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Show Kitchen and Cable. THE SUNDAY MENU. BREAKFAST. Grape Fruit. Cereal and Cream. Kidney Stew with Mushrooms. Potatoes. Croissants. Coffee. DINNER. Tomato 5?'.'p. Roast Duck. Apple Sauce. Stewed Onions. Spinach. ' Almond Salad. Stuffed Pears. Wafers. Black Coffee. SUPPER. Hominy Croquettes. Stuffed Tomatoes. Pickled Muscles. Biscuits. Layer Cake. Chocolate. NOVEMBER RECIPES. "Democrats." A very good recipe for a light muffin called Democrats, to be served at luncheon or tea: One pound of flour, one cup of sugar, three eggs, one cup of luke warm milk, one table-spoonful table-spoonful butter, one teaspoonful cream of tartar, one-half tablespoonful baking bak-ing soda; bake fifteen minutes in muffin muf-fin rings. . , -? Oyster Loaf. Cut the top oblong slice, from a Vienna loaf of bread, scoop out crumbs and fill casing with butter. -Then take about one quart of oysters, drain off liquor. Take one-half cup of cream, pepper and salt and tablespoon-, ful of chopped parsley. Put all this in casing, spread with bits of butter, cover with obling slice and. bake about twenty twen-ty minutes, basting often with the oyster oy-ster liquor. This is excellent for luncheon. lunch-eon. ? Potato Bread. Take six or eight potatoes, po-tatoes, boil and mash fine, add to them, one tablespoonful of lard, two table-spoonfuls table-spoonfuls of sugar, two tablespoonfuls of salt and three tablespoonfuls of yeasV; then add three eggs well beaten, and set to raise; work flour in to make a stiff dough and set to raise again; -then roll out and cut with biscuit cutter; cut-ter; bake quickly. l8 Apple Pone. Pare and chop fine one quart of sweet apples; pour a pint of boiling water into one quart of granulated granu-lated white cornmeal; when cool add I about one pint of sweet milk to make a very soft batter; stir the apples; turn the mixture into a greased shallow pan, cover and bake in a moderate oven for at least two hours. This same recipe rec-ipe may be turned into a mold, steamed steam-ed three hours and used as a pudding. English Marmalade Take one dozen i sour oranges, slice very fine and take out the seeds. To each pound of sliced' fruit add two pints of cold water: let' this stand twenty-four hours; then boil until tender, which will take about an hour; let this stand until the next day, then weigh it and to every pound of boiled fruit add one and a half pounds of loaf or granulated sugar; boil the whole until the syrup jellies and the chips are transparent. This may take from half an hour to an hour. |