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Show Sister Mwv's Kitchen In the kitchen of her own home Sister Mary cooks dally for a fam-' fam-' ily of four adults. Sho brought to her kitchen an understanding of the chemistry of cooking, gained from study of domestic sciene in a stato university. Consequently the advice she offers is a happy combination of theory and practice. prac-tice. Every recipe she gives Is hervown, first tried out and served at her family table. Copyright, 1920, N. P. A.) If it has been decided that the kitchen kitch-en walls shall be painted this spring chooso tho color of the paint with an eye for cheerfulness. Why dark green and "drab" are so often put into kitchens I ever could understand. Just because' they don't show the soil does not mean they do not get just as dirty as a more attractive at-tractive color. They simply cat up light and make even a would-bo. cheerful cheer-ful kitchen like a dungeon. Yellow Is a good color to choose for any kitchen, but especially for one with few windows. Yellow reflects light and cleans well. The tint may be strong enough to be substantial and still not be offensive. Be careful not to get a yellow with green in iL A pink yellow has a s'oothlng effect on nerves and puts light into the room. Menu for Tomorrow. ; BREAKFAST Sliced bananas, ce- real with top milk, cinnamon toast, cof f ce. LUNCHEON Baked codfish, lettuce' sandwiches, hot ginger bread tea. DINNER Scalloped potatoes with spare ribs, molded spinach, radishes and new onions, steamed orange pudding, pud-ding, coffee. My Own Recipes. A new onion, especially if from one's own garden is as good as a tonic. Everybody likes them, denials to the contrary. Of course one may chooso one's time for eating them, but they should be used often. Onions belong to the bulky foods and arealso full of minerals so" necessary to worn-out worn-out tissues. BAKED CODFISH 1 cup flaked codfish , . 4 ,cold boiled potatoes cup chopped stuffed olives 1V4 cups canned tomatoes 1 small onion 1 tablespoon butter l1 tablespoons flour Salt - Pepper Coarse stale bread crumbs Soak, fish In warm water till" soft. Drain. Slice potatoes and arrange alternately al-ternately with fish In a buttered baking bak-ing dish. Sprinkle the chopped olives through the fish layers. Make a sauce of the tomatoes. Cook tomatoes and onion 10 to 15 minutes. Rub through a strainer. Melt butter, stir In flour, add strained tomato slowly. Season with salt and pepper and pour over fishiand potatoes In baking dish. Cover with bread crumbs, dot with bits of butter and bake until the crumbs are brown. SCALLOPED POTATOES WITH SPARE RIBS I pounds spare ribs i medium-sized potatoes 4 tablespoons flour Butter Salt Pepper Mustard Pare potatoes and slice very thin. Butter the bottom and sides "of baking bak-ing dish. Put a layer of potatoes in the dish, sift over flour, add a dash of .mustard, season with salt and pepper pep-per and dot with butter. Repeat until all is used. Pour over milk to cover potatoes. Cover with spare ribs and bake two hours. Very littlo butter" is needed in the potatoes as the meat furnishes fat. "Pep," not pepper, makes the cook. -MARY. |