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Show Kitcben and Cable j THE SUNDAY MENU. BREAKFAST. Fruit. Quaker Oats and Cream. Soft Shelled Clams in Butter. Bacon. Sweet Potatoes, Baked. Apple Sauce. Graham Gems. Coffee. ' DINNER. Giblet Soup. Fricassee of Chicken with Dumplings. Succotash. ' Fried Egg Plant. Watercress Salad. Rice Pudding. Nuts. Coffee. SUPPER. Raniequins of Cheese. Sliced Tomatoes. Cold Boiled Ham. Blanc Mange. Sponge Cake. Hot Chocolate. PEIZE RECIPES. Giblet Soup Take chicken or turkey tur-key giblets from the fowl of a previous meal, if not of that to be used with this soup. Wash them thoroughly and simmer in one pint of water until tender. ten-der. When ready to make the soup cut into dice pieces, and add a few vegetables, veg-etables, potatoes, carrots and turnips similarly cut, and a spoonful of boiled barley and two cupfuls of stock in which the giblets were cooked. Season to taste and simmer ten minutes. Sweet Potato Croquettes Mash boiled sweet potatoes, and to every pint add one tablespoonful of butter, and salt and pepper to taste. When cold, mold into shape, dig in egg and cracker crumbs and fry in deep fat. When tak en from the fat, let the croquettes stand a moment on heavy brown or blotting paper that the surplus fat may be absorbed. ab-sorbed. Serve on a doilie in the dish. Ramequins of Cheese One-half cup of milk, two ounces of butter, two ounces flour, two eggs, one ounce grated grat-ed cheese (Parmesan), one ounce Swiss cheese cut in small squares or dice pieces, half tablespoonful sugar, a little lit-tle salt and pepper, and one tablespoonful table-spoonful whipped cream. Place the milk, salt, sugar and pepper, with half the butter, over the fire: as soon as it boils, add the flour; stir until formed into a smooth paste. When half cooled off, add the remaining butter, the eggs, then the grated cheese, add lastly the cream and the pieces of Swiss cheese: then place small portions with a tablespoon table-spoon oh a 'buttered pan. brush over with beaten egg, and bake in oven. Fried Soft Shell Clams To prepare soft shell clams in butter, first make the batter of one-half cupful of cold water and the beaten yolks of two eggs mixed with one cupful of flour, one-quarter one-quarter teaspoonful of salt and one tablespoonful of butter, adding lastly the whipped whites of the eggs. Set aside over night, or two or three hours before using. Wash and dry the clams, dip them in the batter, and fry in smoking smok-ing hot fat. Succotash Have ready a half a breakfastcupful of grated or canned corn and the same of cooked beans. (If French or string beans are chosen cook in just enough salted water to cover thenr; if Lima or butter beans are used, cook till perfectly tender, while if dried beans are preferred they must be soaked for twenty-four hours and tien cooked as usual.) Mix the corn and the beans, season to taste with salt and pepper, add just enough milk to moisten it all, stir in a teaspoonful of flour and a full tablespoonful of butter, but-ter, let it just boil up well, then serve. If overcooked the corn toughens. Fried. Egg Pant Egg plant, or aubergine, au-bergine, as it is otherwise known, is a delicious vegetable not common on all tables. The simple method of frying egg plant is this: Peel and slice it and dust the slices with fine salt; then leave for a little time on a drainer to extract the bitter juice that flows from it. Fry in fat or hot oil or dip in egg, then bread crumbs or flour and fry. Some like a dash of pepper. Fried bacon is a good accompaniment for egg plant. Oyster Sandwiches Oyster sand-i sand-i wiches are an early autumn dainty that are especially nice for. the first informal festivities. . The oysters are cooked about two minutes, just enough to make them firm: They are then stirred into a stiff mayonnaise, and spread between be-tween thin slices of sandwich bread. The dressing should be hiffhly seasoned a bit of finely chopped red pepper being be-ing an improvement. Small oysters are used by some, and they are not chopped. Another way is to fry large oysters, placing one between bread slices with a lettuce leaf dipped in a French dressing to which a good dash of cayenne pepper has been added. |