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Show J Kitcfyen and table j THE SUNDAY, MENU. BREAKFAST. Fruit. Hominy 'and Milk. Kidney Stew. Lyonnaise Potatoes.-Wheat Potatoes.-Wheat Gems. Apple Butter. ' ' DINNER. Cream of Corn Sou:?. Roast Duck with Giblet Soup. Mashed Potatoes. j. Oyster Plant. Apple and Celery S.SIad. Tapioca Pudding. :'. Nuts. Black Coffee.- supper. - Welsh Rarebit on Toast. Lobster Salad. i-: ' . Pickles. Brown Bread and Butter.. Coffee, Jelly and Whipped Cream. Wafers,.. PRIZE RECIPES. Chicken Pie. Boil chicken tilKtendr, add to the broth butter, salt and pepper pep-per to taste, thicken with a little flour; pour over the chicken -which you have placed in large earthen or granite ware dish. For crust: One quart pastry flour, butter ' size of hen's egg, well rubbed into flour with two teaspoons cream tartar, a little salt, one pint milk (with little cream .added); one teaspoon soda. Mix all well together, roll out to cover top of dish cont tnmg chicken and broth. Bake slowly until crust is well cooked. Serve very hot. Stuffed Eggs. Chop very fine a green pickle, green pepper, parsley, onion, cel ery and head of lettuce. Have eggs boiled hard and cut lengthwise; rub the Vellow smooth and mix with the chopped greens; . afidsome chopped chicken or cold roast pork about a cup of chopped meat to a dozen eggs meat must be chopped very fine. To the mixture add enough of best olive oil and vinegar to bind ingredients together. to-gether. Fill up the whites of the eggs in shape of whole yokes. Place the slices of eggs on crisp lettuce leaves, garnish with cut lernon and cover with mayonnaise dressing. Breakfast Omelette. Beat two eggs i very light; add a little black pepper and ten drors of tobaseo Put a tablespoon of butter into an omelette pan; when warm pour in the eggs: when nearly set spread all over the j top a thin covering of anchovy pasts: fold twice: slip on to hot platter and put in hot over about cne minute. It will pull up nicely and must be eaten at once. . Poor Man's Plum Pudding. One pound suet chopped fine, one pound each of raisins and currants, one si3ve full of Hour, one teaspoonful salt, two v,i-:- r,nn-rlr M:v nil uiuiet-pouiisiui uai-wius p.... well together by chopping a little (not too much), and then add water enough to moisten it, being careful not to get it too wet. Put into a tin with a cover, leaving space enough to swell; put the can in boiling water and also cover; boil three and a half to four hours; serve with brandy sause. Brown Bread. One heaping coffee cup each of corn, rye and graham meal. The rye meal should be as fine as the graham, or rye flour may be used. Sift the three kinds together as closely as possible, and beat together thoroughly with two cups of New Orelans molasses, mo-lasses, two cups sweet milk, one cup sour milk, one dessert spoon soda, one teaspoon salt, pour into a tin form, place in kettle of cold water, put on and boil four hours. Put on to cook as soon as mixed. The bread should not quite . fill the form, as it must have room to swell. See that the water does not boil up to the top of the form, also that the water does not boil away. To serve it remove the lid and set it a few minutes in the open over to dry the top, and it will turn out in werfect shane. This bread can be used as a pudding and served with sauce made of thick sour cream, well sweetened, and. seasoned with nutmeg; serve warm with baked beans. . |