Evening journal., 1904-04-29

All AtAA UNElo AIE MLlALtu ana ANG MltdAc
are planned with due regard to the busy
days" Of the week. Monday, when the
laundry claims first attention, and Thurs
day. when the house will have its weekly
cleaning. This department will stand for
economy and variety IN the use Of food
materials and such Systematic arrange
ment Of house work az will best dispose Of
tho work in the shortest possible time and
with the least labor.
The Household will gladly answer any
questions asked, II within its ability to
answer, and if not. to publish such ques-
tions in its columns and endeavor to Sc
cure replies from its readers. II 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.
Goldfish cakes. stewed potatoes,
Whole wheat gems.
Dinner.
Clear soup,
Roast lamb. mashed potatoes,
Peas, creamed turnips,
Farina moulds, custard sauce.
Supper.
Frizzled beef. cream gravy.
Criss-cross potatoes,
Canned pneapples.
SUNDAY,
Breakfast.
Hamburg steak. crers,
Potato croquettes, hot cakes.
Dinner.
Cream OF spinach soup,
Roast chicken, celery,
Glazed sweet potatoes.
Hominy fritters, succotash,
Egg salad. Lemon meringue.
Supper.
Potato salad, sprats, trlT
Chocolate cake, marmalade.
MONDAY.
Breakfast.
Creamed lamb,
Poached eggs, toast,
Dinner. -
Chicken soup,
Beefsteak, beans.
Baked potatoes
Peach tapioca.
Supper.
Sliced tomatoes, cream cheese,
Soused mackerel. popovers,
Apple sauce and cream.
TUESDAY.
Breakfast.
Scrambled eggs,
Fried hominy and syr :
Dinner.
Tomato soup,
Roast pinbone Of beef,
I Potatoes Drowned with meat.
Stewed onions. canned corn.
Rice pudding.
Supper.
Slices of roast beef. Chill sauce,
flashed brown potatoes.
WEDNESDAY.
Breakfast.
CalFs liver and bacon rolls,
Boiled eggs,
Rice cakes.
Dinner.
Cream OF onion soup
Minced beef on toast rounds,
-... Baked sweet potatoes
Stewed tomatoes. lima beans,
Cottage pudding. chocolate sauct
Supper.
Planked shad. cress,
Radishes. potato balls, cream sauc
Dried apple sauce.
THURSDAY.
Breakfast.
shad roes, baked,
Fried eggs with bacons
Griddle cakes.
Dinner
Boiled New England dinner,
Brown Betty.
Supper.
Croquettes. brown sauce,
Hot rolls. canned peaches
Feather cake,
FRIDAY.
Breakfast.
Broiled ham,
Fried potatoes. toasted rolls
Dinner.
Stuffed shoulder OF veal,
Boiled rice, Duchess potatoes,
Satisfy fritters,
Apple pie. vanilla ice cream.
! Supper.
Panned oysters.
Tomato sa,ad, crackers and chees
Gelatin jelly, sponge cake.
On Saturday make croquettes fro
mashed potatoes left from dinner, be
= the spinach for soup on Sunday, be
sweet potatoes, peel, cut in half length
wise, ready for glazing. stuff Il
, chicken and parboil it. saving the wat
: for soup. hoil hominy grits and S
/ aside for fritters. boil potatoes 4
salad. chop parsley and onion togeth
, lin meat chopper and mix with potato
cut fine. Pour French dressing ov
J them and keep cold for supper SUI
day.
Make chocolate cake. peach tapioc
and crust for meringue. Make apple
sauce and boil four eggs hard. The
will be nothing in all this cookir
ahead to interfere with the baking
your bread which will probably
READY for the oven at eleven o'clock, Z
any baking Of cake and pudding can I
done before that, or Immediately afte
The lamb will require one hour an
a quarter 10 roast and can be put
early in the morning and reheated
4 time for dinner. II dinner in the ever
ing is preferred to a midday meal. Il
supper menus will be found suitab
for luncheons and may be thus used.
On Wednesday make the brow
betty. rolls and cake ready for Il
next day. Rolls are quite as good Il
day after baking if heated in a COY
cred pan:
Cut the pin bone according to d