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Show Kitcfyen and Cable, j THE SUNDAY MENU. BREAKFAST, j Cereal and Milk. Creamed Salt Cod. Fried Potatoes. Corn Bread. Coffee. DINNER. Roast Ribs of Pork. Mashed Turnips. Pickles. Apple Sauce. Glazed Potatoes. Jersey Pudding. Lettuce with Mayonnaise. Nuts. ' SUPPER. Croutons of Ham. Potato Salad. Baking Powder Biscuit. Cake. Canned Fruit. Cocoa or Tea. LENTEN RECIPES. JELLIED VEAL. Cut left-over pieces of veal into dice, together .with ham or tongue, if any is at hand. Season Sea-son to taste and add a little chopped parsley. Now line a mould with jelly made from soup bones, and as soon as it begins to harden pack in the meat. Leave until solid. Turn out and serve with watercress or tomato salad. EGG OMELET. Break three fresh eggs and beat them until very light. Put an omelet pan with two ounces of flarifled butter over the fire: when hot pour in the eggs, stir comtantly with a spoon so that the eggs are equally well cooked and are of the same consistency, con-sistency, keeping it very soft; leave it for two seconds without stirring, and 1 then fold it' first from one side to the middle, then the other side to the mid-: mid-: die. next fold it double and turn it on the dish. Some add two tablespoonfuls thick sweet . cream to six eggs, and others add one ounce butter in small pieces to the eggs while beating. SPANISH OMELET. Rub the bottom bot-tom of a ssucepan with a clove of garlic, gar-lic, put in one tables-poonful butter, two tablespoonfuls fine chopped green pepper, pep-per, one tablespoonful chopped onion, a half gill boiled ham cut in small cubes, a half teaspoonful salt, a half cupful tomatoes, and four chopped mushrooms, cover and cook slowly fifteen fif-teen minutes: prepare an omelet of six eggs, put in the preparation, fold and turn on a dish. If the garnishing is more than the omelet will hold, pour it around the omelet. This omelet may b edecorated with small codfish balls. ALMOND CREAM CAKES. Cream one-half cup butter, then add one cup sugar and cream again: add to this two egg yolks and whip until light: then add one-half cup milk, one teaspoon tea-spoon vanilla, one-half teaspoon almond al-mond extracts, one heaping teaspoon baking powder, two cups flour; fill small buttered cups two-thirds full and bake to deep straw color. When done and cool, remove the soft, crumb from centers, filling the cavities with a whipped cream flavored with almond. If the cream does not whip stiffly, add one tablespoon of gelatine dissolved in a little hot water. |