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Show J Kitchen and Cable, j THE SUNDAY MENU. : 'J BREAKFAST y : Cereal 'and Milk.' Dried Peaches Stewed. 1 English Breakfast Bacon Fried. Lyonnaise Potatoes. Buckwheat Cakes. Coffee. DINNER. Celery Soup. Chicken Fricassee. Boiled Rice. Oyster Plant. Spinach'. Apple and Celery Salad. Fruit Charlotte. Wafers. Black Coffee. . SUPPER. , Boston Baked Beans. Brown Bread. Sweet Cucumber Pickles. Pot Cheese. - Watercresses. Jellied Apples. Cocoanut Cake. Tea. Useful to Know. Rub celery on the hands to remove the odor of onions. Mix stove blackening with a little ammonia to prevent its burning off. Eggs will cook much more evenly if the frying pan is covered. Discolored knife handles may be rubbed with brick dust and vinegar. A pan of lime set on the shelves near jellies, fruits 'and jams will prevent their molding. For ordinary window .washing a little lit-tle kerosene added to the water will prove an effective brightener. Rubbing your shoes often with vase line will lengthen their time of service and keep them black and soft. To clean white shoes get a box of camphorated chalk, mix it, as required, with milk and apply with a flannel. BOILED MAPLE ICING. To one cupful of grated maple sugar add four tablespoonsfuls of water, and boil until brittle. Drop a little into ice cold water and test by pulling it apart. When it- spins a short thread before snapping it is done. Pour this immediately upon the beaten white of one egg and beat until cold. HONEYED APPTms Remove the cores ' from six large cooking apple.3 and arrange in a granite gran-ite or earthenware baking dish; into each cavity put a piece of butter the size of a large filbert and fill remainder : of cavity with honey. Pour one and a half teacups of water around ap- ' pies and bake until tender. Remove carefully into a glass diah, and to the ' " syrup in the bottom of the baking dish I j add a half cup of hot water, one table- i ' spoonful of butter and three of honey 1 Let boil up nicely and when somewhat cooled pour around the apples. A iittle I ' frosting on top improves the appear- ance. ' ! - Ii RHUBARB SHERBET. 1 1 j Wash the stalks and cut into pieces ! one inch long. To a dozen add three I pints of cold water. Cook in a double i f boiler with, a teaspoonful of gelatine 1 until tender. Flavor with grated lem-o lem-o nor orange peel or brandy, and i sweeten to taste. Pack in ice and salt j and freeze as for other ices. Serve r with a candied cherry on each portion. El CORN WAFFLES. Cook one half cupful of fine cornmeal p in one and one-half cupfuls of boiling ' I water, dropping it in a little at a time- I i this should simmer at least half an ' hour, then add one and one-half cup- ' fula of milk, the beaten yolks of two ! : eggs, two tablespoonfuls of butter and ' I three cupfuls of flour sifted with two I teaspoonfuls of baking powder and one of salt, and then the whites of the ' eggs thoroughly beaten. Cook in but-tered but-tered irons until a golden brown and : serve with maple syrup. Half the f quantity may be used for a small fam- !j Potato Balls. Pass a pound and a . half of nicely boiled potatoes (well dried and free ' ' from all discolored parts) through a sieve. Put a gill of milk Into a stew- pan, add an ounce of butter, half a tea- spoonful of salt, a pinch of white pep- I per and a suspicion of powdered mace. I 3 Stir until thoroughly blended, then add the potato, and continue to stir until the paste is quite smooth. Take off the fire and add the yolks of two eggs and the white of one. Turn the mixture on to a floured board, and when it has cooled a little into small balls. Roll these balls In the beaten white of egg and then in flour, and fry in deep fat. Set the balls on white paper at the mouth of the oven to dry, and then serve on a folded napkin, garnished with sprigs of parsley. Potato balls are appreciated with hot or cold meat. For a change they can be brashed over with milk and baked. Johnny Cake. Cream two tablespoonfuls of butter; add two tablespoonfuls of sugar, the beaten yolk of one egg. one-half cupful fine sifted cornmeal and three-fourths of a cupful of flour, sifted with two good teaspoonfuls of baking powder; then add one brimming cupful of milk ane one-hal fteaspoonful of salt and the beaten white of an egg. Bake in a buttered, shallow, square pan, in a moderate oven twenty minutes, then cut in oblong squares, split open, spread with butter, put the pieces together again, and serve immediately. CAULIFLOWER SALAD. Boil the cauliflower until tender, and wnen cold cut into small pieces'. Arrange Ar-range on a bed of watercress and add a little grated cheese and a mayonnaise mayon-naise dressing. CELERY ON TOAST. Trim the stalks of several heads of celery, tie them into bunches and parboil par-boil for ' fifteen minutes. Throw into cold water for a few minutes, then drain. Return to the stove, cover with stock an boil- until tender. Drain, then ser on a hot dish with crotouns of friend i;.aad and pour a rich brown sauce over them. Use the stock in which the celery was boiled for the sauce. $ STEWED RHUBARB. If the rhubarb is young and tender do not peel, but wipe clean, cut into small pieces and put on a saucepan without water. Place on the back of the stove until the jtice runs out freely, free-ly, and let It simmer gently, but never boil. When the rhubarb is reduced to a pulp, add one cup of sugar to each quart and simmer until they are well mixed. Serve cold, plain or with a dressing of sweet cream. HOW TO DARN. To make a neat darn and one that will wear wel lit is necessary to have a piece of the same material and as much as that of the garment to be darned. This applies to table linen also, and old cloths should be kept especially for that purpose. The old material is stretched and thin, and if new ma- ' terial is used it will not give with the old and there will soon be another rent 1 near the first one. Place the piece un- der the rent, the threads running the ( same way in both, draw the edges together to-gether and run back and forth with fine even stitches, taking care not to pucker the darn. |