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Show Kitchen and Cable. I L ; i The Sunday Menu. BREAKFAST. Grape Fruit. Pettijhons and Cream. Pork Tenderloin. Baker Potatoes. Hot Rolls. Coeffe. DINNER. Chicken Okra Soup. ! Rib Roast of Beef with Brown Gravy. Glazed Turnips. Sweet Potatoes. Lettuce and Walnut Salad. Celery; Cheese.. Apple Porcupine. Black Coffee. SUPPER. Boston Baker Beans. Marmalade. Sweet Pickles. Swiss Cheese. Lemon Jelly. Sunshine Cake. Tea. Children's Lunch Baskets. Children's school lunch baskets need a little care to keep them sweet and pure. As often as once a month they i should be dipped in hot salted water and then plunged into cold water. Dry in the sun if possible, or before the fire. If Japanese paper napkins are ; used instead of linen, the basket will be more easily kept in god condition. condi-tion. Household Hints. Put a pinch of bicarbonate of soda in the water when boiling salmon. This makes it a beautiful red color. When roasting fowls put them into an intensely hot oven until carefully browned; after that cook slowly, basting bast-ing frequently. When gravy is being made from roast veal, lamb, beef or chicken, use milk instead of water added to the brown drippings left in the pan after the fat has been poured off. Before baking a bluefish the Creole cooks pour over it a sauce made from fresh or canned tomatoes in which garlic gar-lic is chopped. It is then baked until the flesh of the fish flakes, admitting the sauce. For a quick cake beat until thick four eggs; add four tablespoonfuls of sugar, half a cupful of flour, a little cinnamon and lemon rind; beat well and spread on a baking pan; bake in a quick oven and cut at once. Cooking teachers say that the ingredients in-gredients for pancakes, fritetrs and the like should be mixed fully two hours before the batter is needed. This, they explain, gives the flour a chance to swell, and the batter is better and more wholesome. |