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Show j Kitchen and Cable THE SUNDAY MENU. Breakfast. Cereal and cream. Pork tenderloin. Lyonnaise potatoes. Muffins. Coffee. Dinner. Loin of pork, roasted. Turnips. Boiled rice, gravy. Spinach. Jelly. Celery salad. Mince pie. Coffee. Supper. Sliced tongue. Egg salad. Jam. Cheese straws. Baked apples with whipped cream. Cake. Tea. RECIPES. Custard. Beat the yolks of four eggs with a j fourth of a cupful of sugar, and stir constantly while gradually adding two cupfuls of hot milk. Cook over hot water, stirring constantly until the mixture thickens. Chill, and put in cups to harden. Turn them out and serve with a cherry on top of each portion. Orange Jelly In. Skins. Soak half a box of gelatine over night in just enough cold water to cover it. In the morning wash six large oranges, cut them in halves, 1 take out the fruit carefully, and put the unbroken skins in cold water. To the fruit add the juice of two lemons and grated rind of one and a cup and a half of sugar. Stir a cupful of boiling boil-ing water in the gelatine, beat until dissolved, then add to the mixture and 'strain. Remove the skins from the water, notch or scallop the edges with a sharp knife, fill with the jelly and set in a cold place to harden. Serve with fancy cakes. Apple Surprises. Pare and remove cores from juicy, tart apples; fill the cavities with sugar mixed with cinnamon, chopped raisins and a little butter; then steam until tender, but unbroken. In the meantime mean-time boil rice with salted water until tender, but not mushy, and then drain; when apples are done roll them in beaten egg, then into the rice; set on a buttered dish; dust with pulverized sugar and set in a hot oven for a few moments, just to set the egg. Put a stem in each and serve with lemon or maple sugar sauce. Apple Sponge. . Grate two large, firm pippins or greenings into a bowl and cover with one and a half cups of powdered sugar, adding the sugar to the apple as you grate to prevent the discoloring of the apple; beat the whites of two eggs until un-til frothy, but not stiff; add to the apples ap-ples and continue beating until so still it will not drop from the bowl when inverted. Line a glass dish with thin slices of stale sponge cake or lady fingers, fin-gers, and then heap in the sponge, dust powdered macaroons over the top or a few chopped almonds, and serve very cold. Rye Cakes. Mix together three-fourths cup of rye meal, three-fourths cup of flour, half a level teaspoon of salt, one tablespoon ta-blespoon of sugar and two level tea-spoonfuls tea-spoonfuls -of baking powder; stir in half a cup of milk and one egg beaten light; beat thoroughly and drop by teaspoonfuls into deep, hot fat; cook until they turn over and brown. Curried Eggs. Boil three eggs twenty minutes, remove re-move the shell, cut in quarters or in slices; cook one small slice of onion ! in one tablespoon of butter till soft I and colored a little; add one-half level I tablespoonful of cornstarch mixed wLW one teaspoon of curry powder; add gradually half a cup each of milk, cream and strained tomato: salt and pepper to season: stir over the fire until un-til boiling and smooth; add the eggs and serve hot. Potato Loaf. Two cups of mashed potatoes, one egg well beaten, one cup of cold chicken, chick-en, shredded fine; add a little melted butter, salt and pepper, mix thoroughly; thorough-ly; shape into a loaf; bake brown. Delicate Pudding. Two-thirds of a cup of orange juice, one-third of a cup of lemon juice, one cup of water, the whites of three eggs, three tablespoonfuls of cornstarch, a pinch of salt, and sugar to sweeten; put the fruit juice and water over the fire, sweeten to taste, and when boiling, boil-ing, stir in the cornstarch dissolved in a little cold water; boil slowly ten minutes and add the whites of the eggs beaten stiff; mix well, take from the fire and turn into mould that has been dipped into cold water; serve cold with the yolks of the eggs added to one pint of milk, three tablespoonfuls of sugar, and cook in the double boiler until creamy; when cool, add a little vanilla. Corn Bread Muffins. Put one pint of yellow meal into a bowl: put in the center one tablespoonful tablespoon-ful of shortening, either butter or lard; pour over sufficient boiling water to thoroughly scald the meal, making it moist but not too wet; add one tea-spoonful tea-spoonful of salt and stand it aside over night; in the morning separate three eggs; beat the whites, then the yolks, and mix the two together; add to the meal a sufficient amount of hot water to make a batter as thick as for wheat muffins; stir in the eggs; add two level teaspoonfuls of baking nowder: have the muffin rings greased and placed on a griddle; put . two tablespoonfuls of the mixture in each ring; bake slowly until brown, turn and brown other side; remove rings. |