Fifty-Two Sunday Dinners Part 3

Fish, long, whole, per lb. 6 to 10 m.

Fish, cubical, per lb. 15 m.

Clams, Oysters 3 to 5 m.

Beef, corned and a la mode 3 to 5 hrs.

Soup stock 3 to 6 hrs.

Veal, Mutton 2 to 3 hrs.

Tongue 3 to 4 hrs.

Potted pigeons 2 hrs.

Ham 5 hrs.

Sweetbreads 20 to 30 m.

Sweet corn 5 to 8 m.

Asparagus, Tomatoes, Peas 15 to 20 m.

Macaroni, Potatoes, Spinach, Squash, Celery, Cauliflower, Greens 20 to 30 m.

Cabbage, Beets, young 30 to 45 m.

Parsnips, Turnips 30 to 45 m.

Carrots, Onions, Salsify 30 to 60 m.

Beans, String and Sh.e.l.led 1 to 2 hrs.

Puddings, 1 quart, steamed 3 hrs.

Puddings, small 1 hr.

Frying

Croquettes, Fish b.a.l.l.s 1 m.

Doughnuts, Fritters 3 to 5 m.

Bacon, Small Fish, Potatoes 2 to 5 m.

Breaded Chops and Fish 5 to 8 m.

Broiling

Steak, one inch thick 4 m.

Steak, one and a half inch thick 6 m.

Small, thin fish 5 to 8 m.

Thick fish 12 to 15 m.

Chops broiled in paper 8 to 10 m.

Chickens 20 m.

Liver, Tripe, Bacon 3 to 8 m.

HELPFUL CULINARY HINTS

On Methods of Cooking

Water _boiling_ slowly has the same temperature as when boiling rapidly, and will do just the same amount of work; there is, therefore, no object in wasting fuel to keep water boiling violently.

_Stewing_ is the most economical method of cooking the cheaper and tougher cuts of meats, fowl, etc. This method consists in cooking the food a long time in sufficient water to cover it--at a temperature slightly below the boiling point.

_Braising._ In this method of cooking, drippings or fat salt pork are melted or tried out in the kettle and a bed of mixed vegetables, fine herbs and seasoning placed therein. The article being cooked is placed on this bed of vegetables, moisture is added and the meat cooked until tender at a low temperature. The last half hour of cooking the cover is removed, so that the meat may brown richly.

In _broiling_ and _grilling_, the object is first to sear the surface over as quickly as possible, to retain the rich juices, then turn constantly until the food is richly browned. _Pan-broiling_ is cooking the article in a greased, hissing-hot, cast-iron skillet, turning often and drawing off the fat as it dries out.

_Sauteing_ is practically the same as pan-broiling, except that the fat is allowed to remain in the skillet. The article is cooked in a small amount of fat, browning the food on one side and then turning and browning on the other side.

_Frying._ While this term is sometimes used in the sense of sauteing it usually consists of cooking by means of immersion in deep, hot fat. When frying meats or fish it is best to keep them in a warm room a short time before cooking, then wipe dry as possible. As soon as the food has finished frying, it should be carefully removed from the fat and drained on brown paper.

Egging and Crumbing Food

Use for this dry bread crumbs, grated and sifted, crackers rolled and sifted, or soft stale bread broken in pieces and gently rubbed through croquette basket; the eggs should be broken into a shallow plate and slightly beaten with a fork to mix the white thoroughly. Dilute the eggs in the proportion of two tablespoons cold milk or water to every egg.

The crumbs should be dusted on the board; the food to be fried should be lightly crumbed all over, then dipped into egg so as to cover the article entirely, then rolled again in bread crumbs. Sometimes, as in cooking fish, flour is used for the first coating in place of the crumbs, the article being then dipped into the egg mixture, then with crumbs and then fried.

Larding

Consists of introducing small strips of fat, salt pork or bacon through uncooked meat. To lard, introduce one end of the lardoon (the small strip of fat) into a larding needle and with the pointed end take up a st.i.tch one-half inch deep and one-half inch wide. Draw the needle through carefully so that the ends of the lardoon may project evenly over the surface of the meat. Oftentimes, however, thin slices of fat, salt pork or bacon are placed over the meat as a subst.i.tute for larding, although it does not give quite the same delicious flavor or look so attractive.

Marinating

Consists of adding a pickle, composed of vinegar and oil, to the ingredients of some combination used in salad making.

Cleaning Cooking Utensils

For was.h.i.+ng dishes and cleaning pots and pans use a solution made by dissolving a teaspoonful or so of Gold Dust Was.h.i.+ng Powder in a dish-pan full of water. If the cooking utensils have become charred or stained in cooking, sprinkle some Polly Prim Cleaner on a damp cloth and rub utensil thoroughly. After scouring, rinse the article well in hot water, and wipe dry. Use Polly Prim Cleaner also, for cleaning cutlery and for keeping the refrigerator clean and sweet.

_January_

_Hail! hail! the New Year, ring the bells Till music echoes o'er the dells, Play merry tunes, sing merry songs, For joy to this New Year belongs._ --_Raymond._

[Ill.u.s.tration]

EDITOR'S NOTE:

_This menu--the first of the year--has been prepared rather more elaborately than the customary Sunday menus, with the thought that it might serve also as suggestion for a New Year's Dinner._

[Sidenote: _January_

_First Sunday_]