Tripe Ragout with Celery

What to Eat in January Menus for Palatable, Wholesome Meals, for Two Weeks, with Additional Dishes for Variety [Foods marked with an asterisk will be found among the Menu Recipes, which are marked respectively with the letter of the group to which they belong]

SUNDAY Breakfast: Baked oranges E; Cereal and top milk B; Biscuits A; Coffee E. Dinner: Oysters a la tartare* A; Casseroled rabbits C; Candied sweet potatoes A; String beans and carrots buttered A; Ginger prune pudding I. Supper: Toasted cheese sandwiches F; Macedoine of fruit with currant cakes I; Cocoa A. MONDAY Breakfast: Apple sauce A; Cereal with top milk A; Muffins B; Coffee E. Luncheon or Supper: Baked sausage D; Baked potatoes A; Pudding resteamed I. Dinner: Sauerbraten C; Boiled potatoes A; Braised onions A; Lettuce salad G; Queen of puddings H. TUESDAY Breakfast: Stewed prunes A; Cereal with top milk B; Toast A; Coffee E. Luncheon or Supper: Escalloped rabbit F; Corn bread B; Cranberry pie H. Dinner: Vegetable soup A; Beef reheated in sauce C; Stuffed potatoes A; Squash A; Raspberry charlotte H; Small coffee E. WEDNESDAY Breakfast: Cereal with top milk A; Creamed eggs on toast C; Coffee E. Luncheon or Supper: Cold sliced beef C; Sweet potato croquettes B; Grapefruit E; Hermits H. Dinner: Fricassee of veal D; Riced potatoes A; Cabbage German style G; Radishes E; Mocha custard I. THURSDAY Breakfast: Cereal with top milk B; Sauted apples A; Bacon C; Bread and butter A; Coffee E. Luncheon or Supper: Cottage pie C; French toast with marmalade I. Dinner: Clear soup A; Baked pork chops D; French fried potatoes A; Spinach A; Apple pie and cheese I. FRIDAY Breakfast: Eggs cooked in shell C; Muffins A; Coffee E. Luncheon or Supper: Curry of kidney beans D; Baked bananas B; Bread and butter A; Boiled rice with prunes or raisins I. Dinner: Planked haddock D; Duchess potatoes A; Peas A; Mince turnovers with cheese I; Small coffee E. SATURDAY Breakfast: Stewed apricots A; Cereal with top milk B; Rolls A; Coffee E. Luncheon or Supper: New York sandwich* F; Nuts and figs I. Dinner: Breaded pigs’ feet D; Browned potatoes A; Mustard pickle E; Creamed turnips A; Apple souffle—lady fingers H; Small coffee E. SUNDAY Breakfast: Grapefruit E; Bread omelet C; Puffovers A; Coffee E. Dinner: Oyster soup A; Crackers; Roast beef D; Baked sweet potatoes A; String beans A; Cranberry pudding with cream I. Supper: Fish souffle C; Brown bread B; Canned pear shortcakes I. MONDAY Breakfast: Cereal with top milk B; Crisp bacon A; Rolls A; Coffee E. Luncheon or Supper: Tripe ragout with celery F; Rye gems B; Currant cakes H; Cocoa A. Dinner: Broiled ham D; Steamed rice A; Beets A; Endive and cabbage salad G; Peach tapioca H. TUESDAY Breakfast: Bananas A; Cereal with top milk A; Toasted brown bread B; Coffee E. Luncheon or Supper: Consomme E; Pilaf F; Banbury tarts I. Dinner: Meat pie D; Hashed brown potatoes B; Baby limas A; Orange trifle H; Sponge cake A. WEDNESDAY Breakfast: Stewed apples H; Cereal with top milk B; Toast A; Coffee E.

Luncheon or Supper: Cold sliced beef C; Biscuits A; Stewed figs G; Macaroons H. Dinner: Cream of pea soup A; Boiled fowl with dressing C; Mashed potatoes A; Escalloped corn A; Pumpkin pie and cheese I. THURSDAY Breakfast: Oranges E; Minced meat on toast C; Coffee E. Luncheon or Supper: Planked eggs C; Bread and butter A; Cake croquettes with foamy sauce I. Dinner: Chicken soup with rice B; Trudellas D; Sliced beets E; Fruit with ice cream H. FRIDAY Breakfast: Stewed rhubarb A; Fried cereal with maple syrup B; Coffee E. Luncheon or Supper: Creamed chicken C; Baked potatoes A; Molasses drop cookies H. Dinner: Pickerel Jewish style* C; Escalloped potatoes B; Celery G; Indian pudding I; Small coffee E. SATURDAY Breakfast: Steamed prunes A; Cereal with top milk B; Muffins A; Coffee E. Luncheon or Supper: Clam pot pie* F; Indian pudding I. Dinner: Macaroni with beef F; Dressed romaine G; Apple dumplings I; Small coffee E.

These menus, while well balanced and adapted for nourishment and good eating, are yet simple and economical. Families desiring a more elaborate bill of fare can readily use them as a foundation, adding dishes in accordance with the rules given. THE EDITORS.

