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Show I oo KITCHEN AND PANTRY ! For Sunday night supper nothing is more delicious than oysters in some , form or other, for they arc light and ; yet sufficiently nutritious to provide a substantial meal. Ron ."ted oysters are suggested for today's menu. I Iced Grapefruit. Roasted Oysters Peas and Macaroni Tomato Salad Feather Snowflake Biscuit Hot Tea Eggloss Pumpkin Pie. Bean Salad Mix cold baked beans shredded lettuce and hardbol'od eggs chopped separately. Serve with French dressing. The whites may bo omitted , and served as a garnish. Angels' Delight Take an equal I amount of figs, dates, raisins and walnut wal-nut meats, put through food chopper land grind; shape Into squares, roll in confectioners' sugar. This makes a delightful dainty and doesn't require any cooking. Date Tart Three eggs, one cup sugar, one cup flour, one teaspoon baking powder, one cup dates cut up, one-half cup chopped nuts. Separate eggs, beat yolks, add sugar, part of flour, adding the rest to datea and nuts: thon ndd dates and nuts to mix- I ture. Beat whites and add last. Bake in a slow oven from thirty to forty minutes in a flat tin about one hicSi I deep. This is delicious served hot or cold with whipped cream. Mock Turkey One-half dozen pork chops prepared by the butcher by splitting the chop and making pockets in the lean part. Prepare a dressing of two cup3 breadcrumbs, one tablespoon table-spoon of melted butter, one small onion and a stalk of colery chopped fine, also small pinch of sage. Moisten vIth milk and season with salt and pepper to taste. Fill each chop with I dressing and put in oven for one hour. jWhen half done remove cover and brown. oo |