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Show I . . 11 Kitchen and table THE SUNDAY MENU. BREAKFAST. Blackberries. Cereal and Cream. Hreaded Veal Cutlets. ...vi.. Muffins. Saratoga C hips. Coffee. DINNER. Noodle Sou?. ' Fricasse of Lamb. Boiled Rice Stuffed Tomatoes.- hqua.n. Lettuce and Walnut Salad Gooseberry Pie Cheee. Coffee. steamed Clams with " Melted Butter. Cu-umbers with French Dressing Macaroni and Cheese Marmalade, 'afers Tea. Fruit Punch. Two cupfuls of sugar, half cup of c,Inge juice. 1 cupful of tr wjerr iuiee 1 cup of water, one-half cup or lemon nice 1 cupfuWT pineapple ju.ee. one-half cup of Maraschino, cher !es. boil the sugar and water to a sirup and. add the fruit juices Let stand twenty minutes, strain and chill. Add the hole cherries. .Sweeten or weaken If ivofsfary.- to 'taste; and serve : l ce told." It will rarely need reducing xHH fruif8rhveK &ot preserved iruits have been used. Pineapple Lemon. Mak!TtdwlrinI, 15 PineaPPle lemonade. Of clnn J 1 UJ? f EUgar: 1 cuPfuI Sice o? ttP,,neapPle' 1 CUP of water. the pine 'nn ns a light thread- Tut and adnd?oP hethsruifhwithbetnrUi't the lemon? u.SIruP "Jth the juice ot Water VCady to ServC add SeniccoS"- if needed to taste-Blackberry taste-Blackberry Shrub. OneLVery CUPful f fruit Juil tak two rl f,UrfUl f cider vinegar, and unVn Knd vinefi'ar over the fire, stir I i the SUSar dissolves and boil to a ' i 8,T,UP- Sklm' if nesSary. strain . ana bottle. All fruit juices are used in ! n"; s,ame manner. When served allow I tZ PfUl of ke watpr- Should ! til b.e. t0 thin do not to ; Raspberry Dash. frnHe bICR?AOnf''1 of tke J'uice of any t u t. one lablespooaful of cream. Soda : n ilv'; ;'utJbe juice and .ream into a atge tumbler, fill up with soda wa-t-i, and place on i- e to serve. ' Some Cucumber Hints. This cooling dainty id now plentiful aWhe green grocer's, j . For luncheon use them with a French . jrep,ms, firsst t.oaxinK th..m into i i i-Tjle mood. To do this and to make j them crisp, pare and slice them thin I i in strong salt and ice water for an our; then pour off the water and dear thoroughly of salt: set on ice for three I )1J;Jrs- For the French dressing tak I a level teasoonful of salt, three tea-I tea-I spoonfuls of oil. and two tea spoonfuls of lemon juice, mixing the two thoroughly thor-oughly with a salad lork; then pour in the oil. beating thoroughly with the I forit until the oil and juice are com-I com-I bined. Chopped cucumber lemon shells are 1 dainty fov dinner. Select lemons of uniform size, cut a small bit off the top of each one. pCOOp out the inside with a stiver spoon, being careful not to nreak the skin, put the shells to a soak in ice water until readv for use. F-eel and chop some cucumbers fine; "'ix them thoroughly with vinaigrette sauce or French salad dressing; add a little of the lemon rulp chopned fine. Drain the lemon shells and fill them ttith tins mixture. Garnish with watercress and serve ice cold with a nsh course and caviare endwiehes. " Rice Bread. To make a really healthful hot bread is a difficult matter. Rice bread not only satisfies the demands of hygenic theorv. but is very delicious to the palate. pal-ate. To make it. boil 1 teacup of rice till it is perfectly tender, shake, but never stir rice! when cooking. While hot. add butter the size of on egg. a Pint and a half of milk, half a pint of boiled corn meal. ' tablespoonfulls or Hour. 2 eggs and salt to tasje. Pour in weli-buttered pans, having it not over 2 inches thich. and bake just one hour in a moderate oven. Eaten hot with nice sweet butter, or good sirup, it is at its best. |