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Show kitchen!! Ms CABINET! (Jy, 1 1 li 4. Western Newspaper Union.) WEEKLY MENU SUGGESTIONS SUG-GESTIONS At this season foods and more elaborate dishes may be attempted. SUNDAY Breakfast: Grapefruit, cream of wheat with dates, doughnuts, coffee. Dinner: Roast turkey stuffed with chestnuts, cranberry jelly. Supper: Sup-per: Milk toast, layer cake, tea. MONDAY Breakfast: Grapes, griddle grid-dle cakes, maple syrup. Dinner: meat en casserole, with vegetables, cornstarch pudding. Supper: Stuffed eggs, toast, lettuce salad. TUESDAY Breakfast: Slice of pineapple, pine-apple, poached egg on toast. Dinner: Hot potato salad with frankforts, onion salad. Supper: Turkey soup, potato rolls, canned fruit, tea. WEDNESDAY Breakfast: Puffy omelet, bacon, rolls. Dinner: Children's Chil-dren's plum pudding. Supper: Creamed lima beans, lettuce salad. THURSDAY Breakfast: Baked apples, ap-ples, French toast. Dinner: Spare-ribs Spare-ribs with sauer kraut, apple pie. Supper: Sup-per: Cream of potato soup, bread sticks. FRIDAY Breakfast: Prunes with oatmeal, waffles. Dinner: Fish chowder, chow-der, dill pickles, steamed pudding. Supper: Fried oysters, cabbage salad. SATURDAY Breakfast: Fruit, bran with cream, bacon, oatmeal, cookies. Dinner: Shepherd's pie, minced lamb with mashed potatoes, pumpkin pie. Supper: Baked hash, cress salad. Meat en Casserole. Brown serving-sized pieces of mutton mut-ton in a little fat, dredge with seasoned sea-soned flour and cover with boiling water. Cook for a few minute3 in the frying pan, then put into the hot casserole, cas-serole, adding diced carrot, one cupful to a pound of meat, the same amount of potato and If liked a bit of finely minced onion. Cover and cook in a moderate oven for two or three hours. Children's Plum Pudding. Melt one-half cupful of butter, add one cupful of molasses, one cupful of milk, two eggs, three cupfuls of entire wheat flour, one teaspoonful each of soda and salt. Add two cupfuls of seedless seed-less raisin3. Turn Into a buttered mold and steam three hours. Serve with a hard sauce. A creature not too brigrht or good For human nature's daily food; For transient sorrows, simple wiles. Praise, blame, love, kisses, tears and smiles. ) Wordsworth. SOME CHOICE RECIPES Here is something good for those who love the juicy tomato: Creole Tomatoes. Toma-toes. Wlps six medium sized tomatoes, to-matoes, remove a slice from the top of each, scoop out some of the pulp and sprinkle the inside with salt ; invert to drain and stand one hour. Melt one teaspoonful of butter, add one tablespoonful of flour mixed ' with one-half teaspoonful of salt, a few grains of pepper; when well ' blended pour on gradually, stirring 1 constantly, one-half cupful of cream. Bring to the boiling point, add one cupful cup-ful of crab meat, one-half tablespoonful tablespoon-ful each of minced green and red pepper. pep-per. Fill the tomatoes, cover with buttered crumbs and bake until the tomatoes to-matoes are soft. Tomatoes n Brine This Is an old recipe which has been published before. be-fore. Peel firm, ripe, smooth tomatoes uniform in size; add a cupful of salt to a gallon of water and when boiling hot drop in a few of the tomatoes at a time. Let them scald until well-cooked through but not broken, then pack carefully in jars while hot. The juice of the tomato will be sufficient to cover them. See that they are put into sterile jars and well sealed. Tomatoes will often spoil because the hard green center which is often not well cooked. Is not removed. Mary Todd Lincoln Cake. Cream one. cupful of butter with two cupfuls of sugar. Sift four cupfuls of flour with one teaspoonful of baking powder pow-der and one-half teaspoonful of soda; beat six eggs, separating the yolks ant whites. Add the yolks, well beaten, beat-en, '.o the butter and sugar, then add gradually one cupful of orange juice and the flour, reserving a little to dredge over the fruit and nuts. Beat well and add three-fourths pounds of pecan meats cut Into pieces, not chopped ; one pound of seeded raisins cut into pieces with scissors, and one-half one-half of a grated nutmeg. Fold In the stiffly beaten whites of the eggs. Pour into a well-greased floured pan and bake in a moderate oven three to four hours. Chestnut Sauce. Fry one-half nn onion, six slices of carrot cut Into small pieces, in two tahlesponnftils of butter, five minutes; add three ta-blesponnfuls ta-blesponnfuls of flour and stir until well browned, then add one and one-half one-half cupfuls of brown stork, n sprig of parsley, a bit of a bay leaf, eight peppercorns and one teaspoonful of salt. Let simmer twenty minutes, strain, then add three tahlespoonfuls of rurraiit jplly, one cupful of boiled French chestnuts and out tablespoonful tablespoon-ful of butter. |