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Show Sister Mary's 'Kitchen p' In the kitchen of her own home Sister Mary cooks daily for a family fam-ily of four adults. She brought to her kitchen an understanding of chemistry of cooking, gained from study of domestic science in a state university. Consequently the sdvice she offers is a happy combination com-bination of theory and practice. Every recipe she gives is her own, ' first tried out and served at her family table. (Copyright, 1920, N. E. A.) When one is looking over boxes and chests in the attic a turpentine duster will prove quite beneficial. Moths have an aversion to tho odor of turpentine and seldom go near it. . The fumes soon evaporate when exposed ex-posed to air, but are quite lasting when confined. After removing the contents of a box wipe the inside well with a duster dampened in turpentine. Return the articles to be stored, cover tightly and rest assured that if there were no moths in the things no moths will get in. i Menu for Tomorrow. BREAKFAST Uncooked cereal with fresh strawberries and cream, frizzled dried beef, toast, coffee. ' LUNCHEON Fried eggs, creamed potatoes., lettuce wilh radishes and onions, brown bread and butter, tea. DINNER Hot beef loaf, baked potatoes, po-tatoes, stewed tomatoes, cucumber salad, strawberry fluff, sponge cake, coffeo. My Own Recipes. While strawberries are still high it behooves one to make them go as far as possible. A quart of berries may bo made to do for a breakfast fruit and a dinner dessert if a little extra time Is spent. This method of frying eggs was recommended to mo by a business woman who sometimes cooks an egg in a chafing dish. FRIED EGGS Eggs Butter Hot water Salt and pepper If one uses a chafing dish place the blazer over the flame and heat very hot. Put in butter, about 1 tablespoon-ful. tablespoon-ful. just enough Lo keep the eggs' from sticking. Add eggs, being careful not to break tho Volk. Pour in a very ZA little hot water and cover quickly and tightly. The steam cooks the top of (he eggs, making them white on top. Season with salt and pepper and serve very hot. STRAWBERRY FLUFF 1 egg white 1 cup powdered sugar 1 cup berries Put egg white, sugar and berries Into'a deep bowl. Whip with a dover beater till stiff enough to keep its shape. This is hard work and will take about 20 or 30 minutes. Served in high standing sherbert glasses It makes a simple and attractive dessert. It's time to begin lo agitate the question ques-tion of sharpening the lawn mower. |