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Show CAiNB& 1924. Western Newspaper Union.) WEEKLY MENU SUGGESTIONS SUNDAY Breakfast: Drop doughnuts. dough-nuts. Dinner: Fricasseed chicken. Supper: Bread and milk. MONDAY Breakfast: Blueberries, oatmeal. Dinner: Codfish, white sauce, baked potatoes. Supper: Lettuce Let-tuce salad, Parker house rolls. TUESDAY Breakfast: Bran bread. Dinner: Boiled dinner, blueberry pudding. pud-ding. Supper: Potato salad. WEDNESDAY Breakfast: Boiled dinner hash. Dinner: Steak, lemon cheese cakes. Supper: Sponge cake. THURSDAY Breakfast: Griddle cakes. Dinner: Roast of beef, browned potatoes. Supper: Omelet. FRIDAY Breakfast: Poached eggs, buttered toast. Dinner: Salmon loaf, creamed peas. Supper: New onions, egg sandwiches. SATURDAY Breakfast: Ham and eggs. Dinner: Baked beans. Supper: Coffee cake. Drop Doughnuts. Take one egg well beaten, add one-half one-half cupful of sugar, a pinch of ginger gin-ger and grated lemon peel, one and one-half cupfuls of sifted flour, two teaspoonfuls of baking powder, a pinch of salt, one-half cupful of milk. Mix and drop by teaspoonfuls into hot fat. When cool roll in powdered sugar. Bran Bread. Mix together two tablespoonfuls of sugar, one tenspoonful of salt and one well-beaten egg. Add one-half cupful of molasses, two cupfuls of sour milk, one teaspoonful of soda dissolved in the milk. Stir In slowly two cupfuls of bran, the same each of white and graham flour. Lastly add one-half tea-spoonful tea-spoonful of baking powder, one-half cupful of raisins and bake In two loaves forty-five minutes. Lemon Cheese Cakes. Make small individual pies either 'n small tins or In gem pans and fill with the following: Take one egg, three tablespoonfuls of sugar, one-fourth, of a teaspoonful of salt, the grated rind of a lemon, 'one tablespoonful of the Juice, one-fourth cupful of sponge-cake crumbs. Beat the yolk of the egg. add the sugar, salt, lemon juice, rind and cake crumbs, mix well and fold in the white of the egg beaten dry. Bake in the pastry-lined shells until the filling Is set. When right you can afford to keep your temper; when wrong you cannot afford to lose it. Gordon Graham. WAYS WITH VEGETABLES The fresh succulent vegetables of the summer are so wholesome that -edlrlarieS PCWW aU durins tl,e mWwWm "ust plaln ,et" W Mtf v) tuce servet' witD WVW n g001 dressin" JSggSiS Is a salad which none will refuse. Russian Salad Dressing. Mix together to-gether one-fourth of a cupful of olive oil, one teaspoonful of vinegar, one-fourth one-fourth of a teaspoonful each of mustard, mus-tard, salt and paprika and one-fourth of a cupful of chili sauce ; mix well and add gradually one-half cupful of mayonnaise, beating it in with an egg bearer. Potato O'Brien. Make a sauce of one tablespoonful each of flour and fat and one-half cupful of skim milk, one teaspoonful of salt and a dash of pepper. Mix two cupfuls of diced, cooked potato with one green pepper cooked and chopped and one-half cupful cup-ful of cheese. Mix with the white sauce and put Into a baking dish and brown in a hot oven. Spiced Tomato Soup. Take the Juice from a quart can of tomatoes, one small can of pimentoes. one potato, pota-to, one onion, three tablespoonfuls of butter, salt and pepper to taste, chopped parsley, a ' whole clove and cayenne. Chop the onion and parsley and cook five minutes In the butter. I'our over the tomato juice, add potato po-tato chopped fe. and the seasonings. Cook for thirty minutes, adding water if needed. Cucumber Chowder. Take twelve large cucumbers and three onions grated fine. Press the pulp dry as possible, add two chopped red p p-pers. p-pers. salt and vinegar to taste. It should be of the consistency of o re-pared re-pared horseradish. Seal In sterile bot-'les. bot-'les. Spanish Sauce. Melt three tablespoonfuls table-spoonfuls of butter, add three table-spoonfuls table-spoonfuls of flour and stir until well-blended; well-blended; then pour on gradually, beating beat-ing constantly, one cupful of milk, and onc-hnlf cupful of crenm. Brim.' t the boiling point and add one-half cupful cup-ful of pimento puree. Tills is p;e-p.'iri'd p;e-p.'iri'd by rubhine a can of fed pepper6 through a sieve. Add one teaspoonful , of salt and a few dashes of pepper. ! Oil Pickles.--Add to two pinr:s of j sliced cucumbers (size one iic-h In diameter), four thinly-sliced onions, or I a dozen small on. s. as I hey make a ! better slice. correspon iinL' in size j with the cucuintiers. Cover with ft j strong salt water and let stand over I night. Drain, add one enpfui of olivi j oil. celery seed. mustard seed (onr ! labiespoonful of a h or more ii liked) t.nd just cover with vinegar I Seal In mason jars ar.d keep in a coo j place. |