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Show ! Kitchen and Cable. ! i i : THE SUNDAY MENU. " ' BREAKFAST. Grape Fruit. Cereal and Cream. Fried Sweet Potatoes. Sausage. Cornmeal Griddle Cakes. Coffee. DINNER. Cream of Chestnut Soup. Rib Roast of Beef. Browned Potatoes. Stuffed Tomatoes, i Spinach. . Egg Salad. Lemon Meringue Pie. Black Coffee. StJPPER. Scalloped Oysters. Cold Meat. Sweet Pickles. Celery. Raisin Layer Cake. Canned Peaches. Tea. AUTUMNAL APPLES. Whole Stewed Apples. Core and pare the apples, then place them in a covered cov-ered dish, with just enough water to cover them. After stewing or baking in a moderately heated oven until they become be-come quite tender, remove the apples to another dish, covering them again to keep them hot, and boil the juice well with sugar in the proportion of a half cupful to six apples. A seasoning of spice may be added to the boiling juice just before taking, it . from the stove. Pour the hot juice over the apples and cover them again, setting them away to cool. This should be eaten cold with cream, whipped cream preferred. English Apple. TarL Fill a deep dish (medium sized pudding dish preferred) with apples prepared as usual, but having. hav-ing. no lower crust. Before laying on the upper crust place an inverted cup in the center of the dish to keep the crust from sagging. . Apple Custard.-Take one-quarter of a cuRful of melted butter, one cupful of sugar, one and one-half cupfuls of stewed apples; add two eggs, after ly, and bake in pie plates, with bottom crust. Apple CharlotteTCut slices of bread into rounds with a cookie cutter and dip one or both sides, as preferred, into melted butter. Cover the bottom of a baking pan with the rounds and arrange ar-range them about the sides of the pan, allowing them slightly to overlap. Fill with apples, pared and chopped fine mixed with chopped almonds. Add sugar su-gar and spices to taste and cover the top with buttered crumbs, over which are scattered tiny bits of butter. Bake j in a moderate oven and turn out into I a plate when done. Pumpkin Pie. Now that the pumpkin pie. season is at its height here is a delicious, wholesome whole-some recipe that might well be pasted in the family cook book: One and a half cups of steamed and drained pumpkin, one-quarter cup sugar, one-half one-half teaspoon salt, , one-quarter teaspoon tea-spoon . cinnamon, ginger, cloves, nutmeg nut-meg or one-half teaspoon lemon extract, ex-tract, one egg. seven-eighths cup of milk. Mix sugar, salt and spice or extract, ex-tract, add pumpkin, egg, slightly beaten, beat-en, and milk gradually. Bake in one crust. If a richer pfe is desired, use one cup of pumpkin, one-half cup each of milk and cream,Jand an additional egg yolk. If the shape of therlnd is to be preserved, pre-served, its pulp can be' scraped out cautiously cau-tiously and steamed: in a dish, then rubbed through a sieve in the same way as though it had been steamed in its rind. Carefully cutting the upper one-third one-third of the pumpkin off to form a iid, then scraping out the contents and lining lin-ing the case with parafine paper, makes a very seasonable receptacle for the serving of ice cream. |