Evening star., 1901-10-05

and tie down with strong tWlne, or sea-
with wax New bottles with patent stop
pers can be used, but the rubber is apt to
give a taste to the wine.
Fried Cakes.
For fried cakes break three eggs into a
large mixing bowl and beat for five min
utes; then stir into them cup of granu-
lated sugar and a level teaspoonful of salt,
a third of a nutmeg grated and pint of
sweet milk. Measure pint of sifted flour,
add two teaspoonfuls of baking powder and
sifl twice again; add this to the other in
gradients and mix well; use just Hour
enough to make a dough stiff enough to
handle. little more may be necessary,
but the dough must be soft as possible.
When mixed turn out on a Toured board,
toss lightly and then roll out half an inch
thick; cut into rings, so the fat can fry
up through the center of the cake, and
cook 1t thoroughly. Have a pan with suff1-
cient hot fat to float the cakes when they
rise to the surface. When all are cut out
begin frying few at a time so as to keep
the fat at uniform temperature. Turn
them frequently and fry light brown.
The real fried cakes are made from
bread dough that is light enough to knead
into loaves. This is rolled out and cut into
shapes with a sharp knife, allowed to rise
again and then fried.
Grape Jelly.
Select grapes that are under-ripe; stem,
wash and put into a kettle to scald, with
ou: adding water except sufficient to keep
the fruit from burning. Heating them over
hot water is the better plan, as they must
heat slowly and not boil. When the skins
burst pour the fruit into jelly bags and let
drain. Do not squeeze until the juice stops
dripping; then use this juice for second
grade jelly. Measure your juice; allow
cup of juice to a cup of sugar, or pint to
pound. First put your juice over a brisk
fire and boil for ten minutes, then add the
sugar and stir until dissolved let boil ten
minutes, slimming carefully. Try the
jelly by dropping a little on a saucer from
end of spoon. If it forms" it is done.
Have glasses heated and placed on damp
clcth; pour in your jelly, filing to over
flowing; break all air bubbles on the top;
let stand until cold, then cover with paraf-
fine or clean white paper, using white OF
egg to seal. Keep in dry place: Jelly
VIII frequently come as soon as it boiis up
after adding the sugar, and twenty minutes
should be ample time if fruit is in proper
condition for jellying. Do not add water
to very juicy fruit in making jelly.
Menus.
SUNDAY.
BREAKFAST.
Fruit.
Fried Oysters, Planned Tomatoes,
Creamed flashed Potatoes.
Corn Mullins. Coffee.
DINNER.
Clear Soup,
Braised Ducks, Apple Sauce,
Creamed Turnips, Sweet Potatoes,
Cold slaw,
Peach Bavarian Cream. Coffee.
SUPPER.
Broled Crab Meat on Toast.
Tomatoes Stuffed with Cucumbers,
Mayo 1aise Dressing,
Fruit, Cake,
MONDAY.
BREAKFAST.
Fruit,
Broiled Salt Fish, Creamed Potatoes,
Drop Biscuit, Coffee.
LUNCH
Cold Brased Duck
,ooI Tomato and Onion Farei,
Cereal Coffee
DINNER.
Cream of Tomato Soup,
Baked Macaroni and Cheese,
Egg Salad,
Peach Cups. Coffee.
TUESDAY
BREAKFAST.
Fruit,
creamed Tomatoes, Bacon,
German Fried Potatoes,
Mullins, Coffee.
LUNCH.
Clam Chowdert
Vegetable Croquettes, Brown Sauce.
Compete of Pears with Rice,
Cereal Coffee
DINNER.
Cream of Celery Soup,
Little Oyster Pies Mashed Potatoes.
Tomato Mayonnaise,
Peach Cobbler, Cream,
Coffee.