OCR Text |
Show Ml - - - j Sister Mary's Kitchen 'l fflH The tops of blankets and comforters gSS always soil first No matter how -' jH carefully one ma make the bed, turn- mjW lng the top sheet many inchr over ''jM the rest of the bed clothes, the edges fim. of the covers do seem to get dirty "fjH very quick!;. K-WWm An easy and economical way to 4HH overcome this la to sew a deep facing m99fM of cheesecloth across the ends of tho SI blanket. The facing should be at j least six Inches deep on both sides . 01 the cover. H It's much pasler to rip this protector' B off and wash it onco a fortnight, orj -fM whenever ones housekeeping con-j cVH science demands, than It is to wash , 3PlL -l whole I'lunkit iii comfortei B mini I BREAKFAST Cantaloupe, plain 'nMmr Wj omelet, clnamon toast, coffee. ,Mm Ll'XCHLoN Stuffed eggplant. 5!?Kj brown broad, peach conserve, tea. . Mm PINNER Club steak. shoestring .JBj'' potatoes, corn on the cob, onion and s wmm green pepper salad, watermelon, cof-' 32B fee. I My Own P.ei H the corn is not. strictly fresh a' cjH teaspoonful of sugar added to the ' ;3H water In which It Is cooked will give IH it a plucked-from-thc -garden taste. lH Nearly all vegetables lose some of jfjB their sweetness after they have been ' jH picked several hours. A small amount Bjm or sugar added to the water in whl h Emwm they cook restores the natural sweet - Vma "' 1 stuffed Eggplant 1 1 I large eggplant i-jMJ I cup stale bread crumbs. V AM 3 slices bacon i I teaspoonful minced onion. 2 tablespoons minced parsley. 1-2 cup cup mushrooms. 1 egg Dried bread crumbs. 1 teaspoonful suit. Wash eggplant ar,d cut 'n half. Remove Re-move pulp without breaking the skin. Put pulp in bowl with salt. Cover with a weight and lot stand an hour. Drain and chop pulp Cut bacon in small pieces and fr . Add onion, parsley pars-ley and mushrooms and cook slowly till a light brown, Add eggplant and bread crumbs, and water, if necessary, neces-sary, and cook ten minutes, stirring constantly Remove from the tire and add beaten egc Season with 1-4 teaspoon of paprika Kill the shells with this mixture. Dot with butter and sprinkle the tops with dried bread crumbs Bake In :i modi rate oven until the shells are tender. Pencil Conserve I pounds peaches 1 pound white grapes. 3 oranges. 1-2 pound blanched almonds. 4 pounds sugar. Pare peaches and cut Into small pieces. Wash and remove seeds from grapes. Wash oranges and slice very thin. Cook very slowly until fruit Is well mixed. Add sugar and cook for an hour Add almonds chopped fine The conserve, should be thick and lee r when done The nuts should not cook more than thirty minutes a.s pro-longed pro-longed cooking will make them bitter. Pour Into glasses and ocal when cool. Too many cooks spoil (Mo (rii!i, but a little BaslBtance In the kitchen is often oft-en Appreciated, |