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Show J Kitcben and Cable j MENU FOB,' A DAY. BREAKFAST. Cereal and Milk. Fruit. English Breakfast Bacon Fried. -Lyonnaise Potatoes. Coffee. DINNER. . Celery Soup. Chicken Fricassee. Boiled Rice. Oyster Plant. Spinach. Apple and Celery Salad. Fruit Charlotte. Wafers. Black Coffee. SUPPER. Boston Baked Beans. Brown Bread. Sweet Cucumber Pickles. Pot Cheese. Water Cresses. Jellied Apples. Cocoanut Cake. Tea". PRIZE RECIPES. CHILE REIN AS. Roast large bell peppers until the outer skin can be peeled off; open at step end, remove seeds and strings. Grate dry cheese fine, stuff chiles full, then close. Beat yolks and whites of six eggs separately, separate-ly, then mix. Have ready a frying pan with just enough lard in to cover chiles. Dip them in egg for an instant, then drop into the boiling fat, pour over each chile more of the egg and turn While frying. Take the seeds of the chiles, a small onion and two tomatoes and grind to a pulp. Add salt and cook. When chiles are done, turn remainder re-mainder of eggs into the stew and boil twenty minutes. Pour sauce over the fried chiles and serve. BLACK CAKE My great-grandmother's recipe: 14 pounds butter. 1 pound flour, 13 eggs, 2 pounds raisins, seeded and chopped, 1 pound sugar, 2 pounds currants. 1 pound citron, 1 wineglass brandy, 1 nutmeg. 1 spoonful spoon-ful cinnamon, 1 teaspoonful each of mace, cloves and allspice. Beat yolks of eggs light and add sugar to them; cream the butter and add. Beat whites to a stiff froth and add. then add fruit rubbed well in the flour and a scant teaspoon of soda dissolved in water. Bake in moderate oven four hours. TO PICKLE OLIVES. To 1 pound concentrated lye add 8 to 10 gallons water. In wTiich place ripe olives to remain re-main until all the bitterness is removed or until the lye has penetrated to the pit, which can be determined by the change In color of the flesh. Soak for at least twenty-four hours, occasionally occasion-ally agitating the water, that the olives may not become spotted. To remove lye. soak olives 6 to 8 days in fresh water, changing water twice a day. After lye has been thoroughly removed put olives to soak in salt brine of a quarter of a pound of salt to one gallon of water and allow to remain about three days, after which increase brine to three-quarters of a pound of salt to one gallon of water and let remain until un-til water becomes discolored, when fresh brine should be substituted. Olives to remain in brine until used. VIRGINIA SALT-RISING BREAD. Pour scalding milk over three tablespoon table-spoon fuls .corn meal, forming a thick batter;, keep in a moderately warm ! place over night. In the morning stir enough flour into a cup of warm water to make a thick batter, add a little salt, then stir in the cornmeal batter: heat thoroughly, place in a vessel of luke warm water and keep this at the same temperature. When light add two cups water and flour enough to knead. This makes two loaves. This recipe has been handed down from my great-grandmother. GINGER SNAPS. Two cups molasses, molas-ses, one cup lard, one tablespoonful ginger, one teaspoonful salt, two tea-spoonfuls tea-spoonfuls soda; mix thoroughly and let them boil up once on the stove, then add sufficient flour to stiffen and roll out; bake in quick oven. |