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Show j Uttcben and Cable, j THE SUNDAY MENU. BREAKFAST. Bananas. California Breakfast Food. Broiled Bluefish. Creamed Potatoes. Coffee Breakfast Buns. DINNER. Clear Soup. Mutton en Casservie. Stewed Tomatoes. Celery on Toast Egg Salad. Cocoanut Pie. Black Coffee. SUPPER. Deviled Crabs. Saratoga Chips. 1 Lettuce with French Dressing. Fruit Tartlets. Sponge Cakes. , Hot Chocolate. Cheese PRIZE RECIPES. Breakfast Buns. Scald one-half pint of milk; pour it over two tablespoon-fuls tablespoon-fuls of sugar; one quart of lukewarm water; when milk is lukewarm add the yeast and enough flour to make a "sponge." Let rise until it doubles its original bulk, about two hours; then cream together half a cuk of butter I and half a cup of sugar; add two well-beaten well-beaten eggs and one cup of scalded milk. Mix this into the sponge and add sufficient flour to- make a soft dough; knead lightly, cover and set to rise until very light; then mold into oiiiaii ouns ana jay in greased pans allowing plenty of room to rise; then pack in a quick oven, for fifteen or twenty minutes. Celery on Toast. Trim the stalks of several heads of celery and tie them Into bundles and parboil them for fifteen fif-teen minutes; then throw Into cold water for a few minutes, then drain, inen cover them with good stock and simmer gently for an hour or until tender. Then drain on a cloth over hot water. Serve on a hot dish with three-cornered three-cornered croutons of fried bread and pour a rich brown sauce over them Lse the stock in which the celery was boiled for the sauce, adding a little beef extract. Corned Beef Hash. Take the scraps of corned beef and, after extracting any grisle or other waste, chop them nne, add an equal measure of chopped boned potatoes and enough stock to slightly moisten; season to taste. Put a generous piece of butter (say. one heaping tablespoonful) jn a spider, spread the hash evenly, dot with butter over the top, cover and cook slowly until browned on the bottom; fold like an omelet. It is delicious served with mayonnaise sauce. If less butter be used, and cream or milk be added for moistening instead of stock, the result is very satisfactory and the browning quicker. . . 1 |
