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Show j Sister Mary's Kitchen Whcn making coffee for ft crowd and a big coffee pot is not available there are several ways of managing a successful result. V huge stew pan with a ticht fitting cover makes a perfectly good container. contain-er. A rait sack htat has been carefully washed and boiled so that the printing is all removed from the cloth makes a good coffee bag The bag should be twice as large .13 is ih- essar) to merely hold the coffee. cof-fee. Coffee expands a little when put Into water and should not be packed In the bag If more than a pound of coffee !s needed put it into several bags The strength will be extracted more easily and quleklv from the coffee grounds. MKM FOR Tomorki ) Breakfast Grapes, poached eggs, quince honey, coffee. Luncheon Fried corn, combination salad, whole wheat bread and butter, sliced peaches, tea Dinner Pork tenderloin. baked 'wret potatoes, apple sauce, sweet pepper pep-per salad, watermelon, coffe, . MY o N RECIPES As the weather grows cooler pork ma; be added to the list of meats. Until frost comes, however, pork j Is somewhat like oysters In th.ic it should not be used during the months spelled without an r " QUINCE HONEY 4 lire quln'-es " pounds sugar 4 cups water I Pare and grate fruit. Put fruit, water and sugar in preserving kettlo jand boll thirty minutes. Put Into u-i -I lltzcd cans and seal while hot FRIED CORN' 6 ears sweet corn 2 slices bacon 2 tablespoons milk pepper Cut corn from cob Cut bacon in 'small pieces anel CQpk In a frying pan lover a slowjire to try out tho fat Add corn and milk Covoj-and cook slowly 1 for ten or fifteen minutes till corn I teneler Season with pepper and brown Mtfickjy Fold and serve at once. A housewife can, in a pinch, put (most anything off till tomorrow except I cooking the meals (Copyright. 1 920, N K. A ) |