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Show fife ' L Sister Mary's Kitchen I (Copyright, IMO, N. E. A.) Every ci nner and Jelly maker has it tsonie stage of tho game made Jelly thai wouldn't "Jell." As sugar la so huth and scarce one hardly wants to risk even a few cupfuls. To be sure that the fruit contains pectin, which must be present to make the Juice Jell, try this After cooking out the Juice but be-1 be-1 boiling or adding sugar put one t allespoonful of Julee and one table-' Spoonful f denatured alcohol In a glass. Mix well and let tand for 3' minutes. If pectin ik there a J 1 1 - ! H like substance will form at the bottom i H the Juice la boiled and sugar' H there H boiling will make Jelly H-, However the Juice may be cool.d overt H with apple or the white skin of or- Menu for i tomorrow H Breakfast Stewed prunes, baked Luncheon Jellied veal loaf, bran bread. pudding, tea. H Dinner Clear soup, baked rice and) tomatoes, green peas, spinach salad, i M. Own R0ClMA. H "bake a cherry pie BK quick's a cat can wink its you I H b In advice Hr. sugar Add stoned! H cherries mix thoroughly with the Wi sugar Bo the lower I H! large pint h Mj th edges tight No pie boils over an ,7 WOI 1 i IKED QGQS I milk for each eng HH I Butter muffin rings. Break an egg! I In ench. mix milk with the egg. sa-' I I II MM! , II son and bake in a hot oven about fifteen fif-teen minutes. The eggs should puff up. CINNAMON PUDDING 1 egg cup sugar 1 tablespoon butter 1 cup milk 2 cups flour 1 teaspoon baking powder 1-4 teaspoon salt Mix butter and sugar and add eg unbeaten. Beat mixture well Mix and sift flour, baking powder and salt and add alternately with milk to mix- ture. Turn Into square cake pans Sprinkle brown sugar and cinnamon over the top and dot with hits of but-j but-j ter Bake in a moderate over for j twenty minutes Serve hot with lemon sauce. In some communities lov, in a OOt-l OOt-l lage has beoome love In S lent |