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Show ' KHcben and Cable i 1 ! U The Sunday Menu. BREAKFAST. Grape Fruit. Breakfast Food and Cream. Broiled Beefsteak. Boiled Eggs Hot. Rolls. Coffee. DINNER. Consomme. Rib Roast of Beef. Roasted Potatoes. Green Peas. Baked Tomatoes. Asparagus Salad. Ice Cream. Wafers Black Coffee. . SUPPER. Panned Oysters. Celery Salad. Toasted Cheese. Strawberry Short Cake. With Whipped Cream. Chocolate. Raisin. Piev Seed two cupfuls of raisins, cut in half; mix with them one-quarter as much citron, shredded fine, a cup of sugar, the juice of a lemon and'half a cup of water. Stew gently for ten minutes. min-utes. Take from the fire, add a generous gener-ous tablespoonful of brandy, and fi'I shells of puff-paste with the mixture. Bake, closely covered, for twenty minutes, min-utes, then brown. Almond Macaroons. Use one-half pound of almond paste, three-quarters of a pound of powdered sugar, five- eggs, the whites onlv, and one-half teaspoonful - Of flour." Thi3 amount of sugar is the same as two scant cupfuls. Mix the ingredients to a paste, adding the eggs slowiy. Drop from a spoon or pastry bag onto oiled paper and bake in a mild, even oven. Salmon and Mashed Potatoes. Boil eight medium sized potatoes, mash and season us for table, adding enough butter and hot milk to mike quite moist. Put the potato into a pastry bag and press out around the I rim of a flat stoneware platter, forming form-ing to resemble roses. (A pastry bag may be made at home and the tube costs but a few cents: this article is very useful.) Brush this potato border with beaten egg yolks and set in the oven to brown. Mix together two ta-blespoonfuls ta-blespoonfuls of butter, six of flour and gradually idd three-quarters of a cupful cup-ful of salt, one tablespoonful of lemon juice, a little Cayenne and a can of salmon which has been picked fine. Stir until the mixture leaves the bottom and sides of the kettle, then sppead on a platter to cool one hour. At the end of this time finish like croquettes. Pile the hot croquettes inside the potato border when it comes from the oven. Serve either tomato or sauce around the croquettes. An easier way is to open one can of salmon, drain carefully, careful-ly, break in as large pieces as possible, removing skin and bone. Set over hot water until heated through: then place in the center of the platter, inside of the potato border; dust with salt, pepper pep-per and a little celery salt or lemon juice. Serve the sauce with this as for the croquettes. When oysters are in i season this is very nice served with I oyster sauce. |
