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Show Sister Mary The whites of eggs will not beat to a Miff dry froth If thero Is the least bit Of the y-.lk In the white. With eggs til tin- price they are It seems a sham'- i" ua-.te any. so It a little of the yolk does pet into th wlulc to be beaten for frosting don't despair. I'ampen a clean towel In a little cold water and dip It Into the yolk discoloring the while. The yolk will cling to the damp cloth and can all he removed. It may be neces-arv neces-arv to repeat ihe process several time'. MENU FOR TOMORROW. Breakfast Slewed prunes with lemon, cooked cereal, buttered toast, coffee. Luncheon Porcupine wilai. hot 1'arker House rolls. I Lick walnut bars. tea. Ihnner Irish stew with dumplings, corn croquettes, green tomato pickles, chodolate souffle. eoffe. MY OWN REC I PES. There Is something aboul an Irish stew on a cold winter night that goes right to the npot A two or three pound piei e of lamb cut from the forequarter, a few carrots, turnip, an onion and potatoes po-tatoes surely pre inexpensive and at the ramp time nourishing. The corn cro-tiuettea cro-tiuettea supply the fal ami the dessert furnishes several calories of prot'-m as well ax sugar. PORCUPINE SALAD, fanned pears A Imomls Currants Lettuce Mayonnaise dressing Shell and blanch almonds t'ut in thin strips anil brown sllghtlv 'n ine oen. I'ut half of a pear, round side up, on , B nl of lettuce. Stick the pear f ill of ihe almond" and put two currants nt ' the alcm end to make ev m Servo the dressing In a ettu e leaf BLACK WALNUT EAR';. - gg l cup granulated sugar I cup flour ' teaspoon soda ' teaspoon salt I cup dates 1 cup I-Isca walnut meats I Beat eggs until light Ie-.i : , w,,uilr ' Mix eoda and salt with flour and add I lo first mixture Add dates and nuts cut In small pieces. Mix tlioroutii'y and ; spread thlnh on the greased and flou'r.i . I outside bottom of a dripping nan. Bake ) 10 minutes in a moderate iven Mothers no longer sigh and say, '111) have to lengthen her skirts." |