A List of Seasonable Foods [To secure variety in the foregoing or other meals of the month, choose any food which is found under the same group letter and substitute it for the one called for in the menu. In other words, in making new menus, follow the letter groupings given in the menus which precede]

Fuel and Energy (Light) A Eggplant; Artichokes; Salsify; Brussels sprouts; Alligator pears; Apricot sauce; Mushrooms; Baked apples; Cream soups; Plain muffins; Bread day old; Fruits; Warm breads; Brown bread. Fuel and Energy (Hearty) B Parsnip fritters; Squash biscuits; Molasses cookies; Raisin bread; Fruit cake; Steamed puddings; Fried cakes with syrup; Baked bananas with nuts; Vegetable salads with mayonnaise. Tissue-Building and Repairing (Light) C Boiled beef, lamb or chicken; Eggs cooked any way; Veal souffle; Broiled rabbit; Cooked nut dishes; Lentil dishes; Stuffed vegetables; Cheese; Whitefish; Spanish mackerel; Pickerel; Scallops; Smelts; Bluefish. Tissue-Building and Repairing (Hearty) D Rabbit stew; Roast goose; Ducks; Stuffed hearts; Stewed liver; Braised tongue; Broiled steak; Baked ham; Stuffed fowl; Breaded chops; Casserole meats with vegetables; Pork pies; Baked beans with pork; Scallops with bacon. Appetizers E Catsups; Meat sauces; Radishes; Fruit cocktails. Appetizers E—Continued Pickles; Canapes; Clear soups; Grapefruit; Oranges; Pineapples. “Complete” Foods F Bread omelet; Hulled corn and milk; Cheese and nut salads; Fish salads with mayonnaise; Pilaf; Swiss cheese sandwiches; Meat pies; Lentils with frankfurters; Vegetables au gratin; Baked succotash; Chowders. Foods Useful for Bulk G Cabbage; Cauliflower; Romaine; Celery; Turnips; Onions; Potatoes; Apples; Prunes; Popped corn; Cracked wheat; Oatmeal; Bran breads; Corn muffins. Light Desserts H Fruit sponge; Raspberry charlotte; Rice with fruit sauce; Apple souffle; Pineapple ice; Milk sherbet; Sponge cake with fruit sauce; Light cakes; Sugar cookies; Cocoanut bonbons. Hearty Desserts I Custard pies; Layer cake; Fruit cake; Batter puddings; Bread and date pudding; Mince turnovers; Blancmange with chocolate sauce; Ice cream with syrup and nuts; Apple pie with cream; Nut cookies.

How to Follow the Menus [See the two pages directly preceding]

SAUERBRATEN, the meat dish for Monday’s dinner, is beef, slightly pickled before cooking. A recipe will be found in the November number of the magazine. Queen of puddings is a bread pudding with a layer of jelly or fresh marmalade and a meringue carefully browned over that. For luncheon Tuesday the escalloped rabbit is prepared from the rabbit left from the casserole of Sunday. For the curry of kidney beans served for luncheon Friday, soak the beans for an hour in boiling water, drain, cover again with boiling salted water and cook until tender and the skins crack. Drain and pour cold water over them and remove the skins. Melt two tablespoons of butter, add a finely chopped onion and fry until yellow, then add two tablespoons of flour, one-half tablespoon of curry powder, one-half teaspoon of salt, a dash of cayenne pepper and one cup of milk. Cook until thickened, add the beans and let them get very hot. The haddock for dinner is skinned and boned, leaving two fillets. These are sauted in butter until well browned on one side, then placed brown side down on a plank and sprinkled with salt and pepper. Mashed potatoes, mixed with the yolks of eggs, or Duchess potatoes, are placed around the fish outlining its original shape. It is then baked until the potatoes are well browned, and is finished with sprigs of parsley and slices of lemon sprinkled with minced parsley. The fish souffle served Sunday may be made of any left from Friday, or freshened salt codfish may be used. Soaking the codfish in milk adds to its value. For the pilaf Tuesday, cook a cup of rice until tender in two cups of stock, one-half cup of tomato pulp, then add two tablespoons of butter, one-quarter teaspoon of salt, one quarter teaspoon of curry powder. The roast beef is used for the meat pie. Place small slices with plenty of well-seasoned gravy in a deep baking dish. Cover with a rich pastry and bake. The beef to be served for luncheon the next day must be saved out before the pie is made. If a fowl for boiling is stuffed as carefully as a roasted one it is very much improved in flavor. Of course it is cooked below the boiling point except for the first five minutes, and when tender is placed in the oven to brown. The chicken soup of Thursday is made from the liquid in which the fowl boiled. The addition of rice makes a hearty dish of a soup. Stewed rhubarb is made from that canned last summer. The cereal for frying must be made the day before and cooled and molded in a low dish so that neat slices may be cut. If these slices are dipped in dry corn meal they will fry a better brown with a crisp crust. A syrup made by boiling a cup of brown sugar with one-half cup of water may take the place of the maple syrup.

Menu Recipes Contributed by New York Cooks [Recipes are marked with the letter of the group to which they belong. See Page 121 ]

Tripe Ragout with Celery C L. H. L.