Evening star., 1904-02-02

lukewarm water. Place them in a porce-
lain kettle and pour in the water in which
they were soaked; boil gently until the
pears are tender Skim them out carefully
and add to the waterl in which they were
boiled half cupful of granulated sugar.
Cook to thick rich syrup. Pour over the
pears and serve when cold.
Dried Peach Pudding.
Bring to a boil one pint of sweet milk;
while boiling pour over one pint of bread
crumbs; stir into this one teaspoonfui OF
butter and one pint of dried peaches Whlch
have been stewed soft. When all is cool
add two well-beaten eggs, half cup oI
sugar and any desired flavor1ng. Put IN
buttered pudding dish and bake half an
hour Serve warm with hard sauce.
Orange Filling.
Half cup of sugar, two ana one-haIl
tablespoonfuls of -four, grated rind OF halI
an orange, quarter of cup or orange
Juice. half a tablespoon of lemon juice, one
egg slightly beaten, one teaspoon OF put
.er Mix the ingredients together IN order
given and cook in a double bolier TOT ten
minutes stirring constantly. Let get cool
before spreading on the CAKE.
Cut slices from large loaf OF nread'
barely quarter of an inch thick, toast them
a light color, and Immediately on taxing
them from the toaster split in two with
sharp, warm knife and spread the inner
and untoasted sides with anchovy butter,
on this place closely some fillets OF ancho-
vies, cover with the other piece or toast,
also spread with anchovy butter; press
e. n,,I -1,nya q
are done cut the slices into small oblong
shapes and serve. The crust should be
trimmed from the slices before toasting.
Raised Flannel Cakes.
Scald three cupfuls of sweet milk in
double boiler and let it cool. When luke
warm add two large tablespoons of yeast
and pour into one pint of flour, mixed with
one cup of white Indian meal, a teaspoon
of salt and a tablespoon of sugar. Mix
we'll. cover closely and stand in a warm
place until light, but where it will not sour
If kept over night. In the morning add two
eggs beaten separately Let stand fifteen
minutes. then bake.
Menus.
WEDNESDAY.
BREAKFAST.
Fruit,
Cereal, Cream,
Tennessee Mullins. Coffee.
LUNCH.
Muttonettes,
Baked Potatoes. Gingerbread,
Stewed Apricots,
Cocoa.
DINNER.
Cream of Pea Soup,
Braized Leg of Mutton, Boiled Rice,
Cabbage Au GTatin,
Spinach Salad, French Dressing,
Peach Sponge Coffee.
THURSDAY.
BREAKFAST.
Sliced Oranges,
Cereal. Cream.
Omelet. German Fried Potatoes.
Potato Mullins. Coffee.
Mutton Outlets.
Cream Biscuit, Fruit Salad,
Tea
DINNER.
Black Bean Soup,
Roast Duck with Orange Sauce.
Baked Sweet Potatoes.
creamed Onions, Celery Mayonnaise.
Dried Peach Pudding. Hard Sauce.
Coffee.
FRIDAY.
BREAKFAST
Grape Fruit,
Cereal, Cream,
Dropped Eggs on Toast,
Potato Balls in Cream,
Hominy Muffins Coffee,
LUNCH.
Veal and Oyster Pie,
Popovers. Stewed Dried Pears,
Marble Cake, Chocolate.
DINNER.
Consomme with Macaroni,
Canelon of Beef, Mashed Potatoes,
Brussels Sprouts, Lettuce Salad,
Baked Peach Dumplings, Wine Sauce,
Coffee.
SATURDAY.
BREAKFAST.
Oranges,
Cereal, Cream,
Sweetbread Outlets.
French Fried Potatoes,
Breakfast Rolls. Coffee
LUNCH.
Oyster Chowder,
Fruit Rolls Orange Salad,
Sponge Cake. Coffee.
DINNER
Corn Soup,
Boiled Ham with Spinach,
Baked Sweet Potatoes
Diced White Turnips, Romain Salad,
Lemon Snow, Vanilla Sauce.