OCR Text |
Show Kitcben and Cabk, j THE SUNDAY MENU. BREAKFAST. Grapes Cereal and Cream Fried Eggplant with Bacon Creamed Potatoes Sliced Tomatoes Graham Gems Coffee DINNER Clam Soup Fried Chicken Lima 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 Tea Peaches and Cream HINTS FOR HOUSEKEEPERS. . i v " When pickling always use the strongest strong-est vinegar, and have it scalding hot, as cold vinegar becomes ropy and will not keep. Dressing for Glace Shoes. Mix together to-gether equal parts of black Ink and milk, add a few drops of turpentine, put in a bottle and keep corked. This will preserve the . shoes, and makes a capital polish. . To Clean White Knife Handles. Dissolve Dis-solve a little salt in some lemon juice; rub this on the handles with a soft rag till the stains are gone. ; Rinse in clean warm water, dry thoroughly and polish with a soft leather. Icing a Cake. To prevent the Icing from running off, rub a little dry flour over the cake, then pin a band of oiled paper round, and you will have no difficulty dif-ficulty in making the icing stay on as you want it to do. Kitchen Doors. Finger marks are very apt to show terribly on these, because be-cause in many houses they are not fitted with finger plates. Mark an imaginary im-aginary door plate on each door in pencil, and then fill in the space with Brunswick black or black enamel paint. Boiled Puddings. Boiled puddings require double the time that baked ones do to cook. The pudding cloth should be dipped into scalding water and floured well before the batter is put into it, always remembering to allow space for the pudding to swell. No pudding should be allowed to stand out of the oven after it is mixed. Always put it into boiling water and keep it boiling; if more water -is needed, add hot water never cold. -- Potato Scones. An economical and appetizing way of using cold potatoes is to convert them into scones. Mash the potatoes with a little salt, and knead in as much flour as the potatoes pota-toes will take up, avoiding the least lumpiness; stir in enough milk to make a stiff dough, roll out very thin, cut with a biscuit cutter and prick here and there with a fork. Cook on a hot griddle, turning so as to brpvvn on both sides; serve hot with butter. - Lady Fingers. A writer in "Home Queen" give the following recipe for making lady fingers: Two eggs, one cup sugar, half cup butter, beaten to a cream; four tablespoonfuls of sweet milk, two tablespoonfuls of baking powder, enough flour, to stir stiff with a spoon. Flavor with lemon or vanilla. va-nilla. Flour your moulding board Take a little piece of dough, roll with your hands as large as your finger cut off in four inch lengths and put in buttered but-tered lady finger tins. Bake in a quick oven. They are good. Potato Pudding. Boil one-half pound-of pound-of potatoes till quite soft, skin them and mash with the back' of a spoon. Rub- them through a- fine wire sieve add one-half pound fresh butter melted' the same quantity of powdered sugar and four well-beaten eggs. Mix all well together with a glass of red wine. Place the mixture in a well-buttered -g , mould, tie a wet cloth" over it and bo for thirty minutes; then turn out care fully and cover with the followin sauce: A tablespoonful of red curran jelly, one of wine and the same of ho butter thoroughly heated in a sma enamel saucepan. Mounds of red cur rant jam should be arranged aroun the dish. $ Wholesome Sandwiches. Olive oil I more healthful than melted butter, an should be used to soften meat and egj mixtures for sandwiches. Cream ma; be used for the same purpose. Tomat ketchup may be introduced now ant then on slices of cold meat or ii chopped meat.. Mustard is not whole some, and it should be avoided in al meals designed for children. Whei nuts or cheese furnish part of thi menu, spread brown or white brea( (the former is always preferable) witi a mixture of chopped olives softenec with mayonnaise or French dressing Sardines, whole or mashed to a paste may be put between slices of bread Blanched and finely powdered English walnuts, peanuts, hickory or pecar nuts softened with a little olive oil anc sasoned with salt, make nutritious sandwiches. Cheese may be used in thin slices, or it may be grated and mixed with oil and be used for a filling. fill-ing. Cream cheese and round nuts together to-gether make a toothsome mixture, Preserved ginger chopped fine and mingled with rich, sweet cream is another an-other possibility. Plain Jam sandwiches sand-wiches are always in order and will never lose their popularity. |