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Show Sister Mary's Kitchen Enupp 1 und granite iron l.akjnc dishes and stew-pans often become brown and discolored in creases .and under narrow flanges When this happens hap-pens Instead of rpending hours and BCOUring powder In useless scouring, try this method Shave one-fourth of n cake of soap into a wash boiler about half full of water. Add one lablespoonful of bak Ing soda Put in the utensils thnt need cbanlne .and bring slowly lo a boil Lei boil 10 or 15 minuted W ash and rinse in scalding water and the Btal&fl should be removed. MENU FOR TOMORROW, lirenkfnst Stewed prunes with lent un, waffles, syrup, colli ie Luncheon Corn a la Creole, cucumber cucum-ber salad, baked peat -lies, lea. Dinner Smothered chicken, mashed potatoes, tomato salad, peach custard, little cakeB, coffee. MY OWN RECIPES Tomato salad can be varied from da to da) fn BO many ways that during dur-ing the tomato season one mao use them constantly and nol grow tired o; them. A few olives cut from the stone and chopped line are a hit iliihrent sprinkled over sliced tomatoes CORN A LA CREOLE. 6 ears corn I mall onion - pn en peppers u tomatoes L' tapl spoons butter Salt and pepper Cut corn from cob. Mince onion I hop poppers after reinovm? reeds and white nher Feel potatoes ind chop. M 1, butter in a Irving pan. Add vege tables and conk twrmy minutes Season Sea-son with tali nnd pepper and serve on hot buttered toast. BAKED PEACHES I 4 peaches 4 teaspoons honey 4 teaspoons butter Lemon Juice 1 teaspoon cinnamon. Pet 1 peaches and cut In halves Re-Impye Re-Impye stones piu eacjb cavity with teaspoon honey 1 .. teaspoon butler, a little lemon Juke and i leaspuon cinnamon cin-namon arrange In a -ramie pie plate jiind bake 15 or 20 minutes In a hoi I oven. Serve on rounds of sponge cake The whole thing peach and cuke, mav ,bc covered with whipped bream Perhaps Hm o)d rasnloned kitchen With an 088) hair al the window will Uome back into rogue in these maid-peas maid-peas days. MARY j |