A simple dinner menu that's easy to make, with instructions that will help any new cook prepare and serve it hot. The Menu:
Pan-Broiled Chops
Mashed Potatoes
Creamed Peas
Cabbage Salad
Orange Fluff with Sauce
PAN-BROILED CHOPS
Buy the necessary number of pork, veal, or lamb chops, and proceed to cook them according to the directions given below for pan broiling. Season with salt and pepper just before removing the chops from the pan.
PAN BROILING.--Pan broiling is an adaptation of the broiling method. It consists in cooking food in a sissing-hot pan on top of the stove without the use of fat. In this process the surfaces of the steak, chop, or whatever the food may be, are quickly seared, after which the meat is turned frequently and cooked more slowly until done. The object of pan broiling is the same as that of broiling, and it is resorted to, as a rule, when the fire is not in the right condition for broiling.
MASHED POTATOES
Peel the desired number of potatoes, put to cook in a sufficient amount of boiling salted water to cover well, and cook until the potatoes are tender enough to be easily pierced with a fork. Remove from the fire and drain off the water. Mash the potatoes with a wooden or a wire potato masher, being careful to reduce all the particles to a pulpy mass in order to prevent lumps, or put them through a ricer. When sufficiently mashed, season with additional salt, a dash of pepper, and a small piece of butter, and add hot milk until they are thinned to a mushy consistency, but not too soft to stand up well when dropped from a spoon. Then beat the potatoes vigorously with a large spoon until they are light and fluffy.
CREAMED PEAS
Boil until they are soft, two cupfuls of fresh peas in 1 quart of water to which have been added 1 tablespoonful of salt and 2 of sugar, and then drain; or, use 1 can of peas, heat them to the boiling point in their liquid, and then drain. A part of the water in which the fresh peas were cooked or the liquid on the canned peas may be used with an equal amount of milk to make a sauce for the peas, or all milk may be used.
SAUCE FOR PEAS
1 c. of milk, or 1/2 c. liquid from peas and 1/2 c. milk
1 Tb. butter
1/2 tsp. salt
1 Tb. flour
Melt the butter in a saucepan or a double boiler, work in the flour and salt until a smooth paste is formed, and add the liquid that has been heated. Stir until thick and smooth. Add to the peas, reheat, and serve.
CABBAGE SALAD
1/2 medium-sized head of cabbage
1/2 tsp. salt
1 small red or green sweet pepper
Dash of pepper
1 small onion
Salad dressing
Shred the cabbage finely by cutting across the leaves with a sharp knife or a cabbage shredder. Chop the pepper and onion into very small pieces and add to the cabbage. Mix well and add the salt and pepper.
CABBAGE-SALAD DRESSING
3/4 c. vinegar
1/2 tsp. mustard, if desired
1/4 c. water
1/2 tsp. salt
2 Tb. butter
3 Tb. sugar
1 Tb. flour
Heat the water and the vinegar; melt the butter in a saucepan, add to it the flour, mustard, salt, and sugar, stir until well blended, and then pour in the hot liquid. Cook for a few minutes, stirring constantly to prevent the formation of lumps. Pour over the cabbage while hot; allow it to cool and then serve on plates garnished with lettuce.
ORANGE FLUFF
1/2 c. sugar
1/4 c. orange juice
5 Tb. corn starch
1 Tb. lemon juice
Pinch of salt
2 egg whites
1 pt. boiling water
Mix the corn starch and sugar and salt, stir into the boiling water, and cook directly over the fire until the mixture thickens. Continue to cook, stirring constantly for 10 minutes, or place in a double boiler and cook 1/2 hour. Beat the egg whites until they are stiff.
When the corn starch is cooked, remove from the fire and mix thoroughly with the fruit juices. Pour over the beaten egg whites and stir slightly until the eggs and corn starch are mixed. Pour into sherbet glasses or molds wet with cold water and set aside until ready to serve.
SAUCE FOR ORANGE FLUFF
1 Tb. corn starch
3/4 c. boiling water
2 Tb. butter
3/4 c. sugar
2 egg yolks
1/4 c. orange juice
1 Tb. lemon juice
Moisten the corn starch with a little cold water and stir in 1/2 cupful of the boiling water. Cook for 10 or 15 minutes. Cream the butter, add the sugar and egg yolks, beat the mixture with a fork, and add the remaining 1/4 cupful of boiling water. Stir this into the corn starch and cook until the eggs thicken slightly. Remove from the fire and add the orange and lemon juices. Serve cold over the orange fluff.
In the preparation of a meal, it is impossible to follow the order of service given in a menu, because of the different lengths of time required to prepare the different dishes. The order in given the menu here is to show the way in which other meals may be planned or other menus carried out.
Each recipe for this menu is planned to serve six persons, but it can be easily changed in case a different number are to be served. For instance, if there are only four in the family, two-thirds of each ingredient should be used; and if only three, just one-half of each. If eight are to be served, one-third will have to be added to each of the amounts. As has been pointed out, just a little thought will show how other numbers may be provided for.
In preparing the foods called for in this menu, the dessert, which is the last thing given, should be prepared first, because time must be allowed for it to cool before serving. In fact, it may be prepared a half day before it is to be served.
So as to allow sufficient time to mash the potatoes after they have boiled, they should be made ready to put on the stove about 3/4 hour before the meal is to be served. After the potatoes have been put on to boil, the peas, provided fresh ones are to be used, should be put on to cook, and then the sauce for them should be made.
If canned peas are to be used, the sauce should be made after the potatoes have been put on the stove and the peas should be heated and combined with the sauce just before broiling the chops.
The cabbage salad may then be prepared, and put in a cool place until it is to be served.
The chops should be broiled last, because it is necessary that they be served immediately after being taken from the fire.
