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Show H3 THE rj Mcabinetk . MM. Wostora Nmpoaor UbIos.) WEEKLY MENU SUC GESTIONS Housework Is the recognUed vocation voca-tion of every woman if married, or she la responsible for the housekeeping gnd meal preparation which is s vital part of It BUN DAY Breakfast Iced cantaloupe, canta-loupe, cream of wheat, tep milk. Din-neri Din-neri New beets buttered, lee eream. uppert 8andwlches, sliced tomatoes. MONDAY Breakfast! Sliced bananas, ba-nanas, bran with cream. Dinner: Chicken salad, hot rolls. Supper! Sliced pineapple, layer cake. TUESDAY Breakfast: Qrtee Gage plums. Dlnneri Deep cherry pie. Supper: Sup-per: Baked custards, cup cakts. WEDNESDAY Breakfast: Omelet with ham. Dinner: Cabbage with cheese. 8uppen Green apple sauce, brown bread. THURSDAY Breakfast: Pssohes, cereal with cream, waffles, coffee-Dinner: coffee-Dinner: Cream potatoes, boiled ham. 8upper: Raspberries, baking powder biscuits. FRIDAY Breakfast: Watermelon, oatmeal, toast, coffee. Dinner: Baked mackerel, raspberry sherbet Supper: French fried toast, fresh berries. SATURDAY Breakfast: Cherries, rolled oata, bacon, eggs. Dinner: Meat pie, cabbage salad. Supper: Baked beans, sandwiches, lemonade. Deep Cherry Pie. Line a deep earthen dish with a good psatry and Invert In the center a chins tea cup. Take three pints of ripe cherries, cover with sugar, one or more cupfula to sweeten. The fruit should rise over the top of the cup and form a mound In the dish. Cover with pastry, wetting the edges nnd pressing them down well. No openings are made In the crust. Duke at least an hour. At serving time cut the crust into eighths, remove the teacup tea-cup and serve a portion of the rich red Juice with a segment of the crisp crust. Whipped cream may be served if desired. Cabbage With Cheese. Cook cabbage until tender, arrange a hirer In a baking dish, cover with white sauce and a layer of rich cheese grated, repeat and finish the top with buttered crumbs, bake until the crumbs are brown. Tho lda. 11 fo Is In our blovd and over will bo still. Bad will bo tho day fur any maa whoa bo booomoa ontontod with tho thoughts ho la '. thinking and tho dooda ho la do-Ins do-Ins where thoro la not forovor batting at tho dooro of bis ooul some great doslro to do something1 Urgor, which ho knows ho Is moant to do. Phillips Brooks. EVERYDAY GOOD THINQ8 The plain ordinary food Is more Important Im-portant to us, as it Is the kind which is served dally In lrlt4E ml11 0M of DomM-r DomM-r V Careful seasoning I flP -Q1e ""d n'co ervlng tvAi . Jb niakes an ordinary l trscA "ll tl0U8h plain, I V 11 attractive. I "S Veal Savory. tiT i iimn mXJmm Cut meat from a veal sou bone luto pieces twice the size of the finger. I'lnce the meat In the kettle, which bus been well greased. Urate an onion and one enrrot, add one-hnlf cupful of boiling water, salt und pepper to seuson, and pour over the niwit. On top ilu e a bay leaf, lay the bone owr tills, sprinkle with flour und cover t'ghtly. Se In a slow oven for three hours. Wrien done remove the bone, allowing tfio marrow (o drip over the mrut. ierve with rice or mashed potatoes. Mock Venison, bang a leg of mutton In a cool plar to rlien as long as possible, while It keeps sweet. Tnle tiff the skin und put the mutton Into a dripping pan or kett'e nnd pour over the following: Ta'te three beads of garlic or three elleed onions, one-half ounce of pepiiercftrns, one-fourth ounce of allspice cruuhed, six bay leaves, a dozen sprigs of thyme, the same of parsley, all brought to a boll In three cupfuls of vinegar. Rub this Into the meet, ruMilnj- and turning for thirty mlnures. Allow the meat to remain In the pickle, covering the meat with thlnly-sl'ced onions until the next day, then repeat the rubbing, turn end cover the other side with onions. Continue this for four days, then wipe the meat dry, rub for hulf an hour with a pint of hot molasses. Let the meat hung In a cool place until the next day, then wipe dry and roast the same as n leg cf mutton. Serve with melted currant Jelly. This Is some work, but the results are worth It. Caullflowsr With Cheese Sauce. . Cook the Imperfect heads until tender, break up Isto flowerets und serve In a rich white sauce to which a half cupful cup-ful of grated cheese has been added. Oysters Louisiana. Clean and par-boll par-boll one quart of oysters, reserving the liquor, adding water to make one and one-half cupful. Cook three tu blespoonfuls of butter with two tuhle spoonfuls of chopped red pepper and one-hnlf of a talilespoonful of chopped onion. Ilrlng to the Nil ling point and season with salt, paprika, cayenne and a tablespoonful of orange Juice. Arrange In buttered shells, pour over the sauce and sprinkle with panneiao cheese. |