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Show Sister Mary lien a reclr calls for scur milk, bul-lermllk bul-lermllk may be substituted, if the eweel milk can all be used It l a dttln.t economy to buy buttermilk Instead ol buying milk and iritlnr; It sour Treat the buttermilk like plain SOU1 mill; unleaa it la only sllghtl) acid. Then na hair-hc usual amount of soda ami a. little more than the same quantll) ol baking powder. MENU FOR TOMOMOW Brcukfajt Bakd as pies With sugai and cream, waffles, sirup, coffee. LunchaonSalmon tlmr-ale with Hol-andalse Hol-andalse aauce. Urown bread and butter, hermltr. tea lUnner -l!re:,ite, :, niii.i, ,,.,i;tl... " tSUWon par-nt fritter.-. . h-rv and radishes, canned cherries, spice cake, coffee cof-fee MARY'S OWN RECIPC8 Potatoes get to be cjulte a prollem In Int.. Winter and c.nrlv spring. The little ones ;hat nave to l.- used an- Just the thing for potatoes en casaerdu!. Par thi'm carefully removina all the eyes, nnd cikiIc for flfti-m minutes in water. Then drain and put in easaerole with hut-ter, hut-ter, ait, pepper nnd milk and cook thirty minute' Sprinkle with mimed parsley to serve. WAFFLES li cups flour teaspoons taking powder I taldcspui in sih ar (aeapoon salt 1 ; tableppoOUB huttir 1 egg l cup milk AI and -ifi dry ingredients. Add hotter, hot-ter, melted, and milk Add volk of egg beaten till thli k. The batter must bt perfectly smooth Add while of eg 1-eaten till stiff and dry. Bake at on. Jt on a well-greased waffle iron SALMON TIMBALES. 1 eup flaked salmon k cup bread crumbs 1 tablespoon butter 2 eggs i tablespoon cream i tea noon ic mon j-m c salt and pepper The fish should be in small flakes. Mix salmon and bread crumb. Add butt .-r. Soft) nt d, cream and yolks of eggs. mKiui; well with a fork Add lemon Juice, .-ait and pepper Turn Into well buttered timbale molds. s,et In a pan filled tr half their depth with boiling water and bake In a modern i oven for twenty-five twenty-five or thirty minutes. CJnmold and serve wlih Hollandalsc wince. Mary says: Silence may he golden but even g.-.ld may turn to dross (Copyright, i21. N. K. A.) oo |