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Show Kitcbcn and Cable, j THE SUNDAY MENU. BREAKFAST. Fruit. Wheat) na and Cream. Fricasse of Chicken. Cream Potatoes. Wheat Gems. Coffee. DINNER. Vegetable Soup. Loin of Pork with Tomato Sauce. Ma-shed Turnips. Boiled Samp. Chopped Celery and Cabbage Salad. Cranberry Pie. ; Cheese. Black Coffee. supper; b ried oysters on watercress. s Sliced Ham. Sweet Pickles. Lemon Jelly. Cake. Tea. . The I,enten Table. v Various ideas to suit different tastes may be taken for dinner at Lent. For B soups: Oyster and clam, plain or with r cream; black bean, called by some mock turtle; tomato, plain or bisue: t and the different kinds of cream soups, such as of spinach, asparagus, lentils, k celery, rice, ' peas, corn, barley, onion. watercress, dried Lirha beans or white I beans. There is also clam chowder. In addition are the various kinds of fish g to be boiled and accompanied by toma- f to, oyster, shrimp, lobster, mushroom, curry, celery, caper, Hollandaise or I cream sauce. For fried or boiled fish there are tartar sauce, maltre d' hote. mayonnaise, etc. Codfish if carefully selected and pre- pared may be made into delicious dishes. Fried codfish' steaks will be e found satisfactory if prepared as fol- I lows: Procure from a medium-sized E codfish, steaks about an inch and a half thick. Sprinkle with salt and let i stand for a couple of hours. Put into a E frying pan the drippings produced by frying out the fat of a pound of fat salt pork. Dip the steaks in well-beat- en eggs, and then in cornmeal and fe l"ie in inr n.uii); prtii, n iin e ine lat , is smoking hot. Fry a dark brown on both sides, and serve with tomato sauce. ..'.. To cream codfish in a savory manner try this recipe: Place over the fire a ; cupful of shredded codfish in cold . water: let it come to a boil and throvt away the water: repeat this process the fish is very salty. Then pour over the fish a cupful of cream or rich milk, add butter and pepper and thicken scantily with" flour. Serve on toast with j chopped hard boiled egg and minced ) parsley. This formula may he com- ' bined with a pint of mashed potatoes, butter and cream being added accord- ing to taste; the mixture may be mold- ed into croquettes, balls or cakes. . Rice and macaroni may be substituted ' for potatoes. They are much less ex- ( pensive. There are various savory ways of preparing them. Rice should be boiled carefully. . and each kernel ) should be separate. It should be washed ' thoroughly in three waters and put in- ( to a double boiled, with a little salt ( cxnu uoiuiiB woirr. r or one cupiui or i rice add one quart of boiling water and ' one scant tablespoonful of salt. Boil ! rnidly fifteen minutes: then pour off all the water, cover tightly, return to the fire and cook twenty minutes longer. long-er. The. water in the under boiler must boil rapidly all the time. Rice cooked in this manner will have every grain 1 separate. ( Macaroni needs a great deal of seasoning. sea-soning. When it is to be boiled add two quarts of water and one table- ' spconful of salt to twelve sticks of 1 macaroni. Break and wash it and . throw it into salt water and boil rap- , idly for twenty minutes. Pour off the wvter, season with salt, pepper and ' butter and serve. , There need be no complaint because ( of any restriction of the meat diet, as , the following list for breakfast, for instance, in-stance, indicates: Tea, coffee or cocoa; fruit and cereals, eggs, fish, potatoes and bread in any form desired. Choice may be made of oranges, whole or sliced, apple sauce, baked apples, stewed stew-ed prunes, grape fruit: wheatena, oatmeal oat-meal of various kinds, hominv. rice flakes, samp, shredded wheat, eggs soft and hard boiled, scrambled, fried and poached, and in omelets; creamed codfish, cod-fish, codfish balls and cakes, smelts, fresh mackerel broiled, salt mackerel boiled: trout, panfish. whitefish, blue-fish blue-fish fried or broiled, eels fried or stewed, herring, Yarmouth bloaters; potatoes hashed in cream or browned. French fried, Lyonnaise or baked, or as Saratoga chips: muffins of all kinds, French rolls, griddle and pancakes toast dry and buttered, milk toast, Boston brown bread, plain or toasted.' Uses For Old Newspapers. Old newspapers save work in the kitchen. When you have 'any "messy task" on hand, like dressing chicken picking over fruit, etc., lay a paper on the table, gather the litter up with it and burn all together. This saves scouring scour-ing the table. A crumpled newspaper cleans a window nicely, and brown paper pa-per rubbed over the stove-not only removes re-moves all the dust, but helps to polish |