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Show jj I Sister Mary's Kitchen I If one is not the proud possessor of a cedar chest wherein to store woolens, a bit of ingenuity will mako an ordinary shlrt-walt box answer the Use oil of cedar in a hand spray pump and spray the Interior of the box thoroughly. Let tho oil dry In and spray again. Tho wood will ab-' ab-' sorb quite a lot of oil. K For the sake of being on the safe, side wipe the sides aiid bottom of the I 1 box with a soft cloth before putting I " any clothing away in the box. After cleaning a clothes press, a spraying of tlio walls and floor will fill tho closet with the arona of cedar and' discourage moths from attacking the contents. Menu for Tomorrow. BREAKFAST Orange Juice, scram-bed scram-bed ,eggs. corn-meal muffins, coffee. LUNCHEON Cold meat with vegetable vege-table salad, baking powder biscuits, hDiNNER Lamb chor.fi. .scalloped potatoes, asparagus with Hollandaiso sauce, rhubarb tapioca, drop nut cookies, coffee. My Own Recipes. While fresh asparagus Is in the mar-1 lcet use it plentifully. It can be served i for breakfast with poached eggs, or added to milk toast. The Idea of1 using a vegetable for breakfast once In awhile is a very good one. Asparagus As-paragus is especially usable as it has not, a strong flavor. COLD MEAT WITH VEGETABLE VEGE-TABLE SALAD . Cold sliced meat Hearts of lettuce . . Mayonnaise or vinaigrette' sauce ( String beans (left over) Radishes Cooked beets Rut slices of cold meat In the center of a largo platter. Arrange hearts of lettuce around meat and In each heart put C or S siring beans, 3 or 1 slices of radish and 1 tablespoonful 'of cooked beet chopped qulto fine. . Put a tablespoonful of mayonnaise ,on each "salad or pour over tho following fol-lowing sauce. VINAIGRETTE SAUCE 1 tablespoons oil 2 tablespoons vinegar 1-2 teaspoon salt 1-S teaspon paprilca . 1 tablespon capers finely-chopped 1 teaspon onion Juico 1 tablespoon parsley chopped very fino Mix in the order given, making an emulsion of the oil and vinegar. RHUBARD TAPIOCA 1 cup tapioca 2 cups' water 3 cups rhubarb cut in inch pieces 1-1 teaspoon salt 1 2-4 cups sugar 1-2 teaspoon soda Cook tapioca in water with salt till clear. Pour boiling water over rhubarb to more than cover and add the soda. Let boil up once and1 drain. (Add to boiling tapioca with sugar. Turn into a mold to become solid. Chill thoroughly. Serve with sweetened sweet-ened cream. The family dinner table should find tartness in its salad rather than its conversation. MARY. |