| Show I THE HOUSEHOLD j JIE t POle FOR POl A i D. D DAY Y BREAKFAST FAST Oranges nn and Bananas s. s Cereal Fried Eggs Egge Toast Cot Coffee e. e LUNCHEON I- I Fillet of ot Sole r- r S Sweet t Pepper Sm Sandwiches Bread Dread Pudding Tea TeR DINNER Cream of ot Chicken Soup Crackers Ch Cheese Flanked Sirloin Steak Mashed ashel Potatoes Stowed Stewed Turnips Lettuce and Tomato Salad French Dressing Stowed Peaches Penches Sponge Cak Cake Coffee FOWL E Egyptian Select Chicken Chicken elect Select a well wel fattened fat tnt toned hen a year rear ol old or even more Clean and truss a an nA usual tying tho the Ic legs begs s sand and wings close to the to body bOly Rub flub Tub allover all allover 01 over and amid out with wih salt sal pepper and anel soft sor butter butor Pick over an and wash one nd a fourth cups of rice season Beason It with wih ono one teaspoonful salt fait one half spoon salt pepper one teaspoon curr curry powder Put Iut three treo tablespoons rice rico In In- In Ido the tho to fowl an and the remainder aroun arounI around It I In a R dish just largo large larlo enough to hold holdal all al nicely Set It I all aU into a steamer with wIh a fitting close cover and ana cook for forat forat forat at least four tour hours The Time giblets mn may an bo be hour scalded and and then c cooked oy laid cl 1 Inside separately the tho y rot fowl for foran foran with wih tho rice It I the time broth brot In which the they were cooked Is n nit t too strong pour It over tho the rice rica In the tho dish Chicken and Corn Pudding lean Pudding Clean Clean and cut one ono chicken In small smal pieces simmer In a closely covered co till It I begins to grow Grow tender Then take takeout takeout takeout tl out and lay in a n baking bikIng dish season season- ing lag well wal with wih salt and pepper Have ready ono quart green corn cut floe fine three eggs well wol beaten benten and one ono pint of ot sweet milk mik salt anI and pepper to taste About one teaspoon of salt sal one half pepper and a dust of ot cay cay- snob enne Pour this mixture over tho tim chicken chick chick- en En dredge thickly with flour or fine bread crumbs lay on bits of or buter butter butler and bake balto in Sn a moderately hot oven until sot set ot and a a. l delicate brown Make a good gravy ravy with the water In which tho thu chicken was cooked nn and servo with tho the pudding wih Fowl Cut Pawl Cut the tho thighs hs and wings wing from nero two underdone fowls either eith er r roasted rOlsted or boiled Score them close close- ly b about quarter one-quarter inch deep and rub In a paste pate made with wih two teaspoons mixed mustard one teaspoon good salad oil 01 ono one teaspoon SJ salt ono ono- half ono al cayenne In lay them aside to season while the tho te rest of the meat Is chopped fine and stirred Into a pint of ot or an any soo good sauce Put a tablespoon of ot butter In the tho an and when It I browns add ono one teaspoon each ench vinegar Worcestershire sauce and mustard Broil Drol tho the legs ICKS and wings till tl a handsome brown and roll roU each one ono In tho the butter buter mixture as It ItIs itIs I Is taken from tho the Irl gridiron Put the Ule mince In the center of ot a Q hot platter arrange the tho grilled bones around It and servo piping hot hot Chicken and Oyster Oster PI Plo Plo Cold Cold old boiled chicken hicken and 60 sized good-sized oysters with witha a a t small slice of ot ham are required for or this Make alto one quart of ot good white sauce using the strained oyster oster juice as aM part vart of ot tho the liquid Lino a deep deel pie pia dish lish with wIh pastry building up tho the edges with wih two In layers Cut the chicken In even lyon pieces and lay Iny In the dish alternately alter alter- with wIh oysters and ham cut in dice lice Pour tho the sauce over all al and make nako a cover half an Inch thick of ot ofie the ie pastry pantry making a hole In the te middle middle mid told dle lIe for steam to 10 escape and pinching pinching- the he edges well wel to together Bako Dako Dako a n lent leaf leafor lenth or r fancy shape to c cover the tho l hole holo when hen h YI done dono CY J Bake Bako goh half ft ftc an rofo rO hour and ervo Ero hot 1 IASI Chop tho cold cooked man meat and to each aoh pint add one ono and ant one half one pints pint or t cold boiled or baked potatoes chopped hopp d rathor rather coarsely toss moat meat and potatoes to together ether and anti add ono ana tablespoonful butter buter measured after melting meling or or If IC there thero Is