The sun., 1901-09-14
The Suns Daily Bill of Fare.
Saturday. September 18th.
IrNEIINAN


A1l;q Baked Macnroni and pma-
q toes. Bread and butter. KaSn
"a roly-po!y. Cocoa.
* ,W DINNER.
rR Cream of barley soup. Fricas-
seed meat balls. Stcwcd Cucum-
brrs. Potatoes with parsley dressing.
Snowdrift pudding. Coffee.
BREAKFAST TOMORROW.
Cantaioupe on ice. Oatmeal porridya
with cream or syrup. Orange omelet.
Graham gems. Coffee.
RECIPES FOR TODAY.
ltnisin toly-poly--Pour boiling water
over one-half pound of seeded raisins,
let them steep in it on the stove for
ten minutes. drain and wipe them dry.
Chop to pulp and let stand to cool
while mixing in another dish one pound
Of granulatrd sugar. II Scant saltspoon-
FIJI of cream of tartar and one-half cup of
cola water. Put this mixture in II sauce
pan over moderate fire and boil until,
when tried in cold water il forms soft
jelly. Take from fire and allow it to
stand closely covered for five minutes.
Beat until smooth and creamy, flavor
with extract of roses. turn ont on board
and work in the rasns. Roll out in
sheet ana spread with this layer of straw
berry jelly and ron it up. Beat to n stiil
froth the white of one egg and one table
spoonful Of sugar, spread over the roly-
poly. and let stand to harden. Serve cut
IN thin slices.
Fricassecd Meat Balls To one and ono
half pounds finely minced beef, off the
round, add one teaspoonful salt. one
fourth as much pepper two beaten eggs
one-half cupful of fine cracker-crumbs.
Mix well and shape into balls the size
Of small egg. Half an hour before
dinner allow. the soup to come to boil
SEE that il is well seasoned Drop the
balls into it. and hoil steadily for twenty
minutes. Make a gravy hy blending one
tablespoonful of flour with two Of butter.
and slowly adding one cnpful Of strained
soup stock. Stir until smooth and thick,
and add the meat hall to this gravy.
I.ct stand on stove without boiling for
ten minutes. Then serve.
\ CHAT WITH THE HOUSEWIFE.
/ There is happy medium to be attain.
c,l between the pulse and water die!
| and Il riotous and eXtravagant variety Of
dishes.
The natural and normal appetite is on,
that is satisfied with simple food. But
we must hc reasonable in our deduction.
and understand the principal reason why
we are not content is not so much be-
cause we have lost our relish for plain
and natural foods. aS owing to the fact
that bad cooking renders these food,
"ilnt, stale and mproftable."
lntrmprr;incr in eating is another ant
too often the chief cause of our diSSatis
fnction and want Of appetite for simpl,
and natural foods. We are not conten
with the moderate use of things we rel
ish we are prone to deceive oursrlvr
with the false reasoning that If littl
of the good things kindly provided vii
give Ms pleasure, by increasing the quan
tity we increase the pleasure. until in
very short time we pervert our taste o
disorder orr powers Of digestion.
This improvidcnt Indulgence in foo,
we do not need and are much bette
without has no doubt been the cause q
the increased demand for spicy an,
piuuaut accessories to our food supply
Food must he reliShcd to lie well III
gcstcd: this has been 50 clearly rcvpaln
il seems waste of time to risk repet
tion of the truth. But in view Of the fac
that il is quite impossible in too man
cases to get our food in just the rieli
condition. with the oS,naZonc unchangn
and the natural ilavorS intact we AZ
therefore forced to substitute the natul
III favorS Of the food substances wit
those nature with evident ana kindly ii
tent furnishes MS for substitutes i'm III
aromatic herbs, seeds, flowers and frn
acids.
MI foods of the nature Of condiment,
which are merely incentives TO the app,