The sun., 1901-11-26
BREAKFAST ToMoRROW.
The SUMS Daily Bill of Fare.

BREAhFAST TOMORROW.
Liver and bacon. flashed potatoes.
Biscuits. Butter. Coffee.
TUESDAYS COOKING.
Liver and Bacon-Cut the liver and
heart left from Monday into thin slices,
season with salt and pepper and roll in
Hour Place four ounces of thin-sliced
bacon in fryingpan over the hire and
fry light brown on both sides, remove the
bacon, put in the liver and fry over mod
crate fire till light brown on both sides
and done. Serve ON Il hot dish, Bacon
can he bought i'll pound boxes all ready
cut in slices, cost, twenty cents a pound.
Tripe a la McFarland--Was and cut
one pound tripe into three-inch pieces,
place them in the lower pan of chatting
dish, cover with water, add one small bay
leaf, twelve whole peppers, .one sliced
onion, half gill of white vinegar and one
teaspoOnful salt. Cook fifteen minutes.
| Put III the upper chatting dish one table
spoonful butter, add one tablespoonful
| flour, stir and cook till the butter has
| absorbed all the flour, then add one and
a half cupfuls milk one even teaspoonful
! salt half teaspoonful nutmeg if handy
and half a gill OF mushroom liquor, half
bay leaf, eight whole peppers; boil five
minutes. Mix the yolk of one egg with
one tablespoonful lemon juice, add it to
the sauce. Drain the tripe, lay it in a
| hot dish and strain the sauce over il and
lay the potato balls in Il circle around it
Potatoes BariSienne-Cut six large po
tatoeS with vegetable cutter into round
| balls, place the balls in Il saucepan
cover with one pint cold water, add on,
teaSpoonful salt, boil three minutes, draii
off the water. place the potato balls in ;
pan. pour over one ounce melted butter
place the pan in Il hot oven and bak,
till light brown.
Rice pudding-Place Il saucepan will
three tablespoonfuls of rice and col,
water over the fire. boil five minutes
drain the rice III sieve and rinse witt
cold water. put the rice in II pudding disl
with one quart of milk. one-half te
spoonful salt. three tnbleSpoonfuls o
sugar and one teaSpnonrul vanilla Q
lcIuon extract; bake i'll u slow oven ii
the rice is real soft and serve when colt
\ CHAT WITH THE HOUSEWIFE
The Art of Christmas Giving-Ther
is one dear old lady | know who ha
:; talent that almost amounts to geniu'
and that is in the choosing of presents
the right present for the right peTsoi
Around Christmas time il is real plei
sure to meet her. or even pass her on III
street, She is So benmingly happy. "Ilo
have you learned to do it 50 perfectly
once asked her.
Il hardly know" She said. Il think
came To me one Christmas when ha
iivr satin bags and fomr pairs Of knittt
slippers given me. and already had Sc
z ci'al Of each left from the Christine
before that | had not taken out of the
tissue paper wrappings | made mp II
mind then that ] would never give
present to any one unless there was son
definite reason for giving that particul
thing to that particular person.
Il have no family or near relatives,
my friends moan very much 10 me, al
start months beforehand on my ID
tective work, as | call it. ! just ke
my eyes open to SEQ what ! think ca
one wants-not what she needs. hut VIII
She longs for-and then note il down Al
work towards it,
Il used to mako it Il point 10 ha
everything strictly appropriate; to t
needy | gave uScful things, and 50 {