The Washington herald., 1911-09-12
TWO MENUS THAT
PRESENT VARIETY
To the Housekeeper Who
Plans Family Meals.

Plans Family Meals.
BREAKFAST.
Grapes
Fried Sweet Potatoes
Buttermilk Mullins
Honey Postum or Coffee
LUNCHEON
Baken Onions with Nuts
Steamed or Boiled Rice
Bread and Butter
Sponge Cake
Grape and Orange Juice
DINNER.
Clear Tomato Soup Whipped Cream
Stewed Knuckle OF Veal
Whole New Potatoes
Hot Dinner Rolls
Green Bean Salad Toasted Waters
Baked Apple Dumplings
Hot Coffee
H.
BREAKFAST
Rocky Ford Melons
BroIled Ham
French Fried Potatoes
Reheated Dinner Rolls
LUNCHEON.
Corn on the Cob
Rice Whets with Cheese
Sponge Pudding with Hot Apple Sauce
Black Tea
DINNER
Salpicon of Fruit
Corn Soup
Veal and Ham Patties
Stuffed Baked Potatoes
Cucumber and Green Pepper Salad
Peach Flummery
Small Cups Of Coffee
The left-overs for second days meals
are rice. potatoes rolls. sponge cake,
veal, and centers of the baked onions,
the latter for use in the salad Corn
left from luncheon on second day for
soup, and ham from breakfast for the
patties
Veal and Ham Patties-Two cups of
cold minced veal one-half cup OF minced
ham, one cup of veal gravy, one cup Of
milk. One-half cup OF cracker crumbs
one beaten egg: stir together, line pat
tie shells with pie crust. brush them
with melted butter. and bake. Heat the
meat mixture to boiling point, fill the
baked shells, and garnish with parsley
Rice Whets with Cheese-Pack two
cupfuls of cold boiled rice into a square
mold and stand on ice 10 harden. Cut
into inch slices, dip into melted butter.
and fry brown. Heap a spoonful OF
grated cheese upon each and garnish
with thin slices OF red radishes or lemon.
or both. Serve hot.
To make jelly. preserves. and marina
10 OF r1rr
use an equal quantity Of each kind OF
fruit; If the plums are very ripe squeeze
the pits out, saving pits and juice for
If still firm, cut a slice from
each side of the pit and OF these slices
make preserves, using a pound Of sugar
for each pound Of fruit. Cut the crab
apples into quarters. removing Sem and
blossom end. Nearly cover with cold
water. and cook until soft Drain both
the apples and the plum pits through a
coarse jelly bag, but do not squeeze; put
the pulp remaining through a sieve. The
plums, Of course, must also be sifted
To this pulp use three-fourths cupful of
sugar for each cupful Of pulp; simmer
gently until il looks clear, one-half 10
of an hour, stirring con-
stantly; when done, add spices to taste
or have part without, for variety, and
seal IN cans. To make the jelly, boil
together the plum and crab Juice for
fifteen minutes. skim we'll and measure.
using n cupful of sugar for each cupful
of juice, having the sugar previously
heated in the oven. Boil briskly for
about twenty minutes; try a spoonful
cooling it on ice; IL the skum wrinkles
on top when stirred, 1t Is thick enough
Let II cool a little before filling the
jelly glasses, and when perfectly cold
pour melted parowax over the top. When
the jelly is used, wash and save the wax
for use again.
Grape Catsup-Four pint of grape pulp,
three pounds of , sugar; boil together
one-half hour; add one-half teaspc 1ful
each Of cloves, nutmeg, cinnamon, and
salt, and Just before done add one pint
OF cider vinegar. Use grapes that are
not quite ripe. Fine to serve with meals
SKIRT PADS ARE