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Show v , . ' MENU HINT. Breakfast. Stewed Prunes. Oatmeal. Buttered Toast. Coffee. Luncheon. Cabbage-Cheese Salad. Corn Bread. I Tea. Dinner. 1 Roast Beef Hash. Combination Salad. Peanut Rolls. Butter. Cottage Pudding. Chocolate Sauce. Daily order Half-pound cabbage, one quart milk. BROWN BETTY PUDDING. Here is an authority's recipe for Brown Betty Pudding: One-half cupful shortening, one-half toaspoonful salt, two cupfuls soft bread crumbs, flvo cupfuls sliced apples, one-half one-half cupful sugar, grated rind, one-half lemon, juice one-half lemon and three or four tablespoonfuls cold water. Melt the shortening, stir In the salt, and mlx with the bread crumbs. Sprinkle a layer of crumbs In a greased baking dish; add a layer of the apples, sprinkle sprink-le these with sugar, lemon rind and Juice and cold water; continue the lav-ers lav-ers of crumbs, apples and other ingredients in-gredients until all . arc used, having the last layer crumbs. Bake about an hour, covering the dish at first, then uncovering to brown tho top. Serve with sugar and cream. Other fruit, also rhubarb, may bo cooked In the same way. Use raisins with the rhubarb. rhu-barb. THE TABLE. Ground Meat With Gravy One largo tablespoonful lard, one tablespoonful flour, one onion browned very dark, then add water, salt, peppor, one tablespoon table-spoon vinegar, which adds greatly to the flavor. When boiling, add one pound ground meat or left-over meats ground up. Meat and Potato Hash Cold corn beef is considered best for this, but other meats answer as well; Indeed, a mjxturo of two or more kinds ndds to the flavor. Chop meat flno, carefully care-fully removing bits of gristle. Use half as much meat as potatoes (potatoes (po-tatoes must be boiled first, and cold) Put ar little boiling water in a sauce- pan with good-sized piece of butter; j season chopped meat and potatoes, put j In a saucepan. Let cook well, stirring occasionally. It will adhere to tho pan slightly when done, and should be 1 neither watery nor dry. Tho hash is I improved by adding a finely chopped ' onion. Creamed Blackberry Pie Line pie pan with good pie paste and fill It I three-quarters full of blackberries; I sprinkle with granulated sugar. Cover with upper crust, but rub the edges of i this and the lower crust with butter to prevent their sticking together, j Make cieam of cup of hot milk thick-, ened with teaspoon cornstarch wet with cold milk. Stir in two tablespoon-1 fuls sugar. Remove from fire and when cold whip in the stiffened white of one egg. When the pie is done and is cold lift off the upper crust and cover tho blackberries with cream. Replace cover and sift powdered sugar over iL |