| OCR Text |
Show j ! Kitcben and Cable, j The Sunday Menu. . . BREAKFAST. Stewed Apricots Cereal and Cream Omelette Fried Sweet Potatoes Waffles and Maple Syrup Coffee DINNER Tomato Soup Roast Leg of Mutton Caper Sauce Boiled Rice Spinach Spiced Grapes Celery Salad Floating Island Wafers Black Coffee . SUPPER Scalloped Salmon Water Cress Salad - Cream Cheese Hot Biscuits Lemon JelJy Cake Tea RECIPES. Entire Wheat Griddle Cake. Mix one and one-half cupfuls of entire en-tire wheat flour,' one cupful of flour, three level teaspoonfuls of baking powder, pow-der, one teaspoonful of salt, two table-spoonfuls table-spoonfuls of sugar, beat one egg, add to it one and one-half cupCuls of milk and one tablespoonful of melted butter; pour this over the flour mixture; beat well and bake on a hot griddle. Stale Bread Griddle Cakes. Soak one pint of stale bread in one quart tof milk one hour, then beat it smooth; beat the yolks of two eggs, add the mto the milk and bread: then add flour to make a thin batter, one teaspoonful of salt, the whites of the eggs beaten stiff, and three level tea-spoonfuls tea-spoonfuls of baking powder; beat thoroughly thor-oughly and bake on a hot griddle. How to Serve Canned Salmon. Canned salmon is often made to serve as a luncheon dish, and if served properly, prop-erly, is very appetizing. Heat the salmon, sal-mon, pour out on a flat dish, garnish with toast and slices of hard boiled eggs, A Scotch Soup. Boil a minced onion in a quart of milk, putting in a pinch of soda to prevent curdling, strain through your vegetable press into a saucepan, and stir in two even tablespoonfuls of flour rubbed into the same -quantity of butter. but-ter. Season with paprika, salt, a table-spoonful table-spoonful of finely minced parsley and one of young onion tops, also chopped small. Stir to a smooth cream and simmer sim-mer three minutes. put four or five poached eggs into the tureen and pour the soup carefully upon them. This Is a cheap and excellent soup. Use For Potato Parings. To cleanse the inside of vases, decanters de-canters or any dish that has become dlscolered, fill them with potato parings, par-ings, cover with water and allow them to stand several hours, or, better still, at night. In the mornine: wash out with tepid water. This process will cleanse satisfactorily and will not injure in-jure the surface as do the shot and other hard substances used for this purpose. - |
