Show SISTER 1 R MARYS MARY'S KITCHEN I II I In the kitchen of her own home Sister Slater I I Mary cooks dally daily for a family of four I adults adult She brought to her kitchen an understanding of the chemistry of cook I Ing gained from study of domestic science science ence In a state university Consequently I the advice she offers Is la a happy comI com com of theory and practice Every I recipe she gives Is II her own own first tried out and ancl served at her family table Copyright 1920 N. N E E. A. A Lucky is the person who has has' hasa a wood fireplace From an esthetic standpoint she lis is twice blest There is no like fire a wood fire Ire to dream by and of all fuels wood is the cleanest And the ashi of ot the wood are of n In n I finite value For cleaning brass and copper capper wood ashes moistened with cider vinegar are unsurpassed The vinegar Is Ia I not absolutely necessary but hastens I t the cleaning ng process Water rater may be I used I II Wood ashes l sprinkled led over the lawn I fact act as a sweetener to the soil soli and In in I cr crease the i luxuriance n of the e grass r i And of t course we know n that in the I old days our foremothers were dependent on the ashes for tor their cleanliness Soft soap couldn't have been made without I th the lye made by lea leaping the ashes from their wood fires I MENU FOR TOMORROW 1 j Breakfast Cereal Breakfast Cereal cooked with chopped hopped f firs fips toast coffee Luncheon Stuffed Luncheon Stuffed cabbage rye bread breid I poor mans man's pudding tea te tea I Dinner Lamb Dinner Lamb stew dumplings celery I and radishes radish sponge cake canned I pe peaches ches coffee I MY OWN RECIPES I There are so many vegetables In the stew that It makes makes' It unnecessary to serve berve any separately The average stews housekeeper ee There r is s is inclined inclined- s no e dish to more use 6 e tos too savory vC few I Il and slew l nourishing than a carefully prep prepared re STUFFED CA CAtl CABBAGE BAGE AGE 1 1 cups CUPi leftover meat 4 cup dried br bread crumbs 1 I egg r Salt and p pepper Sane Mill Cabbage b t I Mix It meat fee t. t bre bread d crumbs and and salt and and pepper thoroughly with egg Add enough milk mille to 10 make nake the tiro mixture I stick Cut the heart out of ot a head of cabbage and fill with stuffing slurring Tie a piece of ch cheesecloth cheese cheese- eBe I cloth around the cabbage to keep it In shape and boll boH In In salted water In Ina a a. covered cov cov- covered ered kettle until tender lender Save Sav the ne hear heart of the cabbage for cold slaw RYE BROAD BREAD 2 cups lukewarm water 3 a I cups rye flour 1 compressed yeast cake Make a sponge by dissolving yeast in water and adding the rye flour till there Is a batter Put In lit a warm place to rise lover over night Inthe morning add rise I I 2 cups lukewarm water waler 4 1 cups rye flour 4 1 cups white 1 Il Ilon on flour ur I 1 tablespoon salt alt I Mix dough ough thoroughly but do not knead as for r bread e Let rise for j thirty ti 1 mutes mules f t tora Make into futo loaves e 1 and place third i In its br bread bed bulk built ad pUns pans Let Jet rl rise about one- one Bake Balte In Ip 1 a a. medium oven for an hour POOR MANS MAN'S PUDDING 3 Z cups milk P cup rice 3 S t tablespoons fes ns sugar 3 a teaspoon salt Grated Orated nutmeg ar MART R. R |