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Show I'titcben and Cable J THE SUNDAY MENU. BREAKFAST. Grapes. Cereal and, cream. Fried eggplant with bacon. Creamed potatoes, Sliced tomatoes. Graham gems. Coffee. DINNER. Clan soup. Fried chicken. Lime beans. Squash. Curried rice. Lettuce and apple salad. Watermelon. . Cheese wafers. Black coffee. SUPPER. Boston baked beans. Cold meat. Sweet peppers. Rye bread. Swiss cheese. Peaches and cream. Tea. To Tell Fresh Fish. "To tell a fresh fish," said a Fulton market dealer recently, "always look at the gills and the eyes and feel of the body to see if it is solid. If the gills are gray and the eyes dull the fish is not fit for eating." This man is famous fa-mous among his friends for the deli-clousness deli-clousness of his clam chowder. Here is his rule, which is suggestive if not definite: "Fry the fat from some salt pork and suet. Boil peeled potatoes, onions cut fine and canned tomatoes until the vegetables are done. Drain off the water and save it. Fry the vegetables in the fat which was fried, with a lump of butter added and some chopped parsley. Then mash the potatoes po-tatoes fine and put in the clams, a third of the soft shell. and two-thirds of the hard shell. Stir in the nlam Juice and the water in. which the vegetables vege-tables cooked. Season with celery salt, paprika and curry. Sage and thyme are better left out." More than one market dealer has his own views on cooking. A vegetable merchant said, pointing to a basket of okra: "That is a vegetable too little appreciated. Not one person in a thousand thou-sand knows that it makes a good salad. The best way, to my mind, is to boil the pods, stems and all, tender. Let them get cool, and eat them, holding each by the stem and dipping it into French dressing like asparagus. They can also be sliced nd mixed with cucumbers cu-cumbers or tomatoes like an nanan cumbers or tomatoes, or both, and dressed with a French dressing or mayonnaise. may-onnaise. For this salad a chopped green pepper 1s an improvement. "There's green corn, too. My way is to boil it almost tender, drain and dry the ears and broil them over the fire. Then there are lima beans, which are cooked in most houses by boiling. If they are drained when they are half done, and are then fried to a delicate amber color in;.butter, they will be twice as good as the usual way." Chopped Beefsteak. A trained nurse prepares chopped beef steak for her patients in a way that makes the food extremely easy of digestion. The meat from a pound of round or sirloin steak is carefully freed of fat and cut in rather small pieces to go into the meat chopper. After a few minutes of chopping the fine pulp which rises from the meat during the operation. of chopping is removed and nut aside: continue tn rhnn and to remove the pulp until only the fibre of the meat remains. This pulp' Is pressed into a round, fiat cake and broiled over a very, hot fire on each side for about five minutes; it is then seasoned sea-soned slightly with salt, a dash of cayenne, a little butter and served very hot. If preferred, this pulp may be served almost entirely uncooked. In that case the pulp should be seasoned sea-soned before it is formed into a cake. Apple Meringue Pudding. Apple meringue, pudding, which Is usually apple sauce mixed, while hot, with eggs, is improved by the addition of a cup of fine, dry bread crumbs. Make about a pint" of apple sauce from tart apples of good flavor, free it of lumps, sweten to taste and mix with it while hot the bread crumbs, a bit of butter the size of a walnut, the yolks of two eggs, together with a blade of mace and a dash of nutmeg. " This mixture should be beaten light with a silver fork and poured in a buttered pudding dish and baked for twenty minutes. Use the whites for a meringue mer-ingue for the top, leaving the dish In the oven long enough afterwards to color the whites to a delicate brown. . To Peel Tomatoes. The easiest way to do-this is to dip them into boiling water for a second before beginning. . This loosens the skin, and it can be easily removed. An excellent plan is to put them-into a frying basket and dip basket and all into the water, as then- the water drains from them at once. If left to get sodden they are spoiled. . To Keep Meat. When there are many flies about it is a good plan, if you have not a very good, place In which to keep meat, to wrap ?t up as soon as it arrives in a cloth lightly wrung out of vinegar and water, redampening it when it-dries. Of course, you cannot keep it long, even in this way, but it is impossible for flies to touch it. Poor Irish Farms. A writer in the London Daily Mail describes as follows the hardships endured en-dured by small farmers In one of th.j poorer parts of western Ireland: "I counted fifty-six homes in one cluster at Cleragh. I am sure that if the land they stand on were offered in one estate es-tate as a free gift to the meanest little farmer in England, he would think it a bad joke. But, as a fact, rent is charged for it. Between them the fifty-six fifty-six farmers pay, at a very moderate computation, 150 or 160 a year for the privilege of residing on it. Each has four or five acres of stones. Of course it is impossible to make a living so, even in the utmost misery. What these farmers do in order to pay their rents, is to work In England during nine or ten months of the year. They bring home 16 or 20 in November That frees them and keeps starvation just at arm's length. These are some of the men I have met in the north such hard workers in the hayfleld that a Yorkshire farmer prefers them to all others. One man will come over to the same farm for twenty, thirty or forty years. If he is not there when the grass is ready,, the Yorkshire farmer farm-er knows he has not the money to pay his fare, and sends it. |