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Show W ne llMepini .ini-i-niien wmn n - in - ' i ' Sister Mary's Kitchen I October is the month to put In win-i ter potatoes or at least order them I from the farmer Learn something about the varieties of potatoes and the soil in which ihey were grown There is a:l the difference differ-ence in the world between a potato ero'wn In California and one grown in Michigan or the middle west. For my own use, I like medium sized potatoes best. An extra large potato has no groat virtue. In fact Itl is apt to be hollow in ihe center ! Smooth skinned, even shaped, medium- sized potatoes are nicest for baking or any way of cooking. MENU FOR TOMORROW. Breakfast Stewed prunes, cereal with top milk, toast, coffee. Luncheon Peach salad, hot rolls and butter, rice pudding, tea. Dinner Clear soup, croutons, stuffed breast of veal, beets in orange sauce, pumpkin pic, coffee. MY OWN RECIPES. In this luncheon menu Ihe real nourishment nour-ishment is supplied in th' rico pud ding. Rice pudding offers almost all the food elements except minerals, re- j quired in a meal. In this case the Salad gives the needed minerals. PEACH GALAD. large perches 1 package Neufchatrl cheese almonds. French Dressing 'j cup whipped cream H Pare peaches and CUl in halves. Re- W move stone. Fill cavity with cheese. I'ur peach on a bed of lettuce hearts. h Make a French dressing, using lemon juice in place of vinegar. Whin cream stiff and add to dressing. Pour over peach :'nd add almonds. Tho ; drcssim- Bhpuld "mask" the peach and H be heavy enough to hold Ihe nuts. The !f salted nuts have more taste than plain la-blanched la-blanched almonds RiCE PUDDING cup 2 tablespoons butter -agar JH 2 eggs H li cups milk iji cup seeded raisins . nutmeg c; . H t 'j teaspoon salt. W Boil rlc ira In and H Kd butter. Boat cscs with sugar and salt until li-hr. colored. Add milk and mix thoroughly. Stir in rice. Add Ds Turn Into a buttered b.skirg H dish and grate over nutmeg. Bake lu a slow oven for 45 minutes. cr. n. pa uv but never eta H |