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Show I j HOUSEHOLD AFFAIRS ' " E ; ; MENU HINT. !'Mk ; Breakfast. rWS Grape Fruit, !; fgj : ' Corn Muffins. Nut Margarine. 'mm Luncheon. vHI Tomato Toast. iXg ; Eggless Butterless Chocolate Cake. :H Stewed Figs. Tea. 'B ' Dinner. am ' Baked Bean Loaf. flg ', Boston Brown Bread. Si I Mustard Pickles. 9g I Old -Fashioned Cup Custard;;: !;H ' Wafers'. Tea. jiiHL THE TABLE. vaflk Scrapple (a most palatable dish) zwllK Take the head, heart and any lean ':rev scraps of pork, and boil until flesh ' W if slps eas"y from bones, remove fat, 'WW gristle and bones, then chop meat fine. Kill Sct lia-uor in which meat was boiled SKIS aside until cold, take the cake of fat SttPE rom surfaccani return liquor to the roH& fire. When it boils put in the chopped ; meat and season well with pepper and kKE salL Thicken with corn meal as you K$ wolud, letting it slip through the fin- ! 1 gers slowly to prevent lumps, wll Cook an hour, stirring constantly at ; M&fw first, afterwards putting back on the : BhiU range in a position to boil gently Pta When done, pour into a long, square JKfC pan, not too deep, and mold. In cold SHIS weather tnis can be kept several jwkk weeks. Cut Into slices when cold, and 3$ hi brown- Cheap and delicious break- mjf fast dish. |