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Show jj Sister Mary's Kitchen jj In the kitchen of her own homo Sister Mary cooks daily for a family fam-ily of four adults. She brought to her kitchen an understanding of the chemistry of cooking, gained from study of domestic scienco in a state university. Consequently tho advice she offers is a happy combination of theory and practice. prac-tice. Every recipe she gives is her own, first tried out and served at her family table. (Copyright, 1920. N. E. A.) With the coming of warm damp days, it is quite necessary to keep close watch over all food that is stored. Tho bread box especially needs con stant attention. Bread 01 course should never be put away until thoroughly thor-oughly cooled. Tho cloths in which it is wrapped should be perfectly fresh and clean. The box itself should be well scalded and aired before each baking. bak-ing. Bread gathers dampness when enclosed in a tin box and will collect !a slight 'mold perhaps impossible to see but evident to taste. Whilo a tin box keeps the bread fresher than any other container it requires greater care. Menu for Tomorrow. BREAKFAST Bananas, uncooked cereal, soft boiled eggs, toast, coffee. LUNCHEON uream of potato soup, toasted muffins, marmalade, tea. DINNER Boiled fish, egg sauce, new potatoes, buttered beets, lettuce salad wilh combination dressing, rais-j rais-j in puffs, coffee. My Own Recipes. 1 The new spring carrots combined with an orange make most delicious marmalade. One may add a few rais- ins, thereby saving a little sugar. Any fruit loft, from the winter may bo made over into a "butter" or jam. With fresh fruits in the market canned fruit loses its popularity as a dessert. CREAM OF POTATO SOUP 3 cups milk 3 potatoes . 1 teaspoon minced onion 2 tablespoons butter 1 tablespoon flour 1-4 teaspoon celery salt 1 teaspoon salt l-l teaspoon pepper dash mustard . 1 tablespoon minced parsley Dice potatoes and cook in boiling salted water to cover until tender. Rub through a strainer with the water potatoes po-tatoes were cooked in. Scald milk with onion. Add to potatoes. Melt butter, add flour, salt, celery salt, p.epper and mustard. Cook until smooth. Stir into hot soup, add parsley pars-ley and bring to the boiling point. EGG SAUCE 2 tablespoons butter 1 1-2 tablespoons flour 1 cup milk . 1 teaspoon salt ' . paprika 2 egg yolks . 1 tablespoon lemon juice 1-8 teaspoon mustard 1 hard boiled egg 2 tablespoons catsup Melt butter stir in four, add milk slowly stirring constantly. Beat egg yolks slightly. Add to sauce. Chop hard boiled egg and add with the rest hot water. In our zeal to find substitutes we must remember there's no substitute for nourishment. MARY. |