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Show Kitcfyen and tabic THE SUNDAY MENU. BREAKFAST. Fruit Hominy and Milk Fried Smelts with Bacon Apple Sauce Waffles and Maple Syrup Coffee DINNER. Clear Soup Roast Duck with Orange Sauce Cranberry Jelly Boiled Rice Turnips Water Cress Salad Mixed Fruits with Whipped Cream Black Coffee SUPPER. Veal Salad Pot Cheese Pickles Whole Wheat Bread Cocoanut Cake Canned Fruit Tea LENTEN RECIPES. BAKED WHITE FISH. Select a four-pound fish, split it open on the back and remove bones. Lay it skin down in a dripping pan, brush over with a tablespoon of butter and the juice of half a lmon, sprinkle with one-half teaspoon salt, a dash of cay-erne cay-erne pepper and one-half cup of fine cracker crumbs. Bake in a hot oven for thirty minutes. Serve with oyster sauce. $ OYSTER SAUCE. Fry a teaspoon of minced onion and one of parsley in two tablespoons of butter. When it has browned lightly add one cup of oyster liquor, one cup of oysters chopped slightly, the yolks of two eggs, a salt-spoon salt-spoon of salt and a dash of paplika. Stir until it is trick, but do not let it boil. If desired it may be made thinner thin-ner by adding a little cream. $ 3 RICED POTATOES. Heat the colander col-ander and press through it into a hot disit a pint of seasoned potatoes. It is best to have only a few tablespoons of potatoes in the colander at one time: $ APPLE PUDDTNG. Cook until tender ten-der enough apples to make one and . one-half pints; sweeten and flavor with a dash of nutmeg. Whip into it one well beaten egg and put into a pudding pud-ding pan. Cover with a thick short cake dough and bake in a moderate over until brown. Serve with hard sauce. HARD SAUCE. Cream together one , heaping tablespoon of butter, one cup of pulverized sugar and the white of one egg. Flavor with grated zest of one-half a lemon. Mold. Place on ice one hour before serving. j TOMATO CURRY Pare, core and cut fine one tart apple; peel and chop one medium-sized onion. Melt one tablespoonful of butter in a saucepan j and in it slowly cook the onion until it begins to color; add the apple, one teaspoonful of curry powder and one teaspoonful of lemon juice or . vinegar and cook for five minutes. Add one-half one-half of a can of tomatoes and one-third of a cupful of washed raw rice; cover and simmer for fifteen minutes. Add salt and pepper to taste and one-half of a bay leaf and cook slowly until the rice is tender. Stir occasionally and take out the bay leaf as soon as it. has imparted sufficient flavor to the dish. '$ ? ? PEACH TAPIOCA. One-half can of peaches, one-fourth cup powdered sugar, one cup tapioca, two cups boiling boil-ing water, one-half cup granulated sugar and one-quarter teaspoon salt. Drain peaches, sprinkle with powdered, sugar, and let stand one hour; soak tapioca in cold water to cover one "hour; to the boiling water add the tapioca, tapi-oca, "drained from cold w-ater, sugar and salt, then cook in double boiler until transparent. - Line a mold or pudding pud-ding dish with peaches cut in quarters, fill wit htapioca and bake in moderate oven for thirty minutes; cool slightly, turn on a dish and serve. (The juice may be sweetened and boiled a few minutes for sauce, but thisiis not necessary.) |
