The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1914-04-03
SATURDAY AND SUNDAY MENU
BY MRS. FLORENCE RAY.

BY MRS. FLORENCE RAY.
Practical '1ow cost OF living menu. by
the consistent use OF "left-overs. all
waste 10 eliminated.
BREAKFAST.
Eggs with Cheese
Buttered Toast Cohee
LUNCHEON.
Mutton Soup
Bread and Butter
DINNER.
Crecy Soup
Steamed Mutton
Potato Fritters. Baked Squash
Pineapple Gelatine
BREAKFAST-Eggs with Cheese-Beat
the three yolks that were left Friday,
odd two whole ones. half a cup Of grated
cheese and a quarter OF q cup of milk.
Pour over two slices of bread. turn into
. baking dish and bake in = quick oven.
CHEON-Cranberry Fritters = Mix
q cup and a half Of milk. one egg. one
cup Of flour, q tablespoon of sugar. tea.
spoon Of baking powder. and cup OF
cranberry sauce. Drop by spoonfuls on
2 hot well creased griddle. Brown on
DINNER-Crecy soup-Boill a cup Of
water, two cups OF milk, cup of cooked
carrots. tablespoon OF tomato to- Ke.c Mtt5s
salt. Boil five minutes and then add
tablespoon of Dissolved flour. Potato
Frttters-Boil enough potatoes to make
. little milk. and drop by spoonfuls in
deep boiling fat. Baked SQuash-Cut into
small pieces and remove the seeds and
stringy pieces. Place in a baking dish,
sprinkle with salt butter and pepper.
Bake until tender and brown. Ray Salad
Cream one cream cheese and a table.
spoon Of butter ADD 49, at. TABLESPOON ar ,n 11
flat cakes and serve on lettuce with q tea
spoon Of currant jelly on each cake and
a French dressing. Pineapple Gelatine.
Boil one cup OF water and one cup OF
chopped pineapple three minutes: Dis
solve half a package of powdered gela-
tine in half a cup Of cold water and stir
into the boiling pineapple. Chill ana
serve with whipped cream.
Sunday.
BREAKFAST
Sliced Bananas
Broiled he ham M Chops creams ofl Hotatoes
chicken KIatsr i i%panada
eo Orange and Nut Salad.
Grapejuice Sherbet
SUPPER
Shrimp Wiggle
o Hot cS Seoks with whipped Cream
BREAKFAST-Rice Mufins-Mix one
cur Of faxed rice. one cup Of milk. one
cup of flour, one egg, two tablespoons OF
sugar, and two teaspoons Of baking pow
der. Bake in a quick oven.
DINNER - Oyster Cocktails - Mix a
tablespoon of chill sauce. a teaspoon of
lemon Juice. the same of Worcestershire
sauce. a little grated horseradish. and a
dozen oysters. Serve very cold. Chicken
Impanada-Joint the chicken and dredge
with flour. Line baking dish with slices
Of raw sweet potato and slices of raw
white potato, some Of the chicken. a ring
of onion. three slices Of bacon, and cover
is full then ad- a tablespoon Of vinegar
and have the last layer Of the sliced po-
tatoes. Cover and bake slowly four hours
or until the chicken Is done. Boiled
hours. Drain and boil four hours In milk
or half water and milk. It should be
rather dry when ready for serving.
Grapejuice Sherbet-Boil two cups Of wa
ter, and one cup of sugar fifteen minutes.
cool and add cup OF Grape5uice and the
Juice of one lemon.
SUPFER-Shrimp Wiggle-Melt four
tablespoons of butter. add three table,
spoons Of flour, and, when smooth. add
slowly cup and half OF milk and q
thick and serve on thin slices of toast.
Nut Balls-Chop fine a quarter of a cup
of nuts, two dozen dates, six figs, and a
teaspoon Of lemon Juice. Form into small
balls and roll in powdered sugar.