmering is enough, and the water or broth must be diminished by one-fourth. Sweet Potato Croquettes. Bake the sweet potatoes until they are tender; then scoop out the centers and put_them through a vegetable press. To each two cups of mashed potatoes allow a tablespoonful of butter, a level tea- spoonful of salt. a tablespoonful of sugar and a half saltspoonful of white pepper: mix thoroughly. Form into cvlinders, dip in egg, then in breadcrumbs and fry In smokfllg—hot fat.—October Ladies’ Home Journal. Stewed Mutton. Choose a good fat neck, with as much of ribs and breast as needed to make out a dish, have the butcher gash it deeply and break the bones. Wash the meat well and lay it in a deep pot, then sprinkle it liberally with salt and red and black pepper. 111 the pot with water to cover the meat an inch, bring it to a quick boll, dash a little cold water to throw up the scum, skim well, then set the pot where it will barely simmer and cook till a PINEAPPLE PARFAIT. straw will plerce the meat. Have ready two (‘arrols.p cut in dice, a shredded cab- bage, six Irish potatoes, peeled and quartered. two onions, sliced, four toma- toes, peeled and sliced; a pint of Lima beans, four turnips, eut very thin. Drop them igto the w a handful at a time, 0 as :;n wholly to check the simmering. OoOF LAMB When all are m. add more salt and pepper —If it had gone in at first the meat would be over-seasoned. Fill up the pot with hot water, as it evaporates. Ten minutes before serving, roll a generous lump of butter In either cracker dust or sifted flour, and drop it in the pot, stirring until it melts. Delicious Tea Punch. Put one tablespoonful of Ceylon or India tea into a large pitcher, and pour over one quart of boiling water; cover the pitcher and stand it aside for ten min- utes; strain and add a pound of sugar, the juice of six lemons and two oranges. Stand this aside until very cold. When ready to serve add ice and Appolinaris.— October Ladies’ Home Journal, Pointers t© Help These Whe Weolld Make Qake. SE good materials If you want good cake. There is no alchemy in the oven fo transmute stale eggs, sticky sugar, strong butter and lumpy flour into something rich and toothsome. Nelither will the most skillful mixing and baking do away with the acrid flavor resultant from poor baking powders. To judge flour, ruffie the surface of it —the shadows between the heaps look faintly creamy. Blue-white flour is apt to have a talat of corn flour or corn starch, or else be ground from wheat be!nw"m highest grade. fect flour, grasped the hand, wi eased all veins of the keep shape lso et feel, whick ot be more ac . only a faint saccharine smell is for many sorts of cake better th: either granu- lated or cut loaf, and class grocers will supply on demand a lig t sugar, much better for any of the white sugar trit Butter speaks fi i nose. ggs carry wi freshness. It Y end, betwixt sheil. When cated at the e ing. and creaming e cake. P day mp. without scorchi it and whites, each or dish—then If you 1 a bad ¢ not ruin the whole batch. Put into the mixing bowl and be s eak u fin cream not be tir. Keep beat! ¥s the same way 1 so a dash of into molds and teaspoonful of llow rin grated ye stir in half I Bake in a quick layer cake by b still warm chopped nuts wi ed raisins on frosting, and put on anothfer layer. Repeat until the cake is as high as you like. Let cool, trim si h all around a thickly. _——— When Mer Make Calls In making an afterncen call a man usually leaves his overcoat, umbrella or stick, hat and gloves In the hall before entering the drawing room. He may. he choose, carry his hat and stick into the room at a first or formal call, If It is t be very brief, except at a recept H removes right glove befors offer to_shake hands. He never offers his hand first, but waits the Invitation of his hostess. If she 1s behind her tea table she may not rise to greet him, but gracefully es him in the conversation and perhaps bows her adieus. . It is an_evidence of gool breeding to enter and leave a room uno vel It is not usual to introd on his entrance to more He never shakes ha to a woman, but always w g The lady always gives the Invitation to call A man must not go beyond an avideni pleasure in her society way of suggestion. Sometimes a woman friend will exert herself for him. The sooner the call follows the invitation grealer tne compliment. A fortnight usual in- terval.—Mrs. Burton Kingsland in the Oc- tober Ladigs’ Home Journal,