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Show 4- Sister Mary 4- Some laundresses seem to overlook, the fact that table linen Is more ab-j sorbent than the other clothes and, make the bluing water too blue. Table linen being real linen and of soft weave should be treated in a dif-! Cerent nay than one handles lied linen, lin-en, which is "linen" usually only from courtesy. The water for table clothes and napkins nap-kins should be slightly blued and the rollers of the wringer should be loosened. loos-ened. If the wringer is screwed too iightlv then- will b,e creases in the linen wery difficult to Iron out. Mi .M 1 OR TOMORROW. Breakfast Baked apples filled with cereal, griddle cakes, siiup and coffee. cof-fee. Luncheon Oyster plar.l fritters, apple pudding, tea. DINNER Mutton with rice, string beans, banana salad, prune whip, coffee. cof-fee. I MY u RE f PES. To overcome1 the stoong flavor so' many people object to In mutton, trj trimming off the superfluous fat and removing the pink skin A whole onion cooked with the meat and removed re-moved before-serving does much for the flavor of the meat. DIM I K l'l.AN I I Rl n BR6. 1 bunch oyster plum l." tablespoons butter Va teaap&oh salt -., teaspoon pepper 1 egg Fine bread crumbs Wash and scrape oyster plant- Cut In slices and put into cold water, to j which a little vinegar has been added Cook In boiling salted water until tender, about 25 minutes. Drain. Mash and season with butter, sail and pep-, per. Beat egg w ell and add to oys-! ter plant. Shape in small balls, rollj in bread crumbs, dip In egg slightlv 1 beaten with one tablejpoon water. Koll again In crumbs and fry in deep, hot fat. MITTON WITH RICE. Fore-leg mutton t cup rice 1 small onion 'I teaspoons salt 1 y cups canned tomato Cut meat from bone into pieces two Inches square. Mince onion. Waah rice. In a buttered casserole put u layer of meat, thm a layer of rice and so on until all Is used. Add onion to tomatoes with salt and pepper. Pour over meat and rice In casserole. Add water to cover. Cover and cook in a slow oven for two hours. Add more water as necessary. Don't get into a slew over your cooking it doesn't pay. oo |