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Show 4- Sister Mary - When It is necessary to heat milk j quloklj without the help ff a double boiler try the following precaution to keep tin milk from burning. . Klnse the sauce pan In cold water and , rub the inside lightly with butter. The . milk will not stick so qulcklv when host-. host-. Ine and will not have the scorched taste scalded milk often has. MENU FOR TOMORROW. Breakfast (Jrapes, cooked cereal with lop milk, hrnller) baCOn, cinnamon tOAat) coffee. Luncheon Creamed salmon on toasted crackers, doughnuts, cheese, tea. Dinner Mock duck, mashed potatoes. 1 buttered parsnips, celery. cranberry sauce, butterscotch pie. coffee. MY OWN RECIPES Grapes are one of the best winter fiuits. They are rich in minerals es-pecialiy es-pecialiy beneficial to the blOod. Grapes that have been canned nr made into Jolly or preserves do not keep these mtn-' mtn-' itiiIs but become a sweet. CREAMED SALMON 1 can salmon S tabli Ipootti butter I tablespoon flour i I cup milk I 1 egg . Sail and pepper Melt butter, stir In flour, add milk slowly, stirring constantly.' Cook until thick. Remove skin and bones from salmon sal-mon and add to sauce. Cook over hot I water till fish Is heated through Add eg,' slightly beaten and let come to the boiling point. Serve very hot on toasted crackers. DOUGHNUTS. 1 t-j cups milk l-x cups sugar ' ;i t-Kgs 1 teaspoon salt 4'j cups flour 4 teaspoons baking powder 1 teaspoon vanilla 14 teaspoon nutmeg Beat eggs separately. Mix sugar and aalt with beaten oik of eggs Add milk Sift baking powder with flour and add to mixture Add whites of eggs beaten stiff and dry. Add vanilla and nut-I nut-I meg The dough Is loo soft to roll. Drop from teaspoon Inlo hot lard to fry. Mary says: 1921' We are glad that thi-i mischievous twentieth century has at last reached vears of discretion. (Copyright, ljfl, N K A 1 |