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Show 8 Stster Mary 's Kitchen '""'IB While silit stockings that have uh- i ime yellowed by man washings dur- HH ing the summer will serve best if -hor-H 'm- Silk ier; apt In break It put , H away until the r. t season- Low shoes I I Mm demand hosiery iritacl bul one i ihl JSHh wear a stocking with a railroad sewed; !BH up under high shoes .:-,5 There are many dy eing agents on j laVH (nc market, all quite good The ono 2 AH holce seems to be In the na of using i. )UH the dy r? MF.VU T OP. TOMORROW. JB BREAKFAST- Baked pears, crcam- rH ed dried beef, baking powdT biscuits, "1 coffee. m LUNCHEON Marcaronl loaf, i rlV steamed brown bread, sliced peaches. jtfH cup cakes, ten. j 'jHi DINNER Cream of corn soup, B broiled lamb chops. Inked tomatoes, H scalloped potatoes, apple sauce and " ifl ginger bread, COffet MY OWN RECIPES' Luncheon ,s the best time to use 'M m quick breads. Dinner always rather Vrpl demands the regulation white bread tL1 or rolls. The variety of cereals is MH i st tTy to maintain r balanced 6AKLU PEARS. j-vSH 4 pears 4 teaspoons lemon Juice 4 tablespoons sugar butter Wash pears and cut In halves If ! the pears are lkrgc Remove core. Put In a deep, but ered baking dish. Sprinkle with sugar, put a fow drops of lemon Juice in each cavity, dot with butter. I'ut a lltrle wa;er In the hot-torn hot-torn of the dish to keep pears from I burning Cover nnd bake two or three hours In a slow oven. M.( IRON! LOAF. 1 -4 cup macaroni 3-4 cup bread crumbs - eggs 1 cup milk 1 tablespoon minced parsley 5 tablespoons butter .1 tablespoons chopped ham i 1-1 teaspoon paprika I Ureal' macaroni Into pmall pieces to measire. Cook in boiling salted water till tender Scald milk and ! pour on bread crumbs and let stand five minutes Add macaroni, eggs nnd i beaten, parsley, butter, ham and pap-rlka. pap-rlka. Turn lno a buttered mold and! I steam an hour Servo with stewed tomatoes. Love !s not blind it is merely kind .enough to overlook. MART |