Show Q 1931 western newspaper union a WEEKLY MENU SUG SUNDAY breakfasts Break fasti grapefruit cream of wheat dinner roast duck with apples apple orange salad alad macaroons macar coffee supper tomato cream soup ginger broad bread apple saute sauce MONDAY breakfast di pears peara oat meal re heated rolls roll harred ageev egga dinner creamed duck on toast toad apple appie pie supper chop suey TUESDAY breakfast cantaloupe puffed wheat milk drop doughnuts doughnut dinners dinner broiled teak steak with onions buttered beeta beats supper cottave Cot jo choose cheese roll jolly jelly cake WEDNESDAY breakfast grapes cornmeal mush dinner dolled din nor ner supper oyster stow stew cabbage alad THURSDAY breakfast orange shredded wheat toast eggs dlynn baked hash broad bread pudding supper graham game fried calf heart FRIDAY breakfast stowed stewed prunes bran top milk dinner broiled or trio fried d bass parsley potatoes horse radish sauce supper parsnip fritters SATURDAY breakfast puff puffed ad rice poached eggs on an toast dinner apple dumplings dump lings suppers supper sliced ham potato salad chop suey suay take a pound of round steak with plenty of bin t cut into half inch dice and brown tho the steak in the hot fat tried out from tho the suet add a pint of boiling water salt and pepper to and one pint of dicea diced celery cover mid and cook slowly serve ns no a stew drop doughnuts bent beat one egg add onelia one linof lf cupful of sugar a little stilt a pinch of ginger and a bit of lemon rind add one half cupful of milk alternately with one and one half cupfuls of flour sifted bitted with one teaspoonful of baking powder drop from a teaspoon into hot fat thlu makes two dozen small cakes why should we w call ourselves men unless it bo be to in every thing ev everywhere e ryther say ot of nothing this Is beneath me nor feel that anything Is in beyond our lowers nothing to Is impossible to the man who can will mirabeau LIKABLE GOOD THINGS vegetables are now preferably served on the dinner pluto plate with the meat doing away with side bide dishes and extra service because of title manner of serving a change must be made in the lie methods of cooking vegetables using those which keep their form and are not served with a thin sauce which would spoil the appearance of the plate fish chowder cut into small et strips rips three or four slices of tat fat liam ham and cook with one large onion sliced thin peel and slice six medium sized potatoes remove the skin and bones bonea from two pounds of bad haddock doek halibut or other white fish cut into slices and arrange in alternate layers of potatoes and fish with the bits of ham in a deep kettle until nil all are used sprinkle each layer with salt and pepper and pour over the whole two cupfuls of fish stock cover and simmer until the potatoes are done add a pint of cream bent again and serve hot with pilot crackers green peppers stuffed cut the tops from six green peppers remove the insides and simmer gently in water to cover for five minutes cook the sliced kofl tops with the pepper shells remove the peppers to a well greased baking pan and fill with one and one half cupfuls of minced cooked veal one and one half cupfuls of bread crumbs three fourths of a cupful of chopped cooked ham the chopped tops aps ops of the peppers a tablespoonful of minced parsley one teaspoonful each of stilt and onion juice three tablespoonfuls of melted butter and enough cream or rich stock to moisten and bind the whole ahw balce for half an hour in gentle heat basting every ten wf minutes with ater or stock sweet potatoes stuffed with prunes pare and parboil sweet potatoes of oval shape core with an apple corer and fill the cavity of each with two or more prunes previously stoned insert into the ends of the potatoes halving the cores used as plugs to keep in the juices bake on the grate of the oven with a pan beneath ben catli to catch the drippings droppings drip pings for six or eight sweet potatoes place in the pan two wo cupfuls of water and two cupfuls of and allow to remain until tho the potatoes are cooked remove the potatoes to it a oven boll aown iown the then pour over the potatoes for a glaze serve with fried chicken broiled mackerel or roast goose atu ata |