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Show Sister Mary's Kitchen im , In tho kitchen of her own home Sis- j ' tor Mary cooks daily for a family of I ' four adults. She brought to her kitch- i pn an understanding of the chemistry ft Of cooking, gained from study of do- I' - mestic science in a state university. J ' Consequently the advice she offers is a j happy combination of theory and prac- j V tice. Every recipe sho gives is her (jil own, first tried out and served at her l'l family table. Jf (Copyright, 1920, N. E. A.) ill If once a month one will put a I i strong solution of v.-ashing soda down i j ' the pipes and drains in the bathroom J ono may be assured that the pipes arc i in -perfect condition. J j Dissolve the powder in boiling wa- ! ' ter and pour slowly down each pipe. Walt 10 or 15 minutes and then pour ( quantities hot water through tho drains. This cleans and washes out tho pipes thoroughly. I ) There nroVery good antiseptic solu- lions on the market that may be used, r l However, washing soda is quite cheap i. ; and answers the purpose. 1 Menu for Tomorrow. V Breakfast Stewed dried apricots, j 3oft-boilcd eggs, hot buttered toast, cfeffco. . ' Luncheon Baked onion puff, brown ! bread and butter, radishes, fried cakes, Dinner Meat pie, casserole of vege- tables, candled sweet posatoes, cab bage and beet salad, raisin pie, coffee. TUy Own It eel pes. In. making a meat pic a bit of bacon or ham is an addition to the taste. And tho meat, as In hash, should be I absolutely free from particles of gristle. gris-tle. Fat should bo melted before being be-ing used, but it Is necessary for richness rich-ness in the gravy. This is one of the nicest ways to use up loft-over meat, but the cook must have tho confidence of her table and never abuse it. j BAKED ONION PUFF. , C or 8 onions. 2 tablespoons butter I 1 V cups soft bread crumb's. 1-3 cup water In which onions were cooked. ' 1-3 cup milk. 2 eggs. Salt. Paprika. Cook onions in boiling salted water till soft. Drain and' rub through a sieve. There should be 1 1-3 cups of j onion pulp. Melt butter, add bread I crumbs and liquid and cook until thick and smooth. Beat yolks of eggs till thick and lemon-colored. Add the onion pulp to tho mixture, season with salt and pepper and bring to boiling point. Add egg yolks. Beat whites of eggs till stiff and dry and fold 'into mixture. Turn into a buttered baking dish and bake in a moderate oven for 25 minutes. Serve at once. I FRIED CAKES. . . 2 eggs. " . ' 1 cup sugar. 2 tablespoons hot lard. ' 1 .cup sweet milk. -i s ' ' teaspoon salt. Flour. ; Nutmeg. I 1 teaspoon soda. 2 teaspoons cream of tartar (rounded). Beat eggs well and beat in sugar. Add lard. Mix salt and nutmeg in a little flour and add to mixture. Add milk. Mix soda and cream of tartar in flour and add enough mbro flour to make a "soft dough to roll. Iloll about y. inch thick, cut with a fried cake cutter and fry in deep fat. For tho fat try out not more than M pound of suet and add to tho lard. This will keep the cakes from soaking fat. I haven't heard any of the prominent promi-nent women politicians saying anything any-thing about practical cooking in the public schools. |