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Show Kitchen and Cable j KITCHEN AND TABLE. The Sunday Menu. u BREAKFAST. Cereal and Milk. Dried Peaches Stewed. English Breakfast Bacon Fried. Lyonnalse Potatoes. Buckwheat Cakes. . 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. Watercresses.. Jellied Apples. Cocoanut Cake. Tea. " - '. Chicken Croquettes.' For each cupful of boneless chicken, minced, add half a cupful of bread crumbs and two tablespoonfuls of salad dressing; season the !w hole Avith salt and Avhite, pepper, then pour over a white sauce made the proportions of one tablespoonful each of butter and flour to one cupful of milk,; three tablespoonfuls ta-blespoonfuls of sherry wine and a little lit-tle salt and white pepper. 'When cool enough .y handle, form into cylindrical shapes, plae in a basket and fry 'a golden browii in deep fat, or- bake in a ' .r .. . I very quick oven. K. E. Megee in June Delineator. Potato Croquettes. A -cupful of cold mashed potatoes may be made into the most delicious i croquettes by the addition of the yolks of two eggs; a little grated nutmeg, a half spoonful of onion juice, a tea-spoonful tea-spoonful of salt and a little chopped parsley. Dip in egg and then in bread crumbs and fry in boiling lard. This will make not only a delicious dish, but one that will add in every way to the appearance of your table. Light'Biscuits. AA'hen you make light biscuit roll out the dough and cut out the biscuit with j the cutter just as you do your short biscuit. They will rise quicker, bake fresher and be perfectly uniform in size. To Laundry Grass Linen. Grass linen, now so fashionable, if laundered in the ordinary way, loses . its color after two or tnree ajsiis io the laundry. If the following direc- i tions are followed it will retain its I color as long as it lasts: Boil enough I hay to color the water perceptibly, strain, add to the water about a pint of boiled starch, and rub the dress without with-out using any soap. Itinse, adding more starch to the water if desired, and dry in the shade. Iron on the wrong side. Preparing Pineapples. When preparing pineapple for the tabic the eyes can be easily removed by first slicing, the fruit. Then slice and cut out the eyes. They can be still more easily removed if the fruit is cut in dice. Eggs and Bacon. Cut four very thin slices of bacon, remove the rind, then place in a hot frying pan. Beat four eggs, add four tablespoonfuls of milk, a little pepper, and salt. AVhen the bacon is well browned turn this mixture over it, and when cooked to a creamy consistency serA'e on toast. Sandwiches. Take cold cooked veal, mix it with a little cream, pepper, salt and prepared pre-pared mustard. A little grated cheese gives the mixture an agreeable taste. Spread between dainty round slices of buttered bread with one leaf of lettuce to each sandwich and moisten . Avith French dressing. THE CARE OF SILVER. In the care of silver the work of polishing pol-ishing becomes easier if the whiting is made into a thin paste with water to which a little ammonia has meen added. add-ed. First put the silver into a bath of hot soapsuds, and then use the paste, rubbing it off with a piece of chamois. AVhen the'silver is not much discolored, rubbing with a little dry whiting after the soap bath w ill be sufficient. suf-ficient. ... CREAM DRESSING. Mix together one-half tablespoonful each mustard and salt, three-quarters tablespoonful sugar, one egg slightly beaten, three tablespoonfuls melted butter, three-quarters cupful of cream and one-quarter cupful of lemon juice or vinegar. Cook over hot water unit the mixture thickens, strain and let get very cold. . Sweet Potatoes. AA'ash and boil sweet potatoes: when tender remove the skins and slice the potatoes in thick portions. Put a layer in a baking dish, sprinkle with salt, a suspicion of pepper and nutmeg or on- i namon. then a generous portion of brown sugar and bits of butter, and repeat until the dish is full, or the potatoes po-tatoes used. Pour over them one-half cup of hot water and set it in a moder- j ate oven, to ran hour. AVhen nearly j clone pour in one-half cup of cream and j cook until the cream is absorbed, being j very careful not to let them burn. I AA'ash, pare, slice and cut in small cubes. To one quart of the diced turnip allow one tablespoon cf minced onion and three tablespoons of butter. Put the butter in a stew pan, add the onion and stir it until slightly colored, then put in the turnip and let it stand on the back of the stoA'e or where it will cook slowly until tender. Keep it closely covered, so sf cot.k it, but wateh it ;:!n the butter and water from i1A ,''n"t . do not cook away; if ;,' nri:j f zling sound, turn in a !ni.. s,. H s;-j s;-j only a tablespoonful or t .,. A"r, ; AVhen tender add i ri- t;" I salt, one teaspoon of iigdr ' "r'n ' shakes of pepper and tw, tit,;.-'!., f"'v S of flour. Toss it about f..r :, 'V"r utes. then add one i-up ,,;" t,,; ( .rn;r-half .rn;r-half cup of cream and .;! --), '" chicken stock and ..t 1: j utes longer. Serve very ..; ' m:r' ! William Busch, the ;:;,.. f and conii cartisi. r.-t-i-, , . V.'nr,":t messas-e. from th" k.iis'-r ;i . , . 'n 1 I -To the pot and artist :Uv-creations, :Uv-creations, full of genttln.- !.:.!,.. l;'-'"i,'!''' : imperishable among :!.. , .,. ' ""' j I express my siiv-re i f.uer.,i ' the occasion of his s'-s i!t -' , ..JuV'1 May a beautiful vn:::g ,. .','. ';."'- ! 'to his life. In gratttii-i.. ' ,. , '.'.'. 't:' merry hours which vu KiW, mi"tf '"vi:.i iV:.; : |
