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Show , . - . ; Sister Mary i- 1 When the burners of the ki.cVn .'tf. become clogged and fuil to burn evenly there Is a waste of gns. Take the bitrner out Of the stove, first shutting off the gas at the stove connection con-nection Make a str- tut solution of Ivc and water and boll the burn era In this lr well. Replace bufni-r In stove It Is almost Impossible to keep a cas stove from getting CiOCged vvlth grease from lime in tlm. and I' n 'tocsekeepci cleans the burners Iterlodtcally she can save both ha.-i and plumbers'' bill: MENU FOH TOMORHOW Breakfast Stewed prunes, cooked co-reol co-reol With sugar and i renin, toaat. coffee. Luncheon--Kgg fritters, rn muffins, red raspberrv' Jam. tea. llnner Broiled sirloin steal:. French fried piiiatois. I., -ad lettuce with loitje-fort loitje-fort cheese dnsMng. apple hedgehog, sponge cake, c..ffo. MY OWN RECIPES. When planning a lettuce salad for dinner din-ner It's a good thin: to wash the lettuce several hours before needed. Wrap up , In a cloth and pul In a cold place This j not only dries the lettuce hut makes it crisp. EGG FRITTERS. 4 hard-boiled egg 1 tablespoon butter I 1 tablespoon flour 1-3 cup milk 1 egg (yolk and white separated) 2 tablespoons finely chopped cam j 'i cup finely chopped veal 1 teaspoon minced parale;. 1 teaspoon b-mon juice Salt and popper Pried bread crumbs Halve epgp lengthwise r,n,( rmnv yolks. Melt butter in a sauce pen fii In , flour, add milk, stirring constantly. Cook for two minutes and add uncooked pffgrl ' yolks. Add ham, veal, paisley. 1 ard-bolled ard-bolled egg yolks, lemon juice and sail and pepper. Fill the cavities of the whllp.1l of the eggs with tho mixture, dip cadi, half In uncooked white ..f egg nnd bread I erumhs nnd fry In hot deep fat till brown, J'r.iln on heavy paper and serve. Slater Mary says: "The cook's Ignor-i Ignor-i ance Is not likely to prove the rimer's bliss." i opyrlght. 1921, N. T.. A ) oo |