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Show Kitchen and table THE SUNDAY MENU. BREAKFAST. Raspberries. Cereal and Cream. n , ' Calf's Liver and Bacon. Iotato Bails. ' Radishes. Corn Muffins. Coffee. . DINNER. . Barler ,Sou;. Fricassee of Lamb with Dumplings, yreen Peas. ' Jelly. Caliilower. Cucumber Salad. Cherry Pie. Cheese. B!ack Coee. SUPPER. Cold Ham. - Pickled Mussels. I Sliced Tomatoes, j Fruit Salad. Wafers. Tea. I Eecipes. Asparagus Patties. Boil asparagus tips until tender. It will take only a few minutes;. Make a rich cream sauce and stir the tips in after draining them carefully. Roll out some puff paste to the thickness of half an inch and shape into patties. Line patty pans with the paste, fill with uncooked ric and bake in a quick oven. When done take out the rice and fill the patties with the creamed asparagus tips. It is easier to buy the patty cases at a Laker's. Dandelion Salad. Cut away the roots and stale leaves of the dandelion and .wash ihem thoroughly in plenty of cold water, then drain and wipe dry on a soft cloth. This salad is prettiest served individually. Put a root on a salad plate, sprinkle with French dressing and place another root on top. arrange loosely in center a little finely shredded pale green lettuce and in the center, place a little mayonnaise covered with hard-boiled . egg yolk rubbed through a sieve or press. This can be made to look very like the real ! plant and blossom. . Raspberry Bavarian Cream. Mash i and strain a sufficient number of ripe berries to pield a pint of juice. Add enough strained juice of ripe currants to give piquancy to the flavor. Soak one ounce of gelatine in a half supful of cold water for half an hour, then i dissolve over boiling water, stirring ( untl it is clear. Add to the raspberry ; juice and stir in one cupful of sugar. Whip a pint of cream stiff and set on j ice till needed. Place the bowl containing con-taining the raspbery juice and the gel-! gel-! atine in a pan of ice water and stir the ! contents until they begin to thicken, j Add the whipped cream and stir thor-j thor-j pughly till blended, and pour into a mold. Stand on. ice. till firm, ..turn out j of the mold and serve with cream. |