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Show S Kitcben and Cable. t I j THE SUNDAY MENU. I " BREAKFAST. Stewed Apricots. Cereal and Cream. Omelette. Fried Sweet Potatoes. Waffles and Maple Syrup. Coffee. DINNER. Tomalo Soup. Roast Leg of Mutton, Caper Sauce. Boiled Rice. Spinach. Spiced Grapes. Celery Salad. Floalins Island. Wafers. " Black Coffee. SUPPER. Scalloped Salmon. Water Cress Salad. Cream Cheese. Hot Biscuit. Lemcn Jelly. Cake. Tea. Orange Marmalade. Now that oranges are getting plentiful plenti-ful and cheap, try putting up marmalade marma-lade after this recipe: To each dozen oranges allow a half dozen lemons. Scrub thoroughly, slice thin and remove re-move all the seeds, putting them ...aside for future use. Pour over the sliced oranges one gallon of cold water, reserving re-serving just enough to cover the seeds. Soak all for thirty-six hours. Pour the wter off the seeds and add to it the original gallon on the oranges. Allow j an equal weight of sugar to the fruit used, and cook all together for two hours, stirring frequently to prevent its sticking. Then pack in jars. This marmalade mar-malade Is not so bitter as much that is in the market, while the seeds give out a -gelatine in the soaking that makes the syrup much richer. Fruit Pies. Acid prune pies are an excellent dessert des-sert at this season of the year, as good dried prunes may be procured as low-as low-as S cents a pound, and half a pound will make a good pie. Soak the prunes overnight, after washing them thoroughly. thor-oughly. Cook them in the water they were soaked in, letting them simmer very slowly for several hours; then sweeten them, and when the sugar has cooked in the fruit for about half an hour, take them up to cool. There are two ways of preparing a fruit pie". One is to line a pieplate with pastry, fill it with bread crumbs, and let it bake until the pastry is done. When done, turn out the bread, crumbs. Fill the pastry with stewed prunes, ripe or preserved peaches, or any fruit preferred. pre-ferred. The stones of the prunes should be removed. The pie may be heaptd with whipped cream when it is served. Prune pie is often flavored with grated! orange peel, which is better than lemon juice. . Stewed prunes may also be baked in an open crust, with a top of crisscross strips of pastry. Evaporated peaches or apricots make a delicious fruit pie. They do not require re-quire any special flavoring, but must be sweetened. They can be made by either of.these rules. Whether baked in a crust or not, they should be served with whipped cream. |