The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1914-04-24
SATURDAY AND SUNDAY menu
BY MRS. FLORENCE RAT.

BIZ MRS. FLORENCE RAY.
Practical Tow cost Of living" menu. By
the consistent use OF 'Ieft-ovefS, al
waste is eliminated.
BREAKFAST
warmedover Halibut Potato Chips
Waffles Toast Coffee
LUNCHEON
Tomato Toast
Toasted Cheese Crackers
Sauce Cocoa Pickles
DINNER
Plain Soup
Lamb Chops
Creamed Potatoes Beets
Peach Cottage Pudding
BREAKFAsT-Wanles-Mix four cups
spoons OF baking powder. e tAblespoon OF
butter, two eggs and milk to mako 2
thin batter. Fry on hot waffle irons and
serve with powdered sugar to which has
been added q teaspoon of cinnamon.
LUNCHEON-Tomato Toast-Boil three
minutes a cup and a half OF tomatoes
with tablespoon OF s1ssr: q little =, n outer
ped sweet peppers. a tablespoon OF crack
er crumbs and pour over slices Of butter
ed toast. Toasted Cheese Crackers-Mix
a tablespoon Of dry mustard. tablespoon
Of butter, three tablespoons Of grated
cheese. and q teaspoon Of Worcester
shire sauce. Spread on crackers and
brown IN the oven.
DINNER-Piain soup-Botl one beef
soup bone with bunch Of pot herbs
and half an onion three hours Strain
and serve with a few drops Of lemon
slices and serve on lettuce with tho fol-
lowing dressing: Boil one cup OF water
and half a cup Of sugar five minutes.
Just before taking from the fire squeeze
over the salad. Peach Cottage Pudding
Mix two cups OF flour, one cup OF milk,
half a cup Of sugar. three tablespoons OF
butter. q teaspoon and q half of baking
powder, two cups Of cooked peaches cut
in small pieces, and q little salt Bake
and serve with a sauce made by boiling q
cup OF peach Juice and half a cup Of su-
gar fifteen minutes.
Sunday.
BREAKFAST
Tangerine Oranges
Rrofled Kidneys French Fried Potatoes
io@st Dr,rNrp CONGO
Potato Soup
Broiled Tongue
Mashed Potatoes
Baked Tu5nips. Florence Sauce
Ice Cream with Pineapple
SUPPER
Russian Pancakes
BREAKFAST = Broiled Kidneys - Cut
the kidneys into thin slices. Sprinkle on
DOtn S1deS with SAT-, pepper and grated
lemon peel. Dip in beaten egg and crack
er dust. Broil over q moderate fire.
DINNER-Potato soup-Bon and mast
two large potatoes. Add two cups Of mill
ana one cup Of water. Boil five minutes
and thiclken with q tablespoon of dis
solved flour. Cook long enough to thick
en-. Baked Turnips-Pare medium sizet
white tuFnips and cut in half. Place In 9
baking dish, pour over little milk. piece.
Of butter and pepper and salt. Bake unit
| tender and serve with q sauce made by
melting q tablespoon Of buttsr and wher
melted, add half a teaspoon Of dry mus
taxd. Stir ono minute and add peppe'
and salt. Artichoke Salad-Peel and boi
the artichokes in cold water to which ha,
been added a tablespoon Of vinegar
" ran cold cut in strips and pour over I
French dressing. Ice Cream with Pine
| apple-Into q mould place a layer o
vanilla ice cream. then . layer OF shred
ded pineapple. another layer Of Ice cream
and more pineapple until the mould 4
| full Cover carefully and pack in sal
ana ice. Let stand half an hour.
SUPPER-Russian Pancake. I
pancake batter and fry in thin cakes
Spread with chopped Anchovies which
have been creamed with a little butter
Sprinkle with papFilza and few drops o
lemon juice. Serve as hot a. possible.