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Show Sister Mary ' I 4 I Dinner plates should always be sent : to the table warm enough not to l cool the fooil served on them. The plate should not be so hot one can-i can-i not handle them, but of a tempcrn-iture tempcrn-iture calculated to assist In keeping hot food? hot. Of course the quickest way to warm is tr. put theni in the oven. Ir I one has an old-fashioned warming oven and is using the ' every day' dishes well and Rood, no material damage Will he done. Hut never real! china in a regular oven. The safest way to warm chlnn Ial to let It aland In hot water about i minute's It may lake a little morel j mi hut the price of china warrants' it MENT rort TOMORROW Breakfast Cereal rooked with dates ho I buttered toast, orange marmalade, mar-malade, rnffee Luncheon Stuffed green peppers, whole wheat bread Aunt Mary's cake and tea. Dinner stuffed breast 'of veal, mashed potatoes, gravy, buttered rar-roUt, rar-roUt, quince salad. caramel CUSterd, ihln sugar rookies, eoff'e MY OWN RECIPES. An oyster or chestnut stuffing would be delicious In the meat. A the lireast la an Inexpensive cut and not particularly - meaty or tasty, the elaborate stuffing evens things up. I Again, in ihls menu, the deiisert adds grp.-.tly M the nourishment of the entire en-tire meal. M NT MARY S CARD. 1 rup brown sugar 1 -'I rup lard 1 eg 2 tablespoon molasses 1 cup sour milk 1 teaspoon soda In Ynllk 1 teaspoon cinnamon 1-2 teaspoon clove 1 eups flour Pinch suit Cream shortening and sugar. Add molasses. Add egg well beaten. Add dry Ingredients Add milk to first mixture. Add flour Bake In a shoe'. In a moderate oven ICING. 1 1-'.' cups powdered sugar 2 teaspoons cocoa 1 tablespoon butter Hot coffee to mix smooth l-'J teaspoon vsnllln Mix sugar and cocoa Work In nutter nut-ter and .idd ooffse Add vanilla last, Time riles save when the r-iM. k awaits a belated dinner guest |