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Show J Kitchen and Cable j The Sunday Menu. BREAKFAST. Fruit. AA'heatlet and Milk. Broiled Shad. Radishes. ' Coffee. DINNER. Cream of Carrot Soup. Beef a la. Mode. Roasted Potatoes Stringed Beans. .Tomato Salad Strawberry Shortcake. Nuts Black Coffee. SUPPER. Veal Loaf, Sliced. Olives. Creamed Potatoes. Stewed Dried Apricots. Cake Tea. ' K?, ' SWEET STRAWBERRY SHORTCAKE. SHORT-CAKE. Three eggs, one cupful of sugar, two of flour, one tablespoonful of butter, one scant teaspoonful of cream of tartar tar-tar .a small half teaspoonful of soda. k A Ahe butter and sugar together. Add the eggs, well beaten. Mix the soda and cream of tartar into th flour and rub through a sieve. Stir into the beaten egg and sugar. Bake in deep tin plates. Four can be filled with the quantities given. Have three pints of strawberries mixed with a cupful of sugar. Spread a layer of strawberries J 1 on one of the cakes, lay a second cake over this, and cover with berries Or a uteringue, made with the white of an eg and a tablespoonful of powdered '. i . sugar, may be spread over the top layer lay-er of strawberries ' " ' ?- " :' ': LEMON MERINGUE CUSTARD (BAKED). One quart of milk, five eggs, one ta-: ta-: blespoonful butter, one cup sugar, one teaspoonful cornstarch, two lemons, ; Beat the yolks of the eggs light, and stir into them the butter creamed with the sugar, and the juice and grated rind of the lemons. . Dissolve the cornstarch corn-starch in the milk, and add this to the .other ingredients Bake in a buttered pudding dish until the custard is set, then cover it with a meringue made of I the whites of the eggs whipped stiff f with a quarter cupful of sugar and brown very ligtly. Eat cold. I STRAAVBERRY ICE CREAM. One quart of cream.1 one quart of strawberries, one pint of sugar. Mash the sugar and strawberries tocether, j and let them stand one or two hers. , Add the cream, rub through a straintr into the freezer and freeze. CREAM VANILLA STICKS. Put two cupfuls of granulated sugar, threer fourths cupful hot water and one-fourth one-fourth teaspoonful of cream of tartar over the fire; stir until sugar is dissolved, dis-solved, remove spoor and boil without with-out stirring, until a little dropped in cold water will make a hard ball, but will not crack; pour at once into a buttered but-tered pan, sprinkle three-fourths teaspoonful tea-spoonful of vanilla over the top, and as soon as cool enough to "handle, pull until un-til very white: then null into even width half an inch thick, and, with a sharp knife cut into four inch lengths. Sift a little powdered sugar over a platter, lay candy on it, but not to touch; sift a little sugar over the top and let stand in a cool dry place for twenty-four hours. HICKORYNUT CAKE. Half cup butter, one cup sugar, half cup milk, one and a half cups flour, sifted with one teaspoonful baking powder: two whole eggs and the grated grat-ed rind of half a lemon, or one teaspoonful tea-spoonful vanilla extract. ' Stir butter and sugar to a light cream, then add the eggs, one at a time, stirring a few minutes between each eddition; next add the uifted flour and milk alternately, alternate-ly, and last one cupful shelled hickory nuts; butter a cake pan and dust it with flour, pour in the mixture and bake in a slow oven. POT ROAST MEATS. Pot roasts are very good for parts of meats not tender enough for roasting, the "cross-rib," as some butchers call it, being very good for this purpose; it is all solid meat and being very lean requires re-quires a little fat pork, which may be laid at the bottom of the pot. A pot roast is best put on in an iron pot, without water, allowed to get finely brown on one side,- then turned, and when thoroughly browned on the other a little water may be added for gracy; chop parsley or any seasoning that .is preferred. Give your roast at. least three hours to cook. |