Mrs. Wilson's Cook Book Part 80

DINNER

Grape Juice c.o.c.ktail Pot Roast Beef, Spanish Brown Potatoes String Beans Tomato Salad Rolls Coffee

SUPPER

Fried Tomatoes Cream Gravy Potato Salad Corn Bread Apple Sauce Tea

b.u.t.tERFISH, CREOLE

Cleanse the fish and wash well and then drain. Now roll lightly in flour and brown in hot fat quickly. Place in a baking dish and add the following sauce:

One cup of stewed tomatoes, Four onions, chopped fine, One teaspoon of salt, One teaspoon of paprika, One-half teaspoon of thyme.

Bake in the oven for twenty minutes and then serve from the dish.

Other fish may be used in place of the b.u.t.ter fish.

WINTER MENU

BREAKFAST

Grapes Cereal and Cream Virginia Griddle Cakes Syrup Coffee

DINNER

Home-made Chow-chow Piccalilli Ye Olde-Tyme English Oyster Pye Mashed Potatoes b.u.t.tered and Spiced Beets Coleslaw Grape Tapioca Blanc Mange Coffee

SUPPER

Bean Sausages Cream Gravy Potato Salad Raisin Cake Tea

A nice change for the family is to give them corn m.u.f.fins and plain rolls or biscuits in place of bread. Usually in the hurry and bustle of getting the business folk off in time in the morning and then preparing the children for school the housewife does not have the time to prepare these homey, old-fas.h.i.+oned breads for breakfast.

The price of b.u.t.ter makes it almost prohibitive to use it as a spread for hot cakes, yet we all like the b.u.t.ter flavor. So let us follow the example of the thrifty New England woman, who puts the syrup into a good-sized pitcher and then adds two tablespoons of b.u.t.ter to one and one-half cups of syrup. Place the pitcher into a pan of warm water and then heat. Stir frequently, so that the b.u.t.ter will melt and blend thoroughly with the syrup. Just before sending to the table beat thoroughly. This not only makes a delicious spread for hot cakes and waffles and the like, but it is a real economy and a saving in b.u.t.ter.

GRAPE-JUICE c.o.c.kTAIL

Place one pound of grapes in a saucepan and add three cups of water.

Bring to a boil and cook until soft. Rub through a fine sieve and then sweeten and chill. Fill into c.o.c.ktail gla.s.ses and serve.

POT ROAST BEEF, SPANISH

Place in a mixing bowl and chop fine

Two tomatoes, Four onions, Three green peppers, Four branches of parsley.

Now add

One teaspoon of paprika.

Mix and pack into the meat, pus.h.i.+ng well into the roll. Roll the meat in flour and then melt the suet in a deep saucepan and add the meat.

Brown well and add one-half cup of flour. Stir until well browned and then add one quart of boiling water. Cover closely and then cook, allowing one-half hour for each pound of meat, gross weight. One hour before cooking add six small onions and one carrot cut in quarters.

When ready to serve, add one quart of boiling water and season to taste. This will provide sufficient gravy to use for two meals.

GRAPE TAPIOCA BLANC MANGE

Place in a saucepan

One cup of water, Two cups of grape juice, Three-quarters cup of finely granulated tapioca.

Bring to a boil and then cook slowly for thirty minutes and then add

Three-quarters cup of sugar, One-half teaspoon of salt.

Cook five minutes longer. Now rinse custard cups with cold water and pour in the blanc mange. Let cool and then turn on a saucer and pile with the fruit whip made from

White of an egg, One-half gla.s.s of jelly.

Beat until it holds its shape.

BEAN SAUSAGE

Open a can of beans and drain well, then mash and put through a sieve into a mixing bowl. Add

Two onions, grated, Two tablespoons of parsley, chopped fine, One-quarter teaspoon of mustard, One-half teaspoon of paprika.

Mix well and then mould into sausages. Roll them in flour and brown in hot fat. Use the liquid drained from the beans and sufficient milk to measure one and one-half cups. Place in a saucepan and add five tablespoons of flour. Stir to dissolve and then bring to a boil and cook for five minutes. Add

Three-quarters teaspoon of salt, One-quarter teaspoon of pepper, Two tablespoons of finely-minced parsley.

VIRGINIA GRIDDLE CAKES

Place one cup of corn meal in a mixing bowl and add

One teaspoon of salt, Three tablespoons of shortening, Three tablespoons of syrup, One cup of boiling water.

Beat to mix and then add