Evening journal., 1904-06-17


MONDAY.
Breakfast.
Creamed Goldfish on toast
Scrambled eggs.
Dinner.
Cold lamb, currant jelly,
Baked new potatoes.
Sliced tomatoes, cold slaw.
Cornstarch.
Supper.
Sliced cucumbers and scuiions,
Fried egg plant,
Shredded pineapple.
TUESDAY,
Breakfast.
Fried mush. poached eggs,
Whole wheat mufhns..
Dinner.
Veal chops.
Rlced potatoes. stewed tomatoes.
Cottage pudding,
Chocolate sauce.
supper.
Baked milk toast,
Minced lamb on toast.
Sliced tomatoes,
Strawberries.
WEDNESDAY.
Breakfast.
Stewed kidneys,
French fried potatoei
Popovers.
Dinner.
Green pea soup. croutons
Roast chicken,
Creamed onions. mashed potatoes,
Tomato salad.
Supper.
Cold ham. cottage cheese,
Strawberry shortcake.
THURSDAY.
Breakfast.
Fricaseed tomatoes
Baked potatoes,
Hot rolls.
Dinner
Hamburg steak,
Potatoes. parsley butter. ssparagu
Lafayette pudding.
Supper.
Mince OF chicken and green pepper
Sally Lunn,
Strawberries.
FRIDAY.
Breakfast.
Goldfish cakes,
Sliced potatoes, sante
Boiled eggs.
Dinner.
Clam chowder
Princess potatoes. spinach,
Hamburg sponge with strawberrie
Supper.
Golden rod eggs,
Milk biscuit. sliced tomatoes.
Strawberries.
, Lafayette Pudding.
, Cut rather thick slices of bread an
remove the crusts. Line the bottom
pudding dish with these and poi
, over them enough plain custard
moisten. Next put a layer of canns
peaches cut into slices. Cover the
with bread again and moisten with Il
custard. Put a layer of peaches on tC
and fill up the dish with custard. Bal
, until the custard "sets." Serve vii
currant jelly sauce.
= Vienna Puffs.
Put on one pint water to boil. NJ
one cup -four and half cup butter q
gether and stir into the boiling waite
stirring constantly until smooth; r
move from the fire and cool. When co
stir in four eggs one at time, mixiI
each egg in thoroughly before addiI
the next one. Just at the last, add
pinch of soda dissolved in one tabl
spoon water. Drop on buttered iii
and bake half an hour in very h
oven. When cold, make an opening
the side and fill with mixture as fc
lows:
Filling For Vienna Puffs.
Whip one pint of cream until pe
fectly stiff. having previously sweete
red IL to taste. Mash strawberries al
whip into the cream until it is brig
pink color. After filling the puffs
viii be necessary to keep them in {
ice chest until served.
Hamburg Sponge With Strawberri'
Dissolve a level tablespoon of gra
lulated gelatine in two tablespoons
cold water. and add the juice Of
orange. Beat the yolks of tlree eg
with half a cup OF sugar and Tit
grated orange rind until very ligl
add gradually the gelatine and be
standing in ice water until ii col
mences to thicken. then fold in carefi
ly the stifny beaten whites of eg
Turn into a pretty mold and hard
on ice. Serve surrounded with
wreath OF strawberries busted vi
powdered sugar.
Nut Salad.
Grind English walnut kernels In
meat cutter. using the .coarsest cutt
Sprinkle over lettuce leaves and SCI
with French dressing. Always W
lettuce leaves perfectly dry; IL a
drops Of water are left on the dress
will not stick 10 the leaves.
Are boiled whole. cut in half a
Drowned on both sides in bacon
Serve with slices Of bacon.
Croquettes.
In making croquettes II is g
= plan 10 allow them to stand In C
= place for an hour or two after crun
er ing. This allows them to stiffen Q
IL makes them easier to fry successful
iy to pan with melted butter and let IN
er The mixture must be only just s
no enough TO handle. The success Of C
lQuette making depends upon this,