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Show Kitchen and Cable j THE SUNDAY MENU. , BREAKFAST. Fruit. Cereal. . ' Cream. Dried beef with scrambled eggs. Creaned Potatoes. Toast, r . Coffee. DINNER. Soup. ' Broiled chicken. -'. Peas. Mashed potatoes. Cauliflower. Lettuce salad. Fruit pudding. Cake. Coffee. supper:" Mayonnaise of salmon. ? Cold chicken. Olives. Preserved peaches. Cake. Tca. How to Dine in Lent. SECOND WEEK IN LENT. , Potage, rice $oup. Entree, Scalloped shrimps. Piece de Resistance, Boiled turbot. Potatoes. Po-tatoes. Sauce of butter, lemon and parsley. Entrements, Cheese souffle. Dessert and Coffee. PRIZE RECIPES. PEA PANCAKES. Open a can of green peas several hours before you wish to use them, drain in a colader and cover with cold water until you are ready to cook them. Boil tender in water slightly salted, drain, and while hot rub through a colander or vegetable press. Work in a teaspoonful of butter, with pepper and salt to taste. Stir for a minute and let the paste get cold. Beat two eggs light and add to the cold paste alternately with milk. Sift halt a teaspoonful of bak- ing powder twice with four table-spoonfuls table-spoonfuls of flour and stir into the mixture. Drop upon a soapstone griddle as you would griddle cakes. Eat while hot as a vegetable. Peas left over from yesterday, are nice made up in this way. BUTTERED RICE. This, too, is a nice ".made-over entree." en-tree." Boil rice in the usual way. and after draining well, press while warm into a bowl or a mold. Next day turn it out carefully upon a. pie plate and set in a quick oven. When it is hot all through draw to the door of the oven and butter abundantly. Shut the oven door and brown lightly. Butter again and sift a thick coating of grated cheese (parmesanif you have it) over all. Leave in the oven for a few minutes min-utes to melt the cheese, and heap irregularly ir-regularly with a meringue of the whites of two eggs beaten up with a (.linn en ic-iery sail, tsrown verv lightly, slip a spatula under the molcl and transfer carefully to a hot platter. It is a pretty yet. a simple side dish, good and easily made. CURRANCOOKIES. One cupful of sugar, two scant cup-fuls cup-fuls of flour, four tablespoonfuls of butter, two eggs, one scant teaspoonful teaspoon-ful of baking powder,' one cupful of cleaned currants, chopped fine. Nutmeg Nut-meg and cinnamon to taste. Rub butter and sugar to a cream; add spices and the eggs beaten light, then the flour with which the baking powder has been sifted twice, lastly the chopped currants. Roll out with quick, light strokes, out. into shapes and bake in a tolerably brisk oven. They are better the second day after baking than on the first BOSTON BAKED BEANS. Soak one quart of beans over night in warm not hot water. In the morning scald them until the skin curls on a bean when you blow upon it. Wash In three waters. Pack them in a pot smaller at the top than at the sides. Score the skin of a pound of streaked salt pork and almost bury it in the beans. Pour over this one dessertspoonful des-sertspoonful of molasses, mixed with as much vinegar, a good pinch of pepper pep-per and a teaspoonful of mixed mustard. mus-tard. Cover closely and . bake nine hours in a good oven. STUFFED SWEET POTATOES. Bake large., smooth potatoes, turning them over, several times that the skins may not get hard. When done, cut in half lengthwise, with a sharp knife: dig out the insides carefully, without tearing the skins. Work what you take out in a bowl to a soft, light paste with cream and butter, salt and pepper to taste: fill the skins with the mixture, mix-ture, set back in the oven to brow n and serve hot in the skins. They are very nice. GERMAN STUFFING FOR TURKEY. One pound finely minced or ground fresh pork (as for sausage), half a loaf of stale baker's bread crumbed fine: a teaspoonful of finely chopped celery, season .with salt, papper, sw eet marjoram and parsley, very finely minced. If you wish a very rich stuff-I stuff-I ing add two eggs. Soak the bread in hot water, press dry and mix with other ingredients. |