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Show ! Kitchen and Cable ! j 1 THE SUNDAY MENU. BREAKFAST. Grape Fruit. Cereal and Cream. Calf's Liver and Bacon. Sauted Potatoes. Wheat Gems. Coffee. DINNER. Celery Soup. Beef a la Mode. Roasted Potatoes. Peas in Turnip Cups. Cranberry Sauce. Spinach. Cabbage Salad. Cocoanut Pie. Black Coffee. SUPPER. Veal Loaf. Tomato Peppers. Pot Cheese. Jelly. ' Pineapple. Bavarian Cream Cake. Tea. For the Cook. The eyes of fish, if fresh, are bright, the gills of a fine, clear red, the body sitff and the odor not unpleasant. Dipping fish into lemon juice before cooking is said to keep the flesh white. When the oven is too hot it can be cooled by putting in a dish of water. If it is too hot on the top, lift the stove lids which are over the oven. . Raw oysters are delicious served with a sauce made of whipped cream and horseradish. Newburg sauces presuppose a flavoring flavor-ing of wine, truffles and mushrooms. If wine is not employed, a dash of mace will sometimes give the required flavor. Use a pancake lifter to place cookies on the tin and to remove them when they are baked. To make perfectly sure that all trace of the coffee has been removed from the interior of the coffee pot, fill it with cold water and let it heat slowly on the back of the range. Empty it and dry thoroughly before putting away. Fried oysters dipped in mayonnaise dressing instead of the egg and rolled in bread crumbs are delicious. It is better to parboil them for a minute or two and drain them first in the crumbs. This removes some of the water of the oysters and they spatter the fat less while frying. . If the -whites of eggs do not beat lightly, stir into them a.little salt and stand them over or near the ice for a few moments; they will then froth more quickly and stiffly. Lima beans are delicious fried a golden gold-en brown after being boiled until tender. |