The St. Louis Republic., 1900-10-12
SUGGESTIONS FOR
TABLE AND KITCHEN

Many housewives find 1t difficult TO pro-
vide tor the simple, everyday luncheon,
ami when husband Is at office and children
dreary solitude. it is not unfrequently
oeluslon and Il snare. a oelusion IN her
belief that she isn't hungry ana has no
time to fuss lust for herself And 4
81 are in the bread and tea Ciet too gen.
orally INDUCED in: which VIII sooner or
later bring Its sure results To go on per
forming her many and ofttirnes arduous
household duties on sucn insufficient nour-
isEment will soon impair the strongest
nerves ana lessen the vital energy TO Sc
rious degree Bread and butter, II of good
qtality and properly made, is well enough
tar as II goes, as in this one gets a
force material to build with. But unless
a very large amount is coQsumed the sup
ply is not sufficient without other foods
with elements OF like nature combined.
The cup OF tea that cheers, aye. there's
the danger. True, tea will 10 q certain eN-
tent prevent waste OF tissue; but Is OF more
aged who must depend more on semisolid
foods than 10 the active, working house
Vile. Ii between whiles'' she feels wear
mess or lack OF energy. then the cup of
hot tea Will prove welcome and its mis-
sion Will be for good and not harm But
for the simple and solitary midday meal,
rep ace the cup OF tea with a bowl Of hot
broth. cocoa, chocolate or milk, hot or cold.
The latest fad among society girls is the
bowl OF bread and milk to lead off the
!unchen. not matter how simple or how
elaborate the dishes which follow. Society
is is often very useful in introducing very
ssh ISibie customs, though they are but the
lad of the hour with fashionable folk the
palmer. everyday people ind them he pful.
Often the ire Is consideration in the
convenience or economy she does not wish
TO use her stove to prepare a hot dish, she
can always have as a ready and handy re-
sCrt this clean and useful little 'parior
stove" as some one calls Ii, the chatting
dish. Having ali her materials selected, sne
can arrange them with the chafing dish on
"a Va4r ~ fD hs.gfL hot
suits her fancy; and We would suggest that
she choose different locations each day.
avoiding the di2ing-room and kitchen as
much as possible. and see If change and
novelty does not bring attendant appetite.
II viii seem quite like the playing at
hcJ sekeeping'' of her childhood days. II
may necessiJate a few more steps, but no
more work.
Menus and Recipes.
THURSDAY.
BEEAkFAST.
Fruit,
Liver Rolls, Baked Potatoes,
Entire Wheat Bread, Coffee.
LUNCH.
Beef la JarGiniere.
Hot S!aw,
MIX Biscuits. Tea,
DINNER.
Clear Soup.
Prairie Hen, Potted GibIet Sauce
Mashed Potatoes. Creamed Turnips,
Spaghetti with Tomato Sauce.
Celery Salad,
Old-Fashioned Bread Pudding.
Coffee.
FRIDAY
BREAKFAST.
Steamed Rice. Baked Pears, Cream,
Breakfast Rolls. Coffee.
LUNCH.
Little Oyster Pies.
Compete Of Pears, Cocoa Waffes,
Cereal Coffee.
DINNER
Oyster Soup.
Plain Boiled Potatoes Baked Onions,
Cabbage Salad.
Lemon snowballs.
Almond Sauce,
Coffee.
Leg of Mutton a la Venison-Tfim all
rough fat from leg of mutton. Place it
in deep dish which you can tit "A
cover. Mix cs-:her u tablespoonful each
OF salt, pepper. celery salt, allspice. brown
sugar. made mustard-Eng ,ish. rot French
herbs. mixed. Rub these Sc tii tRoronsRly Into igta
the meat Then pour over it. very slowly,
haif-pint Of good cider vinesar. cover
tightly and stand in a cold place for FIVE
days; pouring the liquid over il several
times each day. Put quart of boiling wa
ter in kettle deep enough to hold one leg
or mutton, put an inverted frying basket
or Kettle in the broiler and place the meat
on this, SO it vii. not touch the water.
steam from two TO three hours. according
TO size, Add cup Of hot water to the
pickle and haste with this. When reari.r
nCie II may be placed in a baking pan
IN very hot oven and Drowned. Use the
liquor left from steaming for the sauce.
tflckering il with brown flour. Serve the
meat with this and currant jelly.
Boheinian treams-Nhip one pint of
cream very stiff. Cover one ounce ge!at;ne
with half-cup cold water and soak until
tender: Put one pint of cream or milk
in double boiler TO scald. Beat the yolks of
four eggs with four tablespoonfuls sugar
and add to the milk with the gelatine. Stir
and cook until smooth and creamy. Then
tons
fuI of vanilla stand over cracked fee and
stir until IL begins to- thicken, then fold
in the whipped cream with half cup OF
racaroOns powdered Turn into individual
inolds lined with chopped almonds. Set on
ice to harden. Serve with whipped or
plain cream.
TtRNNERElN FAIR - The Humboldt
Turnverein will hold fair for the benefit
of the turning school on October %, p and
.S in its hail. There will be concert and
exhibition turning