Show KOCHEN B I 1 N EXT oc 1925 deattra newspaper union WEEKLY MENU HINTS common vegetables well cooked well seasoned and served hot will be enjoyed by those who are not particularly ticul arly fond of them to teach a child to like it certain vegetable it must be carefully seasoned using plenty of butter to inake it palatable scant the butter in other foods but use plenty for seasoning vegetables S SUN U N D DAY A Y breakfast oranges muffins m dinner roast goose savory apples peach shortcake coffee CUP CUD per mush and milk chocolate cake MONDAY breakfast cantaloupe cereal with cream toast dinner cream of tomato soup fried oysters ca cabbage abage salad supper hash on toast pineapple cake TUESDAY breakfast grapes omelet rye muffins dinner vegetable soup veal cutlets celery steamed pudding supper cold sliced tongue potato salad WEDNESDAY breakfast grapefruit oatmeal frizzled ham creamed potatoes dinner cream of celery soup roast beef turnip croquettes croquet tes supper french toast preserves jelly cake cocoa THURSDAY breakfast pears cereal waffles dinner corn soup sliced roast beef with mexican sauce supper cheese souffle whole wh wheat cat bread FRIDAY breakfast baked apple eggs cogs on toast coffee dinner salmon loaf with peas steamed brown bread supper oyster stew cole slaw SATURDAY breakfast stewed prunes griddle cakes coffee dinner baked beans tomato sauce supper milk toast sliced boiled ham savory apples place cored apples six of tham in a baking dash for filling take ono one cupful af bread ci crumbs halt teaspoon fut ful of sage the same sanie of parsley and me teaspoonful or of minced onions half teaspoonful of salt bait aud and a dish of city enne moisten ten with three tablespoonfuls of thick cream nil fill the lie cavities alth tills this anti anil bake bak cc until tender mint in afi place of sage may be added it tho the appley apples are to be served with lamb turnip croquettes Croquet tes cyk the turnips until tender train drain find and squeeze iry dry add to each pint of turnip one washed potato the yolk olk of tin nn egg kg ane uno teaspoonful spoonful teu of sugar augur find aind stilt salt to taste with etli plenty of butter form lato into croquet croquettes tes dip in crumbs arid and egg and fry in loop deep fat favorite dishes the old saw what Is one anians meat 19 14 another marks polson poison Is true of 0 likes find dislikes of what some soine fit are e exceedingly fond others will not enjoy lit at nil all A very appetizing and palatable dish that our welsh friends enjoy is buttermilk soup heat bleat two of to the boiling point mix u tablespoonfuls tahle spoonfuls of flour with three beaten eggs when a smooth paste Is formed add a little of the hot buttermilk and stir it into the soup let boll up once add butter and sugar to taste anil and serve hot plum cake take one pound of light bread dough warmed slightly ad add one cupful each of molasses anti and sugar one cupful of butter blitter three eggs olie anti and three birce quarters cupfuls of hour flour mixed spices to taste a little extract of lemon citron or better the grated rind of it a lemon mix thoroughly to 11 smooth hatter batter and set in a warm place tr to rise in about three hours lipat beat again add it a cupful of raisins ns half u cuprum of currants and one quarter cupful of finely sliced slice citron flour the fruit before ridding adding line pans or molds with buttered paper half nil fill with the dough set to rise again for about two ovo hours hake in it a moderate oven test with a 0 wooden toothpick to he be sure they tire arc well baked court bouillon Doul llon take four q units of water one onion one slice of ear rot two cloves two tablespoonfuls tahle spoonfuls ot of siu one teaspoonful of pepper one tablespoonful of vinegar the lie juice or of linof tilt it lenion lemon arid n bouquet tiou of sweet herbs tie tile the onion carrot cloves find and herbs in ft a piece of muslin and put into tire water with the other in gred lents cover and sini simmer nier for ona hour now add a fish which Is to be boiled alad cook ns as usual aleth Tl tip eth the fish in it ii thin cheesecloth tit to ke keep I 1 it from tills this method gives a tin flavor to tish serve sene with any good fish sauce enuce allemande enuco chuce i Is ih prepared r like ke a white sauce salice usini stock instead of milk then lin li n a little lernon lemon juke juice egg yolks alks salt pepper anil and it very ery light pinch of lemon and aid dalana pie line a 0 pastry pan with etli it good rich HOY crust ind and wake for twel ve minutes cook two of mixed with one cupful of sug ir one quarter teaspoon fill ofF jilt and one half cupul fill eccli ch of biange juice and cold witter filter twenty menty minutes add two IMO IM O egg yolks alks beaten li eaten cook linth thick tool 1011 add ono cuartor cupful of 1 adion ilon julep anti and one fine banana sliced MIT ille in ill tile shell shelf cover with another tin ln nann nana sliced thin ilont the egg wl illets add six tablespoonfuls of sugar place in the oven after piling roughly aver tile pie brown lightly au |