Albuquerque weekly citizen. (Albuquerque, N.M.) 1891-19??, 1904-05-07
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/ THE HOME. i
I, = Z 2, + Z Z + = = T = Z


and .hrooiUurths cups OF extra G. su.
rar heated over watcT. with onohaIi
rap of mUa and butter tne size OF "a
hickory uut when melted stir CON
.uousy over che blaze until % drop
ON cold plate win NOT stick DAB The
finger srrC1I quickly or tho last viii
be tu0 cold ADA vanilla H.'oro spread
Inns
Fur rU.oE luncheon d..h stir 90
great spoonful of butter and "a uttic /
less -Four iu saucepan over O. brisk .
| fire when 30 bubbles o. over add
Ihah cam OBJ tomatDoa Crate cana uu
.pn into tho mIvure. s.Aaon with
pepper and SALT and cook tor tcu min
utoa Have ready Dozen eggs we'll
/ beaten. Uut them Boz stirring Erhd
muy Cook for "a minute and serve
| 20 Uu..
O. has n.su noticed .H numbers OF /
i natau... that thorough houa. r'r1n. /
ling. disturbing ne .a does tho 0r0nm /
luatod dust and dormant germs 81 !
followed almost immediately ny the /
]
lHy. undoubtedly brought aluu' ny the
now activity uf those germs 90 Oh
scr, important t58t "a thorough umI
.at rn uf oyer, room Should Uo given
Iu addition In OBJ. cleaning U'HIni'c
, lam. ur. quite .Hnn and easily
usnf
Water Sponge caEe-lsy H.N .sEs
$3.50 and tHrogfUurHs cups Ul n1ur
1870 .aeaunwH of HlEHs powder
. Ion. H. .f bot vIt.r. two cups uI .u.
ur uH nl.u. fH a..U Boat hu
lgu.a and vNuH separately uaud
| Inlum.HE Goa on. sugar aHI nU8i
ii veU Nav. ,H. HHar a.t,J. put Two
a.. lupms Boo u. uNue bowl 400 the
, lHre, fourth. cup aNf IHu naNus
!. powder anJ ...r we'll Toss tH.H over
. Io other tour rU tHe cup WIEN
i, BOILING Hl.,| pour .t around tho Uigc
. lot ul, HllIur .rd work nsl lifting 'Ha
10 mixture from ., ,fE. toward Coo mid.
. Ie Finally r.t. "a YEuuou. beating
. and tu.. 10 into shallow pan well
, uap.gDd and huuoI,u. Ibla Dah.
I. ...os sa much thJt ta0 pan should no
.y .Hl inches deep and asu .Hug.h 'a
i. nf % ..kfroulugl oven
when cooking potatogs fog dimes
$685.. lho potato water keeping 10 hO'
uI ue,dod for sponge Take ty,
7. ,nau sized potatoes anI put then
n through a potato aquoaeDt Take ON,
of cup OF -four lard nalg tha s.z. of "a
lf uas ou. Tablespoonful u, sugar au,
Yv eHr aH together rHgu take The h0
lf pnra.u water mis- ana beat Do uuu
I'd b. becomes "a smooth paste Add
aaa, a. yeast after alIfoang %
ls warm uJt.r and mis- thoroughly pa
ly % 100 warm place over night .g oI
ld I,r fu lormDut lu the morning ad,
de- Huur sufficient to maize "a Fuu uat
"a. tur .ur tive .uaF,H uf bread and nol
of l. thoroughly aYout ton minute o.
.st ou.Ha. hour 10 wiz be ready d
'Ir AuolI Mold lt into loayas auI lc1 :
-o. riso Wlon uF.t enough for the oyc
ll wet tno top of the loayoa with coli
be- | water and pick oac. boat Iu four o
1--we places with fork o. a fHr
lrt ready Ior tho oven
me- Meat aouno may serve as th. p.oc
Sc Hs resistance of luncheon and ON
Iat meat a aa good as another tor
Doe foundation ulos8 chicken ia use,
ch Tho 0lds and ends of @ roast on
at steak ur chops ur even SOUP mol
th. sbnuu Ho rum through the mct
.e1 chopper with % Thin Fauy or two q
'el uo.l,d ham, ono of uu.lnd touEu, ou
ma ono OF two OF bologna sausage. Grin
'oi These with the meat reason the mi
.'l ura with salt pepper, "a little chop
ri paluloy and 10 wanted a little o.
lil ION juice Add enough bread rrHm.
.'I u make Sufficient quantity IN
r.. usual proportion Tor foui'io D.. ta
''u OupfuaB of meat tu ono cupu
IueldyrumIa 10 two CupmH
''' mo,t and br,aJoIumb8 add "a euptI.
o.. shltc sauce AMI Tie y0iba OF tv
~ cFgs Fold Boz the sIny boat,
-, whites of tho eggs tI huttcr'
n.y. p.u half fuI of the mixture. sprlnk
~ with butlored crumbs and bake Boo
quick oven Serve as 30 comes fro
.-. %" oven ur DO will faU Tho viii
,r. sauce l5 made of one CupIul uf mi
~. and @ Tablespoonful olcl of butt
NJ. and flour Salt and pepper arc ada.
go to tRHto