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Show Sister M&rv's Kitchen In the kitchen of her own home Sister Sis-ter Mark cooks daily for a family of four adults. She brought to her kitchen kitch-en an understanding of the chemistry of cooking, gained from studv of domestic do-mestic science In a stato university. Consequently the advice she offers is a happy combination of theory and practice. Even' recipe she gives is her own, first tried out and served at her family table. (Copyright, 1920, N. E. A.) Many housekeepers arc replacing their two sets of window curtains by using casement cloth or natural pongee pon-gee draperies. The white glass curtains and heavier heav-ier overdraporles were very attractive but they certainly meant an extra amount of work. The casement curtains are just as attractive at-tractive and mean minimum amount of work. They eliminate worry about colors col-ors fading in overhangings and all the somewhat fussy laundering of the glass curtains. Some decorators will not recommend pongee for windows exposed to an unusual un-usual amount of sun, contending that the heat of sun through glass rots the fabric. However a judicious manipulation manipu-lation of shades and blinds makes thfs fault negligible. For laundering purposes pur-poses there is no fabric that stands up as does pongee. Menu for Tomorrow. Breakfast Stewed dried peaches rice with top milk, toast, coffee. Luncheon Egg salad, brown bread and butter, stuffed figs, tea Dinner Lamb stew with dumplings, boiled macaroni, stuffed cabbage, water wat-er cress and orange salad, cream puff3 coffee. 1 . j i My Own Recipes. Macaroni makes a change from potatoes. pota-toes. Boil one cup of broken macaroni maca-roni in four cups of salted water until tender. Drain, season with salt, paprika pap-rika and butter and serve. The water should be boiling briskly when the macaroni is put in. . Rice as Breakfast Food. 1 cup rice. 2 tpaspoons salt. I1 enps water. l1 cups milk. WasT) rice. .Put water with salt in top of double boiler. When boiling hard add rice slowly so as not to stop bulling. Boil five or ten minutes. Pui over hot water, add milk and steam until tender, about forty-five minutes, depending on the, age of the rice. Serve I with sugar and top milk. Stuffed Figs'. 1 pound whole figs. English walnuts. 1-3 cup sugar. Vj lemon. teaspoon salt V cup whipping cream. 2 tablespoons powdered sugar. z teaspoon vanilla. Make an opening in one side of each fig and fill with nut meals finely chopped. chop-ped. Put figs in a sauce pan, cover with boiling water and cook until very tender. Ten minutes before removing from the fire add sugar, salt and lemon juice. Whip creara. When stiff add sugar, sifted, and vanilla. Pile figs in the center of a dish and put Cream around. It's all right to experiment with now dishes but don't turn the dinner table Into a clinic. MARY. |