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Show Kitchen and table THE SUNDAY MENU. BREAKFAST. Blackberiers, Cereal and Cream. Breaded Veal Cutlets. Saratoga Chips. Muffins. Coffee. DINNER. Frlcasse of Lamb. Boiled Rice. Stuffed Tomatoes. Squash. ' Lettuce and Walnut Salad. Gooseberry Pic Cheese. Coffee. SUPPER. Steamed Clams with Melted Butter. Cucumbers with French Dressing. "Maccaroni and Cheese. Marmalade. Wafers. Tea. Chips, These dainty little cakes are made of dough prepared just the same as noodle dough, except that one large tablespoon of cream is used in place of water. After mixing and rolling out just as for noodles, cut the thin sheet of dough into diamond-shaped piecesVith a cutting cut-ting wheel. The cakes should be about three inches by two. Cut a slip along the center of each one. Fry in a deep kettle of boiling fat, two-thirds dripping drip-ping and one-third lard. .The cakes will curl up into odd shapes. ' Sprinkle with powdered sugar just before serving. serv-ing. When Fish Are Fresh. They have red, firm gills, clear, bright eyes, stiff tins, and firm flesh. They are clear of color, and are full of curd between the flakes. They have not cast the spawn nor been kept in cold storage. They may be either boiled, tied in a napkin, to prevent breaking, in salted water, fried in hot fat, after beim? rolled in flour, or broiled until the flakes part. . .. When fried the skin is first washed and dried with a soft cloth; then, the fat for browning it being heated until it begins to smoke, the fish are dipped in milk, then rolled in cracker dust, next in beaten egg, and again in cracker crack-er and finally quickly browned in the hot fat. Lafayettes, or. pan fish, and trout all can be cooked In this way to absolute perfection. Half a pound of fresh fish is an average portion',' as it is, of fresh meat, although a hearty eater may consume a full pound of each. ' Chow Chow. Two gallons 'of green tomatoes, one large load of cabbage, one dozen green peppers, one dozen ripe tomatoes, one dozen onions: chop each vegetable fine, separately, mixall together; put layer of the mixture in a jar and sprinkle it with salt: another layer, salt, etc.: then put all into a clean bag and let it hang over night to; drain; in the morning squeeze dry witH the hands; put in a dish and cover with cold vinegar: after six hours squeeze as before; add one cupful of, mustard seed, three table-spoonfuls table-spoonfuls of celery seed, one table-spoonful table-spoonful of mace, two of allspice, one quart of grated horseradish; mix thoroughly; thor-oughly; boil 'enough ' vinegar -to cover the mixture, with 1 pound of sugar, and pour it boiling hot over the chow chojy. Making Apple Butter. . My first experience in making apple butter was an entire failure. I boiled the cider down in a new ganvanlzed iron boiler (neighbor said she did hot think It would spoil it) and emptied it as soon as posisble into jars. Had the apples all cooked and mixing them with the cider we boiled the butter in a small brass kettle. " The result was eight gallons of butier to pour on the ground, as it was too poisonous even for pig feed. It ruined boiler,, and. worst of all. nd apple butter for winter use, and we are very fond of it. Mrs. Alfred Burns. ' : Cherry. Vinegar. Cherry vinegar, that will be appreciated appreciat-ed as a cooling summer drink, should also, be prepared now. Slightly wash two quarts of cherries and pour over them one quart of pure vineear. Put an earthen bowl cover, and set in a cool I place for two days.; Strain, using a muslin bag, and each pint of liquid, add three-quarters of a pound of sugar. Place on the fire and let it boil fifteen minutes, and it is ready to bottle. Beef Tea. After all fat has been removed from two pounds of a. tender round of beef, cut it into half-inch squares. Close in a glass jar in straw, being careful to have a thick mat on the bottom, set in a deep saucepan and surround with cold water. wa-ter. Boil for an hour and a half, from the time it commences, then remove from the fire, strain off the juice and season with a little salt. Household Liniment. To make the most useful householl liniment, especially for the lungs, break two eggs and put into a quart bottle, put two handfuls fine table salt in thte and shake well until the eggs are cut up. Add two tablespoonfuls each of turpentine, kerosene oil and ammonia, and fill bottle ;vith strong vinegar, shake well before using. For cold on the lungs, wet flannel and apply warm; It will give immediate relief. Can be used on infants without blistering. Sweet Peach Pickle. To every 1 pound of fruit apply half a pound of sugar: place in a kettle; cover with vinegar: let it come to a ' boil, then take out the fruit and place j in a Jar. Put your spices as flavoring j Into the kettle, with the vinegar and i sugar: let it come to a good boil, then j pour over the fruit in the jar. Let it remain re-main in the jar two days, then extract the liquid and boil again and pour over the fruit and seal." |