Show hints for the home prune alumns I 1 delicious muffins are made irom from any rp reliable liable batter batte x w with ith a pitted prune thrust into the cent center e r ot of each mullin after the batter Is poured into the tins they are baked in the usual way sauteed carrots cut small email carrots six times lengthwise larger ones more times to mate make pieces parboil drain and then brown the carrots in hot butter sprinkling a little sugar over them as they brown serve very hot they are delicious with lamb chops 0 0 banana pie one cup milk y cup sugar 3 tablespoons cornstarch put milk and sugar on V ti boll baill when boiling stir in corn starch dissolved in a little water let bolt boll until tu thick and let cool bake crust fir first t put in a layer of sliced bananas then put in above mixture 40 ab cocoanut Coco anut souffle I 1 cup of milk 1 pinch of salt 3 level tablespoons of flour softened j in a little cold milk I 1 2 level v 1 Is tablespoons ble spoons ot of butter 41 4 level 1 tab tablespoons I 1 of sugar yolks ot of four eggs 1 teaspoon ot of vanilla scup 1 cup of shredded cocoanut coco anut whites ot of tour four eggs heat milk add salt and hour flour and cook ten minutes after it has thickened mix I 1 together butter sugar and yolks ot of eggs pour hot mixture cover stirring well and set e t a aside ide to cool add vanilla and cocoa n nut ut las lastly tl y told fold in the stiffly beaten whites of the eggs bake in buttered pan in moderate oven until firm serve hot with chocolate sauce w 40 4 fish omelet two tablespoons of shredded fish one teaspoon of mixed herbs one egg ay 1 tablespoon of butter salt and pepper melt the butter in ft a till q quite its hot but be careful it does not burn separate the yolk of the egg from the white and beat up the yolk first stir this into the shredded fish with the mixed herbs a pinch ot of salt and a dash 0 of f pepper beat the white ot of the egg into a stiff froth and stir lightly in with the rest now pour the mixture into the over a clear fire stir lor for ons ono m minute with a knife until it begins to set shako shake for another minute or two MO isel and hold over the fire until it rises I 1 which it should do almost at once then fold it over on a hot dish and serve at once i sardine toast skin and bone five or six etc sardines and separate them into small pieces put two tablespoons of milk into a small saucepan with a teaspoon of butter butler add to it the chopped sardine and a teaspoonful teaspoon tul or of essence of anchovy with a little cayenne and salt to taste bring it just to th the boll I 1 then stand on one side walls you make the toast now beat up the yolk of one egg and stir into the nai mature malure immediately the egg has thickened take it off and spread the mixture on to the toast |