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Show j Kitchen and Cable j The Sunday Menu. , BREAKFAST. Bananas. Grape-Nuts and Cream. Fried Porgies. Creamed Potatoes. . Radishes. . Waffles and Maple Syrup. Coffee. DINNER. Cream of Asparagus Soup. . Shoulder of Lamb, Mint Sauce. New Boiled Potatoes. Green Peas. Lettuce with French Dressing. Cafe Purfait. Sponge Cakes. Black Coffee. SUPPER. Deviled Crabs. Sliced Tomatoes. Pot Cheese and Crackers.' Strawberry Shortcake with Cream. Tea. Potato Salad. Boil, the potatoes in .salt, water and when cold cut into dice. To each quart add half a cupful of pecans chopped very fine. Serve with water cress with a French dressing. Medical Qualities of Vegetables. ' Asparagus is very cooling and easily digested. Cabbage, cauliflower, Brussels sprouts and brocoli are cooling, nutritive, nu-tritive, laxative and purifying to the blood, and also act as a tonic, but should not be eaten too freely hy delicate deli-cate persons. Celery is delicious cooked and good for rheumatic and gouty people. Lettuces are very wholesome. They are slightly narcotic and lull and calm the mind. Spinach is particularly good for rheumatism and gout, and also in kidney kid-ney diseases. Onions are good for chest ailments and colds, but do not agree with all. Water cresses are excellent tonic, stomachic and cooling. Beet root is very cooling and highiy nutritious, owing to the amount of sugar it contains. I arsley is cooling and purifying. Turnip tops are invaluable when young and tender. Green neute shoots, if gathered in spring and cooked as spinach, form a most delicious and wholesome blood-purifying blood-purifying vegetable. Potatoes, parsnips, carrots, turnips and artichokes are highly nutritious, but not so digestible as some vegetables. vegeta-bles. Potatoes are the most nourishing, nourish-ing, and are fattening for nervous people- Tomatoes areNiealth giving and purifying, puri-fying, either eaten raw or uooked. Chili, cayenne, horse radish and mustard mus-tard should be used sparingly- They give a est to the appetite, and are valuable stomachics. Radishes are the same, but are indigestible, and should be eaten by delicate people. Cleanliness Necessary. There is no remedy that will pier vent moths finding a resting place in a buiicu garment. Cleanliness is anso-lutely anso-lutely necessary. It is best accomplished accom-plished by heating, sunning, airing and the thorough cleaning of all 'soiled spots. Clean garments, if properly protected, pro-tected, will not be disturbed by moths. Decoration for an Old Mantel. The marble mantel is not now considered con-sidered desirable, and any scheme which hides it from view is readily adopted. One of the best is to have a w-ooden cover built to tit right over the mantel with book shelves down each side of the fireplace. A valance and curtains of silk will make a nice finish. Hints for Housewives. Little difficulties are overcome at the New England (ooking school of the Good Housekeeping institute by following follow-ing the" rules given below': Never allow cake to brown until ' rises to its full height, which ought zo be about double its bulk. If it begins to brown while rising, either cool off the oven or put a sheet of paper over the top of it. Your cake will not stick if after buttering but-tering the tin you sprinkle it with nuur. . inis iieaiineni laKes ms piace of a paper lining and is much easier to use. The usual proportions of a French dressing are one tablespoonful of vinegar vine-gar to three of oil, and seasoning of s.dt and pepper to taste. Use exactly opposite methods for removing re-moving food from hot and cold moulds. When the mould contains ice cream, wrap a cloth about it wrung from 1 ot water; when it contains a hot pudding, pud-ding, wring the cloth from cold water. You can make delicious che?se crackers at home. Cover delicate salt-ines salt-ines with grated cheese and set thm in the oven to brown very delicately. They make an excellent IT! m-nt to a salad. "1:il:mi- "vv'hen using canned ,- y "vsters or fritters, put it first V,,"1 " the meat chopper. M ;" The white of an iL-not iL-not a who!,, eg. l;lv slightly and used f. lip f.,( in ,,',', are to be fri-d croquette. (4 . , V" If you use the ynlk al.,1,." .I,,'.". ' Milt will hf. disastrous. ' ' Woe,, you have a sauce,- ,,f .-..i.i i . pukles left whic h it seem h-lr, , ' ' nd of. ch.,p then, slight lv." ni;,k.r' sauce trom four tat,lesp,,onfuls . vi. gar. oi.e tablespoonful .,f h,-,vn and one tablespoonful of Ui't-v it boil up. then add ,hM 1.,ns. ..... . hot. If you happen , hav ., v,.,.v . ., amount of ,-old spinach Wi nv- '. , it fine, reheat, addiue snm.. b, !' ,' seasoning, it; requomi. then wrv, j. ,, diamonds of butt-red toast gain's-,, with rings of hard-i,;i,.d egg. ' Add a few tablespoon fuU of hot . ter instead of milk to thin the an omelet: you will tind the "vi; makes it much more tender. When it is necessary to j,. ,.lt- ., , A wafer intu : Inmhlr.r . ' i teaspoon first, and there will 'V ; danger f the glass breaking. Hhakm oysters gently all th ; they are parboiling. Steamed rice is better th.in 1, ; - rice for casseroles or dishes h quire a rice' lining: it dings t, t;.-:- : , the moaild than if boiled. The proper proportion when v. .a'r, : -stock is two-thirds meat and on...';- ' fat and bone. A little cxperinc, ' . , marketing' wil lteach you to pi. ;; at a gSanoe a well proportion, d , bone. Whole; tish should always lie l.,-..; . j on the Jesli side first, then turned ... i broiled notil brown and crisp ..u ; skin side. : Grease a broiler before using . fish, oysuers or anything which hi- : , fat about it, else the food in the I.- I will stick. I You ctn tell when a fish is .. , broiled by its beginning to flake : You will also notice the flesh beg-..-; '., separate from the backbone. ' When you wish to serve green . g ... tables and have, them really gr. " ;. , t them cook with the cover off. Sometimes the tail and thin part t fish will brown too hard or even i uj., 9 in the bnking. Cover with but paper kept in place with toothpi. ks.-. Good Housekeeping. Sttrffed Tomatoes. Cut the stesi end from six lar-e tomatoes to-matoes and remove the pulp. Mi-C half a pint of stale bread crumbs. h.Jf a cupful of choppen nuts, a gr;u-'l onion, a level teaspoonful of salt. ,i saltspoonful of peoper: add a ui.'... spoonful of melted butter with th-pulp th-pulp and stuff the tomatoes with th.; mixture. Place them in a baking pan. add half a cupful of water and bak- in a quick oven for thirty minutes. : |