Evening journal., 1904-04-22

questions asked, II Within Its abiMty to
knswer end II not, to publish such ques-
tions in its columns and endeavor TO Sc
cure replies from its readers. 1t Is also
an open exchange for recipes and invites
such from any who have good and well
tried directions for favorite dishes.
FOR EVERY. DAY in THE WEEK,
SATURDAY.
Breakfast.
Pork chops potato cakes
Boiled eggs.
Dinner.
~ Cream OF celery soup,
Baked shad. cress,
Bor1e,i potato balls, peas,
Creamed rice with hard sauce.
supper
a. sals,l la Russo,
shlrred eggs.
oP Baked apples, sponge drops.
SUNDAY.
Breakfast.
Veal outlet, creamed potatoes,
Hot rolls.
Dinner.
VI Char tomato soup.
rfr, Roast beef rlced potatoes.
Beams buttered parsnips,
Lettuce. waters. cheese,
Bavarian cream.
Supper.
Thin slices cold beef satce tarts. |
Cheese and olive sandwiches.
Sliced peaches. canned, cake
MONDAY.
Breakfast.
Bacon and eggs. fried and poached.
Graham gems.
Dinner.
Vegetable soup.
Bread pudding,
Supper.
Meat soufhes, hominy.
Sliced bananas.
TUESDAY.
Breakfast.
Meat and potato cakes
os 5aPsted eggs.
Corn bread or mullins,
Split pea soup.
Beefsteak with fried onions,
Mashed potatoes. cold slaw.
Rice pudding.
supper.
Golden rod eggs.
Beech nut ham,
Popovers, prunes.
WEDNESDAY.
Breakfast.
Pan FISH, hashed brown potatoes.
Mullins.
Dinner.
Cream tomato soup,
Mutton chops baked in brown sauce
Spinach. stewed celery.
Glazed sweet potatoes.
Chocolate blanc mango.
supper.
Fried tomatoes. radlshes,
Apple sauce, vanilla waters.
THURSDAY.
Breakfast.
Fresh Clipped beef,
Potato cakes.
Toasted mullins.
Dinner.
Irish stew, baked swse. poratoes,
Tomato salad.
Chocolate and ginger bread.
Supper.
Planked shad. cress and radishes
Dried peaches and cream.
FRIDAY.
Breakfast.
shad roes. scrambled eggs,
Griddle cakes.
Dinner.
Barley soup.
Scal1oped oysters,
Potato croquettes. satisfy friuters
German puffs Nuns butter.
Supper.
Potato salad beefsteak,
Sliced pineapple.
To Prepare These Meals
With the minimum of trouble and
time and yet with the maximum oi
success, the following directions will
be found Of value:
On Saturday bake the apples. make
the sponge drop cakes, the rolls, souI
stock, the dessert for both Sunday
and Monday, boil the beans and Tho
parsnips for next days dinner, anc
make the tomato soup for the same
meal. Unless you buy the cake foi
supper on Sunday make It also at thi!
time. You will save yourself mucl
work on Sunday and Monday and no
have too much on Saturday morning
on account of slow cooking. the yea
outlet must be cooked also ready 70
Sunday morning. DO not make tn
meringue for the bread pudding beforl
Monday and brown it very quickly il
order not to heat the pudding. Th
meat and potato balls for Tuesday ar
Iht made from the scraps OF tho roast beet
and the small quantity OF mashed po
tato you are sure TO have over.
When cutting the potato balls oi
Saturday lay aside about a dozen 70
the salad n Ia Russo. These shouli
be boiled In very salt water. For thi
salad you will need few Of the pea
also. DO not throw out anything. ]
not sufficient to be used for anythin
else. the stock pot is always ready an
waiting.
Before washing the potatoes o.
Tuesday take a few out for hashe
brown frying. This Is really the mos
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