Show j 4 rI In the kitchen of her own home Sister Sis ter te Mary cooks dally for a family of four adults She brought to her kitchen an understanding of the chemistry of cook cooking ing gained from study of domestic science science sd- sd cook I ence In a state university Consequently the advice she of offers s Is a happy combination combination combination combi combi- nation of theory and practice Every recipe she gives Is her own first tried out and served at her family table Copyright 1920 N N. E. E A A. A If It every bit of meat gs is saved the butter and lard bills may maybe be oe noticeably noticeably noticeably bly reduced I have a small straight crock that I i keep meat s In After cooking meat any of-any sort it t Is a 1 F matter to strain the fat into the Se ac crock For fried potatoes or frying of any sort where lard would b h with the exception of course of deep fat frying I u use t the meat t or drippings drippings as s our r mothers eer eert ci called f gh them These drippings are much better than lard or any of the e s substitutes t for there l ei si ir is a rather meaty e taste that gives gives' e an added richness Food seems less greasy too cooked without lard MENU FOR TOMORROW Breakfast Wheat Breakfast Wheat cereal with figs grapefruit marmalade toast coffee corree Luncheon Luncheon Sausages Sausages with potato cake rye muffins lemon pudding te tea Dinner DInner Broiled Broiled lamb chops buttered carrots fried whole potatoes mint Jelly prune and cheese salad date pudding coffee coffee MY OWN RECIPES The rather bitter tang of grapefruit marmalade Is especially welcome to jaded spring appetites at breakfast time tl There are severa several brands of grapefruit marmalade on the market that are very good and not too expensive However if 0 one makes a the marmalade a at home the e bitter taste teth may a be controlled d and 3 be just as one would like it SAU SAUSAGES AGES WITH POTATO CAKES 4 Individual sausages Mashed potatoes potatoes' I Salt and pepper Milk O or cream I Prick Prick 1 sausages a g s with steel fork pourover pour pourover pourover over enough boiling water to prevent I I burning and simmer five or ten minutes Drain off water and put sausages in a I I moderate oven Cook fifteen or twenty minutes Season hot or cold mashed potatoes potatoes po po- po with h salt and pepper P and n milk or I cram wi hc t Wl cream If c cold h heat and beat a until n very e light Shape into flat fiat round cakes Dip I In flour lour and fry in the sausage e fat Arrange Arrange Ar Ar- range sausages in the center of 01 a chop I plate with potato cakes around garnish with Width parsley and serve LEMON PUDDING I 1 lemon femon 1 cup sugar I s 2 eggs 3 tablespoons flour lour 2 cups milk h teaspoon salt Graham crackers I Beat whites and yolks of eggs sepa I Mix flour lour and part of milk to a I smooth paste add juice and grated rind of 1 1 lemon em on Add sugar and the rest of the I milk Pour onto the well beaten yolks I of 01 eggs Line a pie dish with graham crackers pour In custard and bake In a I moderate oven till firm to the touch Beat whites of eggs till stiff and dry add two tablespoonfuls of powdered sugar Spread d over top of pudding and brown Ina in ina ina a qUI quick k oven It must have been the profiteer who put con In economy |