| Show I I nf J MI c O pPJA1 = OUS HOLD t Palatable Dishes at Minimum Expense Ex-pense and Easy of Preparation 9 BY MRS MARY J LINCOLN Sundays Dinner Made to Lighten the Work of Following Monday Copyrighted MENU FOR SUNDAY BREAKFAST Boiled Rice Fishballs Steamed Brown Bread with Cream Dip Coffee Stewed Raisins DINNER Roast Loin of Pork Potatoes Pota-toes Mashed Turnips Cranberry Sauce Apple Pie Cheese Coffee SUPPER Popcorn and Milk Hermits Apples ApplesMENU MENU FOR MONDAY BREKFSTIushe Brown Potatoes Pota-toes Bacon Corncake Coffee DINNER Baked Bean Soup Cold Roast Pork Mashed Potatoes Baked Apples SUPPER OR LUNCHEON Oysier I Stew Rolls Sponge Cake Canned Quinces In these cold days In January we plan our menus with reference to food that Is rich in carbon Although we do not recommend fresh pork a weekly article ar-ticle of diet thero Il no harm In using the best quality In very cold weather occasionally If one has a good diges tion and exercises freely Select a piece o young pig pork that has considerable clear white fat especially ially well marble In among the pale red lean fibers The odor should be free from any taint Score the fat on the top and rub In well a little salt and pepper Many add a sprinkling of sage but personally it is quite objectionable Some people add a little sugar Dredge with four and put i into a hot oven Decrease the heat after ten minutes and baste frequently with hot water The oven should be less hot than for bet or mutton for pork should be cooked thoroughly and it would become too dry in a very hot oven Allow twenty minutes for each pound after it off all the fat is heated through Drain of al and stir in fOur and when brown add wiling water and cook until smooth Always serve apple sauce or cranberry sauce and turnips or onions with roast pork rkBOILED BOILED RICE WITH RAISINS Raisins make a delicious addition to Raisns mae any breakfast mush but unless the cereal is cooked at least two hours the raisins should be first stewed until nearly tender otherwise the skins will b quite objectionable The seedless raisins are especially nice with rice but if other varieties are used remove the seeds and stew the raisins In a very sees water Cook one cup of rice In ltte cup ot rapidly boiling water five minutes then put into the double boiler salt and two with one level teaspoon ad cups boiling water or better still boil log milk and cook until tender stir twice at first ring with a fork once or frt BAKED BEAN SOUP I you have a few baked beans left I even after several times of rewarming hey may be utilized for soup and will prove very convenient and appetizing for prve Mondays dinner especially with the cold meat One cupful of beans will make a quart of soup by adding a generous pint of water and one cup of tomato Let them simmer until soft then rub through a puree strainer and put on to heat again If too thick add more water or tomato to-mato and if too thin thicken It with I utter and flour cooked together one tablespoon of each Season to taste with I mustard salt and pepper the amount I spending upon how much the beans I were seasonal at first Sometimes a little good table sauce is an improve ltte meat Serve with browned crackers or I fried dice of brown bread HASHED BROWN POTATOES of cold boiled potatoes I Chop one pint of cld boie fine or cut them in onequarter Inch dice Sprinkle them well with salt ana pepper Put two tablespoons bacon fat in a spider When hot turn in the potatoes pota-toes and mix thoroughly add two tablespoons table-spoons stock or use hot water with a 1 few drops of beef extract Cover the I pan and set back on the stove turning It around frequently until a brown crust has formed Loosen it round the edg fold over like an omelet and turn out on a hot platter and serve at once MARY J LINCOLN |
