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Show Kikbttt andtabk i THE SUNDAY MENU. BREAKFAST. ' Bananas. Cereal and Cream. Broiled Bacon and Eggs. Creamed Potatoes. Rolls. Coffee. ' ; I . ' ' "DINNER. Green Pea Soup. Croutons. Broiled Chicken. Rice Croquettes. Cucumber Salad. Mashed Potatoes Strawljerry Jelly. Whipped Cream. Coffee. SUPPER. . Cold Beef. ' ' " . " Potato Chips. Potato Sated, - Olives. Pineapple Preserves." . ''"..' Cake. ' . '-Tea., '.' '. '- " Baked Fish. Clean, wipe and dry the . fish; rub salt,, stuff and stew; cut gashes two Inches apart in each side, skewrr into the shape of letter S and put on fish sheet; rub all over with so't butter, salt . and pepper; place narrow strips of fat salt pork in gashes: dredge well with flour. Put into hot oven without water; -baste -when flour is brown" Vin l often -.afterward. Remove when d.me strips of pork, skewers or strings, wipe off all fat or water and place on hot platter- Pour' Hollands ise satice. "around (not over) fish or serve drawn butter sauce, flavored !with lemon. In p. sauce beat; and pile, Saratoga chips around the fish.'. Garnish the head of. the fish with, parsley nr water cress. v Stuffing forvFish. Onecup q. crack--or 'Cvums. one. saltspoonful of salt, one. teaspoonful t)f pepper ' one ". chopped onion (smallK one teaspoonful-each of parsley, capers and pickle, quarter cup butter: ' ':- ' ' : " Hoe Cake. Into One and one-third cupfuls of corn meal mix one level teaspoonful of salt and one rather heaping teaspoonful teaspoon-ful of baking powder (or half teaspoonful teaspoon-ful of soda and one teaspoonful of cream of tartarV Beat the yolk of two ggs until , light, add one cupful of sweet mt!k, and pour the mixture over the meal, beating. well together, adding last the beaten whites of the eggs. Into a spider put a dessert-spoonful of bacon in the .batter, making cakes about two inches across and, three inches long. When a rich brown turn, and bake on the other side. Ella Morris Mor-ris Kretschrnar - . . . ' Beefsteak Pie. r 'Threc pounds of round steak; -trim off all the fat and skin; cut-it into two-ir.ch two-ir.ch pieces, roll in flour, put in porcelain-lined metal pan; plenty of pepper and salt, cover with cold water put on slow fire, let simmer till tender.' Crust for pie: One quart flour, one-half pound fresh beef suet, one tablespoonful tablespoon-ful of lard, salt to taste. Chop up suet very fine, then, roll it out on your board in flour to prevent sticking to rolling pin; rub in lard wfth your hands: have a deep delft pie dish, line the edge with crust, put in meat, cover with paste; bake in a very hot oven a rich brown. Corned Beef Hash. Chop the trimmings and poorer portions por-tions of meat very fine, being careful to remove the stringy membranes, grisly portions, and fine bones. Chop an equal amount of cold potatoes and one tablespoonful of onion for each pint of mixture. Season highly with pepper and carefully with salt. Moisten with the meat liquor and turn into a spider with hot beef dripping to cover the bottom. bot-tom. Let it cook slowly until a brown crust has formed, then fold over and turn out. Fairy Omelet. Allow one egg for each person and one egg extra. The yolks and whites should be beaten separately. Add to ! yolks a little, pepper, a pinch of salt, one-half teaspoonful of flour mixed with a little milk; slowly mix in a part of the beaten whites: pour into hot ( spider in which butter has been melted. Add rest of whites, cover and bake slowly. Fold over side first baked and serve hot. Two small omelets are better bet-ter than one large one. Potato Salad. One quart of chopped potatoes, one small onion. Dressing Two large eggs, well beaten, six tablespoonfuls of cream, oue teaspoonful of salt, six tea-spoonfuls tea-spoonfuls of vinegar and a small piece of butter. Put over the fire and cook, stirring constantly until quite thick. Add to the dressing when cool two tablespoonfuls of cream, half teaspoonful teaspoon-ful of mustard and a teaspoonful of celery seed. More vinegar may be needed if potatoes are dry. Pot Pie Dumpling. To one quart of flour add two table-spoonCuls table-spoonCuls of baking powder, half teaspoonful tea-spoonful of salt and one beaten egg. Mix with sweet milk as stiff as can be stirred with a spoon. Twenty minutes before the meat is done drop dumplings into the kettle with a spoon. Be sure and keep kettle tightly covered and constantly boiling for the twenty minutes. min-utes. These dumplings are to be conked with. beef, chicken, etc. |