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Show 4 a. Sister Mary l j Dishes that have contained eggs should he rinsed In cold water before attempting i to wash llic-m in hot soap suds. The lo1;,! of the water cooks, the egg onto the surface of the dish and mokes It mu h harder to wash. Forks und spoons will wash more easily If you put Into cold water before washing. MENU FOR TOMORROW. lir.-ukl.ist Stewed pi lines, plain omelet, ome-let, graham muffin--. COffeit. Luncheon Salmon loaf, hot lolls, ral BUI pie. tea. Dinner Cream of celery soup, veal birds, baked potatoes, canned string ban?. winter salad spice cake-, canned cherries, coffee. MARY'S OWN RECIPES. When "pie limber" Is growing a bit scarce during the mid-winter season raisins rai-sins make a delicious un.l nourishing .i. for a change. Eggs may or may not be Included In the Ingredients as the custard can he made of cornstarch BggS, however, how-ever, do add to the food value of the ple RAISIN PIE. 1 cup seeded raisins cup sugai 3 tablespoons flour 'I eggs tablespoons water Mix flour and sugar. Add yolks of eggs slightly beaten with the water. Add rai sins which have been seeded and washed, to first mixture. Line a pu pan vvllh plain pastry, put In filling and bake in a moderate oven t.'ool and cover with the whites of the eggs beaten until stiff and dry with three tnblespoonfus of powdered sugar. Bake In a slow oven until sllghtlv brown. EGG L ESS SPICE CAKE cups flour 'a CUP butler und lard mixed 1 '.j cups sugar 1 cup sour milk 1 teaspoon soda 1 teaspoon each cinnamon and allspice. teaspoon nutmeg. S teaspoon salt. gift flour and sugar and rub shorten ing thoroughlv into mixture. Ad.i spices md salt. Mix well Add soui milk with soda dissolved In It and stir until thor oughlv mixed ttake In u loaf. (Copyright. "Mi, n. e. a.) |