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Show Kitchen and Cable BREAKFAST. Melons. Farina and Cream. Scrambled Eggs. Buttered Toast. French Fried Potatoes. Coffee. DINNER.. Clam Soup. Smothered Chicken. Green Peas. Surajner Squash. Mashed Potatoes. New Nut Salad. Cheese Crackers. Raspberry Ice. Sponge Cake. Black Coffee. SUPPER. Brown Bread and Butter. Sardines. Olives. Pot Cheese., Blackberries and Cream. Ansel Food. Ginger Ale. RECIPES. GRAHAM GEMS. To one cupful of sour cream add one teaspoonful of salt and one-half teaspoonful of soda. Mix well and pour over one and one-half cupfnls of graham flour. Beat thoroughly thor-oughly and bake in gem pans. .TONGUE SALAD. Boil the tongue and place in the ice chest until needed. Slice.it very- thin and cut into different differ-ent shapes with cutters made for the purpose. Cut them either round, heart-shaped heart-shaped or diamond-shaped, and serve with mayonnaise on a bed of lettuce leaves. HERRING SALAD. Remove the head and bones from four salt herring. Chop the fish andmix half a dozen cold-boiled potatoes cut into dice. Add a few beets, chopped, pickles and capers. ca-pers. Season with salt, pepper and dry mustard, adding enough oil and vinegar to moisten. Serve with mayonnaise mayon-naise on lettuce leaves. SALAD DRESSING WITHOUT OTL. Not. even' one cares for the salad dressing in which mayonnaise is the chief actor. Many a palate prefers the old-fashioned boiled dressing. An old recipe that hns stood the test of years is as follows: Put one cupful of milk into a double boiler and bring it to a boil. Moisten two even table-spoonfuls table-spoonfuls of cornstarch with a little cold milk and stir into the hot milk. When it has thickened add the well-beaten well-beaten yolks of three eggs and cook for a minute. Remove from the fire and add a tablespoonful of butter melted, melt-ed, two tablespoonfuls of vinegar and salt and pepper. If this stands on the ice or in a'very cold place., it will keep for a week. If whipped cream is used, it should be added to the dressing just before the salad is wanted. ' A COLD MEAT SALAD. A cold meat salad. lr:e the hot stew sometimes some-times prepared from the same foundation, founda-tion, is good only when it is well made, jpkin, bone and gristle should be carefully care-fully taken out and the meat cut into small dice. For each pint of it make a French dressing with four tablespoonfuls tablespoon-fuls of olive. oil, one tablespoonful of plain or tarragan vinegar, one-half of a teaspoonful of salt and one-quarter of a teaspoonful of white pepper, and with it thoroughly marinate the meat. While marinating it should be set aside in a cold place for an hour or more. Any cold vegetables that may be on hand should be rinsed with boiling water to free them from any sauce or dressing with which they have been treated, drained and marinated separately separ-ately with French dressing. A bed of watercress or lettuce hearts is arranged on a platter, the meat put in the center, cen-ter, and the vegetables used as a garnish. If the meat usd has been boiled it "will need more seasoning than roasted meat. A few drops of onion juice or a tablespoonful of piccalflli, if one has it, gives a pleasant flavor, or the same amount of cucumber pickles or olives finely chopped may be used. |