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Show Kitchen and Zabh j THE SUNDAY MENU. Breakfast. Apples. Wheatlet. Sugar and cream. Hamburg steaks. Potato chips. Popovers. Coffee. Luncheon. Thin slices of cold beef. Lettuce salad. Cocoa Dinner. Tamoto soud. Ragout of beef with olives. Potato boulettes. Squash. Egg salad. Wafers. Cheese. Coffee jelly with whipped cream. Home Fruit Cake. Three teacupfuls flour, sifted, with three teaspoonfuls of baking powder; one teacupful each of brown sugar and molasses; half a teaspoonful of butter, three eggs, half teaspoonful each allspice, all-spice, cloves, cinnamon and nutmeg, and half pound each stoned raisins, currants, cur-rants, citron and figs cut fine, with one teacupful of nut meats. Mix the fruit and spices together the day before making mak-ing the cake. Bake in a slow oven. Chili Sauce. Take one peck of tomatoes, toma-toes, three teacupfuls each of peppers and sugar, two teasupfuls of onions, one teacupful of salt, three pints of vinegar, three teaspoonfuls of claves, three of cinnamon, two each of nutmeg and ginger. Boil three hours. Apple Custard Pie. Mave a very smooth apple sauce; to each cupful add two eggs beaten light and half a cup of fresh milk. Have shells of paste ready and fill with the custard. Bake without upper crust. Whole Wheat Cake. Break one egg into a cup and beat weir with a fork, add two slightly rounding teaspoons of softened butter, three tablespoons of cold water, and half level teaspoon of soda dissolved in a little warm water. Fill the cup with crushed or brown sugar and turn into a bowl. Mix with two cups of whole-wheat flour or a little more or less, and have a stiff dough. Roll very thin, sprinkling the board with white flour' to make the rolling easy, and cut in small rounds. Bake on greased pans about twelve minutes, until a delicate brown, which will take less than a quarter of an hour. Mince Turnovers. Make a biscuit dough with twice the usual amount of shortening. Roll thin and cut in circles the size of a large coffee saucer. Have any kind of meat or fowl chopped finely, moistened with a little catsup, and seasoned well. A very little gravy will also be an addition. addi-tion. Put a spoonful of the meat on one-half of each of the circles, wet the edges with cold ; water and press together. to-gether. Brush the turnovers with beaten beat-en egg and bake in a quick oven. Cucumber Oysters. Pare four large green cucumbers, using only the soft parts with the seeds. Cut in pieces crosswise, and lay in ice water half an hour. Drain well, season with a half teaspoonful of salt and a dash of pepper. Put in a batter made of two slightly beater eggs and a half cup of flour. Stir altogether; then drop In spoonfuls in hot butter or lard and fry until nicely browned. Drain. Serve. This makes an excellent dish, resembling oysters in flavor. ! Rich White Layer Cake. Cream one-half cup of butter and beat five minutes; add one and one-half one-half cups of powdered sugar and beat Ave minutes longer. Sift two cups of flour and one-half cup of cornstarch, with four level teaspoons of baking powder. Add the fiour and cornstarch corn-starch to the first mixture alternately with one-half cup of cold water. Add last the stiffly beaten whites of four eggs and a teaspoon of lemon flavoring. flavor-ing. Bake in three layers and put any kind of white icing or filling between. Sweet -Potato Waffles. Mix well together two heaping table-spoonfuls table-spoonfuls of mashed sweet potatoes, one of melted ' butter, one of sugar, a pint of sweet milk, a half pint of flour, a teaspoonful of baking powder, a half saltspoonful of salt and the whites of two eggs, beaten stiff. Oil the waffle iron well and bake to a delicate brown. Do not fill the iron too full. Serve with maple syrup or honey cream, which is made by beating one cupful of comb honey cut into small bits into a pint of whipped cream. Rye Bread. Dissolve two level tablespoons of butter in two cups of scalded milk, add one level teaspoon of' salt, two cups of boiling water, and, when lukewarm, one yeast cake dissolved in one-half cup of warm water and enough white flour to make a drop batter. Beat hard and cover closely. When light, add enough sifted fiour to make a stiff dough that can be handled. Knead and put in a bowl to rise; then mold, shape into loaves, and let rise until nearly double in size. Bake slowly. |