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Show Sister Mary's Kitchen l Unless one Is absolutely sure of the purity of the drinking water It is a good Idea to boll the water. Many people object to boiled water on the ground of the taste being, made flat by tho process. In order to kill any germs lurking In the water it should be boiled for 15 minutes in an uncovered kettle. The Impurities are driven off by tho heat and escape through the steam. Air coming in contact with the wa- ter reo.xldlzes It and prevents If from having tho flat taste. Beware of well and spring water that has not been analyzed. MENU FOR TOMORROW. BREAKFAST Mint oranges, broiled broil-ed salt mackerel, graham gems, coffee. cof-fee. LUNCHEON Jellied salad, hot rolls and butter, rhubarb marmalade, tea. DINNER ' Creamed dried beef, French fried potatoes, toasted crackers crack-ers and cheese, coffee. MY OWN RECIPES. Every day or so look through the Ice-box and bo sure you're not allowing allow-ing any food go to waste. If some morning you discover you have a few tablospoonfuls of carrots and peas plan to have salmon steaks for dinner and trust to having some left. Then make the jellied salad. JELLIED SALAD. 1-2 cup cold cooked peas 1-2 cup old cooked carrots 1-2 cup diced celery 1 cup cold flaked salmon or 1-2 sup salmon 3 hard-boiled eggs Knuckle and shin of veal '; Medium-sized onion Have tho bones well cracked and sawed through the Joint at the butch-orshop. butch-orshop. Put In a kettle with the onion with two quarts of cold water Bring slowly to the boiling point and simmer sim-mer slowly three hours, skimming as scum rises. Reduce to 1 1-2 cups liquid. li-quid. Strain through cheese cloth. Arrange Ar-range vegetables and fish In layers, seasoning each layer with salt and popper, In individual molds, pour over broth, weigh and put in a cold place to become firm. Serve on lettuce with mayonnaise. The salad may bo molded mold-ed in layors of vegetables and jelly by putting the molds in ice-water and allowing tho Jelly to thicken before adding a layer of vegetables. This makes a prettier salad, but takes more time. MINT ORANGES. 2 oranges 2 tablespoons chopped mint i , leaves Cut oranges In halves. Remove pulp with a spoon and with scissors cut out the partitions. Uoe one-half table-spoonful table-spoonful chopped mint for each half and refill with fruit. This may be prepared pre-pared tho night before and chilled In tho ico-box till breakfast time. A man gets over hJs "salad days" Ij - but a woman never loses tho appetite. f, 'W MART P I oo t. B |
