Show I i KI HEN In the kitchen of her own home Sister Mary cooks dally for a family of four adults She brought to her kitchen an understanding of the chemistry of cooking gained from study of domestic science In a a state university Consequently the advice ad vice she offers Is a happy combInation combination combination tion of theory and practice Every recipe she gives Is II her own first tried out and served at her family Sabie Copyright 1920 N N. N E E. E A A. A For beating egg whites perfectly stiff and dry there is nothing 11 e a D. wire whisk beater An e egg g white beaten in a R. bowl with a n dover beater does not have half halt the air all beaten into It that one on a a. platter beaten by ly a whisk does The lightness of souffles and omelets depends entirely on the beating of the eggs and the unusual amount of air all that Is beaten into the whites 1 An angel food or sponge cake Is a a suc sue cess or failure according to the condition of the egg whites Aside AlIIde from the added lightness gained b bv b the use of ot the whisk the volume of the Ute egg Is greatly increased and one egg I white completely ly beaten will do the work of two simply beaten up with a dover be beer er er Menu for Tomorrow Breakfast Stewed Breakfast Stewed prunes suit suit- sou Sua eggs eggs toast coffee Luncheon cream Luncheon Cream of spinach soup ham croquettes hot biscuits honey hone tea Dinner Veal Dinner Veal pot pie baked sweet potatoes po po- buttered beets cheese and prune runo salad cream puffs coffee My Own Recipes In the salad cottage chee cheese e may be beI I substituted for the Neufchatel This can I I usually be done one In any recipe calling for I the wrapped variety varlet I save all the tiny I bits of milk and soon soon have hare enough to toI tomake make a cup or two of cottage cheese CREAM OF SPINACH SOUP j I I 1 pound spinach j I 1 cup water 2 z teaspoon salt 1 tablespoon butter 1 tablespoon flour 2 c cups ps milk or w white stock 1 teaspoon salt U yi teaspoon pepper Wash spinach and cook in the salted d dwater water till very soft Rub through a sieve Make a a- white sauce of the butter flour milk mille and seasonings Combine mixtures and serve with spinach balls bails S SPINACH 0 BALLS BALLS 1 pound spinach 2 cup cuU fine bread crumbs Salt and arid pepper White 1 egg Wash and cook spinach in its own juice When tender drain and chop ver very fine There should be bex x h cup up of spinach t td 4 cup of or bread crumbs MI Mix all Ingredients Ingredients' ingredients In in- in using enough of the egg white to moisten well Set Het asI aside e to stiffen Form into small balls and drop into the hot soup for or- or five minutes to to Serve Ser three or four in to each plate of s soup up VEAL POT rOT PIE 2 pounds of ot veal cut ut from knuckle e or or r neck s 1 cup mashed mashed potatoes 2 2 tablespoons butter butler M i cup mills mill teaspoon salt Flour Mour to stiffen f 6 G potatoes Cook went cat in water to cover until ten d der r. r Remove Remo from bone borie and dice Strain stock and arid reserve Ma Make Make- a a. dough ot of C mashed potatoes butter milk mille salt and enough flour to make stiff enough to I roll Pare and el slice ce potatoes Roll Roil crust about half hat an Inch thick In a adeep deep casserole casserole casserole cas cas- serole put a layer of ot crust then meat and potatoes and season Cover with remaining dough and bake slowly for halt half haltan haltan an hour Increase heat and brown top crust quickly When you buy apples remember that beauty may be only skin deep MARY MART |