The representative., 1901-05-23

When the fruit salad n served with game
use either mayonnsaso or. French dress-
ing; the sweet dressing IS served with the
salad served as last course at luncheon
or for desert salad at dinner. For the
breakfast salad any dressing may be used
according to what is to be served with the
salad. II the salad takes the place Of fruit
and cereals it may be served with sweet
dressing. If it takes the place of meat
DISH mayonpaise may be served with It
meat serge only with fruit juices or French
dressing.
prune Toast BHEAkFAsTi Whipped Cream.
Bro4led Bacon.
. - Potatoes flashed in Cream.
Potato and Lamb TurnOvers.
Asparagus Salad.
DINNER.
Beef Broth
Macaroni and Tomatoes >N'''
Fruit Salad.
FRIDAY.
BREAKFAST.
Fruit.
Cereal. Cream,
Eggs la Buckingham.
Potato Scons Cof1ee.
Broiled shad Roe. Sauce Tartare
Escalloped Potatoes.
Cocoa.
DINNER.
Planked Shad Mashed Potatoes.
New Beets Cold Slaw.
Strawberry Croquettes. Hard Sauce.
Coffee
SATURDAY.
BREAKFAST.
Fruit.
Cereal. Cream.
Liver and pd5 Bacon. stewea Cesf.d Potatoes.
Hamburg Steaks Swiss Salad
Hot Rolls. stewed Fruit.
Cereal Coffee.
Split Pea Soup.
Dreaded Lamb Chops. Peas.
Mashed Potatoes. Stewed Cabbage.
Caramel Custards. Cof1ee.
SUNDAY.
BREAKFAST.
Fruit.
Panned Fl h. Dressed Cucumber,
waffes Maple Syrup.
Coffee
DINNER
Consomme.
Smothered Chicken. Brown Sauce.
New Potatoes. Asparagus.
Spring Salad.
'"'e''S 'uo0,nn cosnisea feA"
Sardine Sandwiches. Ufw Olives
Tomato and Cucumber Salad.
Strawberries. "a Cake.
coccqa.I
INQUIRIES ANSWERED..
(No attention paid It'd inquiries not giving
name @ and address Of writer, plainly written :,
in have nef
make extra charge, especfaiiy when a personal
reply is requested ~
Hard sosp.
making hard soap that thai Nm iashsr in hard ard
during the season, principally hog and poultry
fs 5 Goss oS hsh is
fore not satisfactory. G III
Hard Soap Quickly Made.
Put four five pounds of tallow or soap fat
in an iron kettle and dissolve slow fire;
1t should be only lukewarnf when melted; remove
from the fire. Dissolve box of Lewis lye in
three pints of cold water and add this to the fat
and stir M :, unit until it gets white and thick Line
pour the soap into this; cover closely with thick
cloths and let stand over night Then cut up
will not get too dry.
Family Soap.
pounds Of resin two pounds of potash and six
gallons of water; boil for five hours; then turn
day; cut it up into bars, lay these on table
or board and stand in a sunny place to harden
The above recipes are both used by famous
housekeepers and are highly recommended Let
us know what success you have
Chicken Tamales.
H. W. G. wishes recipes for chicken tamales
and hot tamales and lady-nngers. Prepare a
very slowly in just enough water to cover Add
Remove the seeds from a dozen large, dried
red chill peppers; wash them well and boil
sieve sieve with wooden spoon, using gen enough Of the
chicken broth to moisten. Put two tablespoon
put in two medium sized onions, Sliced. two
tomatoes and two green peppers sliced thin
then add the chicken when tender and the puir
of the red peppers. Moisten two level table
ado d't to the mixture, with enough broth to keef
from burning. Cover closely and simmer for
use 1 for tortas BUT use the chicken Broth
instead of water for mixing. Put three table
When it bos add four pounds of white Indian
Set where 1t will stay hot but not boil
be kerne Wash several times in eear cod
water. Then mash or grind the corn fine and
With the with the CHICKEN
broth until you have thick batter 1t must be
Clean by nS seepns
them in tepid water Spread the batter in the
middle Of each husk. Have the chicken seasoned
chicken in the center ,e the batter with a
little of the gravy. olive and two three
raisins: fold the husk over as you would wrap
candy motto paper; now put over this another
% nud sy Allied on he oer ths The wd
should be turned in opposite directions. Tie
and trim edges neatly with shears Place In
a steamer and cook for an hour. Do not allow
the water to touch them.
Mexican or Hot Tamales.
Add handful of lime to two pounds of white
Indian and pour on water enough to cover
heat until the skin loosens from the corn. Wash
the corn thoroughly in cold water until all the
lime is removed then grind the corn fine. Boil
a large fowl (about four pounds), three
pounds of beef until tender Take a pound of
moisten with little of the broth. but do not
get it too soft; remove the seeds from a pound
and then mash through a. sieve: chop three
pieces of garlic fine. add a few slices of tomato
and half pound of dried chillis; mix the meat
with these, fry in a little oil for few minutes.
then season and boil down! Prepare your husks
and spread them with the meal. then the meat
mixture ard. if you wish hard boiled eggs.
other husk spread with meal and tie up tightly
boil in gallon of water for hour turning
the top ones over when half done
Lady Fingers.
Beat to a cream the yolks}of six eggs and half
pound Of confectioner,s sugar: beat the whites
pound of sdted theR aaeky ad and ghis whs
paper in baking nd PAN haye no ad
tube. making them sna ReEi In the center than
at the ends dust with powdered sugar and bake
in q moderate oven until light brown.
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