Ogden Standard-Examiner | 1920-04-29 | Page 5 | Sister Marv's Kitchen

M Sister Marv's' Kit-chen In tho kitchen of her own home Sister .Alary cooks daily for a family of four adults. Sho brought . In licr kitchen an understanding of l lie chemistry of cooking, gained from .study of doinestio science in a state university. Consequently tho advice she offers . is a happy combination or theory arid practice. livery recipe she gives is her own, first tried out and served at licr family table. - (Copyright, 1020, X. E. A.) -Sometimes ono Is rather tjp against it;, for something to give to a sick iiftild. Children oven, as grown-ups, are emotional and lacking in desire for- food when ill. , This drink is a full meal in itself giving protein, fat and sugar. Moreover More-over it looks so good that no child can resist it. The yolk of the egg may istt, omitted, which will reduce the nmount of fat. ' t. Chocolate Egg Drink 2 teaspoons sugar 1 teaspoon cocoa 2 cups milk J 3y4 teaspoon sal-Boat sal-Boat whito of egg with sugar and' cocoa. Scald milk and pour over .beaten yolk of egg. Beat half of first mixture Into second. Pllo tho rest of the white on top of glass. This will make two glasses. Menu for Tomorrow BREAKFAST Halves of grapefruit, grape-fruit, broiled bacon, corn-meal muf-' muf-' fins, coffee. LUNCHEON Peas in ramekins, luncheon rolls, orango marmalade, tea. DINNER Tomato soup, broiled halibut steak, potatoes O'Brian, creamed onions, asparagus salad, chocolate bread pudding, coffee. My Own Recipes Asparagus may bo served in salad with a French dressing or a plain boiled dressing. A genuine mayonnaise mayon-naise dressing is not so good, as it is too heavy. Strips of pimento make an attractive garnish and add to the taste, ' ; a CORN-MEAD MUFFINS 1 cups corn-meal 7 ' 3 .tablespoons sugar v:, 1 teaspoon salt 1 J tablespoons butter G cuts boiling water 1 cups corn-meal 14 cups white flour 3 teaspoons Tjalcing powder 1 egg Mix corn-meal, sugar and salt in top of double boiler. Add boiling water and. butter and cook an hour and a half. Turn into a mixing bowl, pour over a little water to keep crust from forming and' let stand over night. In the morning beat smooth a:.d add the rest of the ingredients, egg vc:i beaten. Bake In muffin pans in a hot oven. ! PEAS N -RAMEKINS 1 can peas 2 eggs . 2 tablespoons butter M cup milk 1 scant tablespoon flour v 1 teaspoon salt i Vi teaspoon popper. Drain and rinse peas. Rub through a sieve. Melt butter, add flour and milk and add to pea pulp. Season and add well-beaten eggs. Pour into buttered but-tered ramekins, set In a pan of hot water, cover with buttered paper anJ bake until firm The lawn with a mess of dandelion greens in it this spring will be the, prize lawn of the neighborhood. ' . I