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Show f Sister Mary ! j AMlttlc bunch of herbs known as a j "'boQ.iuet garni' works maeh in a keitle . of soup.' Two or three sprigs of parsley, a sprig of thyme, a bayleaf and a few celery-leaves celery-leaves re lied Into a little roll and added for the last half hour of cooking Marjoram aniltchlvea may be included i in the bouquet' ' , And It isn't extra valance to keep flav- , orlnga and seasonings In the pantry a little goes far and does much to break the monotony of plain foods MENU .FOR TOMORROW, laeakfast Oratige Juice. corn-meal pancakes, plrup, coffee. Luncheon Baked tuna fi-h. bread and butler Jelly, drop cookies, lea. Dinner Tomato bouillon, stuffed and baked pork tenderloin, baked sweet pota- 1 .. apple-oSTery-nut salad, floating, island, coffee. MY OWN RECIPES The addition of an egg or two In pan- ,' ages docs not greatly change either' the taste or texture of the cakes, tint the eggs do add greatly to the food value If t'ne '-ggs ore spared In the cakes an exira dish should be added to the hreak-fast. hreak-fast. BAKED TUNA FISH. 1 small can fish l cup canned pegs " plruenloos L' cups white sauce Coarse bread crumbs Break fish iuto medlum-sUed pieces. Cut plmentocs Into narrow strips. Mix flsMi. peas, plmentocs with the white sauce, being careful not to let rhc fish or peas get mushy. Turn luto a buttered but-tered baking dish, cover with course bread crumbs, riot with butter and brown In a moderate oven. DROP COOKIES. l'a cups brown sugar ', i up butler i eggs . up water 1 teaspoon soda 1 up seeded ral.slns 1 cup Kngllsh walnuts j'-j cups flour Cream butter and sugar. Add eges well beaten Mix and sift soda with flour. Add to first mixture .v.l.l water. Add raising and nuts chopped fine. Drop from spoon :ito a bu.tered and floured pan and ha lie In a modereta oven. Mary says: Beauvy may be only skin deep, but youth lies In the heart of us. (Copyright. lJSt, N. K A,.) oo . |