s a Rn any moat gravy or Dr soup SOUR stock left lef over oer us use these to moisten otherwise uso tiso just enough cold water to keep keel hash from burnIng burnIng burnIng burn- burn Ing season with wih moro more butter If I tho water Is used a little grated onion or par parsley lcy ma may be used flutter Butter a R adish dish place In the tho hash cover and set setIn setin In moderately hot ovon oven for halt half an nn hour Or one ono ma may spread a little butter butter butter but but- ter over a skillet pack tho time hash hah In InthIs Inthis this cover and cook slowly for one- one half halt hour when a crust should form formon on the tho botton slip lp onto a a hot dish lish and J ervo B I Press ono one cup of or finely chopped I cooked lamb through a a. a coarse sieve i Sonic Soak one half one hal cup of ot bread crumbs In quarter one-quarter cup of milk n add one tablespoon of ot butter buter tho th beaten benten yolks ol s sn nt n ri acq ono teas oon of ot minced parsley rs quarter one n tor te teaspoon spoon of oC onion juice third one-third teaspoon of ot salt fal and anda a dash of or cayenne place tho the mixture n over boiling water when hot ad add tho the pro prepared pared meat then fold In three three- fourths of ot a cup of ot cream and anI tho the stiffly beaten whites Fill Fi buttered molds two-thirds two full stand them In a 0 pan of ot hot water cover with Ith buttered paper nn and bako balto 15 minutes minutes min olin utes In a hot oven ovon Servo Sero with tomato sauce auco TWO GOOD lOOt SALADS Hungarian Salad Use Salad Use small smal potatoes potatoes pota pota- toes boll boil rind peel them while chilo warm slice sUco very cry bol thin with a a sharp knife and to a pint of ot potatoes add ono one small smal onion minced ono pickled beet ono one fresh tresh cucumber sliced a Dutch her bier herring ring four tour cardines and minced cold boiled ham Mix Ux all al together and servo on lettuce leaves with French dress dressing In g. g Uso tender Spinach Salad Salad Use young spInach leaves put In a salad bowl with shreds of onion and a a sprig of at wih mint Pour French dressing over all alland alland al with sliced hard boiled nn and garnish J har e eggs gs and ana little ra radishes lOT LI I in Boll Boil six six me medium lum peeled potatoes two Dol quarts water with wih a a teaspoon salt for tor 30 minutes Drain then cut them Into thick quarter slices Nicely Nicoly with Ith two tablespoons table- table brown bron in a n frying pan spoons lard for 10 minutes tossing them once In a while them on ona ona and aud l keep keel Warms a hot dish c. tep R Place three finely chopped choppe shallots Mh in a a. saucepan with wih n. n teaspoon of ut butter butter but but- butten ter ten and brown for tor minutes moisten with a gill gil of ot giace domni-giace nd add six nix AI finely chopped mushrooms and ahalt a ahalt halt half teaspoon freshly chopped parsley mix a little nn and let cook for el eight ht minutes n pour tho sauce sauco over the potatoes potatoes po po- po- po and servo orvo TURKISH MACARONI 1 Break Dreal half n a poun pound of ot macaroni in Inch half pieces and drop droll it I In rapidly ly Inch hal boiling water Keep at a hard J boll boil ol until time tho macaroni Is tender teDder then drain and let stand stan In cold water for tor 10 min mm- utes Make a sauce sauco fUCO with wih two tablespoonful tablespoonfuls table table- spoonfuls of or butter two scant tablespoonfuls table table- spoonfuls spoonful of ot flour ono one pint of ot strained and salt and pepper to taste tomato nl ane Drain and a add tho time mc macaroni also allo on one one- half cupful of ot l blanched almonds cut cutIn cutin hal In n strips strips Simmer 10 minutes turn into a vegetable dish sprinkle thickly with grated choose an and send to tho table SCOTCH EGGS A now nev and unusual dish called Scotch Innovation for Is very pleasing eggs breakfast a To make malt It it i. i use USO six hard har and amid pasta pasto m made a chopped boiled eggs S. S 2 bole of one half Cg cupful O of stale bren breadcrumbs crumbl cooked soft in iii one half cupful of ot sweet Hw et sor one of oC lean milk Into this put ono one cupful mik boiled ham minced fine nn and seasoned teaspoonful 1 one fourth with c cayenne ont fourth and ono One raw egg well wol of ot mustard eg benton beaten Roll Itoh In fine breadcrumbs nn mid and Bol brown bron delicate until a n tl fry In fat tat deep Served with a n bit of at cress nn and si slice co of ot lemon this ilmis Is a er very pleasing dish p |
