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Show Sister Mary's Kttchen (Copyright, 1920 N. E. A.) If children eat a luncheon at 3 or 4 i o'clock when attending an afternoon birthday party, their supper at 5:30 ,is pretty sure to be "spoiled. ' No party 1s a party without ice i cream and cake but why not precede the desert with a simple nourishing supper that will make the meal unnecessary un-necessary at home? Creamed dried beef and mashed potato, po-tato, milk and the inevitable three-colored three-colored Ice cream and cake provide? easily digested nourishing food that certainly won't be disappointing to the kiddles. Serve the supper al 5 30 and the small guests can then reach home in good time for the regular bed time The next day there will be no upset up-set tummies or uncertain tempers due to too much party. MENU FOR TOMORROW Breakfast Cantaloupe, creamed eggs, toast, coffee. Luncheon Fried tomatoes, cream gravy, baked potatoes, celery, plain cookies, tea Dinner Veal cutlets, creamed potatoes, pota-toes, lima beans, head lettuce salad, watermelon cones, coffee MY OWN RECIPES j Try serving the salad the very first thing This custom seems to have originated in the west. A plain salad is especially good to use to start a I dinner The sour French dressing gives one an appetite Fried Tomatoes 2 tomatoes 2 cups flour teaspoon salt cup sour milk 2 teaspoons melted butter 1 teaspoon soda 1 egg Mil and rift dry' ingredients Add' milk. Add well beaten egg This bat ter should be quite stiff Pare and slice tomatoes Dip In fat to about I half eoer Make a gravy of the fat! left In the pan Arrange tomatoes on a platter and pour over the sauce Watermelon Cones Cut melon In cone-shoped pieces. J Dip in a hot heavy syrup Put in the' mold of the ice cream freezer. Pack with salt and ice and let stand four hours Serve three of four cones on a plate. Money is the root of all eul and most conversation |