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 stitch 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 substitute 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 washing dishes and cleaning pots and pans use a solution made by dissolving a teaspoonful or so of Gold Dust Washing 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. o^ft^tfo^rpj 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, 14 5^ Sunday Dinners itTZ First Sunday 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 sugges- tion for a New Year's Dinner. Qfyienu Oysters on the Half Shell Mangoes Salted Nuts Olives Consomme Duchess — Imperial Sticks Crab Meat in Timbale Cases "Green" Goose Roasted — Potato and Nut Stuffing Chantilly Apple Sauce Onions au Gratin Endive, Celery and Green Pepper Salab Vanilla Ice Cream — Chocolate Sauce CocoANUT Cubes — Chocolate Nut Cake Fruit Raisins Nuts Roquefort Cheese — Water Biscuit Cafe Noir 4 ^ ,. OYSTERS ON THE HALF SHELL 3 dozen oysters. Salt, pepper, Tobasco, horse- 2 lemons cut in quarters. radish and Tomato catsup✪ Oysters on the Half Shell. Process: If possible, have the little Blue Points. Open, loosen, and leave them on the lower shell. Fill soup plates with shaved ice and arrange shell on ice having the small end of shells point toward center of the plate. Wash lemons, cut in quarters, remove seeds and serve one-quarter in center of each plate. Garnish with sprays of parsley arranged between the shells. Pass remaining ingredients on a small silver tray, or a cocktail dressing may be made and served in a small glass dish and passed to each guest.

AI-modernized reading of the original text

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 stitch 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 substitute 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 washing dishes and cleaning pots and pans use a solution made by dissolving a teaspoonful or so of Gold Dust Washing 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. o^ft^tfo^rpj 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, 14 5^ Sunday Dinners itTZ First Sunday 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. Qfyienu Oysters on the Half Shell Mangoes Salted Nuts Olives Consomme Duchess — Imperial Sticks Crab Meat in Timbale Cases "Green" Goose Roasted — Potato and Nut Stuffing Chantilly Apple Sauce Onions au Gratin Endive, Celery and Green Pepper Salab Vanilla Ice Cream — Chocolate Sauce CocoANUT Cubes — Chocolate Nut Cake Fruit Raisins Nuts Roquefort Cheese — Water Biscuit Cafe Noir 4 ^ ,. OYSTERS ON THE HALF SHELL 3 dozen oysters. Salt, pepper, Tobasco, horse- 2 lemons cut in quarters. radish and Tomato catsup. Process: If possible, have the little Blue Points. Open, loosen, and leave them on the lower shell. Fill soup plates with shaved ice and arrange shell on ice having the small end of shells point toward center of the plate. Wash lemons, cut in quarters, remove seeds and serve one-quarter in center of each plate. Garnish with sprays of parsley arranged between the shells. Pass remaining ingredients on a small silver tray, or a cocktail dressing may be made and served in a small glass dish and passed to each guest.

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Oysters on the Half ShellConsomme DuchessImperial SticksCrab Meat in Timbale CasesPotato and Nut Stuffing

Fifty-two Sunday dinners