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Show I Kitcben and Cable I 1 I THE SUNDAY MENU. - BREAKFAST. Grape Fruit. Cereal and Cream. Pork Chops with S.age. Creamed Potatoes. Apple Butter. . Griddle Cakes. Coffee. DINNER. Oyster Cocktails. Cream of Carrot Soup with Croutons. Lobster Patties. Olives. Radishes. Salted Almonds. Beef a la Jardiniere. Prune Punch. Roast Turkey. Mashed Potatoes. Turnips. Cranberry Jelly. Fruit Salad in Orange Cups. Nuts. Mince Pie. Fancy Cakes. Coffee. '" ' SUPPER. Chicken Salad. Cold Fresh Pork. Cheese Wafers. Canned Peaches. Fruit Cake. Chocolate. Grandmother's Chicken Pot Pie. Mix dough with one-half pint of water wa-ter and one-half pint of buttermilk, one-half teaspoonful of soda and a little salt, and lard to shorten, but not quite so short as pie dough. Roll thin, and line a baking pan around the sides (but not in the bottom, as the dough will burn). Put a layer of chicken, then a layer of Irish potatoes (cut up in small pieces), then a layer of dough, salt and pepper to taste, then sprinkle parsley over, then another layer of chicken, then Irish potatoes, then cover over the top with dough; salt and pepper pep-per to taste again, then parsley, and butter the size of an egg. Cover with cold water and boil one-half hour on top of the stove, then set in the oven and bake until done. Then stir up gravy with flour and water, pour over the pie, let boil on top of the stove, take up and serve hot. This is a good dinner dish. It will take about two small chickens to make this potpie. ' Toast. " Take six. real thin slices of dry, light bread, cut up in small pieces, and set in the oven -to brown (the browner you let them get the better, so you do not let them burn). Bring to a boil three pints of fresh milk, one-half cup sugar, two tablespoonfuls flour dissolved in a little milk. Now have your bread in the dish in which you wish to serve the toast, pour your milk over and cover with a. plate till ready to serve. This is an excellent supper dish. Cocoanut Cake. ' Take two cups of granulated sugar, one-half cup butter, one cup sweet cream, three cups flour, one-half cup cornstarch, two teaspoonfuls baking powder (sifted three or four times in the flour), whites of six eggs, beaten very stiff and dry. Cream butter and sugar. Add milk, then flour, with whites of eggs last. Flavor as you like. Mix well and bake in a sheet. When cold, cut in two. Icing Boil one cup white sugar in four tablespoons of water until it threads. Pour over the beaten whites of two eggs, beat until smooth. Spread between layers and on outside of cake. Sprinkle cocoanut between layers and on top of cake. This r makes a nice, large cake. '!'! ' Minute Pudding. Take sweet milk, put on the stove, let come to a boil and stir, in flour to make it stiff as mush. As soon as you quit stirring, set off the fire. Then take sweet milk and sweeten with sugar su-gar to suit the taste, and grate nutmeg nut-meg in it, and you have, a dip to eat over.it. How to Dress a Goose. Hang the goose up by the feet; cut its throat. When dead pick the feathers feath-ers off, dry. Take common fiddle rosin; pulverize it and put it into a pepper box and sprinkle over the goose, rubbing rub-bing it in the down thoroughly. Now dip the goose in scalding water and the down will slip off easily by rubbing. rub-bing. Put oh plenty of rosin. Hominy and Cheese. Boil the hominy as for breakfast serving; then spread, in thin layers in a buttered- pudding dishT with cheese between each layer and 'on top. Put in the oven, long enough to melt and brown the cheese. This dish may frequently fre-quently be substituted for potatoes, especially es-pecially when old potatoes are becoming becom-ing watery and the nev ones are a little too expensive for general use. Rice is often used with cheese in place of hominy. - Sauce For Christmas. I will" tell some of the good cooks how to make good sauce for Christmas. Take equal parts of cranberries and apples and cook till tender; then rub them through a colander; then add plenty of sugar and boil together a few minutes. Coffee Substitue. I had to quit drinking coffee, because it affected my heart so bad, and what Iuse for a substitute. Take one gallon of rye in the grain and wash it, and let it come to. a boil with a hundfnl nf salt- when it hoils a few minutes drain water off; let it get dry, then parch as you would green coffee; then grind in a. coffee mill. Take about one pint of ground rye for a small family, let it come to a boil; then let it settle; then put in cream and sugar, if . you please, and you will have as good an imitation of coffee as you will find anywhere.' An old lady told me she used this in time of the war, when coffee was so high. I like it much better than the bought Imitations Imi-tations of coffee. ; Mother's Mince Meat Recipe. Dear Editor: I would , like to. send my mother's recipe for mincemeat. Take four pounds of lean beef, two pounds of suet, one ' peck of apples, chopped or ground with peeling, three pounds of raisins, three pounds of currants, cur-rants, five pounds of sugar, two lemons, lem-ons, one quart of cider, four heaping teaspoonfuls each of cinnamon and spices. If you haven't cider add a little lit-tle vinegar. When making pies a lump of butter will also improve the pies. Pack in a stone jar and set in a cool place. We know this to be good. . |