The Washington herald., 1908-06-28

caterer for her own family group must
make selections and emissions 70 suit
taste and means. try 10 present a fair
and seasonable variety for everyday llv-
ing. l do not think the menus extrava-
CANT II we offer roast or broiled chicken
one day, look out for cheaper dishes for a
few days thereafter If expensive des-
serts fan into Saturday and Wednesday.
the intervening sweets are frugal. And I
keep a diligent eye upon "left-overs."
--
MENUS FOR A WEEK.
SUNDAY.
BREAKFAST.
Oranges. Indian meal mush and cream.
fried scallops, popovers. toast. tea and
coffee.
LUNCHEON.
Jellied tongue, toasted English mullins,
orange and banana salad with mayon-
halse' toasted crackers and cheese, salted
pecaAs' chocolate custards. cakes. tea.
DINNER.
Cream Of spinach soup lamb chops en-
casserole, string beans. satisfy fritters.
queen Of puddings. with strawberries;
black coffee.
MONDAY.
BREAKFAST.
Stewed rhubarb and cream. dried rusk
and milk, bacon and eggs toast. tea, and
coffee.
LUNCHEON.
Jellied tongue Ca left-over). scaIloped
potatoes tomato salad, plain; crackers
and cheese, cake and marmalade cocoa.
DINNER
Scotch onion soup, boiled mutton. with
caper sauce; young turnips, broiled toma-
toes, strawberries and cream, black coffee.
TUESDAY.
BREAKFAST.
Berries. cracked wheat and cream. fried
founder outlets, stewed potatoes. toast.
tea and coffee.
LUNCHEON
Cold mutton "a leftover cream toast
lbaked), lettuce salad, with French dress
ing; crackers and cheese. bath buns and
chocolate.
DINNER
Mutton broth Cbased upon liquor in
which mutton was boiled. veal outlets.
Jerusalem artichokes. stewed tomatoes.
strawberry ice cream and cake black
coffee.
WEDNESDAY,
BREAKFAST
Oranges. rice jelly and cream. bacon
and fried hominy, brown bread, toast, tea
and coffee
LUNCHEON.
Ragout OF mutton and macaroni "a left
over, baked potatoes. cold slaw. with
cream dressing; crackers. cream cheese.
and gooseberry jam. tea.
DINNER.
Tomato and okra soup. stuffed and
baked fish. green peas. whipped potatoes.
strawberries and cream, cake, black c0f-
fee.
THURSDAY.
BREAKFAST.
Berries. cereal and cream. bacon and
sweet peppers, rice mullins. tcast, tea and
/ coffee.
LUNCHEON.
Minced clans creamed on toast. sally
/ lunn. potatoes a Ia duchesse: lettuce and
green pea salad Ga leftover. blanc mango
and cake. tea
DINNER.
Potato soup, baked calCs head. rice Gro
quettes. spinach. floating island black
conse.
FRIDAY.
BREAKFAST.
Grapefruit, cereal and cream. bacon and
fried mush, boiled eggs. toast tea and
coffee.
LUNCHEON.
Calls head en- tortue "a left-over).
I h--Hl T-Ea
I biscuits and honey. iced milk.
DINNER
Mock turtle soup. salmon steaks with
/ lemon sauce. potatoes a la lyonnaise,
/ spinach souffie "a left-over). strawberries
and cream, cake, black coffee.
SATURDAY.
BREAKFAST.
Oranges, cereal and cream. fricasseed
eggs, mullins, toast, tea and coffee.
LUNCHEON.
Salmon croquettes "a left-over). creamed
potatoes, graham bread and nut sand
wiches. crackers and cheese, cookies and
/ cocoa.
DINNER.
Yesterdays soup veal potpie Cuse the
calfs brains and tongue in this). string
beans, macaroni. with tomato and cheese
sauce; cherry roly-poly, with brandy
sauce; black coffee
HABIT OF BORROWING.
Neither a borrower nor a lender be"
Mrs. A. was the former; she used 10 bor-
row tea from Mrs 3. She always re-
turned it when her barrel Of groceries
came from the town''-but in oual~~
inferior 10 that borrowed.
Long-sunering Mrs. B. had an inspira-
ton. Instead Of adding the returned
tea" 70 her stock Of that commodity. she
placed IL apart and the next time that
Mrs. a. came a-boTrOwing she lent hsr
her own tea. That solved the borrowing
problem.
GINGHAM AND NET.
A very unique and attractive trimming
was made by a clever little girl with
which she adorned her frock OF blue
and-white checked gingham.
She cut from scraps Of gingham the