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Show Kitcben and Cable j THE SUNDAY MENU. BREAKFAST. Boiled Rice. Sliced Oranges. Shad Roe. Cream Sauce. Lyonnaise Potatoes. Hot Rolls. Coffee. DINNER. Tomato Bullion. Planked Shad. Potato Border. Dressed Cucumbers. Macaroni and Tomatoes. String Bean Salad. Wafers. Cheese. . Orange Sherbet with Whipped Cream. Coffee, ; SUPPER. Cold Chicken Loaf. Tomato Mayonnaise. Canne Fruit. C.ake. Cocoa. Pea Salad. Take half a pint of tender, cooked peas. that have heen thoroue'hlv chilled, and arrange on a bed of crisp lettuce leaves on a flat dish. Sprinkle o-er this a teaspdonful of finely chopped mint leaves, pour over it a French dressing and serve. ' Cucumber Salad. Cucumbers should be prepared for the table with care. Pare until not a bit of green remains as a bitter principle prin-ciple lies next the skin,, soak in cold water for some time before being sert to the table. Drained and served with cracked ice they make a very appetizing appetiz-ing addition to the meal. For salad, cut in little cubes and with sliced tomatoes, to-matoes, serve on lettuce leaves wi :h i a mayonnaise dressing. Or serve with small young onions instead of toma.-toes. toma.-toes. . Lemon Ice. One quart of boiling water, one and one-fourth pounds of sugar, the juice and grated-" rind 'Ef0ur , lemons and one oragne. Boil teh'minutes and when cool freeze. The addition of two well beaten eggs improves the ice. For fruit ice strain the juice of the fruit into the mixture just before freezing. Strawberry Charlotte Russe. Make a light sponge cake and bake it-in a tin with a center, tube. Cool the cake and remove most, of the center, leaving a shell. Fill it -with sweetened berries and add sweetened whipped cream to the top, scattering a few large berries over the cream. Serve in pointed pieces. Luncheon DiBh. A delicious luncheon dish, or an entree en-tree for dinner, is boiled rice with fried bananas. Put a cupful of rice in a double boiler- with three cupfuls of cold water and a teaepoonful of salt. Let it cook till the rice is dry and light as popcorn. Do not stir, It,. as to do so makes the rice heavy. "When the rice is sufficiently cooked,' peel six bananas, roll them in flour -and fry them a light brown in sweet butter. Put the rice in a round platter in a mound and stand the bananas around the mound on their ends, so as to form a sort of fence around it. Serve hot with cream and powdered sugar. ' - Baked Apples. ; Peel and rore the apples and place in S a deep dish. Fill the centers with sugar and let them bake until a straw g can be easily passed through them. Beat the whites of two eggs to stiff froth, and add three tablespoonfuls of , white sugar and flavor with lemon or almond extract. Cover the apples with this meringue, and return to the oven. t Place small bits of apple jelly at in- tervals over the top before serving. 5 Fried Apples. Select good, "" sound " apples, wash them, but do not peel. Have a kettle 'i of hot lard ready. Test it with a piece of white bread. If it browns quickly it is right. It should crisp the outside of the apple at once. When done place C the slices on brown paper so that the ' grease will be absorbed. Dust the ap- pies with powdered sugar flavored with ?, cinnamon, or with salt, as one's taste t suggests. Helpful Hints. z Russian tea is just ordinary tea served with slices of lemon for flavor- ing. 0 Keep lemons in a sealed jar to pre-. vent their spoiling. C Rice is much nicer steamed than 0 boiled, as then each grain is separate S from the others and is white and dry as it should be. I When sewing on buttons have the ( knot on the upper side of the -cloth so ! that it will be under the button. Paint spots can be removed from ) clothing by an application of equal ( parts of ammonia and spirits of tur- pentine. Almost any green salad, particularly if it is to be served with a roast, is improved by the addition of some fine- ( ly chopped mint leaves. J The addition of soda to fresh vege- ( tables gives them an unnatural color ( which is repulsive and destroys the natural flavor. The natural color may be preserved by leaving the cover off J the vessel in which they are cooked. rpi, .;,..v,4- ii-.. lio-Vif tVio hnrnpr of The right way to light the burner of a gas stove is to turn on the flow of gas for a moment, then touch the match to it. This will give a clear, blue flame, almost noiseless, very hot, and with no smoke to blacken the cooking utensils. To remove machine oil stains from white linen saturate the stain with fresh lard, rubbing it in well. The stain will disappear when the garment is "washed. Ammonia will answer the same purpose if applied immediately. Thin slices of bread with lettuce leaves ad sliced radishes make very palatable sandwiches. Table Service. . No dinner, no matter how well prepared, pre-pared, is thoroughly enjoyed unless it is properly served. It is better to have fewer courses with good service than to have several courses without the necessary service. For the family dinner, din-ner, when all the work is done by the members of the family, soup, meat, two vegetables, a salad and a dessert are enough, and after the soup plates have been removed by one of the members of the family they can enjoy the rest of the meal without being disturbed by some one getting up for one thing and then another. It is even better to get along without the soup, and then all can enjoy the meal together. |